Salad: keeping plates colorful
A tasty way to say hello to spring! (It’s just beginning up here…)
Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
If your garden is overflowing with beets, then you’ve likely also got tons of beet stems to make use of. Try this!
This tempeh recipe will become a weeknight go-to because it’s fast and has only five ingredients. It’s also super-tasty!
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.
Super-simple, this dish lets the foods themselves take the center stage.
A thick and unctuous tomato soup, fragrant with Indian spices and naturally sweetened with lots of squash and a wee bit of beets.
Weeknight comfort food that comes together quickly and is jam-packed with greens and goodness.