1,875 green recipes

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

A Greek style dish that has varieties of vegetables and delicious flavors. Serve it with some fresh bread and sprinkle some feta cheese on top.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

This quick Mexican bean dip is packed with flavor. It can be a dip or a filling to make burrito. Within about 10 minutes, you will be able to enjoy a quick delicious meal.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Ethiopian ginger vegetables with potatoes, green beans, carrots, and green chilies sauteed with fresh ginger and garlic. A vegan, spiced vegetable stew.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.

Cuban chicken stir-fry with rice, ham, pimento-stuffed olives, peas, and tomatoes served on a platter with sliced avocado. A fast one-wok meal using cooked chicken and leftover rice.