via High Ground OrganicsServes: 2-4Source: Chef Andrew E. Cohen The sweetness of ripe tomato and onion are a foil for the bite of the mustard greens. Using different colored tomatoes will add some nice color top the dish. The shape of the … more →
This recipe normally calls for 1/2 bunch of shungiku (edible chrysanthemum leaves.) Here, we’ve substituted Swiss chard. Ingredients: 2 quarts chicken or vegetable stock or water 1 head bok choy, roughly chopped 1/2 block firm tofu, cut into squares 1 … more →
Parsley, Fennel, and Celeriac Salad adapted from Gourmet Ingredients: 1 large fennel bulb with fronds 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches) 1 medium celery root (1 lb), peeled with a sharp knife and … more →
If you’re looking for more ways to eat your cucumber, check out these links: Cucumber, Pear, and Watermelon Juice Cucumber, Tomato, and Feta Salad Baby Spinach and Pea Shoot SaladThis salad is really simple and quick to make and is … more →
This dressing has been my recent go-to. It’s delicious on everything – use it thicker as a dip and thin it out with some extra lemon juice or a splash of water to use as a dressing. As a dressing, … more →
via Martha Stewart To save last-minute prep time — and allow the flavors to develop even more — make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course. … more →
GREEN GODDESS DIP Ingredients: 2 cups (packed) trimmed watercress sprigs (from 1 large bunch) 1/2 cup fresh basil leaves 3 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon 1/2 teaspoon finely grated lemon peel 1/2 cup mayonnaise 1/4 cup crème fraîche or sour cream 1 1/2 tablespoons fresh lemon juice 2 anchovy fillets 1 teaspoon Dijon mustard 1 garlic … more →
TATSOI, MIZUNA, & EDAMAME SALAD via Vegetarian Times Yield: 4 Servings Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish salad, has feathery leaves and a peppery flavor. … more →
Cucumber, Tomato, and Feta Salad Ingredients: 3 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total) 1 pint grape tomatoes, halved 1/2 bunch scallions, chopped 1/2 cup assorted pitted olives (such as Kalamata or Gaeta), halved 8-ounces … more →
For more radish recipes, see here: Honey-Garlic Sauteed Ostergruss Radish and Spinach Pasta Salad Roasted Bok Choy with Radish and Lemon Roasted Radishes with Balsamic Vinegar via White on Rice Couple These roasted radishes and their greens come out … more →