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Sharadha's Indian Greens
Sharadha’s Indian Greens 1 Tb. Oil 1 tsp. cumin seets 1 dried red chili, or chopped green one 1 clove garlic, grated 1/8 tsp turmeric 1 bunch greens (beet greens, spinach, or chard) ½ cup fresh cilantro, finely chopped salt 2 po

Red Beet Salad
Ingredients: 4 medium beets - scrubbed, trimmed and cut in half 1/3 cup chopped walnuts 3 tablespoons maple syrup 8-10 ounces of salad greens or chopped lettuce 1/2 cup frozen orange juice concentrate or orange juice 1/4 cup balsa

Syrian Beet Salad
adapted from Moosewood Restaurant Daily Special                                  &nb

Braised Beet thinnings (or other greens)
1 bunch beet thinnings 2 T. Olive Oil1c. liquid — water, stock, or white wine 2 t. Your favorite kind of vinegar — we like apple cider Salt and pepper Heat 2 T. olive oil over medium heat in a heavy skillet with a tight fittin
Products (Beet, Stock, Beet Greens)

Balsamic Beet Greens & Goat Cheese Crostini Recipe
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.
Products (Beet, Beet Greens)

Rhubarb Salsa
2 cups finely diced rhubarb 1/2 cup sweet red peppers 1/2 cup sweet yellow peppers 1/2 cup cilantro 3 finely chopped green onions 1 or 2 minced chili peppers 2 Tbs lime juice brown sugar, to taste salt, to taste ground black pepper, to tas

Stewed Rhubarb
A fast way to fix rhubarb

Rhubarb Custard Pie
2 eggs, separated 1 cup milk (or half & half) 2 Tbsp. melted butter 2 Tbsp. flour ¼ tsp. salt 1 cup sugar 2 cups cut rhubarb 1 unbaked pie shell   Beat egg yolks, sugar, salt, flour and butter until light; add milk.  Pou
Products (Rhubarb)

Curry Spiced Greens
2 tbsp. vegetable oil 1 cups chopped onions 2 cloves garlic, minced 1/2 tsp. cumin 1 tsp. curry powder and/or garam masala 1/2 tsp. ground ginger 1/2 tsp. ground coriander 1/4 teaspoon salt 4 cups chopped kale, spinach, or ot
Products (Onion, Garlic, Tomato, Kale, Spinach)

Pasta with Beet Greens, Hazelnuts, & Blue Cheese
Pasta with Beet Greens, Hazelnuts, & Blue Cheese Coarse salt and ground pepper3/4 pound linguine1 tablespoon extra-virgin olive oil, plus more for drizzling1 garlic clove, mincedGreens from 2 bunches beets, rinsed, stems removed, and chopped1/3
Products (Beet Greens, Beets)

Hot and Sour Bok Choy
A balanced charred chinese cabbage dish. Courtesy of James Mark, chef/co-owner, North, Providence.

Wilted Escarole Salad
Ingredients 1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups) 7 tablespoons olive oil, divided Kosher salt, freshly ground pepper 2 garlic cloves, coarsely chopped 1–2 anchovy fillets pack
Products (Greens: Escarole)

Fresh Bok Choy Salad with Sesame Soy Vinaigrette
Salad ingredients: (serves 4) 8 Baby Bok Choy, rinsed and dried then thinly sliced (including leafy greens)½ cup shredded carrot1 tablespoon toasted sesame seeds, for garnish Preparation: -Place sliced Bok Choy and carrot into a large bowl
Products (Bok choy, Carrot)

Red Currant Rhubarb Sauce with Port Wine
2 cups rhubarb , peeled and diced 1/4" 1 1/4 cup red currant jelly 1 Tbs arrowroot 1 Tbs port wine Combine rhubarb with the currant jelly and cook over medium heat until reduced by about 1/3.  Strain the rhubarb out of the sauce.  Y
Products (Rhubarb)

Beet Pesto Pizza with Kale
With Michelle Obama's pizza dough recipe!
Products (Garlic, Kale, Beet, Honey)

Citrus Sponge Pudding with Rhubarb Sauce
2 Tbs unsalted butter, at room temperature, plus more for ramekins 3/4 cup sugar, plus more for ramekins Pinch of salt 1 tsp each grated lemon and lime skins 2 large egg yolks 3 Tbs all-purpose flour 1 1/2 Tbs each fresh lemon and lime juices
Products (Rhubarb)

Rhubarb Chutney
2 lb rhubarb 1 lb onions 1/2 lb raisins 1/2 lb sultanas 1/2 oz coriander seeds 2 tsp curry powder 6 oz granulated sugar 3/4 pint raspberry vinegar or red wine vinegar Cut rhubarb into short lengths and chop onions finely.  Put both i
Products (Onion, Rhubarb)

Speedy Sauteed Hakurei Turnips and Greens
Adapted from http://projects.eveningedge.com/recipes/speedy-sauteed-hakurei-turnips-and-greens/ Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4 Ingredients: 1 large bunch hakurei turnips with greens, or 2 smaller
Products (Turnip Greens, Turnips)

Beet Greens Recipe
Never cooked with beet greens? Try this!
Products (Beet Greens)

Kale Salad with Warm Cranberry Almond Vinaigrette
Ingredients: 3 Tbsp. olive oil, divided 1 shallot, peeled and thinly sliced 3 cloves garlic, coarsely chopped 1 cup dried cranberries 2 Tbsp. red wine vinegar 2 teaspoons honey juice and zest of half a lemon 1/8 tsp. salt 1/8 tsp. black

Radish Leaf Pesto
- 2 large handfuls of good-looking radish leaves, stems removed- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts
Products (Radish)

ROASTED CARROTS
INGREDIENTS: 12 Carrots 3 TBS Olive Oil 1 1/4 TSP Salt 1/2 TSP Ground Black Pepper 2 TBS dill or parsley (dried)   DIRECTIONS: Preheat the oven to 400 degrees. If the carrots are thick, cut them in half lengthwise
Products (Carrot, Dill, Parsley, Parsley)

Chutney-Glazed Carrots
Chutney-Glazed Carrots, from Everyday Food, May 2012 Preheat oven to 400 degrees. On a rimmed, greased baking sheet, toss together 1 1/2 pounds carrots, halved lengthwise and cut into 1 1/2-in. pieces, 4 tablespoons mango chutney, 2 tablespoons unsa
Products (Carrot, Mango Chutney)

Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
4 tablespoons light sesame oil or olive oil2 tablespoons white hulled sesame seeds4 teaspoons peeled, minced ginger root2 garlic cloves, minced2 pounds tender Asian greens (works great with Tokyo Bekana)2 tablespoons soy sauce4 teaspoons rice vinegar