2,016 green recipes

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Sweet pineapple and strawberry jam meet crushed red pepper in this 30-minute chicken breast dish. Golden raisins add chewy bursts of flavor to a glossy, fruity sauce you'll want to drizzle on everything.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Chili Cheese Cornsticks bake cornmeal batter with cheddar cheese and chopped green chilies in cornstick pans for crispy, golden cornbread with a spicy kick.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Stir-fried long beans (or green beans) with red bell pepper and nutty wild rice, finished with a touch of sugar for balance. Quick, light side dish for any main.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.