Green Bean and Radish Salad
A honey-based dressing pulls everything together in this salad with cooked radishes. Instead of any one of the ingredients hogging the spotlight, they all play nicely together. Get the recipe »
Fennel, Arugula and Green Apple Salad
This salad pairs fennel with crisp apple and peppery arugula, covering the lot with a citrusy dressing and toasted walnuts. It's extremely light and refreshing. Some crumbled ricotta salata cheese, or even feta, would bulk this up and upgrade it to full-meal status. Get the recipe »
Warm Green Bean Salad with Shallots and Mustard
Here we have warm blanched haricots verts, tossed in a warm vinaigrette of soft shallots, olive oil, white wine vinegar, and grain mustard. The white wine vinegar enhances the acidity of the white wine within the mustard, giving the salad a new-pickled quality. The shallots and even the chervil on top are somewhat sweet, countering that acidity. Get the recipe »
Marinated Kale and Chickpea Salad With Sumac Onions
If you've never tried a marinated kale salad, it might just rock your world. Here's how it works. Take your raw kale, dress it with a standard vinaigrette, let it sit overnight in the fridge, and boom—what was once a tough, leafy green is now tender and crisp. The greatest part about it is that after marinating, the salad will last for days and days without losing its crispness. This salad also calls for chickpeas and onions, making it a hearty side or light lunch.
Green Papaya Salad
This recipe from the Bangkok Street Food cookbook comes from years of on-the-street research. That is, loads of spicy-fresh papaya salads made streetside, pounded with a mortar and pestle for optimal enjoyment. Aside from the papaya and a really fabulous dressing of chiles, garlic, and fish sauce, this salad calls for a few other veggies: long beans and Thai eggplant. Finished off with a handful of roasted peanuts and chewy dried shrimp, this papaya salad is tasty on so many levels: crisp, hot, sweet, crunchy, and fishy in the best possible way. Get the recipe »
Artichoke and Green Olive Pantry Tapenade
The artichokes in this spread add body and a mild, mellow flavor to cut the briny brashness of the olives. Spread it on toast, serve with crudités, dollop onto grilled fish, or squash with melty mozzarella in a panini. This stuff is amazing.
Spinach Baked Eggs
These baked eggs take everything that's comforting about a big plate of creamed spinach, and add an egg on top. Make sure there's extra toast. Get the recipe »
Green Eggs and Ham
This simple brunch is an homage to one of the greatest children's books every written by Dr. Seuss, Green Eggs and Ham of course. These eggs are cooked very slowly over low heat to give them a soft texture. Use any type of ham you prefer; a thick-sliced, smoked version is especially nice.
Spinach, Provolone, and Pepperoni Calzone
You can make this calzone with store-bought dough if you'd like, or use this recipe. If you don't have much experience working with calzones, you might find it much easier to transfer the calzones to the peel and the stone if you build them directly on a sheet of parchment paper. Transfer them, parchment and all, to the peel and then to the stone in the oven. Get the recipe »
Spinach Pie Quesadilla
Think of this ingenious creation as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredient list looks a little long for a quesadilla (yes, there are a few more ingredients in there than just shredded cheese), the prep time is just a few minutes.
Kale with Golden Raisins and Onions
This recipe has Sicily written all over it: combining raisins and capers into all sorts of savory dishes is commonplace on the island. It's a wonderful sweet-salty combo that makes its way up from North Africa into Southern Italian cooking. Get the recipe »
Green Rice with Pistachios
Rice is so easy to treat as an afterthought that it's nice when it can play a starring role. This vegan dish is inspired by the many variations of rice used in Persian cooking, with dried fruits, nuts, herbs, and legumes commonly added to bring flavor and character.
Get the recipe »
Andrew Carmellini's Green Grits
In his recipe for green grits, Carmellini treats them in a similar fashion to polenta or risotto, using the grain as a jumping off point for a satisfying side that's filled with fresh herbs, cheese, and yes, plenty of butter. Get the recipe »
Sopes de Pollo con Frijoles
This may seem like one complicated Mexican snack, requiring you to cook and shred chicken, make a salsa verde out of tomatillos and poblano peppers, then form and fry the sope shells. If you decide to make refried beans from scratch on top of that, it's even more difficult. But in reality, the only parts you absolutely have to make from scratch are the sope shells. Get the recipe »
Chilaquiles con Rajas
Chilaquiles, the dish of fried corn tortillas soaked in hot salsa, are known as a cure for the common hangover. But hangover-debilitated or not, you'll see it's got a number of things going for it. So easy to make, it consists almost completely of leftovers, so even in the haze of the-morning-after, you should be able to hold yourself together long enough to whip up a batch. This version features rajas, strips of blackened green chiles. Get the recipe »
Pasta with Green Meatballs and Herb Sauce
This recipe argues for thinking of herbs not just as a garnish, but as the center of a great dish (we've all had pesto, but that's just one way to do it). An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, and so herby-fragrant.
Shrimp with Green Sauce
Spanish green sauce is parsley and olive oil, with the bite of onion and garlic, and a little zing of hot pepper. As it roasts with the shrimp, they release all of their briny juices, loosening the green sauce until it becomes its own perfect thing. Bright and fresh and light, it's perfect poured over yellow rice or crusty bread.
Seared Scallops with Salsa Verde
Salsa verde is a good, quick sauce to have in your repertoire (it appears a few times in this roundup). Not to be confused with anything out of Mexico, this Italian salsa verde is a piquant, herb-based sauce featuring parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. This dish proves that scallops, too, are a perfect match for it. Get the recipe »
Fish Fillets with Spicy Green Undercoat
Instead of dredging the fish in flour then coating it in a batter, this recipe advocates topping the fish with the spicy green undercoat mixture and then tossing with flour. When fried, everything magically stays intact, and the incredible spicy green undercoat was as good as imagined. Serve this with some spinach to up the green factor. Get the recipe »
Lean Green Smoothie
Let's be honest. Sometimes when we say "smoothie," we mean dessert masquerading as breakfast. Not so for this lean green smoothie, which is packed with nutrients and nutrients only. Don't be fooled, though. It's also delicious. The mango flavor dominates, with the arugula, lemon, and ginger spicing things up just enough to keep it interesting. Get the recipe »
Mint Lime Granita
This simple, refreshing dessert is a great option if you want a frozen treat but don't have an ice cream maker. Get the recipe!
Lemon Basil Chocolate Chip Ice Cream Sandwiches
Basil makes a delicious (if unlikely) pairing with dark chocolate in this unusual ice cream, which gets smushed between two lemony, buttery cookies. Get the recipe »
Mango Upside-Down Cake with Basil Ice Cream
This lovely upside-down cake replaces pineapple with caramelized mango slices. The basil ice cream served alongside resembles green tea ice cream, but it's bursting with bright basil flavor. Get the recipe »
Green Tea Cookies
There are all sorts of ways to incorporate the delicate flavors of tea into sweets, but matcha—the finely powdered Japanese green tea—is one of the easiest and most exciting, due to both purity of flavor and a radiant leaf-green color. Its easily dissolvable nature is ideal for making batches of green tea ice cream, springy tea cakes, and these green tea cookies. Get the recipe »
Crème De Menthe Marshmallows
Dyed a lovely mint green from Crème De Menthe, these marshmallows are studded with mini chocolate chips and dipped in bittersweet chocolate. We love the idea of flavoring marshmallows with liqueur but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring for a similarly festive mallow. Get the recipe »