2,181 green recipes

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Sizzling rice soup simmers a clear chicken broth with chicken, mushrooms, bamboo shoots, and water chestnuts, finished with crispy fried rice that audibly sizzles when added to each bowl. Classic Chinese restaurant favorite.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Quick Southwestern casserole layered with zucchini, corn, fried tortilla quarters, and green chilies in a spiced tomato sauce, smothered in melted cheddar. Ready in 20 minutes.

Egg vegetable salad served in a puffed Swiss cheese choux pastry shell. Cauliflower, mushrooms, peas, and hard-cooked eggs in a cumin-Dijon dressing inside an edible bowl.

Shrimp and rice casserole with tomato juice, mayonnaise, green pepper, and grated onion. Mix everything together and bake for 45 minutes. Simple, creamy, and satisfying.

Tender braised beef chuck in a star anise and cinnamon-spiced broth, ladled over egg noodles with fresh spinach and sesame oil. Chinese-style beef noodle soup that's worth every minute of simmering.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Easy baked potatoes with onion soup mix, butter, and melted cheddar cheese. Cubed potatoes baked covered until tender, then topped with cheese and green onions.

Mexican-style bow ties: hearty pasta salad with seasoned ground beef, kidney beans, corn, tomatoes, cheddar, and a zippy yogurt-salsa dressing, topped with crushed tortilla chips. Warm or cold crowd-pleaser.

Ham and potato skillet with green beans, celery, and thyme simmered in one pan and topped with Parmesan. A low-calorie, no-fuss dinner using leftover ham in about an hour.

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Slow cooker beef stew with tender chuck, zucchini, potatoes, celery, and green pepper simmered all day in a marjoram-scented broth. Finished with a quick skillet gravy spooned over everything.