Arugula Recipes

Easy Arugula Salad

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4
EasyAruglaSalad

“This salad is shaken,not tossed. All the ingredients – arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing – are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.”

INGREDIENTS:
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar salt to taste

freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado – peeled, pitted and sliced

DIRECTIONS:
1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Pesto with Arugula
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12
ArugulaPesto

“This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It’s addictive!”

INGREDIENTS:
1 1/2 cups baby arugula leaves
1 1/2 cups fresh basil leaves
2/3 cup pine nuts
8 cloves garlic
1 (6 ounce) can black olives, drained
3/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon red wine vinegar
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and pepper to taste

DIRECTIONS:
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper.
2. Process until well blended and smooth.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Basil Recipes

Basil Chicken over Angel Hair
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4
BasilAngleHair
“Cubed chicken breast is simmered in a peppery tomato-basil sauce and tossed with fine strands of angel hair pasta.”

INGREDIENTS:
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves,
cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

DIRECTIONS:
1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Simple Garlic and Basil Pesto
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12
SimpleGarlicBasilPesto
“This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it’s being prepared with.”

INGREDIENTS:
3 cups chopped fresh basil
1 cup extra virgin olive oil
1/2 cup pine nuts
1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
1/2 teaspoon chili powder

DIRECTIONS:
1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste.
2. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil.
3. Continue to blend until smooth.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Beet Recipes

Beet, Bean and Apple Salad
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 4
BeetBeanAppleSalad
“This brightly colored cold salad is a perfect compliment to any meal.”

INGREDIENTS:
1 (8.25 ounce) can sliced beets, drained and diced
1 (15 ounce) can cut green beans, drained
1 large Granny Smith apple – peeled, cored and diced
1 teaspoon olive oil
2 tablespoons apple cider vinegar

DIRECTIONS:
1. Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar.
2. Chill for 1 hour before serving. Serve cold.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Roasted Beets with Feta
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 4
RoastedBeetsFeta
“This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers’ market. Green onions or chives may be substituted for the shallot if you prefer.”

INGREDIENTS:
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot or green onions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Bok Choy Recipes

Bok Choy with Carrot
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 2
BokChoyCarrot
“Bok choy sauteed with carrots and beets is seasoned with cardamom for a colorful side dish to any main dish.”

INGREDIENTS:
1 tablespoon butter
1 small beet, peeled and thinly sliced
3 ounces carrots, peeled and thinly sliced
3 1/2 ounces daikon radishes, thinly sliced
2 crimini mushrooms, thinly sliced
3 1/2 ounces bok choy
1/4 teaspoon ground cardamom

DIRECTIONS:
1. Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes.
4. Add cardamom and bok choy leaves; cook and stir for 1 minute more.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Asian Bok Choy Salad
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8
AsianBokChoy
“Bok choy and green onions are topped with pine nuts and crunchy noodles, and served with a mildly sweet dressing.”

INGREDIENTS:
1/2 cup water
1/4 cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
1/3 cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles

DIRECTIONS:
1. Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil.
2. Refrigerate until serving.
3. In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Broccoli Recipes

Broccoli Polonaise
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
BroccoliPolonaise
“Simple steamed broccoli gets a topping of traditional buttered crumbs and hard-cooked egg in this French-by-way-of-Poland inspired recipe.”

INGREDIENTS:
1 pound broccoli, cut into florets
2 tablespoons butter
1/2 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 hard-boiled egg, finely chopped

DIRECTIONS:
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
2. Add the broccoli, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
3. Drain broccoli and place into a serving dish.
4. In a small saucepan over medium heat, melt the butter; stir in bread crumbs and Parmesan cheese, and cook until the crumbs are golden brown, 1 to 2 minutes.
5. Sprinkle the browned crumbs onto the steamed broccoli, and toss gently. Sprinkle the broccoli with chopped egg.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Broccolious
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2
Broccolious
“Get your ‘green’ on with this quick-and-easy, refreshing smoothie made with broccoli, cucumber, grapes, and lime.”

INGREDIENTS:
2 cups chopped broccoli
1 cup seedless green grapes, or more to taste
1 small cucumber, chopped
1/2 cup water, or as needed
1 lime, juiced

DIRECTIONS:
1. Blend broccoli, grapes, cucumber, water, and lime juice together in a blender until smooth.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Cabbage Recipes

Thai Chicken Cabbage Soup
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 6
ThaiChickenCabbageSoup
“This is a low-fat, low-cal soup that’s incredibly filling and delicious. I eat this at least once a week! I don’t know how it tastes cold, though. Don’t be afraid to vary the proportions of various foods on your own!”

INGREDIENTS:
3 skinless, boneless chicken breast halves
8 cups chicken broth
2 leeks, sliced
6 carrots, cut into 1 inch pieces
1 medium head cabbage, shredded
1 (8 ounce) package uncooked egg noodles
1 teaspoon Thai chile sauce

DIRECTIONS:
1. Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through.
2. Remove the chicken from the broth and set aside to cool.
3. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender.
4. Shred the cooled chicken in to bite sized pieces and return it to the pot.
5. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew.
6. Serve hot and flavor to taste with Thai chili sauce.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Cabbage Pico de Gallo
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 20
CabbagePicoDeGallo
“You remember that one time you thought there was cabbage in your fresh salsa? There was! Now try making it on your own!”

INGREDIENTS:
1 medium head cabbage, chopped
6 Roma (plum) tomatoes, diced
1 red onion, diced
1 yellow onion, diced
4 jalapeno peppers, diced
2 bunches cilantro, chopped
3 limes, juiced
2 teaspoons chopped garlic
2 teaspoons salt

DIRECTIONS:
1. Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl.
2. Cover bowl with plastic wrap and refrigerate at least 2 hours.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Cauliflower Recipes

Easy Curried Cauliflower Soup
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8
CurriedCauliflowerSoup
“This recipe for curried cauliflower soup is quick and easy to prepare, is perfect for cold evenings, and fits into a paleo-lifestyle.”

INGREDIENTS:
1 tablespoon olive oil, or as needed
1/2 onion, sliced, or to taste
3 carrots, cut into 1/2-inch slices
1/2 red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

DIRECTIONS:
1. Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes.
2. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
3. Remove pot from heat and blend soup using a hand blender until smooth.
4. Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Garlic Mashed Cauliflower
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Servings: 4
GarlicMashedCauliflower
“Cauliflower ‘mashed potatoes’ are a guilt-free and delicious way to cut calories and add veggies to any meal.”

INGREDIENTS:
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS:
1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy.
4. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Cilantro Recipes

Cilantro Tabouli
Prep Time: 30 Minutes
Cook Time: 5 Minutes
Ready In: 3 Hours 35 Minutes
Servings: 6
CilantroTabouli
“Whether you can’t get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.”

INGREDIENTS:
2 1/4 cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
3/4 cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper salt to taste

DIRECTIONS:
1. Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat.
2. Cover and let sit for 30 minutes to absorb water.
3. Strain off any liquid left unabsorbed, if necessary.
4. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined.
5. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Spicy Sausage Soup with Cilantro
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 8
SpicySausageCilantro
“An easy yet hearty and outstanding soup of hot Italian sausage, vegetables, and cilantro. A very popular dish appealing to sight, taste and aroma. Serve with warm rye rolls or bread sticks.”

INGREDIENTS:
2 pounds hot Italian sausage links, casings removed, and sliced
4 cloves garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15.5 ounce) can white hominy
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups chopped fresh cilantro
1 teaspoon ground black pepper
1 teaspoon salt

DIRECTIONS:
1. In a large skillet over medium heat, combine Italian sausage and garlic. Cook, stirring frequently until sausage is evenly browned.
2. Drain cooked sausage in a strainer to remove grease.
3. In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat, and boil for 2 minutes.
4. Reduce heat to low, and add sausage and cilantro.
5. Simmer for 15 minutes, or until carrots and zucchini are tender.
6. Season with salt and pepper.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Collard Recipes

Lentil and Green Collard Soup
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
LentileGreenCollardSoup
“This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It’s healthy and yummy!”

INGREDIENTS:
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens – rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice

DIRECTIONS:
1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes.
2. Stir in lentils, and cook for 1 minute.
3. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
4. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
5. Add collard greens, and cook until wilted, about 10 minutes.
6. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes.
7. Stir in lemon juice before serving.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Brown Rice and Black Bean Salad
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 2 Hours
Servings: 24
BrownRiceBlackBeanSalad
“Brown rice, collard greens, and green peas join other vegetables in this colorful salad.”

INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 (14.5 ounce) can collard greens, drained (or 1 bunch fresh collards)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

DIRECTIONS:
1. Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
3. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
4. Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed.
5. Season to taste with salt and pepper before serving.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Escarole Recipes

Grilled Escarole
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes
Servings: 6
GrilledEscarole
“A sophisticated warm salad of grilled escarole is sprinkled with blue cheese and drizzled with ranch dressing. It is lightning fast to make, and sure to impress your guests.”

INGREDIENTS:
3 heads escarole
3 tablespoons extra-virgin olive oil
3 tablespoons crumbled blue cheese
salt and ground black pepper to taste
3 tablespoons ranch salad dressing, or to taste

DIRECTIONS:
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact.
3. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil.
4. Sprinkle the split heads with salt and pepper.
5. Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
6. Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing.
7. Serve warm.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Chicken French with Escarole
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4
ChickenEscarole
“Chicken simmered in a sherry-butter-garlic sauce, then served on a bed of steamed escarole is a quick and delicious way to end your day.”

INGREDIENTS:
2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 cup flour
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
2 tablespoons oil
1/4 cup butter
2 cloves garlic, minced
2 lemons, juiced
1 cup sherry
1/2 cup water
1 cube chicken bouillon
1 head escarole, rinsed and torn

DIRECTIONS:
1. Beat eggs, Parmesan cheese, and parsley together in a shallow bowl.
2. Place flour in a separate shallow bowl.
3. Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
4. Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
5. Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes.
6. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
7. Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
9. Add escarole, cover, and steam until tender, 2 to 4 minutes.
10. Serve escarole topped with chicken and pan sauce.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Green Onions Recipes

BBQ Potatoes with Green Onions
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Servings: 6
BBQPotGreenOnion
“There’s nothing fancy about these grilled potatoes, but you’ll be surprised at how much flavor they get from just a few green onions!”

INGREDIENTS:
6 large potatoes, peeled
4 green onions, finely chopped
2 tablespoons butter
salt and ground black pepper to taste

DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Microwave potatoes on High 5 to 8 minutes, until tender but still firm.
3. Cool slightly, and cube.
4. Place cubed potatoes on a large piece of foil.
5. Top with green onions.
6. Dot with butter, and season with salt and pepper.
7. Tightly seal foil around the potatoes.
8. Cook on the prepared grill 20 to 30 minutes, until tender.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Garlic and Green Onion Pasta Salad
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 5
GarlicGreenOnion
“This pasta salad is great for any summer meal; light and buttery, but with a hint of garlic and green onion. Match it with your favorite steak or chicken for a wonderful, easy side dish.”

INGREDIENTS:
1 (12 ounce) package bow tie pasta
3/4 cup butter
3 green onions, minced
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, or to taste (optional)

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
3. Let cool and transfer to a large salad bowl.
4. Melt butter in a saucepan over low heat; cook and stir green onions and garlic until garlic is tender, 10 to 15 minutes.
5. Stir butter mixture into the bow tie pasta and mix in parsley.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Kale Recipes

Kale Krisps
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 8
KaleKrisps
“Kale is thinly shredded and baked crisp with cheese. It’s a quick way to enjoy this under used vegetable.”

INGREDIENTS:
2 bunches kale, washed and dried
2 cups shredded Cheddar cheese

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Spray 2 baking sheets with cooking spray.
3. Remove the stems and ribs from the kale, and shred the kale very thinly.
4. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
5. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Kohlrabi Recipes

Roasted Kohlrabi
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4
RoastedKohlRabi
“Kohlrabi is simply roasted with garlic and Parmesan cheese.”

INGREDIENTS:
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half.
3. Combine olive oil, garlic, salt and pepper in a large bowl.
4. Toss kohlrabi slices in the olive oil mixture to coat.
5. Spread kohlrabi in a single layer on a baking sheet.
6. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
7. Remove from oven and sprinkle with Parmesan cheese.
8. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes.
9. Serve immediately.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Kohlrabi and Egg Noodles
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 8
KohlrabiEggNoodles
“Egg noodles and kohlrabi are seasoned only with salt and pepper in this simple Hungarian dish.”

INGREDIENTS:
4 cups egg noodles (such as No Yolks®)
2 tablespoons butter or margarine
3 cups grated kohlrabi
salt and ground black pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain.
3. Melt butter in a skillet over medium heat.
4. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes.
5. Stir the drained egg noodles into the kohlrabi.
6. Cook and stir until the noodles are slightly fried, 5 to 7 minutes.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Lettuce Recipes

Amy’s Barbecue Chicken Salad
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 35 Minutes
Servings: 8
BBQChickenSalad
“Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbecue sauce dressing.”

INGREDIENTS:
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbecue sauce

DIRECTIONS:
1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbecue sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Field Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
FieldSalad
“This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.”

INGREDIENTS:
8 ounces mixed salad greens
3/4 cup chopped walnuts
8 ounces Gorgonzola cheese, crumbled
2 tart green apples, cored and diced
1/2 (8 ounce) bottle raspberry vinaigrette salad dressing

DIRECTIONS:
1. In a large bowl, combine salad greens, walnuts, cheese, and apples.
2. Toss with raspberry vinaigrette, and serve.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Parsley Recipes

Carrot Salad with Parsley and Spring Onions
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Serves: 8
CarrotSaladParsley
“It is best to make this salad an hour ahead so the flavors come together.”

INGREDIENTS
1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

DIRECTIONS
1. Combine carrots, onions, and parsley in a large bowl; toss well.
2. Whisk together oil and vinegar, and season with salt and pepper.
3. Let sit 1 hour.
4. Before serving, squeeze lemon over the top.
© 2015 Martha Stewart Living Omnimedia. All rights reserved.
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Lemon-Parsley Green Beans
Prep Time: 5 Minutes
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 4
LemonParsleyGreenBeans
“Farm-fresh green beans are blanched, then stir-fried with butter, olive oil and diced garlic, and seasoned with lemon zest, parsley and lemon juice in a fast, versatile side dish.”

INGREDIENTS:
1 pinch white sugar
1 pound fresh green beans, trimmed
2 tablespoons butter
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges

DIRECTIONS:
1. Bring a large pot of salted water to a boil over high heat: add sugar, and beans.
2. Cook until beans are bright green and tender, 3 to 5 minutes.
3. Drain, and place in a large bowl of ice water to stop cooking.
4. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts.
5. Stir in the garlic; cook until pale beige and fragrant.
6. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes.
7. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more.
8. Season to taste with salt and pepper.
9. Transfer beans to a serving dish, and garnish with lemon wedges.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Radish Recipes

Grilled Radishes
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 6
GrilledRadishes
“Sliced radishes are grilled in a foil packet with garlic and butter. It’s a terrific, simple side dish!”

INGREDIENTS:
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

DIRECTIONS:
1. Preheat the grill for high heat.
2. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
3. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Summer Radish Salad
Prep Time: 15 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 6
SummerRadishSalad
“Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.”

INGREDIENTS:
2 cups sliced radishes
1/2 teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

DIRECTIONS:
1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine.
3. Cover and refrigerate for at least 1 hour before serving.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Salad Mix Recipes

Mixed Greens with Smoked Gouda
Prep Time: 10 Minutes
Ready In: 40 Minutes
Servings: 6
“Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.”

INGREDIENTS:
1/3 cup balsamic vinegar
1/3 cup olive oil
1/4 cup soy sauce
2 cloves garlic, pressed
2 tablespoons chopped fresh basil
8 ounces smoked Gouda cheese, cut into 1/2 inch cubes
2 tomatoes, cut into wedges
1 (10 ounce) package mixed salad greens
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
1. In a medium bowl, stir together the balsamic vinegar, olive oil, soy sauce, garlic and basil. Add cheese and tomatoes; tossing to coat.
2. Cover and chill for 30 minutes to marinate.
3. Place salad greens onto serving plates. Top with the cheese and tomato mixture. Season with black pepper.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Snow Pea Recipes

Mediterranean Snow Peas
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Servings: 2
SnowPeas
“Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.”

INGREDIENTS:
1 1/2 teaspoons butter
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 pound fresh snow peas, trimmed
1 tablespoon water, or more as needed
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
kosher salt and ground black pepper to taste

DIRECTIONS:
1. Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds.
2. Stir in Italian seasoning and snow peas.
3. Add water; cook and stir until peas are bright green and tender, about 2 minutes.
4. Stir in olive oil and lemon juice.
5. Season with salt and black pepper.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Spinach Recipes

Strawberry Spinach Salad
Prep Time: 10 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4
StrawberrySpinachSalad
“This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing.”

INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
2. Cover, and chill for one hour.
3. In a large bowl, combine the spinach, strawberries and almonds.
4. Pour dressing over salad, and toss.
5. Refrigerate 10 to 15 minutes before serving.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Strawberry Recipes

Dessert Pizza
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 12
DessertPizza
“The crust is made from cookie dough and cooked until golden brown. The topping is a whipped topping and a swirl of fresh fruit slices -kiwi, strawberries or peaches.”

INGREDIENTS:
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Press cookie dough evenly into a 12 inch pizza pan.
3. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
4. Spread whipped topping over cooled crust.
5. Arrange fruit in a decorative pattern.
6. Refrigerate until ready to serve.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Swiss Chard Recipes

Roasted Swiss Chard with Feta
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 4
“Rainbow Swiss chard is tossed with olive oil and roasted in the oven sprinkled with feta cheese in this hearty side dish.”

INGREDIENTS:
1 bunch rainbow chard – leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
2. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
3. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes.
4. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper.
5. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
6. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Pasta with Swiss Chard
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 2
“Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal.”

INGREDIENTS:
1/3 pound whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 teaspoon capers
salt and pepper to taste
1 teaspoon lemon juice, or to taste(optional)
1/4 cup grated Parmesan cheese, or to taste

DIRECTIONS:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.
3. Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Tomato Recipes

Fresh Tomato Parmesan Scramble
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes
Servings: 1
“This simple egg scramble idea features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.”

INGREDIENTS:
cooking spray
1 small tomato, chopped
garlic salt to taste
freshly ground black pepper to taste
1 egg
2 teaspoons water
1 teaspoon grated Parmesan cheese

DIRECTIONS:
1. Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
2. Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
3. Cook until the eggs are set but still slightly moist, about 5 minutes.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Green Beans with Cherry Tomatoes
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 6
“These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever!”

INGREDIENTS:
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves

DIRECTIONS:
1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Turnip Recipes

Turnip Bake
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 8
“Mashed turnips are layered with diced apples and sprinkled with a buttery crumble topping, creating a hearty turnip casserole that’s perfect as a side dish to turkey.”

INGREDIENTS:
1 large turnip, peeled and cubed
2 tablespoons butter
1 pinch salt and ground black pepper
2 large apples – peeled, cored, and diced
2 tablespoons brown sugar
1 pinch ground cinnamon
Topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons butter, softened

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
2. Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
3. Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
4. Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
5. Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
6. Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
7. Bake in the preheated oven until cooked through and bubbling, about 1 hour.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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Caramelized Turnips
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 4
“Turnips simmer to tenderness, then are coated with butter and a little sugar and cooked to sweet perfection.”

INGREDIENTS:
3 cups diced peeled turnips
1/4 cup water
1 cube chicken bouillon
1 tablespoon butter, or more as needed
2 tablespoons white sugar

DIRECTIONS:
1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes.
2. Stir in the butter, let melt, and sprinkle on the sugar.
3. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes.
4. Serve hot.
ALL RIGHTS RESERVED © 2015 Allrecipes.com
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