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This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
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Get Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney Recipe from Food Network
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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This delicious Instant Pot(R) stew combines robustly flavored Hatch green chile peppers with rich pork loin, pancetta, potatoes and sweet corn.
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
cooking.nytimes.com
Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.
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Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
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Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
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Get Grilled Honey Glazed Chicken with Green Pea and Mint Sauce Recipe from Food Network