5 Reasons to Love Dark Leafy Greens

Monday, August 24th, 2015
5 Reasons to Love Dark Leafy Greens Blog Post

Dark leafy greens—like kale, spinach and collards—are some of the most nutritious foods you can eat. They’re packed with fiber and vitamins A, C and K. One serving is 2 cups of raw greens or 1 cup of cooked. We love them in these recipes and also because they can help us stay healthy.
Pictured: Spanakopita Loaded Potatoes

20 Recipes with Dark Leafy Greens

Edamame: Healthy Recipes for the Other Green Bean

Wednesday, June 24th, 2015
Edamame: Healthy Recipes for the Other Green Bean Blog Post

Surprisingly versatile, protein-packed and practically prep-free, shelled edamame are the start of light and fast dinners.

Soybean Savvy
Edamame are soybeans harvested before they are fully mature. These beans are green, unlike their grayish-white mature counterparts used to make tofu and soymilk. If you spy fresh edamame at your farmers’ market, scoop them up immediately—their taste and texture can’t be beat. Figure that 12 ounces of in-the-pod edamame yields about 11/4 cups shelled.

The Healthiest Fall Vegetables You’re Not Eating

Tuesday, October 14th, 2014
The Healthiest Fall Vegetables You’re Not Eating Blog Post

I love fall vegetables. I can’t think of one that I don’t like to eat. But even a vegetable lover can still get into a cooking rut. Particularly when fall’s bounty of colorful squash, leafy greens and hearty roots arrives and summer’s easy-to-love heat-loving tomatoes and peppers are harder to come by at the farmers’ market.

Fresh Ideas for Fall CSA Vegetables: Carrots, Kale and Beets

Tuesday, September 30th, 2014
Fresh Ideas for Fall CSA Vegetables: Carrots, Kale and Beets Blog Post

I thought I had it good with my CSA midsummer, but the first weeks of September are truly a vegetable-lover’s gold mine.

Not only am I still getting perfect summer tomatoes, peppers and eggplant, but cooler-weather crops like beets and dark leafy greens are back in rotation too. Last week’s share added huge leaves of curly kale, Chioggia beets and some of the best carrots I’ve ever eaten to my larder.

I’m almost overwhelmed with the amount of vegetables spilling out of my fridge—but in a good way.

Rock the Rolls: Lettuce Wraps, Stuffed Cabbage and More

Tuesday, August 26th, 2014
Rock the Rolls: Lettuce Wraps, Stuffed Cabbage and More Blog Post

While you may not follow a Paleo or gluten-free diet, here’s a takeaway from both that will help get more veggies into your diet: use vegetables to wrap up your meal.

Bread, wraps and tortillas may be the first things you think of to “contain” sandwiches, tacos and more, but lettuce, dark leafy greens and cabbage do the trick just as well.

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