19 Green Earth Day Recipes Sustainable

Our planet deserves a celebration as vibrant as its greenery, and what better way to honor Earth Day than with a feast that’s as sustainable as it is delicious? Dive into our roundup of 19 Green Earth Day Recipes, where each dish is a step towards a healthier planet. From farm-to-table salads to zero-waste desserts, these recipes promise flavor without footprint. Let’s cook up some change together!

Avocado and Spinach Smoothie

Perhaps there’s no better way to greet the morning than with a glass of vibrant green, blending the creamy richness of avocado with the earthy tones of spinach. This smoothie is a gentle nod to nourishment, a quiet moment of self-care in a busy world.

Ingredients

• 1 ripe avocado, pitted and scooped (look for a slight give when pressed)
• 1 cup fresh spinach, tightly packed (baby spinach works best for a milder flavor)
• 1 banana, peeled and frozen (for a creamier texture)
• 1 cup almond milk, unsweetened (or any milk of choice)
• 1 tbsp honey (adjust to taste, or substitute with maple syrup for a vegan option)
• 1/2 cup ice cubes (optional, for a colder smoothie)

Instructions

1. Add the avocado, spinach, frozen banana, almond milk, and honey to a high-powered blender.
2. Blend on high speed for 45 seconds, or until the mixture is completely smooth. If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
3. Add the ice cubes last if using, and blend for an additional 15 seconds to chill the smoothie without diluting the flavor.
4. Pour the smoothie into a tall glass and serve immediately for the best texture and temperature.

Creamy and lush, this smoothie carries the subtle sweetness of banana and honey, balanced by the depth of avocado and spinach. Try garnishing with a sprinkle of chia seeds or a few spinach leaves for an extra touch of green.

Quinoa and Kale Salad

Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with nutrients and flavors that dance lightly on the palate. This quinoa and kale salad is just that—a humble yet vibrant bowl that feels like a gentle hug on a busy day.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups water (for cooking quinoa)
• 2 cups kale (chopped, stems removed for tenderness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/4 cup dried cranberries (for a sweet contrast)
• 1/4 cup sliced almonds (toasted for crunch)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, massage the chopped kale with olive oil and lemon juice in a large bowl for about 2 minutes, until the kale softens and brightens in color.
4. Fluff the cooked quinoa with a fork and let it cool slightly before adding it to the kale.
5. Add the salt, black pepper, dried cranberries, and sliced almonds to the bowl. Toss gently to combine all the ingredients evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Offering a delightful mix of textures—from the fluffy quinoa to the crunchy almonds and tender kale—this salad is a symphony of flavors. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost.

Roasted Beet and Goat Cheese Salad

Evenings like these call for something simple yet profoundly satisfying, a dish that marries the earthiness of beets with the creamy tang of goat cheese, creating a salad that feels both nourishing and indulgent.

Ingredients

• 2 medium beets, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 4 cups mixed greens (arugula adds a nice peppery bite)
• 1/2 cup crumbled goat cheese (for a creamier texture, use soft goat cheese)
• 1/4 cup walnuts, toasted (for extra crunch)
• 2 tbsp balsamic vinegar (a aged variety adds depth)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the peeled and cubed beets with olive oil, salt, and black pepper in a bowl until evenly coated.
3. Spread the beets in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Tip: Watch closely to prevent burning.
5. In a large bowl, combine the mixed greens, roasted beets, toasted walnuts, and crumbled goat cheese.
6. Drizzle the salad with balsamic vinegar just before serving. Tip: Add the vinegar sparingly at first; you can always add more to suit your taste.
7. Gently toss the salad to combine all the ingredients without crushing the beets or greens.

You’ll love the contrast of the warm, sweet beets against the cool, crisp greens, with the goat cheese melting slightly into the mix. Try serving this salad alongside a crusty bread to soak up the vibrant balsamic and beet juices.

Vegetable Stir Fry with Tofu

Breathing in the quiet of the morning, I find myself drawn to the simplicity and vibrancy of a vegetable stir fry with tofu. It’s a dish that feels like a gentle hug, offering both nourishment and comfort with every bite.

Ingredients

• 1 block firm tofu, pressed and cubed (for better texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen)
• 1 bell pepper, sliced (any color)
• 1 carrot, julienned (for a sweet crunch)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp sesame oil (for depth of flavor)
• 1 tsp ginger, minced (fresh is best)
• 2 cloves garlic, minced (for aroma)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed tofu to the skillet, spreading evenly. Cook for 5 minutes without stirring to allow the tofu to brown on one side.
3. Gently flip the tofu cubes and cook for another 5 minutes until all sides are golden brown. Remove tofu from the skillet and set aside.
4. In the same skillet, add a bit more oil if needed, then sauté garlic and ginger for 30 seconds until fragrant.
5. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
6. Return the tofu to the skillet. Drizzle with soy sauce and sesame oil, tossing gently to combine. Sprinkle red pepper flakes if using.
7. Cook for another 2 minutes, allowing the flavors to meld together. Serve immediately.

Velvety tofu contrasts beautifully with the crisp vegetables, while the sesame oil adds a nutty warmth. Try serving it over a bed of jasmine rice or alongside a simple cucumber salad for a complete meal.

Sweet Potato and Black Bean Tacos

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself drawn to the humble yet vibrant combination of sweet potatoes and black beans. It’s a pairing that speaks of comfort and nourishment, a simple pleasure that feels both grounding and uplifting.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp salt (adjust to taste)
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese (optional, for serving)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized at the edges.
4. While the sweet potatoes roast, warm the black beans in a small saucepan over low heat, stirring occasionally, until heated through. Keep covered to retain moisture.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Keep them wrapped in a clean kitchen towel to stay warm.
6. To assemble the tacos, divide the roasted sweet potatoes and warm black beans among the tortillas. Top with crumbled feta cheese, fresh cilantro, and a squeeze of lime juice.

Delight in the contrast of textures—the creamy softness of the sweet potatoes against the hearty black beans, all brightened by the tang of lime. For an extra layer of flavor, serve with a side of avocado slices or a dollop of Greek yogurt.

Zucchini Noodles with Pesto

Perhaps there’s no simpler joy than twirling a fork through a bowl of zucchini noodles, their lightness a perfect canvas for the vibrant embrace of pesto. This dish, a whisper of summer on a plate, invites you to savor each bite with the same ease as a quiet afternoon.

Ingredients

• 4 medium zucchinis, spiralized (about 4 cups; look for firm, fresh zucchinis for best results)
• 1/2 cup fresh basil leaves (packed; or substitute with a mix of basil and spinach for a milder flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving; adjust to taste)
• 1/4 cup pine nuts (toasted; walnuts or almonds can be used as alternatives)
• 1 garlic clove (minced; reduce if sensitive to raw garlic)
• 1/2 cup extra virgin olive oil (or any neutral oil; adjust for desired consistency)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper, then set aside.
3. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, a julienne peeler works as a great alternative.
4. In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Let sit for 5 minutes to allow the flavors to meld.
5. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of pine nuts for crunch.

Each forkful offers a delightful contrast between the tender zucchini and the rich, herby pesto, a reminder of how simplicity often leads to the most memorable meals. Try serving it alongside grilled chicken or fish for a heartier option, or enjoy it as is for a light, refreshing dish.

Lentil Soup with Seasonal Vegetables

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s nothing quite as comforting as a bowl of lentil soup, simmered with the season’s freshest vegetables. It’s a dish that asks for little but gives so much in return, warming you from the inside out.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth (adjust for desired thickness)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 cups seasonal vegetables (such as zucchini or squash), diced
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the lentils and vegetable broth, bringing to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, add the seasonal vegetables and continue to simmer, uncovered, for another 10 minutes or until the lentils and vegetables are tender.
6. Season with salt, pepper, and lemon juice, adjusting to taste.
7. Garnish with fresh parsley before serving.

Best enjoyed when the lentils are perfectly tender, and the vegetables still hold a bit of their crunch, this soup is a harmony of textures and flavors. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Stuffed Bell Peppers with Quinoa

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s culinary journey begins. Stuffed bell peppers with quinoa, a dish that marries the earthiness of grains with the sweet crunch of peppers, feels like a hug in food form.

Ingredients

• 4 large bell peppers (any color, but red adds a sweet contrast)
• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups vegetable broth (or water for a lighter flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin (for a warm, earthy note)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup black beans, drained and rinsed (or any beans you love)
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1/2 cup shredded cheese (cheddar or Monterey Jack works well)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
5. Stir in the cumin, salt, and black pepper to the skillet, toasting the spices lightly to release their aromas.
6. Add the black beans and corn to the skillet, cooking for another 2-3 minutes until heated through.
7. Fluff the cooked quinoa with a fork and gently fold it into the skillet mixture along with the chopped cilantro.
8. Spoon the quinoa mixture into the prepared bell peppers, packing it lightly. Top each pepper with shredded cheese.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
10. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Lightly, the stuffed peppers emerge from the oven, their cheese tops golden and inviting. The quinoa filling is fluffy and fragrant, with each bite offering a delightful contrast between the sweet pepper and the savory, spiced filling. Serve atop a bed of greens for a colorful, nutritious meal that feels as good as it tastes.

Chickpea and Spinach Curry

Perhaps there’s no better way to welcome the evening than with a bowl of warm, spiced chickpea and spinach curry, a dish that cradles the soul with its comforting embrace and whispers of distant lands.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated (fresh is best)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 cup vegetable broth
• 4 cups fresh spinach, loosely packed
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chickpeas, diced tomatoes, cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir well to combine all the ingredients.
5. Pour in the vegetable broth, bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 10 minutes, allowing the flavors to meld.
6. Uncover the skillet and add the fresh spinach in batches, stirring until each batch is wilted before adding more, about 3 minutes total.
7. Season with salt to taste, then remove from heat. Garnish with fresh cilantro before serving.

Rich in texture and bursting with flavors, this curry pairs beautifully with steamed rice or warm naan bread, offering a delightful contrast between the creamy chickpeas and the tender spinach. For an extra touch of luxury, a dollop of coconut yogurt on top adds a creamy tang that elevates the dish to new heights.

Grilled Portobello Mushroom Burgers

Remembering the quiet evenings of summer, when the grill marks tell stories of flavors deeply embedded in the flesh of vegetables, there’s something profoundly satisfying about crafting a meal that feels both hearty and light. Grilled Portobello Mushroom Burgers stand as a testament to the beauty of simplicity, offering a canvas for the smoky whispers of the grill to shine through.

Ingredients

• 4 large Portobello mushroom caps (stems removed, gently wiped clean)
• 1/4 cup balsamic vinegar (for a sweeter glaze, opt for aged)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (preferably sea salt)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 4 burger buns (toasted lightly for crunch)
• 1 avocado, sliced (for creaminess)
• 1 cup arugula (for a peppery bite)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and black pepper to create the marinade.
3. Brush both sides of each Portobello cap with the marinade, ensuring they’re well coated. Let them sit for 5 minutes to absorb the flavors.
4. Place the mushrooms on the grill, gill side down first. Grill for 5-7 minutes, then flip and grill for another 5-7 minutes until they’re tender and have pronounced grill marks.
5. While the mushrooms grill, toast the burger buns on the grill for about 1 minute per side, just until they’re lightly golden.
6. Assemble the burgers by placing a grilled Portobello cap on the bottom half of each bun, topping with avocado slices and a handful of arugula before covering with the top bun.

Creating these Grilled Portobello Mushroom Burgers brings a moment of pause, a chance to savor the interplay of smoky, earthy, and fresh flavors. The mushrooms, meaty yet tender, paired with the creamy avocado and crisp arugula, invite you to explore textures as much as tastes. Consider serving them with a side of sweet potato fries or a crisp salad to round out the meal.

Cauliflower Rice Stir Fry

Many evenings, I find myself craving something light yet satisfying, a dish that whispers of comfort without the heaviness. Cauliflower rice stir fry is my go-to, a canvas for whatever vegetables linger in the fridge, transformed with a touch of warmth and spice.

Ingredients

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots (about 2 medium)
• 1 cup sliced bell peppers (any color)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated
• 1/2 cup frozen peas
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced carrots and sliced bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn.
4. Add riced cauliflower to the skillet. Increase heat to medium-high (400°F) and cook for 5 minutes, stirring frequently, until cauliflower starts to brown slightly.
5. Pour in soy sauce and add frozen peas. Stir well to combine. Cook for another 3 minutes, until peas are heated through.
6. Season with salt and pepper to taste. Remove from heat.

Fluffy yet crisp, this stir fry carries the gentle heat of ginger and the umami depth of soy sauce. Serve it topped with a fried egg for a simple, nourishing meal, or alongside grilled chicken for added protein.

Eggplant Parmesan with Fresh Basil

Sometimes, the most comforting dishes are the ones that remind us of home, with layers of flavor that unfold like a cherished memory. This Eggplant Parmesan, adorned with fresh basil, is a testament to that simplicity and warmth, offering a crispy, cheesy embrace with every bite.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (look for firm, shiny skins)
• 1 cup all-purpose flour (for a lighter version, substitute with almond flour)
• 3 large eggs, beaten (room temperature eggs blend more evenly)
• 2 cups breadcrumbs (Italian-seasoned for extra flavor)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• 2 cups marinara sauce (homemade or your favorite store-bought brand)
• 2 cups shredded mozzarella cheese (low-moisture for better melting)
• 1/4 cup fresh basil leaves, chopped (adds a bright, herby note)
• 1/2 cup olive oil (or any neutral oil for frying)
• Salt and pepper to taste (season at each step for depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the eggplant slices lightly with salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat until shimmering. Fry the breaded eggplant in batches until golden brown, about 2-3 minutes per side, then drain on paper towels.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant over the sauce, then top with more sauce and a sprinkle of mozzarella. Repeat layers, finishing with cheese.
7. Bake for 25-30 minutes, until the cheese is bubbly and slightly golden. Let it rest for 5 minutes before serving to allow the layers to set.
8. Garnish with fresh basil just before serving to add a pop of color and freshness.

With its crispy exterior giving way to tender eggplant and molten cheese, this dish is a celebration of textures. Serve it alongside a crisp green salad or over a bed of spaghetti for a heartier meal, letting the flavors meld beautifully on the plate.

Vegetable Paella with Artichokes

Remembering the last time I made this dish brings a smile to my face, the way the colors and aromas filled the kitchen, creating a sense of warmth and comfort. It’s a dish that invites you to take your time, to savor each step as much as the final bite.

Ingredients

• 2 cups Arborio rice (or any short-grain rice)
• 4 cups vegetable broth (keep warm on the stove)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup artichoke hearts, quartered (canned or frozen, drained)
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp smoked paprika (for a deep, smoky flavor)
• 1/2 tsp saffron threads (soak in 2 tbsp warm water to bloom)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and sliced red bell pepper, cooking for another 3 minutes until fragrant.
4. Sprinkle smoked paprika and salt over the vegetables, stirring to coat evenly.
5. Add Arborio rice to the pan, stirring to toast lightly for 2 minutes, ensuring each grain is coated with oil.
6. Pour in the bloomed saffron with its water and 4 cups of warm vegetable broth, bringing to a gentle boil.
7. Reduce heat to low, simmering uncovered for 15 minutes without stirring, allowing the rice to absorb the liquid.
8. Scatter artichoke hearts and green peas evenly over the rice, pressing lightly into the surface.
9. Continue to cook for another 10 minutes, or until the rice is tender and the liquid is absorbed, creating a slight crust on the bottom.
10. Remove from heat and let stand covered with a clean towel for 5 minutes to steam.

Just as the paella rests, the flavors meld together, the rice becoming perfectly tender with a delightful crust at the bottom. Serve it directly from the pan, garnished with lemon wedges for a bright finish, inviting everyone to dig in and share the moment.

Spinach and Ricotta Stuffed Shells

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that feels like a hug in every bite. Spinach and ricotta stuffed shells are just that—a tender embrace of flavors and textures, perfect for a quiet evening or a gathering of close friends.

Ingredients

• 12 oz jumbo pasta shells (about 24 shells)
• 15 oz whole milk ricotta cheese (for creaminess)
• 10 oz frozen spinach, thawed and squeezed dry (pat dry to remove excess moisture)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 large egg (helps bind the filling)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 24 oz marinara sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 9 minutes, or until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta cheese, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper. Mix until well blended.
4. Lightly grease a 9×13 inch baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom.
5. Carefully fill each shell with the ricotta mixture using a spoon, then place them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well covered. Sprinkle additional mozzarella on top for a golden finish.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Delight in the creamy richness of the ricotta filling, perfectly contrasted by the tangy marinara and the slight bite of the pasta. Serve these shells with a crisp green salad and a slice of garlic bread for a meal that feels both indulgent and comforting.

Roasted Carrot and Avocado Salad

Feeling the warmth of the summer sun through the kitchen window, I find myself drawn to dishes that balance simplicity with depth of flavor. This roasted carrot and avocado salad is just that—a humble yet vibrant dish that celebrates the sweetness of carrots and the creamy richness of avocados.

Ingredients

• 4 medium carrots, peeled and sliced into 1/2-inch rounds (uniform sizes ensure even roasting)
• 1 ripe avocado, diced (wait to cut until ready to serve to prevent browning)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp ground cumin (toasted for deeper flavor)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 2 cups mixed greens (washed and dried)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the carrot rounds with olive oil, honey, cumin, salt, and pepper in a bowl until evenly coated.
3. Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and caramelized at the edges.
4. While the carrots roast, prepare the dressing by whisking together lemon juice, a pinch of salt, and a drizzle of olive oil in a small bowl.
5. Arrange the mixed greens on a serving platter. Once the carrots are done, let them cool slightly before adding them on top of the greens.
6. Gently toss the diced avocado with a bit of lemon juice to prevent browning, then scatter over the salad.
7. Drizzle the dressing over the salad just before serving to keep everything fresh and crisp.

Layers of sweet, roasted carrots against the creamy avocado create a delightful contrast, while the lemon dressing ties everything together with its zesty lift. Serve this salad as a light lunch or as a side to grilled meats for a satisfying summer meal.

Black Bean and Sweet Corn Salad

Kindly imagine the warmth of the sun as it touches your skin, the gentle breeze carrying the scent of summer. This Black Bean and Sweet Corn Salad is a celebration of those moments, a dish that brings together the earthiness of black beans with the sweetness of corn in a harmonious blend.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained (for a firmer texture)
• 1 cup sweet corn, fresh or frozen (thawed if frozen)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the bite)
• 1/2 cup cherry tomatoes, halved (or any small, sweet tomato variety)
• 1 avocado, diced (add just before serving to prevent browning)
• 2 tbsp olive oil (or any neutral oil)
• 1 lime, juiced (about 2 tbsp, adjust to taste)
• 1/4 cup cilantro, chopped (substitute with parsley if preferred)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a large mixing bowl, combine the black beans, sweet corn, and red onion.
2. Add the cherry tomatoes and gently toss to mix.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Fold in the diced avocado and chopped cilantro just before serving to maintain their freshness and color.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Perfectly balanced, this salad offers a delightful contrast between the creamy avocado and the crisp vegetables. Serve it atop a bed of greens for a light lunch, or alongside grilled chicken for a more substantial meal.

Vegetable Lentil Loaf

Beneath the quiet hum of the kitchen, the vegetable lentil loaf emerges as a humble yet hearty centerpiece, its earthy aromas weaving through the air like a gentle reminder of home. This dish, a tapestry of textures and flavors, invites you to slow down and savor each bite, much like the process of bringing it to life.

Ingredients

• 1 cup green lentils, rinsed (for a smoother texture, soak for 1 hour)
• 2 cups vegetable broth (or water for a lighter taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely diced (about 1 cup)
• 2 carrots, grated (about 1 cup, packed)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup breadcrumbs (gluten-free options work well)
• 2 tbsp tomato paste (for a hint of sweetness)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, whisked)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender and liquid is absorbed.
3. While lentils cook, heat olive oil in a skillet over medium heat. Add onion and carrots, sautéing for 5-7 minutes until soft. Stir in garlic and cook for another minute until fragrant.
4. In a large bowl, mix the cooked lentils, sautéed vegetables, breadcrumbs, tomato paste, thyme, salt, pepper, and flax egg until well combined.
5. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45 minutes, or until the top is firm and lightly browned. Let cool in the pan for 10 minutes before slicing.

Comforting in its simplicity, the vegetable lentil loaf offers a satisfying chew with a moist interior, its flavors deepened by the caramelized edges. Serve it warm, draped in a savory gravy, or chilled the next day, its flavors even more pronounced, between slices of crusty bread.

Green Goddess Salad with Cucumber and Peas

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels both nourishing and vibrant. This Green Goddess Salad with Cucumber and Peas is a testament to the beauty of simple ingredients coming together to create something truly refreshing.

Ingredients

• 1 cup fresh peas (thawed if frozen)
• 1 large cucumber, diced (peeled if desired)
• 1/2 cup plain Greek yogurt (for a creamier texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup fresh basil leaves, chopped (packed for more flavor)
• 1/4 cup fresh parsley leaves, chopped
• 1 clove garlic, minced (adjust to taste)
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the peas and diced cucumber.
2. In a separate small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper until smooth.
3. Pour the dressing over the peas and cucumber, gently tossing to coat all the pieces evenly.
4. Add the chopped basil and parsley to the bowl, mixing lightly to distribute the herbs throughout the salad.
5. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the salad a quick stir and adjust the seasoning with more salt and pepper if needed.

Unassuming in its simplicity, this salad bursts with freshness, the crispness of the cucumber and peas playing off the creamy, herby dressing. Serve it alongside grilled chicken or fish for a light summer meal, or enjoy it as a standalone dish for a quick, healthy lunch.

Baked Falafel with Tahini Sauce

Evenings like these call for something comforting yet light, a dish that carries the warmth of home cooking without weighing you down. Baked falafel with tahini sauce is just that—a humble, nourishing meal that feels like a gentle embrace.

Ingredients

• 1 cup dried chickpeas, soaked overnight (do not use canned)
• 1 small onion, roughly chopped (about 1/2 cup)
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, tightly packed (stems are okay)
• 1 tsp ground cumin (toasted for extra flavor)
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 2-3 tbsp water (to thin the sauce)
• 1/2 tsp garlic powder (optional, for the sauce)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Drain the soaked chickpeas and pat them dry with a clean towel to remove excess moisture.
3. In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, baking soda, olive oil, salt, and black pepper. Pulse until the mixture is finely ground but not pureed, scraping down the sides as needed.
4. Using your hands, form the mixture into 12 equal-sized balls and place them on the prepared baking sheet. Gently flatten each ball into a patty about 1/2-inch thick.
5. Bake for 25-30 minutes, flipping halfway through, until the falafel are golden brown and crisp on the outside.
6. While the falafel bake, prepare the tahini sauce by whisking together tahini, lemon juice, water, and garlic powder in a small bowl until smooth. Adjust the consistency with more water if needed.
7. Serve the baked falafel warm with the tahini sauce drizzled on top or on the side for dipping.

Mornings might rush by, but this dish invites you to slow down. The falafel are crisp on the outside, tender within, and the tahini sauce adds a creamy, tangy contrast. Try stuffing them into pita with pickled vegetables or layering over a vibrant salad for a meal that’s as versatile as it is satisfying.

Conclusion

Uniting flavor and sustainability, these 19 Green Earth Day Recipes offer a delicious way to celebrate our planet. Perfect for home cooks across North America, each dish is a step towards a greener kitchen. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love (and this article) on Pinterest. Happy cooking, and here’s to a healthier Earth!