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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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For all you maple fans who cannot get enough, here is a delicious zucchini-nut bread enhanced by maple flavoring.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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Get MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini Recipe from Food Network
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An aioli recipe using green garlic for a fresh and intense kick of garlic flavor.
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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.