Recipes

75 Reasons Green Food Is the Best Food

Yes, we compiled 75 recipes in honor of our favorite color of food.
Image may contain Plant Food Dish Meal Vegetable Pea and Produce
Christopher Testani

Sometimes, we just can't get enough green. No, really. So we created this monster slideshow that celebrates our favorite color of food. Break out these recipes on St. Patrick's Day if you want to get really festive.

  • Image may contain Plant Food Vegetable Bowl Pea Meal and Dish
    21/75

    Creamed Peas and Onions

    Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

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  • Image may contain Spinach Plant Food and Vegetable
    Michael Graydon + Nikole Herriott
    22/75

    Stir-Fried Pea Shoots

    You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

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  • Image may contain Plant Food Vegetable Spinach Dish Meal and Seasoning
    Ryan Liebe
    25/75

    Grilled Eggplant and Greens with Spiced Yogurt

    First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

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  • Image may contain Bowl Food Dish Meal Cutlery Spoon Plant and Soup Bowl
    Hirsheimer & Hamilton
    26/75

    Minty Pea Soup

    This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.

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  • A bowl of herby Italianstyle salsa verde with arugula.
    Hirsheimer & Hamilton
    35/75

    Arugula Salsa Verde

    Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

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  • Image may contain Plant Food Produce Vegetable and Spinach
    36/75

    Mâche Salad with Crispy Shallots

    Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

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