3,930 green recipes

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Curried tofu veggie sandwich spread with soy mayo, green pepper, celery, sunflower seeds, and turmeric. A vegan, no-cook spread for sandwiches and crackers.

Flour-coated round steak browned and slow cooked with tomato sauce, onions, and green peppers until fork-tender. A hands-off comfort food dinner that simmers all day while you do your thing.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

A light, oil-free curry tomato sauce with scallions, garlic, ginger, and turmeric. Ready in 20 minutes and endlessly versatile.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.

Classic creamy coleslaw with shredded cabbage, carrots, and bell pepper in a tangy mayo-lemon dressing. Chill for two hours and let the flavors meld for the best results.

A vegetarian Indian-style dry curry of black beans with bell peppers, carrots, roasted peanuts, and sliced orange, spiced with cumin, coriander, ginger, and green chili. Finished with sherry and lemon juice.

South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.