Spaghetti with tuna, green olives and cherry tomatoes

Now green pepper is cheap and delicious. Japanese Tuna green pepper is so easy to make. #nofuss #CA2025

A fresh salad with mixed greens, strawberries, parmezan and vinaigrette dressing.Recipe by kastri

If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. The combination of oil and acid in the dressing helps our bodies to absorb more of the nutrients from the greens. Super clever!TIP:Although you don’t need to, you can always add extras like cooked green beans or sweet raw peas – see what’s growing in your garden and go with what looks best.EQUIPMENT:Empty jam jar with lidMeasuring spoonsChopping boardKnifeColanderSalad spinner or clean tea towelLarge salad bowl

Tabbouleh is naturally green and packed full of herbs 🌿 It’s all about the parsley, although I sometimes like to add a few other herbs. Mint adds a freshness, but this is a parsley salad so it only needs a few leaves. This is perfect for a picnic and it’s the perfect accompaniment to my hummus, baba ganoush and za’atar flatbreads. You can also use to fill a lettuce cups and add a pickled chilli or two. #mycookbook

#5poundmeal , it is a traditional Algerian dish from the city of oran region of Algeria. this dish is very delicious.😛😋

#GoldenApron23 A healthy version of cooking spinach with the fish, this mouth watering dish is specially prepared in Punjabi cuisine, it is rich in vitamins, protein. Course: dinner, Cuisine: Punjabi ( indian) Diet: non vegetarian.

This is an easy recipe for students. Tastes really nice and is healthy as well.

Wholewheat Soba noodles with tin tuna and green pesto. Here is the result of cooking live today with lovely @emilyshomecookedkitchen_ . We rustle some delicious lunch using store cupboard ingredients and here it is a delicious lunch.#storecupboard#easylunch

Oh joy of joys, I stumble across a beautiful box of tangelos glistening in the sunshine post hailstorm. Images of orange blossom-lined streets in Seville 'spring' to mind. In the spring, when the orange blossoms are in bloom, the air is filled with their fragrance. The reason why they were planted on the streets sadly isn’t so romantic, more practical - they were planted for their aroma, not to eat, in order to combat the stench before indoor plumbing.The tangelo originates from Brown’s Town in Jamaica and is a natural hybridisation of a Seville orange, tangerine and an ancestral variety of grapefruit, pomelo. It was discovered growing wild in 1917 and is known as ugli or uniq fruit. The flesh is juicy with a slight floral flavour and a tangy aftertaste similar to but sweeter than a red grapefruit.I venture out into my cold garden, which I’ve not set foot in for some months, in the hope of finding some greens to make a salad. Moving the hailstones aside, I find tiny herbs just poking out of the ground and not just in the herb garden but all over grass. I pick baby leaves; mint, chives, oregano, fennel tops and dandelion leaves.I add to my foraged herbs a tangelo, almonds, feta, olives, capers, spring onions and croutons made from a piece of stale bread and garlic fried in olive oil. The dressing is made from the juice and zest of the tangelo, pomegranate molasses and balsamic vinegar glaze.Spring next week, so winter citrus garden salad it shall be. #Springgreens

This simple curry is serve with fried sardine 🐟 and fried green bananas, can be eaten with 🍚 rice.

I love to make this beautiful soup when I have a few green veggies in the fridge that are going spare and need using up as they're just past their best. You could of course slightly adapt this recipe to include whatever green veggies you have.The soup is finished with natural greek yogurt and a crumbling of stilton cheese to make it creamy and a tad more indulgent.If you have a heel of blue cheese that you were going to chuck, then this is ideal.#greens #leftovers #bluecheese #spinach #broccolistalk #onion #greengoddess #healthy #soup #greekyogurt #lunch #cheese #stilton #leek #parsley #celery #potatoes #eattherainbow

I made this dish in breakfast and sometimes in lunch and dinner, I choose to cook and love to make simple dishes that can help working women in early mornings, I am also a working woman my self. When ever I get time, I always practice my new recipes and share it with my family and friends and now with the world, so enjoy!

Greek salad is one of my all time favourites. It works really well with vegan feta ( which I love when it’s dressed with herbs and good olive oil) but you can miss it or sub for tofu if you prefer. I have included loads of fresh green herbs from the garden.

Chicken in Oyster sauce is one of my most favourite comforting dishes to make and eat, here I've added some extra greens, tender stem broccoli and fine green beans there's also some beanspouts for a bit of crunch. The best bit is when the sauce mixes in with the rice, so good!

I love shakshuka and this version uses greens rather than tomatoes as the bed for the eggs. Perfect for brunch. #vegetarian #breakfast #brunch #healthybreakfastI forgot to take a photo of the finished dish...This is inspired by a Honey & Co recipe.

Needed a salad for a change. Made this in less than 10 minutes after a trip to the shops! I added some special ham to go with! #Quick,#Easy, #Budget, #Familyfreindly. can be used as a main Meal for two, or a side dish for four people.

I love found these meatballs in Tesco and they’re made with chicken, butter beans and spinach. This dinner was so quick and simple but really tasty and healthy too. I used up some tomatoes from the back of the fridge and a chilli that really needed using up! #fridgeforager

As much I don't like to repeat, what I cook at home this is an exception. Red lentil pasta is one of my favourites. Combined with red or green pesto is a winner. This type of pasta is low in carbs (31 g) and high in protein (16 g). On top of that is gluten free and it's high in iron and fibre. It tastes similar to normal pasta with the lovely nutty flavour. My personal preference is to pair it up with pan roasted salmon. This time I served it with roasted fennel.Its quite simple dish to cook and it takes about 40 min to do it. From the other side it might be quite tricky as it's all about the timings. It's good to be in the control of whats happening :)The whole dish has 600 kcal. 46 carbs/49 protein and 28 g mainly unsaturated fat.

I love gazpacho and I decided to make a green version as part of my green cooking project. Chilled soup is so refreshing and delicious. This was perfect on a sunny day, enjoyed al fresco in the garden. This is packed full of healthy green veggies - I’ve been getting creative on the kitchen and this is my perfect combination.#mycookbook

This is a light green soup. Combination of leeks with green peas, fresh mint leaves, lemon, ... It's fresh and tasty, with a satisfying texture.Very easy to follow the recipe.

The lemon in this dish is from lemongrass and the lime is from chopped lime leaves, lime juice and zest - it’s fresh, zingy and delicious. Charcoal noodles are lovely with fresh herbs and this can be enjoyed hot or served cold as a salad. Any seasonal green vegetables will work well.#mycookbook

Green chutney or coriander mint chutney is a versatile Pakistani / Indian chutney made with coriander, mint leaves and green chilies. It’s like the Desi version of ketchup; 😁 except it’s green and depending on the amount of green chilies you add, can be mild or super spicy!This chutney can use on Biryani, Samosas, Frankies, Kabobs , kababs ,Rice or Naan. Can be made in 5 minutes#Vegan #Vegetarian #Chutney #sauce #Veggie

Pork rib soup with pickled mustard greens is one of my husband's favourite winter dish to eat. It's very homely and super comforting to eat.This dish does take a while to cook as it's simmered until the pork rib is very tender. It has a great combination of flavours, it's rich, spicy and sour all at the same time.I hope you enjoy making and eating this as much as my family does.#slowcooking#week1#technique1#soup#Porkribsoup#pickledmustardgreens#stew#vegetables#meat#homecomforts#ChristmasGifts

These green-coloured noodles are called ‘Cha Soba’. They are green because Matcha (ground green tea leaves) is mixed with buckwheat and wheat flour. But you can hardly taste Matcha. This extremely healthy-looking salad should be all green, and that means you can add anything green. The dressing is not quite green but green Wasabi paste is the key ingredient of the dressing. If you don’t like Wasabi, enjoy the salad with your favourite dressing. My 'Onion & Balsamic Sauce' is also nice.

I have been a member of Gousto for a long time. This is a recipe I adapted from my favourite ever Gousto recipe.

I have been making homemade pizza for years and once would have considered it one of my signature dishes. It’s one of those things that can’t really go wrong! Realising that pizza is just as delicious without cheese was one of my turning points to going vegan. I don’t usually add an alternative cheese unless I’ve got a little sprinkle of a really good vegan cheese, ideally a blue. I tend to use lots of fresh and dried herbs, a drizzle of chilli, herb of garlic oil as an alternative. Oh, and a definite yes for pineapple!This recipe is a combination of my pizza, pide and za’tar breads as I’m running out cookbook space! #mycookbook

Samon is lovely fish ...needs a bit of care in pan frying...so giv that to it..note here in the recioe there was som issues with the sauce but you can make it if you wish or you can use other thick sauce that can go well over this dish..(.bismillah...enjoy cooking it)

This is the recipe that I did cooking workshop with CookPad Thailand. The ingredients has been adapted to Thai local resources. We made homemade Thai pesto to add to the sauce to elevated the flavour too. Add some bird eyes chilli and sriracha sauce for the extra kick 🌶, Why not!?😘

On honeymoon in Vietnam, the food was excellent throughout the trip. However, one dish was particularly memorable. It was a green papaya salad with pineapple at Orivy in Hoi An. Back home I recreated it for a lunch with colleagues, and people loved it. It is an even more tropical spin on a classic Thai spicy green papaya salad. In my book, it is a winner!

My variation on the classic tahini sauce. A super quick and a great way to have fresh parsley - a super healthy ingredient - in any meaningful quantity. It is also great to use up ‘tired’ parsley or coriander leaves that are no longer fresh.This sauce goes well with salads, meat, roasted vegetables, or as a sandwich spread. It keeps well in the fridge for days - I've used it up to 2 weeks later.#vegan #vegetarian #paleo #paleorecipe #paleosauce #paleodip #tahini #parsley #easyrecipe #quickrecipe #condiment #condimentrecipe #keto #cookeverypart