Tagged: greens

Bacon and Egg Coconut Flour Muffins

Bacon and Egg Coconut Flour Muffins

Found on thecoconutmama.com food blog, these bacon and egg coconut flour muffins are easy to make and are wonderful high protein breakfast option.  I make a few batches of these every month so my...

Stir Fry Chicken and Tatsoi

Stir Fry Chicken and Tatsoi

Stir fries are a simple and tasty way to put your CSA share vegetables to good use.  This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable.  Use your imagination!

Grilled Vegetables

Grilled Veggies

In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at...

Hot Tatsoi Salad Dressing

Hot Tatsoi Salad Dressing

This recipe is a twist on warm spinach salad.  It is quick and easy, saving you a step by not cooking the greens.  Instead, you warm the dressing and toss with fresh, young Asian...

Swiss Chard

Swiss Chard

Swiss chard, along with kale, mustard greens, and collard greens, is one of several leafy, green vegetables often referred to as “greens.”  It belongs to the same family as beets and spinach and shares...

Saag paneer

Greens with Cheese (Saag Paneer)

Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils.  It is one most Americans...

Sautéed Greens with White Beans and Garlic

Sautéed Greens with White Beans and Garlic

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.

Fresh Arugula Pesto

Fresh Arugula Pesto

This recipe, found on simplyfreshcooking.com is a great way to use arugula.  The great thing about pesto is that it’s so versatile.  You can literally use any kind of leafy green in place of...