Get new recipes each week + free 5 email series
Find a Recipe
Drop the food dye this St. Paddy’s Day and celebrate with green grub that gets its color naturally.
Silky and gently flavored with lemon and Parmesan, this asparagus soup tastes decadent without the addition of heavy cream.
Green spaghetti? Yes, please! This twist on pesto pasta is one of my go-to weeknight dinner recipes. And it’s a great way to sneak in some healthy greens.
This sweet and tangy raw Brussels sprout salad pairs nicely with turkey, ham, or grilled cheese sandwiches — or you can turn it into a meal unto itself by adding crispy bacon and serving it with good bread.
Made from tomatillos, this salsa is tangy, fiery, chunky, smoky — and 100% good enough to eat with a spoon. There are endless ways to use it: serve it with tortilla chips; use it as enchilada, quesadilla or taco sauce; or drizzle it over steak, rice, potatoes or eggs.
Want to summon your family to the dinner table without saying a word? Make bacon! This salad combines crispy thick-cut bacon with spinach, boiled eggs, mushrooms, and a tangy-sweet warm bacon vinaigrette.
In this quick and easy riff on spinach and ricotta cannelloni, penne pasta is tossed in a creamy spinach, basil and ricotta sauce, topped with cheese, and then baked until gold brown.
I love this light and fresh cucumber salad. The dressing is tangy, salty, and sweet; and the juice from the cucumber seeps into the dressing, giving it a fresh cucumber flavor.
I know adding peas to your guac might seem sacrilege but it’s surprisingly delicious!
This gorgeously (or shockingly?) green broccoli purée is a great low-carb alternative to mashed potatoes. Pair it with simple grilled salmon, roast chicken, or a juicy steak.