2,016 green recipes

very healthy salad, different kinds of vegetables, good to choose!

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Raspberry chicken salad with a creamy yogurt-raspberry dressing, toasted almonds, and fresh berries over mixed greens. A light, fruity main-course salad ready in 20 minutes.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.

Light and fast, this is great for surprise guests.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.