Beets work wonderfully with the flavor profile of Spanish chorizo, smoked paprika and saffron. This is a true root to leaf recipe, utilizing the roots, stems and leaves of the beet.
While asparagus is in the title, this versatile recipe works equally well with lots of other vegetables and greens. Broccolini, kale, snap peas, raab and spigariello are all great options.
This frittata recipe is quite versatile. While it specifies Swiss chard as a main ingredient, the chard can be replaced with any number of greens or other vegetables.
This gumbo features North Carolina style smoked pulled pork, and it includes 5 different greens to ensure you’ll meet 5 new friends.
Cabbage slaws are wonderful, but don’t limit yourself. You can mix and match many crispy raw vegetables into the mix. Cabbage may be omitted entirely.
Local strawberries at the farmers’ market are harbingers of Spring. Their arrival, and delectability, are worthy of celebration. One of my favorite spring salads pairs peppery arugula with the tangy sweet of strawberries. Add some goat cheese and toasted almonds, and dress with a Tangy/Sweet Poppyseed Dressing, and you’ve got a wonderful start to a meal.
Kohlrabi, the strange-looking cousin to the cabbage, is the star of this soup made using my versatile Cream of Anything Soup mother dish recipe.
Caldo verde, green broth, is one of the most popular dishes from Portugal. Caldo Gallego, Galician broth, is one of the most popular dishes from Galicia. These soups are much more hearty soups than simple broths. They are easy to pull together, and they are super satisfying.
This delicious and nutritious risotto uses an enameled cast iron Dutch oven and short grain brown rice, and of course, sweet potatoes and kale.
Inspired by two wonderful examples of spring produce, the Collard Run-up and Green Garlic Frittata.
Ingredients: A bunch of Hakurei turnips with their greens One Green Garlic About 4 cups of leftover rice One or two Carrots Some Chinese Sausage
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