This is as basic and straightforward as it gets when it comes to cooking mustard greens, and it's essentially the same preparation we use here at the farm. Note that this recipe makes a very large batch and you'll most likely need to cut it in half. Otherwise, this method for sauteeing greens is very versatile and can be used for all manner of leafy greens: the combination of olive oil, garlic, lemon, and plenty of kosher salt always delivering major flavor.
A hit every time! And as soon as you make this once, it'll be easier to create new and original power-packed salads featuring some combination of roasted squash (or sweet potatoes), good cheese, something crunchy (toasted nuts or seeds), something slightly sweet (dried or fresh fruit), wholesome grains and/or power-packed greens.
Okay, so this calls for a few hard-to-find ingredients -- harissa, white miso paste -- (well, hard to find if you're not nearby a Central Market or Whole Foods), but they're worth making the effort to add to your pantry as they're showing up more often in modern recipes. Anna Jones is a British cookbook writer, and everything she makes is exceptionally good. Feel free to use any leafy green in place of the kale, if desired.
A recipe for a main-course meal that will feed the entire family and give you an opportunity to use some of your arugula in a new way.
Straightforward and delicious; I find I have the best results with pesto when I use a more neutral tasting olive oil such as pure olive oil or even grapeseed oil; feel free to use all Parmesan if you don't have access to Pecorino; once the pesto is made, transfer it to a jar or other container and drizzle a layer of olive oil on top to preserve freshness.
A classic pairing of arugula, sharp blue cheese, and juicy pears that might require a bit of extra effort on a weeknight (since you're making the dressing from scratch), but will always be well worth the time it takes.
One of my favorite stuffed sweet potato recipes that I can't help but encourage you to try! It's so delicious!
A delicious recipe that justifies making from-scratch biscuits any day of the week (and helps you work in a vegetable in a clever way that even your pickiest eater won't protest).
On my list to try - sounds so satisfying on a chilly evening. Don't hesitate to toss and handful of chopped greens in toward the end of cooking!
The simplicity of this salad reminds me of some of the best cucumber salads we've had, made with just a little salt, vinegar, and sour cream. The recipe calls for creme fraiche, which most of us don't keep on hand, but by all means, use it if you have it! Otherwise, sour cream is a fine substitute. This recipe would also welcome the addition of thinly sliced Hakurei turnips to go with the radishes for a cool and crunchy vegetable salad or appetizer.
A very flexible recipe that you can adapt to any season and what's fresh. I also love the suggestions she gives in the recipe for how to bulk up the salad and turn it into a main course.