994 green tea recipes

Szechuan pasta chicken salad: a cold noodle salad with poached chicken, crunchy snow peas, bamboo shoots, peppers, and a creamy soy-sesame-chili dressing. Make-ahead party platter that improves overnight.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

Jerk-rubbed grilled pork tenderloin served with dirty rice, black-eyed peas, chicken livers, and crumbled goat cheese. A bold Southern-meets-Caribbean main dish with serious depth of flavor.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Creamy Indian dahl soup blended silky smooth with split peas, mung beans, basmati rice, and vegetables. Spiced with garam masala, cumin, coriander, and a hit of asafetida.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Crispy fried yam puffs (epok-epok keladi) with a savory prawn and meat stuffing. A popular Malaysian snack with a mashed yam dough shell that fries up golden and light.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.