Our Favorite Green Recipes
Great Green Fruit Salad
All green everything—that’s the theme of this vibrant, eye-catching fruit salad. Honeydew melon, Granny Smith apples, Bartlett pears, green grapes, and avocado are unified with a delicious honey-Dijon dressing to create what may very well be our favorite fruit salad of all time. A perfect balance of sweet, salty, and tangy, this monochrome masterpiece is sure to become the talk of your table and likely a new go-to for any level of entertaining. Though we find it to be a delicious addition to such a refreshing, dynamic dish, feel free to leave out the jalapeño if you want to skip the touch of heat.
Green Smoothie Muffins
A whole package of spinach gives these banana muffins their green hue.
These easy baked donuts benefit from matcha in the batter and in the glaze, where it lends beautiful color. If you’re unfamiliar with matcha, it’s high-quality green tea that’s ground into a fine powder. Matcha has a powerfully earthy, bitter flavor, so a little goes a long way. For the most vibrant color, seek out a reputable brand (some lower-quality brands have a dull, olive-green color). We recommend Maeda-en Matcha Green Tea Powder, culinary quality; Aiya Matcha, ceremonial grade; or Eden Matcha. We love the color and flavor of the coconut and goji berry garnishes; if you can’t find goji berries, you can use dried cranberries instead.
Dandelion Greens Pesto
Drizzle this edgy, bitter pesto over summer tomatoes, whole grains, or scrambled eggs. For a milder version, use more basil or spinach.
Pan Seared Cod with Green Tahini Sauce
Tahini is a paste made of ground sesame seeds and it’s the ingredient that gives hummus its distinct toasty flavor. Tahini is an incredibly versatile ingredient lends a rich nuttiness wherever it goes—which is why we love it as the base for this vibrant, herb-based sauce. Balanced with lemon juice and bright herbaceous flavors, tahini shines in this addictive, bright-green condiment you’ll find yourself coming back to again and again (with a spoon in hand). The Green Tahini Sauce pairs exceptionally well with fish, and we especially love it with flakey pan-seared cod. While not technically “necessary” basting the fish with butter as it finishes cooking adds another layer of subtle richness. Plated with a generous dollop of the green sauce, this simple pan-cooked cod finds its perfect match in the sauce’s velvety texture and dynamic flavor profile. As impressive as it tastes, the Green Tahini Sauce could not be easier to whip up, simply toss all of your ingredients into a blender and process until smooth. The cumin adds a touch of smokiness, but if you aren’t a fan of the spice, feel to omit it. You can thin the sauce out to your desired consistency by adding water to the blender, a little at a time. Of course, you may not want to thin it out too much as the leftover green tahini sauce can also be used as a dip for your favorite vegetables and crackers, perfect for serving on a crudite platter or snack dinner tray. You can also use the sauce as a spread for sandwiches and toast. Store this green goodness in you refrigerator for up to 1 week.
Sparkling Matcha Mint Cocktail
Floral honey, fresh herbs, and verdant green-tea powder make for an effervescent springtime sipper.
Incredibly bright and fresh, Tallarines Verdes translates to “green noodles,” and is a similar dish to pasta with pesto sauce. However, what sets this traditional Peruvian dish apart is one key ingredient: evaporated milk. This makes the pureed spinach-basil sauce more creamy (and less oily) than what many would expect from pesto, and lends a very subtle sweetness to the dish. In other words… it’s incredibly delicious. Sautéing the red onion first softens its flavors so that it doesn’t overpower the sauce with harsh onion notes. And we blanch the spinach and basil in order to preserve the leaves’ color, resulting in a vibrant, bright green sauce. Feel free to use linguine or bucatini noodles instead of spaghetti, if you prefer.
Green Goddess Dressing
The smooth texture of the Green Goddess becomes romaine-friendly and creamy to perfection with more parsley and fresh lemon. Because these fresh herbs are readily available, make this tangy, peppery dip year-round.
Green Goddess Pasta Salad
Green Tomato Gazpacho
Avocado Pea Soup with Herb Oil
Let servings of Avocado Pea Soup with Herb Oil aid in optimizing your diet. Most green fruits and vegetables, such as avocado and peas, are loaded with lutein and zeaxanthin, carotenoids that protect against eye disease and skin cancer. Prep: 20 minutes; Cook: 20 minutes.
This green goodie sneaks in a dose of iron (you need extra during your period and pregnancy), key for healthy blood cell and muscle function. It also delivers more than your daily rec of vitamin Kanother must for blood and bone health.
Matcha Baked Doughnuts
These bright green baked goods will give you all the delight of a doughnut without any of the regret afterwards. Baking makes these vegan doughnuts delicate and soft without excess oil and the matcha has a range of health benefits.
Matcha Profiteroles image
20-Minute Baked Matcha Doughnuts
No frying required
Avocado Matcha Banana Bread
It's tasty being this green
Matcha Whoopie Pies
"I grew up inhaling whoopie pies, bless my mother's soul," says Bay Area cookbook author Eric Gower, the creator of these fantastic, tender little cakes. "While I would like to offer her recipe, I'm afraid that just reading the quantities of trans fats (Crisco) called for might incite immediate cardiac arrest! This relatively healthier version tastes even better."
Supercharged Kale-Avocado Smoothie
This hydrating smoothie is jam-packed with nutrients, delivering one-third your daily goal of vitamin A and 100% of vitamin K—two important nutrients many of us don't get enough of. Matcha green tea powder delivers a jolt of caffeine without the jittery side effects, helping you power through your holiday to-do list with sustained energy and alertness.
Classic Salsa Verde
Tomatillos and fresh chiles give this salsa a bright, "green" flavor, and toasting the ingredients contributes a smoky element (plus it loosens the chiles' skins). Mexican cooks traditionally use a griddle or comal to toast salsa ingredients, but a broiler chars the chiles more evenly.
Italian Salsa Verde
Avocado Salsa Verde
Made with fresh tomatillos, serrano pepper, cilantro, and avocado, Avocado Salsa Verde will be a hands-down favorite with party-goers. Serve Avocado Salsa Verde with your favorite chips or with our Beef Empanadas.
Roasted Chili Verde Chicken Enchiladas
Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick.
Parsley-Mint Salsa Verde
Green Tomato Salsa
Serve Green Tomato Salsa as an appetizer with chips or a topping on Green Tomato Chile Verde.
Herb-and-Scallion Salsa Verde
Herb-and-Scallion Salsa Verde
Chicken Verde Enchiladas
How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.
Herby, garlicky, and briny, this easy food processor sauce is a loose combination of classic Italian salsa verde and Argentinian chimichurri. Use it to brighten up seared pork chops, grilled steak, or grilled chicken skewers.