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Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing...
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture...
These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least...
Don’t be scared by these unique looking heirloom beans – they are really very delicious. Dragon’s Tongue beans have vivid purple streaks that fade when the beans are cooked. Here’s a simple preparation from the It Ain’t...
If you’re tired of traditional succotash, try this recipe from the “Simply Organic” by Jesse Ziff Cool. It deviates from the classic style of succotash by substituting green beans for lima beans, and adding...
This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand.
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves...
Here’s a great gluten free chocolate cake recipe made with eggplant! From “Red Velvet Chocolate Heartache” by Harry Eastwood, and also written up on the Peaches and Donuts food blog. It’s rich, moist, dense,...
This recipe from Whole Foods can be made with a mix of greens, such as spinach, mustard greens, curly endive (frisée), escarole, kale, or broccoli raab. The recipe as presented serves 6 to 8.
Here’s an easy recipe that’s great if you have a head of lettuce that you have to use right away. Even if you don’t, it’s still a delicious side dish to any Asian meal....