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Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms.
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Here's a change of pace: crispy stir-fried beans that are excellent as an appetizer or side dish. Green vegetables are rich in antioxidants and tied to lower risks for certain cancers.
cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
cooking.nytimes.com
This is an adaptation of a recipe I came across in “The Savory Way,” by Deborah Madison The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.
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Start your day with this green power smoothie combining oats, coconut milk, spinach, parsley, apple, honey and lemon.
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Water chestnuts give this classic green bean casserole crunch, while crumbled bacon boosts the flavor.
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A hot, fresh curry sauce makes for fantastic fish.
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Fragrant and bursting with flavor.
www.delish.com
Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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White corn is what separates this green bean casserole from the others! Green beans and corn are baked with cream of mushroom soup, dried onions and Cheddar cheese, and topped with fried onions.
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Avocado and leek are mixed with horseradish and lemon juice, creating a unique green dip perfect for St. Patrick's day. Serve with carrots for a colorful snack.
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