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Rainbow Chard Slaw

Author: Tana Amen

Herb Jam with Olives and Lemon

Author: Paula Wolfert

Chicken with Kale and Freekeh Lentil Pilaf

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Author: Ronna Welsh

Shiitake Bok Choy Soup with Noodles

Author: Beth Nicholson

Lettuce Soup with Croutons

Author: Victoria Granof

Kale, Butternut Squash, and Pancetta Pie

This savory pie is baked in a flaky phyllo pastry shell.

Romaine Caesar Salad

Author: Ruth A. Matson

Bitter Greens Salad with Melted Cheese

In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.

Author: Joshua McFadden