Black Bean Tacos With Greens

Adapted from Food52.com Ingredients: 3 Tbsp. vegetable oil 3 garlic cloves, minced 4 cups Tuscan kale or Swiss chard, stems removed, sliced into ribbons (remove the stems and ribs first) 2 cups cooked black beans (canned are fine) 1 Tbsp. chili powder 1/4 tsp. cumin...

Spinach and Ricotta Stuffed Shells

Although the total time required to complete this recipe is estimated at 45 minutes, baked shells re-heat well. Make these when time allows, and then serve them for a week night dinner along with a side salad of arugula or any other salad green. Also, substitute Swiss...

Fall Wheatberry Salad with Goat Cheese

Roasted sweet potatoes and wheat berries with salad greens, dried cranberries, walnuts, feta or goat cheese and a maple vinaigrette.  So delicious! Adapted from Bijoux and Bits. Ingredients 1 1/2 cups dried wheatberries 2 sweet potatoes – peeled,...

Beet Salad with Avocado and Feta

This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets – trimmed (stems removed) juice and zest of 1...

Kale & Roasted Squash Salad

I’m pretty sure I discovered this recipe in a magazine while sitting in a doctor’s waiting room. But it is delicious, and healthy, and I make it all the time for clients!  Makes 4 servings, and the leftovers make a great cold lunch too. Adapted...