3,930 green recipes

Wok-tossed bean sprouts and scallions in nutty walnut oil with soy sauce, topped with sunflower seeds and fresh parsley. A 10-minute side dish with serious crunch.

Fresh fig salad with mixed greens, goat cheese, walnuts, and a champagne vinegar shallot vinaigrette. An elegant no-cook salad that showcases ripe figs at their peak.

Sautéed kale, crimini mushrooms, and green beans with white wine, red pepper flakes, lemon juice, and Parmesan. A low-carb, healthy side dish ready in under 30 minutes.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

A savory tomato pie layering ripe red and tart green tomatoes in a flaky crust under a golden mayonnaise-Parmesan-garlic topping. A Southern summer classic that uses up late green tomatoes.

Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.

Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Homemade Thai green curry paste blitzed from fresh jalapenos, Hawaiian chilies, lemongrass, cilantro, garlic, shallots, and shrimp paste. A fiery, fragrant base that runs circles around any jarred version.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.