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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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This dip is a refreshing change from the traditional dips you see at parties. The crisp green onions in combination with the olives and tomatoes is very reflective of the Greek salad served here in our local Greek pizza place. Serve with saltine crackers. It's always the first to go at our parties.
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A rich Dijon cream sauce smothers sauteed chicken and mushrooms.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Filling, flavorful and easy to make, this New Orleans-style dish is a Monday night tradition in Louisiana. And the addition of smoked turkey sausage makes it perfect as a delicious meal all by itself, or as a robust side.
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Green tea powder and soy milk make a great version of the traditional latte.
Ingredients: soy milk, water, green, sugar
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.