2,016 green recipes

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.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Nothing beats a savory stew, and you can prove your family this by trying this tasty recipe that will satisfy their hunger!

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

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

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

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.

Authentic Greek tzatziki with strained yogurt, salted and squeezed cucumber, garlic, white wine vinegar, and olive oil. The proper way: 24-hour drain, no shortcuts. Vegetarian dip or sauce.

Greek-style meatball and tomato soup with oregano, garlic, optional zucchini, and rice or pasta. Hearty, herby beef meatballs in a rich tomato broth.

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.

Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Low calorie seven layer salad with crisp lettuce, sweet peas, reduced-fat cheddar, turkey bacon, scallions, water chestnuts, and hard-boiled egg. Vinaigrette on the side keeps it light. A potluck classic, slimmed down without losing the layers.

Tender beef brisket simmered with green beans, potatoes, and marjoram. Cook it three ways: slow cooker, dutch oven, or pressure cooker for a hearty one-pot meal.