Ripe late-summer tomatoes become vessels for this hearty and fresh bulgur-herb mixture. Be sure to select unprocessed smoked Gouda to ensure the cheese melts properly and browns on top. Serve on lightly dressed salad greens. ?
If you prefer a cooked pistachio filling, use a vanilla pudding mix (four-serving size) and reduce milk to 1-1/2 cups (375 mL); add pistachios and, if desired, a few drops of green food colouring.
Buttery haricots verts, or French green beans, take on the umami flavour of miso paste in this festive side dish. Crunchy pepitas, which are hulled pumpkin seeds, add texture and a subtle nuttiness that complements the tender-crisp beans.
Edamame is the Japanese word for green soybeans, which are also known as sweet beans, vegetable soybeans and beer beans. They are sold frozen both in the pod and shelled, but the shelled version is the most convenient.
Frozen green peas replace most of the high-fat avocado in this colourful dip, which is so delicious that it's hard to believe how low in fat it is. Serve with pita crisps, bread sticks or simple veggie sticks.
When you arrive home tired and hungry after a long busy day, this easy one-pot stew featuring pantry-friendly dried pasta and cans of tomatoes and chickpeas can be pretty comforting. Serve with a crisp green salad.
Easy on the budget and appetizing on the plate, this dish from food writer Julie Aldis needs only warm Italian bread and a green salad for a casual company meal. Pass some Parmesan cheese for sprinkling if desired.
Nothing makes a tender fillet of salmon more appealing than a crunchy layer of panko. For even cooking, ask for salmon fillets that are all the same size and thickness. Serve with a simple tossed green salad or steamed asparagus.
This "keeper coleslaw" will last for up to seven days in the refrigerator. We've called for green cabbage because Melissa can use it for both this salad and the Garden Minestrone, but red and Napa cabbage work just as well.
There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
