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Posts Tagged ‘greens’

by Sarah Steimer

Simple baked salmon with raspberry-pepper dressed greens

Maybe this is less of a recipe and more of an idea. Every so often life gets a little extra busy and you really want to enjoy something spectacular — without it taking any more of your time. I found this gorgeous bag of greens with edible flowers at the farmer’s market, then we picked up some fresh salmon — and that was that. It was totally satisfying, felt completely indulgent and couldn’t have been simpler.

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by Caitlin Saniga

Mmm. This is one of my favorite salads of late. Is it just me, or does the dressing kind of soften the kale when the two are tossed together? I also love the variety of textures: leafy kale, crunchy almonds, crisp onions, soft feta, plump farro — so wonderful together.

Mmm. This is one of my favorite salads of late. Is it just me, or does the dressing kind of soften the kale when the two are tossed together? I also love the variety of textures: leafy kale, crunchy almonds, crisp onions, soft feta, plump farro — so wonderful together.

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by Caitlin Saniga

Beet and beet green gratin

We harvested our beets from the garden last week and were excited to find new ways to prepare them. This gratin, with its toasty, cheesy top, was delicious.

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by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.

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by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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