1,875 green recipes

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

This unique and scrumptious dish uses curried lamb and a yogurt sauce to bring a whole new meaning to the word "flavor".

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Old-fashioned baked beans with navy beans, smoky bacon, molasses, and brown sugar in a tomato sauce base. The classic New England Sunday-supper bean pot baked low and slow until thick and rich.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Easy cheesy snack bread: a yeasted sheet-pan flatbread loaded with cheddar, green chiles, pimentos, and Italian seasonings. A shareable party appetizer ready in an hour.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.