3,930 green recipes

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Asian-style mushroom marinade combines hoisin, chili sauce, soy, ginger, and garlic to soak portobello caps for grilling or roasting. A vegan umami bomb ready in 5 minutes.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.

Quick 20-minute turkey casserole with cream of celery soup, Parmesan, dry sherry, rice, and pimientos. The fastest way to turn leftover turkey into a creamy, cheesy skillet supper.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.

A quick South Indian-style bell pepper curry with mustard seeds, cumin, turmeric, peanuts, and chickpea flour for a nutty golden crust. Ready in 15 minutes. Serve with dal and rice.

Homemade sweet chili sauce with fresh tomatoes, peaches, pears, bell peppers, and warm spices like cinnamon, cloves, and allspice. A fruity, tangy condiment cooked low and slow until thick.

Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

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.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.