Tagged: greens

Escarole with Cannelloni Beans

Escarole with Cannelloni Beans

When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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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 a similar taste profile.  Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red, or yellow, with wide, fan-like, ruffled leaves that are similar to spinach but chewier.  Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender.  Very tender leaves can be added directly to green salads. (more…)

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! (more…)

Warm Tatsoi Salad

Warm Tatsoi Salad

This recipe is a twist on warm spinach salad.  It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens. (more…)

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 least some of your vegetables.  In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)

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 the arugula – even spinach, mustard greens, swiss chard. (more…)

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 family has a healthy, protein rich, quick breakfast option on hand.  They freeze well too!

This recipe is very flexible.  You can omit the sour cream if you don’t have any on hand.  The sour cream makes these muffins a little less dense and more fluffy.  You can also swap sausage or steak in place of the bacon if you prefer. (more…)