Tags greens

Tabouli
Zefiro Caesar Salad
Turnip, Carrot, and Gruyère Salad
Wilted Spinach with Bacon and Tomato
White Bean, Chard, and Pasta Soup
Lentil Soup with Greens
Spaghetti Sauce with Chicken Sausage and Swiss Chard
Romaine Salad with Tomatoes, Bacon, and Blue Cheese Dressing
Mixed Greens with Blue Cheese, Walnuts, and Apples
Mean and green
Spanakopita
Greek Spinach Salad
Smoked Turkey and Roasted Red Pepper Roll-ups
Spinach Pâté with Walnuts
Greens with Baked Goat Cheese Rounds
White Bean, Dried Bread, and Escarole Soup
Indian-Style Sauté of Cauliflower and Greens
Salmon with Greens and Shiitake Mushrooms
Butter Lettuce and Spinach with Citrus and Avocado
The green monster
Tennessee Bean, Sausage, and Mixed Greens Soup
Citrus Collards with Raisins
Chickpea Dal with Mustard Greens and Tomato
Giant Crusty and Creamy White Beans with Greens
Beet and Greens Pasta
Top of the heap
Beet Greens and Feta Phyllo Pockets with Yogurt Dill Dip
Bacon-Braised Turnip Greens
Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
Carrot Salad with Moroccan Flavors
Clean Out the Fridge Pasta
Butternut Squash Lasagne
Endive with Blue Cheese and Walnuts
Pomegranate and Walnut Salad with Balsamic Vinaigrette
Emerald City Salad
Turkish White Bean Wrap Sandwiches
Spring Salmon and Sorrel Soup
Discovering winter’s greens
Kale
Stir-Fried Greens with Ponzu and Brown Rice
Wonton Soup
Dandelion dinner
White Bean, Orange Squash, and Kale Soup
Winter radishes
Frisée aux Lardons
Pomerol and polenta
The Queen of Fats
Stinging soup
Spinach Frittata
Share some rapini
Market inspiration
Overlooked greens
Spinach Pie
Nettles
Frittatine di Ortica (Stinging Nettle Subrich)
Kohlrabi
A green dinner
Nettle Soup
Kohlrabi Salad with Pea Shoots
Southern roots
Ramping up
Sautéed Greens with Garlic
Green vegetables kids will eat
Let’s eat leaves
Breakfast Salad
CSA Salad with Ginger-Lime Dressing
Greens galore
Mediterranean Grains and Greens
Marmalade of Spring Greens
Spiced Spinach with Almonds
Beet Greens with Yogurt
Summer Fig Salad
White Bean Soup with Spicy Merguez Sausage
Rich Vegetable Frittata
Finding your own vinaigrette
Corn and Cherry Tomato Salad with Arugula
Fall spices
Going easy on myself
The vanishing Mediterranean diet
Warming up to vegetables
Turnip and Turnip Greens Soup
Women and diet
Egg sandwiches and strange vegetables
Meat: quality over quantity
Beet Salad with Goat Cheese and Toasted Walnuts
White Bean and Wilted Greens Soup
Bitter Greens, Artichokes, and Shallots with Poppy Seeds
Potsticker Dumplings
Egg Flower Soup
Panini with Goat Cheese, Arugula, Roasted Peppers, and Salame
Beguiling French vegetables
Transitioning to spring
The less-meat diet
Vegetables, renewed
Quick Collard Greens
Local eating in a global world
Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses
Arugula-bloom love
Notes from an urban farm lover
Tart and tender sorrel
Quelites love
Super supper salads
Late Summer Lasagne
Safety vs. small farms?
Sprezzatura Pasta
Doro We’t
Cold Salmon Sandwich With Lemon-Caper Mayo
Sweet Potato, Corn, and Kale Chowder
Tofu Kale Lasagna
Leafy greens vs. meat
Urban wild
Green Soup with Sweet Potatoes and Sage
A good weed
Autumn Sorrel Soup
Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad
Vegan Soupe Joumou
Greek-Inspired Lamb, Chard, and Feta Tourte
Triple-washed?
Asian greens
Shrimp, Fennel, Blood Orange, and Pea Shoot Salad
Italian Wedding Soup
Turkey Meatballs
Poached-Chicken Salad
Turkish Millet with Garden-Fresh Greens
Chickpea and Chard Soup
White Beans and Greens Bruschetta
Brown Rice and Lentil Soup with Dark Leafy Greens
Easy Creamy Turnip Greens Soup
Hummus Roll-Ups with Carrots and Apples
Pasta gets healthier
Bistro Salad
Corn, Bean, and Pork Stew with Butternut Squash and Collard Greens
Eating meatless on Thanksgiving
Kale Chips
The modern hunter-gatherer
From orange to green
Fennel, Almond, and Satsuma Salad
Bean-Free Chili Soup
Chard with Wild Rice
Split Pea Tom Yum Soup
Tuscan Kale and White Bean Ragout
Scandinavian Nettle Soup
Yeasted oat pancakes
Middle Eastern Chard and Lentil Soup
Garlicky Tahini Sauce over Chard and Quinoa
Baked Spinach and Goat Cheese Dumplings
The disappearing vegetable
Celery Salad with the First Spring Herbs
Roasted Beet and Lentil Salad
Garlicky Bean and Corn Enchiladas with Red Chile Sauce
Swiss chard
Spicy Chicken Barley Soup with Sweet Potatoes and Spinach
The Wild Table
Tabbouleh time
Tabbouleh
Sorrel Spinach Pesto
When you have a garden
Chicken Salad with Curry, Mandarin Oranges, Grapes, and Almonds
Stem that waste
Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
Salad lesson
Fall gardening
The vegan barbecue
The Oz diet
Tacos of Poblanos, Potatoes, and Creamy Braised Chard
Fig, Prosciutto, and Fennel Salad
Zuni Roast Chicken with Bread Salad
Nettle or Wild Greens Risotto
Spelt and Garbanzo Bean Salad
Green Apple and Gouda Salad with Croutons
Singing a vegetable love
Golden Pie of Winter Vegetables in Cinnamon Pastry
Big Salad with Caramelized Pumpkin Seeds, Pears, and Pomegranate
Creamy Polenta with Greens and Crème Fraîche
To meat, or not to meat?
Collard Greens and Smoked Turkey Soup
Food news
Ribollita
Frittata for One
Going it alone
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Spring’s lesser vegetables
Sausage, Tomato, and Kale Penne
Pink, Red, and Green Penne
Grilled Top Blade with Arugula Salad and Scorched Croutons
Luscious Beet Salad with Toasted Pumpkin Seeds
Hot days, warm soup
Fried Farro with Dark Greens
Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
Raw Kale Salad
Salads: Beyond the Bowl
Braised vegetables, Turkish-style
A taste of memory
Turkish-Style Spinach with Tomatoes and Rice
Braised Chicory
Bruschetta with Bresaola, Arugula, and Ricotta
Borough Market Grilled Lamb Sandwich
Ben Taylor
Salad Nicoise
Petits Bouchons au Thon
Carrot Top Pesto
The benefits of broth
Red Quinoa and Pumpkin
Seed Pilaf

Prawn Dumpling Soup
Watercress Soup
Creamed Spinach with Crabmeat and Lemon
Escarole
Escarole and Hazelnut Salad
Food trends for the new year
Smoked Salmon Frittata
Nathan Foot’s Kale Salad
Brunch retooled
Garlicky Potato Hash with Kale Ribbons
Kale: the champion
Fish Stewed with Wild Greens and Leeks
Dirty greens
Miner’s lettuce
Colcannon
Getting smarter about vegetables
Using the whole vegetable
Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens
Is this food a good bet?
Jubilee Grilled Kale with Farro and Mint
Nutrient depletion
New potatoes in sorrel sauce
Things in your fridge it’s OK to feed your dog
Vegetarian Bibimbap
Gorgeous Green Smoothie
Chickpea and Spinach Salad with Harissa and Preserved Lemon
Bagging it
An herb sauce to remember
Roast Venison Crostini with Arugula and Pepper Relish
Roast Chicken Soup with Wheat Berries, Parsnips, and Kale
Five things not to eat
Feathered Fennel Variations
Soba Noodles with Asian Pears
A Bowl of Wheat with a Simple Green Sauce
Delicata Squash and Dark Leafy Greens with Tahini-Yogurt Sauce
Chicory Salad with Grapefruit and Popped Amaranth
Broccoli boosterism
Radicchio Salad
Escarole and Belgian Endive Salad with Walnuts, Fennel, and Apple
Rice Bowl with Beef, Onions, Collards, Fried Egg, and Corn Chile Remoulade
Christmas Soup
Cheddar, Coriander, and Chard Gözleme
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Roast Pepper, Fontina, and Arugula Salad
Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Kale in the raw
Pan-Asian Kale Salad
Simmered Greens with Fried Tofu
Harira