Pesto isn't just for basil, nearly anything that is green and leafy can be made into a pesto of its very own. The key principles are just finely chopped, or food processed ingredients with some olive oil to make it all stick. It's perfect for chips, bruschetta, or pizza!
Here's why you're going to love beets after making this: it tastes amazing, uses the whole beet, and stands all on its own as a side dish or appetizer. Take those beets off the bottom shelf, they are about to become a new favorite! You may find yourself tempted to lick up the juice after the plate is empty...
This is a very weekend-breakfasty kind of dish, and maybe one of my favorite ways to introduce kohlrabi. It is adapted from a Williams-Sonoma recipe.
Pizza is fun. It's fun to eat, fun to make, fun to share and fun to experiment with. So, while you're making this recipe, make sure you're having enough fun! There's something startling about how easy it can be to make pizza dough that blows frozen stuff out of the water.
Here's a way to cook up turnips, or really any root crop, that's painless and simple - our top priorities most nights of the week! The sorrel adds an exciting lemony twist to the sweetness of the turnips. You can make substitutions and additions galore with this recipe too, so don't be afraid to experiment.
This is a recipe that you can use large bunches of many different greens for. Some suggestions are broccoli raab, turnip greens, collards, kale, and swiss chard. Remember to save the broth throughout the process! You can use it as a vegetable broth in other recipes, like braised turnips.
This is an easy and delicious way to get in the spirit of the spring and break out the grill. If you've ever wondered what to do with your Pac Choi (also known as Bok Choi), this recipe may be the answer to your problems.
Soup is one of my favorite ways to enjoy kale. It's got a rich warm flavor, and those leaves that can be a bit too tough to put on a sandwich seem to melt in your mouth cooked this way. This is a classic use for kale and other greens that have been frozen and saved for the wintertime as well, so keep this recipe in mind when the ground is covered in snow.
A new alternative to classic salsa. Fresh and a little spicy. I made it twice in two weeks! We've enjoyed it with torilla chips and on quessadillas, but it could complement all sorts of Mexican dishes.