3,930 green recipes

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

A sweet-tart blender dressing made with maraschino cherries, lemon juice, and a touch of sugar. Ready in 10 minutes, it turns any green salad into something special.

Beef scallops with fresh tomato sauce: top round steak pounded paper-thin, pan-seared, then napped with a quick sauce of fresh tomatoes, green onions, and basil. The Italian veal-scaloppini technique applied to budget beef.

Pistachio ambrosia salad mixes canned fruit cocktail, pineapple and mandarin oranges with pistachio pudding, sour cream and whipped topping. A retro potluck dessert in every shade of green.

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Florida coleslaw with dill, red wine vinegar, green onions, and a light mayo dressing. A tangy, herb-forward slaw that's lighter than the traditional creamy style.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 minutes.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.