by Laura Lutz | Jun 23, 2019 | Recipes
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...
by Laura Lutz | Jun 14, 2019 | Recipes
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...
by Laura Lutz | Jun 14, 2019 | Recipes
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...
by Christine Taylor Garner | Sep 23, 2018 | Recipes
You can use any greens you like to make this soup. Ingredients 3 tablespoons extra-virgin olive oil 3/4 pound Italian sausage – casings removed 3/4 pound white potatoes – sliced 1/4 inch thick 1 small onion, thinly sliced 3 garlic cloves – thinly...
by Christine Taylor Garner | Aug 13, 2018 | Recipes
Adapted from Simply Recipes, a tasty way to use your beet greens. I generally toss the beet greens together with Swiss chard and sometimes kale. I mean, what doesn’t taste good after being sautéed with bacon and onions? Ingredients 1 pound beet greens, or...
