Simple Spring Salad with Orange Vinaigrette

Adapted from Heidi Swanson at 101cookbooks.com Serves 4 Ingredients: 1 and 1/2 oranges 1/2 lemon, juice only 1/2 small red onion, chopped 1/4 cup extra virgin olive oil 1/8 teaspoon fine grain salt 4 big handfuls of salad greens, washed and dried, any mixture you like...

Spinach Rice

Adapted from Modern Greek by Andy Harris Serves 4-6 Ingredients: 2 lb spinach 1/3 cup long-grain white rice, washed 2 garlic cloves 4 scallions (including green), finely chopped 3 Tbsp fresh dill (including stems), finely chopped  4 Tbsp olive oil 1 Tbsp dried...

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...

Arugula and Bacon Frittata

Peppery arugula gives this frittata a fresh taste. You can substitute other greens, such as spinach or Swiss chard, if you like. Enjoy it for breakfast or dinner with a side of roasted potatoes to make a more complete meal. Get children involved with cooking by...

Pasta Shells with Escarole, Sausage, and Cheese

This recipe calls for escarole, but you could substitute Swiss chard or spinach for an equally delicious dish. Inspired by Bon Appetit, March 2003 Makes 4 servings Ingredients: 1 large head of escarole (or Swiss chard or 2 bunches of spinach), cut into 1” ribbons 16...