Greens is a broad term for a group of nutrient-dense leafy vegetables, including arugula, spinach, kale, watercress, cabbage, lettuce, swiss chard, broccoli, collards, and mustard greens.
The trick to dressing microgreens and sprouts is finding a sauce that will stick to the delicate tendrils without weighing them down. Here, we’ve chosen a sweet-and-spicy combination that’s thickened with puréed raw carrots. Toss the salad with the dressing right before serving ...read more
Warm, inviting Middle Eastern spices pair well with the earthy flavors of cold-weather root vegetables. Here the veggies are served with greens, but they could easily go on a bed of quinoa or brown basmati rice or get tucked into warmed pita bread for a heartier meal. Feel free ...read more
Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips. ...read more
Tossing mustard greens in a hot dressing softens them just a bit without compromising their texture and body. ...read more
Roasted tomatoes, eggplant, and fresh mozzarella stack up with pesto-infused amaranth for a dish that’s filling, and fun. ...read more
This starter salad is a wonderful way to enjoy delicate spring greens and fresh blueberries. If time is short, skip making the Maple-Nut Clusters and simply sprinkle naked hemp seeds over the dressed greens. Note: blueberries have a high pectin content, so the dressing will ...read more