9,539 green recipes

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

This creamy cheddar cheese soup recipe is easy to prepare and creates a satisfying light lunch or dinner nearly any day of the week.

Fire up the barbecue because this dish is meant to be cooked outdoors. Perfect for the summer!

Asian-style stir-fried napa cabbage slaw with daikon, shiitake mushrooms, carrots, and barbecue sauce. Doubles as a side for grilled flank steak and a roulade filling for meal prep.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

Creamy chicken tetrazzini baked with cheddar cheese, mushrooms, and bell peppers over buttery noodles. A classic comfort food casserole ready in 45 minutes.

Cold salmon souffle with canned and smoked salmon, cream cheese, horseradish, and gelatine, set in moulds and coated in watercress. An elegant no-bake British starter.

Tostada pizza with a homemade biscuit-style crust topped with refried beans, taco-seasoned beef, melted cheese, and fresh lettuce and tomato. Ready in 30 minutes.

Crispy-fried fish balls loaded with trout, onions, and peppers make an impressive freezer-friendly appetizer that's perfect for cocktail parties or game day spreads.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

Beef short ribs baked until tender, then glazed with a tangy rhubarb barbecue sauce made from honey, chili sauce, rose wine, and onion soup mix. A unique twist on classic BBQ ribs that balances sweet, tart, and smoky.

Crispy peanut oil-fried chicken wings with a tangy homemade chili sauce dip loaded with bell peppers, mustard, and a kick of cayenne. The ultimate crowd-pleasing game day appetizer!