Recipezaar: Greens recipes

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Braised Red Cabbage With Cinnamon

Mon, 28 Sep 2009 15:53:18 -0400

My friend and I went for a bar lunch one day and this was a side dish. I did try to get the recipe from the chef, but he just would not be coaxed into giving me it. So here is my effort and I think it tastes just like it. You can add more cinnamon if you wish. You can serve this with lots of different dishes it goes well with most things. -- posted by Tea Jenny

Fresh Herb and Cheese Sauce

Tue, 29 Sep 2009 11:37:55 -0400

The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon -- posted by Karen Elizabeth

Dom's Chinese Chicken Salad

Tue, 29 Sep 2009 14:19:02 -0400

From Dom DeLuise. You can use Dom's Chinese Chicken Salad Dressing, or whatever dressing you prefer. Amount of dressing is approximate; use more or less to your taste. -- posted by Chocolatl

Grilled Salmon Salad

Tue, 29 Sep 2009 17:50:14 -0400

An easy and healthy meal. It makes a great lunch if you grill the salmon the night before. We often use leftover grilled salmon from dinner. -- posted by 49flavours

El Torito Southwestern Caesar Salad

Wed, 30 Sep 2009 01:12:55 -0400

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan. -- posted by lynnski / LA

Feta and Spinach Rolls

Wed, 30 Sep 2009 14:52:32 -0400

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. -- posted by JustJanS

Crete Bean and Spinach Stew

Wed, 30 Sep 2009 15:00:22 -0400

Nice recipe for two received in email from gourmet_recipes_from_around_the_world. Thanks, Myrtle! -- posted by Buster's friend

Spinach Lasagna Roll-Ups

Thu, 01 Oct 2009 01:24:36 -0400

Delicious and an easy, healthy meal! Slightly altered from http://www.thekitchn.com/thekitchn/quick-weeknight-meals-2009/nicoles-spinach-lasagna-roll-ups-quick-weeknight-meals-recipe-contest-2009-096780 -- posted by Chef #1328009

Beet Greens & Mushrooms

Tue, 06 Oct 2009 10:30:02 -0400

This is a tasty vegetarian side dish (my roommate who normally won't touch vegetables chowed down on this) combining mushrooms and beet greens steamed in a garlic-mirin sauce. This is also delicious served over rice, or with a little wasabi paste added at the same time as the Mirin. -- posted by Chickenzombies

Pepper Crusted Tuna, Mustard Sauce and a Pea Shoot Salad

Tue, 06 Oct 2009 11:30:56 -0400

This was adapted by a friend of mine ... who got it from a caterer ... who got it from a friend ... who got it from a magazine, who got it from WHO KNOWS where. Well you get the idea - then I got it. Regardless, I love it and have been making it for a couple of years and it certainly isn't difficult and I love that pea sprouts have become more widely available this days. The sprouts or also known as shoots and tuna mix nicely with the tangy mustard sauce to make a very easy quick dish to make. It literally takes 15 maybe 20 minutes to make. And agreed you will pay a little premium for the pea sprouts but you could also use other micro greens or spring greens, but you don't know what you are missing until you try them. And the tuna ... buy it when it goes on sale, that is when I do. This is rich in flavor but at the same time very delicate and well worth the extra money for a nice Sunday dinner or for company. Just add a soup to start and maybe some grilled bread to make a perfect dinner. -- posted by SarasotaCook

Baby Mixed Greens With Apple Pear, Pecans and Feta

Tue, 06 Oct 2009 14:55:46 -0400

Here's another lovely dish from Costco Connection magazine. I think this salad would be a nice starter for Thanksgiving. -- posted by SoCalCookerGal

Green Dumplings

Tue, 06 Oct 2009 15:02:45 -0400

This is from Simply in Season. -- posted by Valeria

Sarasota's Salmon, Roasted Fennel & Lemony Spinach Salad

Thu, 08 Oct 2009 17:35:46 -0400

Light healthy and easy to make. Roasted fennel and spinach salad with a very light lemon mustard vinaigrette topped with roasted salmon. This is healthy and quick but a beautiful dish to serve for guests or just a nice dinner for you and your husband or significant other or just family. As you cook the salmon and fennel all in the oven, roast some simple new potatoes at the same time on the same pan and save clean up time. Drizzle the potatoes with olive oil, salt and pepper and you have an easy dinner side dish to go with the salad and salmon. -- posted by SarasotaCook

Spinach Feta Balls

Thu, 08 Oct 2009 17:40:42 -0400

Yummy flavor to go with a mediterranean meal or serve as an appetizer if making balls smaller. -- posted by Shabby Sign Shoppe

Italian Meatloaf

Fri, 09 Oct 2009 17:06:41 -0400

I'm so not sure where I got this one, but I made it tonight and wanted to share. Posted by request after asking about freezing it. The suggestion was to prep it and put it in a freezer bag, flatten it out, double bag and then thaw before baking. I added a little bit of oats and some shredded motz. just for kicks and then served it with a gravy dish of marinara, steamed broccoli, and garlic bread. :) -- posted by SmoochTheCook

Quick Kimchi

Fri, 09 Oct 2009 17:09:42 -0400

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process. -- posted by yogiclarebear

Sauteed Bok Choy With Mushrooms

Sun, 11 Oct 2009 03:39:47 -0400

Serve over rice or noodles. -- posted by EmilyStrikesAgain

Gingered Mixed Greens

Sun, 11 Oct 2009 03:41:27 -0400

From the Chicago Tribune, 10/7/09 -- posted by EmilyStrikesAgain

Hummus and Vegetable Focaccia Sandwich

Mon, 12 Oct 2009 13:51:20 -0400

The convenience store in my dorm has sandwiches similar to this one every once in a while, and on my life they are the best vegetarian sandwiches I've ever had! Even the meat-lovers I know live and die for these things. They're very easy to make, and are great served at any temperature -- so you can easily stick one in the fridge for devouring later. -- posted by Alexander Mar

Little China Salad With Homemade Dressing

Mon, 12 Oct 2009 17:06:44 -0400

I made up this salad and dressing based off of the most popular Asian flavors. I serve it alongside my Asian themed meals. -- posted by GingerlyJ

Country Cabbage and Potatoes - Penzey's

Mon, 12 Oct 2009 18:04:55 -0400

Southern-style side dish, great for picnics. This recipe is from Roger and Marti Mikels from Penzeys One, Volume 3, Issue 2. -- posted by bricookie55

Good Luck Collard Greens

Wed, 14 Oct 2009 14:19:19 -0400

Tradtionally collard greens are served on New years for Luck. I serve them then but my family enjoys them year round -- posted by GingerlyJ

Veggie Green Drink

Wed, 14 Oct 2009 14:19:56 -0400

I came up with this one night after a long drive from New York to Philadelphia. All I had eaten were french fries, so I was desperate to get some greens into me fast! This drink took care of the craving right away. The stevia helps to blunt the harsh taste of the veggies. If you want to make it a soup, use less water and perhaps add some spices instead of the stevia. Also, the yogurt can easily be omitted if you are vegan or have dairy issues; just use less water, -- posted by Jainene

Spicy Coleslaw

Wed, 14 Oct 2009 14:23:01 -0400

This recipe was featured in our June/July 2009 newsletter and was sampled at our June 2009 Potluck Dinner. It was adapted from the recipe in Greens Glorious Greens! by Johnna Albi & Catherine Walthers www.Amazon.com/dp/0312141084. -------------------------------------------------------------------------------------------------- Sturdy, abundant and inexpensive, cabbage is a long-standing dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. They belong to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. Cabbage is very high in vitamins C and K, and a decent source of dietary fiber. For more information, go to www.TinyURL.com/CabbageFacts. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Tomato and Sugar Snap Salad

Fri, 16 Oct 2009 17:51:05 -0400

This is a light and crunchy salad that is colorful and very tasty. It's easily prepared and makes a nice presentation. -- posted by GREG IN SAN DIEGO

Vegetarian Lasagna Chapala

Sun, 18 Oct 2009 10:15:41 -0400

A rich, deep, "meaty" lasagna that will fool most meat eaters!!!! I use the food processor to do all the mincing. Here in Mexico I use requeson with a little crema Mexicana in place of the ricotta. The noodles in this lasagna are not boiled. Be sure to put it together a day ahead of serving. Cooking time does not include prep time. -- posted by davinandkennard

Dr. Kim's Kim Chi

Mon, 19 Oct 2009 15:48:48 -0400

If you're looking for a healthy kim chi recipe, you've stumbled upon the right page on the world wide web. This is a printer-friendly version of our recipe for healthy kim chi. For a look at this recipe in pictures, please view: -- posted by SquadLeader

Spinach Balls

Mon, 19 Oct 2009 15:55:08 -0400

Mom cooks with sour cream dip, want to try with marinara -- posted by Chef #550045

Apple Cranberry Raisin Salad

Tue, 20 Oct 2009 13:11:57 -0400

I absolutely LOVE the Grand Parisian salad at Costco, but always find myself adding ingredients. Here is my version of this amazing dish! -- posted by RedRacer

Sara's Spinach Dip

Tue, 20 Oct 2009 17:37:38 -0400

I am a big fan of dips of sorts. I make this a lot because it's easy, it's an appetizer/snack, but yet it's warm. -- posted by SaraJoJames

Spinach Salad

Fri, 23 Oct 2009 10:51:24 -0400

It is nice and tangy. -- posted by Jencathen

Southern Style Black-Eyed Peas and Rice Hopping John Recipe

Fri, 23 Oct 2009 15:43:42 -0400

I got this out of a recipe a few years back and it is in our rotation. -- posted by Jencathen

Curried Potato, Spinach and Garbanzo Bean Soup

Fri, 23 Oct 2009 16:22:15 -0400

Recipe is from Bon Appetit magazine, March 2000. -- posted by SweetJezebel

Parmesan Garlic Dressing for Spinach and Mandarin Salad

Sun, 25 Oct 2009 20:19:32 -0400

Don't be afraid - this unusual but memorable blend of flavours will leave you craving more. Just don't breathe on anyone after eating this. A real family tradition - have been making this for over 25 years after requesting the recipe from my mother-in-law. -- posted by fluffystew

Self-Crusting Mushroom and Spinach Quiche

Sun, 25 Oct 2009 20:32:18 -0400

From Alison Holst's 'Meals Without Meat'. No cream, easy meal. -- posted by Cactus Cat

Orzo With Spinach, Feta and Olives

Sun, 25 Oct 2009 20:34:37 -0400

This recipe is from the cookbook Greens, Glorious Greens. -- posted by Eat Your Vegetables!

Vegetable Soup With Chickpeas and Spinach

Sun, 25 Oct 2009 20:43:23 -0400

The Andalusians call this soup potaje de vigilia, or 'fasting soup.' Actually a robust soup, it is so named because it would often be eaten during the Christian Lent, due to the absence of meat. This recipe is from the vegetarian cookbook Mediterranean Harvest. -- posted by Eat Your Vegetables!

Gomae - Japanese Style Spinach Salad

Mon, 26 Oct 2009 12:18:52 -0400

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye -- posted by Chef floWer

Sprouts, Bacon and Figs

Mon, 26 Oct 2009 12:31:22 -0400

A perfect fall recipe from Mark Bittman of the New York Times. -- posted by DrGaellon

Sauteed Seitan With Mushrooms and Spinach

Mon, 26 Oct 2009 12:37:23 -0400

From the Veganomicon. Serve over qunioa, mashed potatoes, rice, etc. -- posted by Eat Your Vegetables!

Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes

Mon, 26 Oct 2009 12:39:07 -0400

From the Veganomicon. Serve over mashed potatoes, pasta, rice or polenta. -- posted by Eat Your Vegetables!

Dry Town Cafe's Sun-Dried Caesar Salad

Mon, 26 Oct 2009 12:45:14 -0400

From the cookbook Greens, Glorious Greens. This is definitely not a traditional caesar salad, but it yummy in its own right. -- posted by Eat Your Vegetables!

Kimchi Chi-Gae (Kimchi Soup)

Mon, 26 Oct 2009 13:16:26 -0400

I'm not much of a fan of chicken noodle soup when I have a cold but I do need to add liquids to my body when I am sick so I make a quick batch of this soup and it helps to open my nasal passages as well as easing my congestion. -- posted by Celticevergreen

Spring/Summer Green Salad

Mon, 26 Oct 2009 14:54:37 -0400

Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457. -- posted by CraftScout

Italian Green Salad

Mon, 26 Oct 2009 17:19:56 -0400

This is my usual green salad to go with dishes like spaghetti, lasagna, carbonara, etc. My husband doesn't like black olives, so those are usually on the side so I can have plenty! :) I generally make a really basic vinaigrette, with just olive oil, red wine or balsamic vinegar, salt, and Italian herbs. -- posted by CraftScout

Greenfield Village Dandelion Soup

Tue, 27 Oct 2009 17:10:03 -0400

This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano. -- posted by doobtones #2

Spring Salad With Gorgonzola and Walnuts

Wed, 28 Oct 2009 12:34:02 -0400

Yummy salad that's easy to do. I like to use a mix that has frisée and radicchio in it because the bitter pairs well with the sweetness from the walnuts. -- posted by Jencathen

Chicken Salad With Cranberries, Almonds, and Orange Vinaigrette

Wed, 28 Oct 2009 13:55:06 -0400

Courtesy of Dole -- posted by Dole

Grilled Vegetable Salad With Mustard Herb Dressing

Wed, 28 Oct 2009 13:55:15 -0400

Courtesy of Dole -- posted by Dole

Grilled Salmon With Citrus Salsa and Baby Greens

Wed, 28 Oct 2009 13:55:10 -0400

Courtesy of Dole -- posted by Dole

Baby Lettuces With Green Apple, Walnuts, and Dried Cranberries

Wed, 28 Oct 2009 13:55:15 -0400

Courtesy of Dole -- posted by Dole

Endive Salad With Pea Shoots

Wed, 28 Oct 2009 17:32:50 -0400

From Stacey Ballis' website. I love her books and she's awesome enough to share her recipes, this one featured in "Inappropriate Men". This is vegan friendly if you omit the cheese. -- posted by the80srule

Spinach Celery Salad With Blueberries & Yogurt Dressing

Wed, 28 Oct 2009 17:39:00 -0400

I got a little creative with what I had to use up in the fridge. End result? Yummy and surprisingly healthy. -- posted by the80srule

Mushroom Spinach Omelet (With Peppers)

Fri, 30 Oct 2009 17:12:05 -0400

Found on another web site & tweeked to our preference. If you don't like egg beaters/whites, just add 1 more regular egg instead. -- posted by Mustang Sally 54269

Mini Quiche

Mon, 02 Nov 2009 14:18:16 -0500

Yumyum... -- posted by notevenhalf

Chargrilled Turkish Bread Salad

Mon, 02 Nov 2009 17:19:29 -0500

From a free recipe book put out by Philadelphia Cheese on condition of buying 3 products. -- posted by I'mPat

Vietnamese-Style Grilled Beef Wrap-Ups

Thu, 05 Nov 2009 01:53:30 -0500

This is from a magazine clipping. Prep time includes chilling time. -- posted by Chocolatl

Ultimate Sesame Spinach

Thu, 05 Nov 2009 02:16:44 -0500

Our neighbor, Mary, prepared this for us one night, and we fell in *love*! The sugar and rice vinegar combo distinguish this version from the others that are posted. -- posted by L'ecole

Kimchi

Thu, 05 Nov 2009 08:41:58 -0500

This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping. -- posted by grace chang

Lacinto Kale Salad With Dried Cranberries and Walnuts

Thu, 05 Nov 2009 10:53:41 -0500

Another delicious Anna Thomas recipe. It's strongly recommended to use Lacinto kale (also known as dinosaur, black or Tuscan) in this recipe and not standard kale. Also, I tried myzithra cheese in the salad and used very little sea salt. -- posted by Cookgirl

Marmie's Parm and Garlic Swiss Chard

Thu, 05 Nov 2009 11:14:18 -0500

A bumper crop of swiss chard requires some creative juices to find new ways to enjoy it. This is simple and really delicious! -- posted by Marmie's

Romano Ranch Chicken and Rice Skillet Dinner

Thu, 05 Nov 2009 12:23:36 -0500

From the cooking blog Picky Palate. -- posted by SweetJezebel

Athenian Spinach

Fri, 06 Nov 2009 17:35:41 -0500

So you think you don't like spinach? Give this a try and I can almost guarantee that you'll change your mind! -- posted by L'ecole

Hungry Girl Breakfast Bake

Sun, 08 Nov 2009 09:22:46 -0500

From the Hungry Girl 200 under 200 Cookbook. This is another breakfast recipe that is terrific with lots of flavor but few calories. This makes 1 serving so if wanting to serve to guests, you need to make one per person. I used a 6 inch long little baking dish and it worked out great. The book recommends a 5-6 inch wide round baking dish. -- posted by HokiesLady

Ten Mothers Garlic and Spinach Soup

Sun, 08 Nov 2009 20:06:17 -0500

Found this recipe on Care2 website @ http://www.care2.com/greenliving/ten-mothers-garlic-and-spinach-soup.html Adapted from The Roasted Vegetable, by Andrea Chesman (Harvard Common Press, 2002). This delicious broth, redolent with garlic and enriched with the vitamins and minerals of fresh spinach, takes its name from an old folk saying that garlic is as good as ten mothers. This soup is not only tasty and nourishing, it makes a comforting remedy for winter sniffles and sneezes. -- posted by SassiFras

Wilted Greens With Pomegranate and Pumpkin Seeds

Mon, 09 Nov 2009 10:16:35 -0500

This is a recipe that I found while searching the 'net for healthy recipes. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/celebrate-national-pomegranate-month.html -- posted by SassiFras

Easy Collard Greens

Mon, 09 Nov 2009 14:34:40 -0500

This recipe is adapted from many other recipes and friends who taught me how to make collard greens. -- posted by Shaped By Hand

Sauteed Swiss Chard With Bacon

Mon, 09 Nov 2009 15:11:55 -0500

I wanted to start eating more leafy greens. I found this recipe in Sunset magazine and adapted it to my taste. Now I make it weekly. -- posted by CaliCook

Pesto, Sun-Dried Tomato, Artichoke, Spinach, Feta Pizza

Wed, 11 Nov 2009 10:30:18 -0500

Bursting with Mediterranean flavors, this is our absolute favorite pizza! Pesto sauce and topping amounts can be easily modified, we usually don't measure the vegetables. -- posted by The Wallaces

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Shelle's Stuffed Shells

Wed, 11 Nov 2009 23:55:32 -0500

I've played around with this recipe for awhile and this version has become the family favorite. It's also great for potlucks and entertaining. This is a one pan size but you can easily use the whole box of shells and double the rest of the recipe. Enjoy! -- posted by MomMakesDinner

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Swiss Cheese and Spinach Quiche

Thu, 12 Nov 2009 00:05:14 -0500

One of our favorite quiches. From a local hospital cookbook my mom gave me. We omit the salt as the cheese adds enough salt for us. *Note: Make sure the pie crust is a deep dish! We have made this using a regular one before with messy results! -- posted by The Wallaces

Sneaky Popeye's Eggs

Thu, 12 Nov 2009 00:13:11 -0500

This would be a fun way to clebrate St. Patrick's Day or Earth Day or anyday! This comes from The Sneaky Chef cookbook by Missy Chase Lapine. She says it's hard to believe, but the green juice leaves no discernable taste, only a terrific green color. You can also use the tortilla and cheese to hide the green eggs inside a breakfast wrap. Enjoy! -- posted by Sharon123

Fried Greens

Thu, 12 Nov 2009 02:58:44 -0500

From my collection of handwritten recipes. -- posted by CJAY

Petto Di Pollo Con Gorgonzola

Thu, 12 Nov 2009 15:28:17 -0500

Recipe is from La Finestra restaurant in Tarzana, California. -- posted by SweetJezebel

My Greek Salad

Thu, 12 Nov 2009 16:47:39 -0500

I don't remember where I got this recipe, but the dressing is sooooo good!!! The measurements make A LOT....it is what I used when making it for parties, so if you need only a small amount, please cut it down. -- posted by Brisket in Roses

Spicy Collard Greens

Fri, 13 Nov 2009 12:54:31 -0500

Healthy vegetable side dish -- posted by Chef #901913

Traditional Swiss Chard and Beans --From Vegweb.com

Fri, 13 Nov 2009 17:36:19 -0500

This recipe was found on vegweb.com and posted by user: veganlicious enjoy! -- posted by emily.soulliere

Spinach and Green Apple Salad, Diabetic

Sun, 15 Nov 2009 12:56:11 -0500

There are other salads by the same name posted on Zaar. This one was has been lightened and made more healthy. The lovely colors are ideal for the holidays but it's easy to enjoy year round. -- posted by Annacia

Bok Choi With Peanuts and Cilantro

Mon, 16 Nov 2009 00:41:30 -0500

I found this searching for ways to use the abundance of bok choi in my garden. It was wonderful and quick to make. http://whatdidyoueat.typepad.com/what_did_you_eat/2007/01/whb_bok_choi_wi.html -- posted by Chef #1447375

Crispy Kale

Mon, 16 Nov 2009 00:47:46 -0500

Womans Day November 2009 *Yet to Try* -- posted by Yoga Booty

Spinach Strawberry Banana Salad

Mon, 16 Nov 2009 00:48:08 -0500

I have had Strawberry Spinach Salad on numerous occasions. I wanted to take it up a notch. I don't like salad dressings. So I don't have one for this. I a dressing recipe a friend uses for her salads. -- posted by Feeding my Family

Bobby's 'slaw (Rob's Coleslaw)

Mon, 16 Nov 2009 09:54:17 -0500

This is one of my favourite dishes, its healthy and tastes great at the same time. Half an apple makes all the difference, as does not grating the cabbage which reduces the slaw to mush. -- posted by robd16

Vegan Spinach-Mushroom Quiche

Mon, 16 Nov 2009 09:56:11 -0500

My friends and family are always getting on me to publish my recipes; I don't really use them, nor do I regularly remember even what I put into my dishes. I took this dish to a vegan potluck last night, and it disappeared in seconds. This morning I was awoken at gun point (exaggerated for dramatic effect) to post this recipe.... So, I thought it wise of me to comply. This recipe takes me about an hour of prep time, and about an hour to cook. There are shortcuts one may take to cut down on the prep time, but the first time, I suggest leaving ample time to prepare. I have used a variety of nuts for this recipe, all working out well (this last time I ran out of sesame seeds, so I used 2 tbsp of my tamari roasted pumpkin seeds, and 1 tbsp of raw pecans). I also like to make my dishes gluten free for potlucks, so I used ½ cup of blue corn meal, and ½ garbanzo flour in place of the whole wheat pastry flour, the taste was amazing, but a little more crumbly then whole wheat pastry flower. Finally, I really recommend using sesame oil, but realizing it is expensive, olive oil will work. -- posted by Starvin' Vegan

Wilted Spinach With Bacon

Mon, 16 Nov 2009 12:00:10 -0500

Simple classic fresh taste -- posted by {-;=3 Chef Phil {-;=3

Creamy Spinach With Smoked Gouda Gratin

Wed, 18 Nov 2009 14:39:34 -0500

Very quick and easy. -- posted by GoldsmithLissa

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa

Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly

Wed, 18 Nov 2009 19:41:20 -0500

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve. -- posted by mama's kitchen

Crispy Mini Florentine Cups

Fri, 20 Nov 2009 16:41:44 -0500

This is a tasty little tidbit that is perfect for any get together or party. Best of all they are quick and simple to make! -- posted by Chef Buggsy Mate

Southern Vegetable Saute

Sat, 21 Nov 2009 19:36:16 -0500

This is a great recipe to serve for New Year's Day. I think it's from Country Living. -- posted by Melissa Spangler

Amazing Cabbage (You'll Want to Eat a Whole One)

Sat, 21 Nov 2009 19:57:16 -0500

This is a Jamie Oliver's idea so I can't take credit for it, as much as I'd like to. Don't be put off by the anchovies in the butter, it doesn't taste fishy and you can't detect them at all. In fact, you can't really detect the rosemary or garlic much either for that matter. They act more like a seasoning as opposed to a flavouring and I promise you this is seriously the best cabbage you'll ever eat! Cook the cabbage as described and adapt the recipe to make as much or as little of the butter as you like, the rest can be stored in the freezer for those 'gotta have my cabbage' moments. Ha ha, you say that now. . . . -- posted by robd16

Hot Spinach Artichoke Dip

Sun, 22 Nov 2009 17:49:09 -0500

A tasty dip for veggies or crackers. It also makes a nice spread for a hearty sandwich. -- posted by Chef Buggsy Mate

Spinach and Red Pepper Quiche

Sun, 22 Nov 2009 18:44:22 -0500

Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. kingarthurflour.com is where I found this recipe - we tweaked it and now it is marvelous! :) -- posted by Manami

Crock Pot Chinese Pork Stew

Mon, 23 Nov 2009 15:55:55 -0500

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice. -- posted by ChrisI

Open Faced Egg Salad Sandwich

Mon, 23 Nov 2009 16:13:30 -0500

Toasted whole wheat bread is topped with crispy cucumbers, juicy tomatoes, creamy egg salad and crisscrossed with bacon. Land-O-Lakes Cookbook. -- posted by daisygrl64

Hearts of Iceberg Lettuce With Ranch Dressing

Mon, 23 Nov 2009 18:20:18 -0500

I love salads, and this is no exception. -- posted by Andi of Longmeadow Farm

Gourmet Cabbage Butter - Transform Your Greens!

Mon, 23 Nov 2009 18:22:20 -0500

This recipe is for a flavoured butter that turns the humble cabbage into a gourmet delight! Seriously, you'll be fighting over the last piece and you'll make sure that you cook double the next time I promise! This is by far the best way to serve cabbage, it is unbelievably good. The recipe is for 250g butter, you can store the rest in the freezer or adjust quantities to suit. The anchovies do not impart a fishy flavour at all and act more like a seasoning, as do the other ingredients. It's hard to put your finger on what the flavour really is, except damn good greens! Serving size is for the whole amount of butter and not for 1 cabbage. You must cook the cabbage according to the instructions set out below. Amazing. -- posted by robd16