greens

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

Kosher salt

broccoli

garlic, unpeeled

kale

cannellini beans, drained and rinsed

parsley

sunflower seeds

low-sodium vegetable broth

olive oil

capers

lemon juice

black pepper

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side dish, even people that hate spinach love this, it's great to serve along side a holiday turkey or a ham dinner, or at any meal --- I also like to saute about 2 teaspoons fresh minced garlic and a pinch of cayenne pepper in the butter for about 2 minutes before adding in the flour but that is optional, add in some grated Parmesan cheese too if desired, this complete recipe can be doubled :)

&quot;almost&quot; Boston Market Creamed Spinach

butter

flour

salt

half-and-half or 1 cup milk

sour cream (lowfat is okay)

-4 tablespoons onions, minced

water

spinach,

black pepper (optional

parmesan cheese (optional)

In a saucepan melt butter over medium heat until sizzling.

If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.

Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.

Stir in the half and half, or milk (if using) a little at a time.

Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.

Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.

Add spinach and water to pan, lower the heat, and cover.

Stirring several times until the spinach is cooked.

When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).

Stir well, and simmer until completely blended.

Season with more seasoned salt or white salt if desired and black pepper.

This was a fast, simple, pretty side dish. I used cream instead of 1/2 and 1/2 and omitted the sour cream because I didn't have any. I considered subbing yogurt, but it was delicious as it was.  Some might prefer the tangy sour cream to cut the richness.  The sauce seemed too thick at first, but when the spinach was added, it thinned slightly and was the perfect consistency.  I will make this again, soon!

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

ginger

garlic,

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(13- coconut milk

(5-ounce) bag baby spinach (about 5 packed cups)

lime

rice,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. 

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper. 

The Easiest Cheese and Vegetable Frittata 

red bell pepper, diced

sweet onion, chopped

zucchini,

baby spinach, kale, or arugula

basil leaves,

eggs

Parmesan cheese (1/2 ounce)

scallions,

goat cheese, crumbled

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.

Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.

Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

Vegan Slow-Cooker Chickpea Tikka Masala

chickpeas

coconut oil

yellow onion, diced

coarsely chopped peeled fresh ginger

brown mustard seeds

cumin seeds

turmeric

coriander

cardamom

coconut milk,

kosher salt,

tomatoes

baby spinach (5 packed cups)

basmati rice and lime wedges,

red pepper flakes

Make the chickpeas: If using dried chickpeas, place in a large bowl and pick through and discard any stones or shriveled chickpeas. Cover with 3 quarts cold water. Stir in 1 tablespoon of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until the onions are tender, about 5 minutes.

Add the mustard seeds, cumin, turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender and blend until smooth (reserve the blender, no need to wash). Transfer to a 4-quart or larger slow cooker.

Add the coconut milk and 2 teaspoons salt. Add the canned chickpeas, or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on the LOW setting until the chickpeas are tender, 6 to 8 hours for canned or 8 to 10 hours for dried. Meanwhile, place the tomatoes in the blender and blend until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium-high heat until just starting to smoke. Add the cumin seeds, red pepper flakes, and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scrape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach.

Tuscan Sheet Pan Gnocchi 

(8.5-ounce) jar oil-packed marinated sun-dried tomatoes

potato gnocchi

baby spinach (about 5 packed cups)

Parmesan cheese,

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Drain 1 (8.5-ounce) jar oil-packed marinated sun-dried tomatoes, then thinly slice the tomatoes. Place on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer. 

Roast, stirring halfway through, until the gnocchi are plump, 18 to 20 minutes total. Remove from the oven, scatter 5 ounces baby spinach (about 5 packed cups) over the gnocchi, and toss gently. Return to the oven and roast until the spinach is just wilted, 2 to 3 minutes more. Garnish with grated Parmesan cheese, if desired.

A warm, entree-friendly salad that&#x27;s filled with roasted sweet potatoes, mushrooms, and shallots and tossed in a tangy balsamic mustard vinaigrette. 

Quick and Easy Roasted Vegetable Salad

potatoes

cremini mushrooms, halved

shallots,

baby kale

goat cheese, crumbled (about 1 cup)

pumpkin seeds

balsamic vinegar

Dijon mustard

Arrange a rack in the middle of the oven and heat to 425°F.

Place the sweet potatoes, mushrooms, and shallots on a rimmed baking sheet. Drizzle with the olive oil, a big pinch of salt, and a few grinds of black pepper, and toss to combine. Spread out in an even layer. 

Roast until tender and lightly caramelized, stirring halfway through, about 20 minutes total. Meanwhile, make the vinaigrette. Place all the ingredients in a small bowl and whisk to combine; set aside.

Transfer the roasted vegetables to a large bowl. Drizzle with about 1/2 of the vinaigrette and toss to evenly coat. Add the  kale and  goat cheese and gently toss everything again to combine. Taste and toss with more vinaigrette as needed (you might not use all the vinaigrette). Sprinkle with pumpkin seeds and serve warm or at room temperature. 

This classic spinach and feta frittata is made with fresh greens, cheese, and dill, and is just as delicious straight from the oven as it is chilled.

Spinach and Feta Frittata

heavy cream

dill

medium yellow onion, diced

baby spinach (about 4 cups packed)

feta cheese, drained and crumbled (about 1 cup)

Place the eggs, cream, dill, salt, and pepper in a medium bowl and whisk to combine; set aside.

Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed), and toss until wilted and almost all of the liquid is evaporated, about 3 minutes for fresh spinach. Spread into an even layer over the bottom of the skillet and sprinkle with the cheese. 

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes. 

Transfer the pan to the oven and bake until the eggs are completely set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm.

A simple and fresh recipe for Greek salad that&#x27;s topped with baked salmon.

Salmon Salad

red wine vinegar

lemon juice (from 1 lemon)

oregano

red onion, thinly sliced

salmon

tomatoes,

English cucumber, quartered lengthwise, then cut into 1/2-inch pieces

kalamata olives, halved lengthwise

feta cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. While the oven heats, marinate the salmon and soak the onions (instructions below). 

Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together in large bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Cover and refrigerate. Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.

Uncover the salmon and roast until it is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet. Meanwhile, compose the salad.

Add the lettuce, tomato, cucumber, olives, and drained red onion to the bowl of vinaigrette and toss to evenly coat. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Sprinkle with the feta and serve immediately.

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

onion

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

vegetable oil

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.

Greens and Garlic Frittata to Go

milk

Salt and pepper

Parmesan

extra virgin olive oil

Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.

Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.

If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

Easy sautéed spinach! The best way to cook delicious fresh spinach, with olive oil and garlic. 

Easy Sautéed Spinach

Extra virgin olive oil

Salt

"I think the garlic should be finely chopped and then we should cook it. Cause one can not like the bites of garlic with big chunks of garlic. Tell me what you think it\"s just my personal opinion! - NO OFFENCE"

Clean and prep the spinach: Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Sauté garlic: Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add spinach to pan: Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

Remove from pan and drain excess liquid: After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

"I made it and it was delicious.  Thank you, I will be making about twice a week!"

"So glad I read this before overcooking it again. Tossed it with shrimp and it was delicious. Thanks"

I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

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