6,821 green onion recipes

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

Ensalada compuesta is a Mexican-style stuffed tortilla layered with seasoned ground beef, refried beans, and melted cheddar, then piled high with lettuce, vegetables, and dressing. Hearty taco salad meets enchilada.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Inside-out stuffed peppers bake ground beef, chopped green pepper, rice, and stewed tomatoes together in one casserole dish, topped with melted cheddar cheese.

Butter-sauteed mushrooms, broccoli, bell peppers, and fresh tomatoes tossed with spaghetti and topped with Parmesan. A quick veggie-loaded pasta dinner ready in 35 minutes.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.