PrintWalnut-Parsley or Walnut-Celery Pesto Ingredients1 cup tightly packed fresh parsley or celery leaves 1/3 cup chopped toasted walnuts 1 small... View Article
PrintSpicy Sautéed Kale with Lemon Ingredients1 tablespoon vegetable oil 1 Thai or jalapeno chili, thinly sliced 1 lemon, thinly sliced,... View Article
PrintHusband Approved Kale Smoothie Ingredients1 bunch kale, washed, stems and center ribs removed 1 ¼ cups chocolate hemp milk ½... View Article
PrintSteamed Kale with onions and tomatoes Ingredients1 bunch kale, washed, stems removed, and chopped 1 onion, diced 1 tomato, diced... View Article
PrintOrange Vinaigrette Ingredients¼ cup orange juice 2 Tbsp. balsamic vinegar 1 Tbsp. Dijon-style prepared mustard 2 tsp. honey 1/8 tsp.... View Article
PrintRoasted Shrimp and Beet Salad with Citrus Ingredients1 bunch of beets 1 lb. shrimp 2-3 oranges or tangerines Salad mix... View Article
PrintSzechuan-Style Wild Mustard Greens and Farro with Shrimp, Eggs and Peanuts Ingredients1 cup uncooked farro 1 ¾ cups plus 3... View Article
PrintVegan Arugula Pesto Ingredients2 cups arugula 1/3 cup walnuts or pine nuts 1-2 cloves garlic 1/2 cup olive oil Salt... View Article
PrintBaked Salmon with Roasted Greens Ingredients2 bunches greens (~9 cups total- Swiss chard*, Brussels Sprouts tops, etc.) 6 tablespoons olive... View Article
PrintRoasted Beets with Cumin and Mint Ingredients1 tablespoon fresh lemon juice 1 teaspoon cumin seeds, toasted and lightly crushed 1/2... View Article
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