Characteristic: gluten free

I love the spiciness of the mustard greens with the creamy richness of the beans. Turnip greens are good here too as are sturdier greens like collards or kale or chard. Bacon would certainly not be amiss but it’s delicious as is. I love this with pinto beans and meaty white beans or Cannelini or the smaller navy beans.   Serves 4 (more or less, depending on what else you're serving)... Read more »

  --inspired by Vegetarian Cooking for Everyone by Deborah Madison   This is one of my favorite mustard greens dishes--I make it in the winter and spring when farmers' markets have large, gorgeous bunches of mustard greens. And don’t be deceived by the small amount of rice. This makes quite a good quantity. And it’s absolutely wonderful with a fried or poached egg on top the next day (or the first time around).  ... Read more »

Rich egg salad is perfectly balanced with spicy greens like mustard, mizuna, watercress or arugula. This dish easily scales up or down so just use what you have.  ... Read more »

[caption id="attachment_5881" align="aligncenter" width="640"] This version didn't have mizuna but had cabbage in it instead.[/caption] This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. It can be made vegan with a non-dairy substitute for the yogurt. And it’s good the next day, if a bit softer.... Read more »

Sweet, juicy melons pair beautifully with tart or bitter salad greens and cheeses like feta and fresh or aged goat cheese. Use what you have and just use this as a guide.... Read more »

This is a fairly quick and satisfying meal that uses up most any vegetable you have on hand. Once you make it a few times you won't need to look at a recipe and will have fun with whatever version you conjure. If you're using summer squash or other quick cooking vegetables, add them to the curry a bit later since they will take less time to cook and you want them to keep their shape just a bit.... Read more »

The lettuces and arugula are so tender in the spring that they need nothing but a light vinaigrette to be perfect. You can also add a few sliced strawberries to make it even more delicious.... Read more »

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

This is more technique than recipe and is one of those that can be endlessly adapted and is a good template.  ... Read more »

This salad is good, quick, hearty and adaptable. It works best with fairly young, tender kale but whatever kale you have, slice it as thinly as you can. You can add grated carrots or beets for some color and contrast.    Variations Sub crispy bread crumbs for the toasted nuts or seeds. Add 1 tablespoon of white or yellow miso to the dressing and reduce (or eliminate) the salt. Leftover chicken is a nice addition.   Serves 4... Read more »

  This is a very adaptable salad (template). Substitute vegetables and herbs as you wish just be sure to chop everything quite small. This is a good dinner salad on a warm night especially if you add cooked beans, cheese and/or toasted seeds or nuts or cooked chicken.   This makes a lot of salad so feel free halve the recipe. I load mine up with herbs—mint, parsley, cilantro, chives and thyme. The more the better!... Read more »

This is the loveliest platter of food—blanched chard and roasted chicken are dressed with the same, lemony, minty green onion vinaigrette. You can also roast the potatoes and cook the chard and use perfectly cooked hard-boiled eggs (cover eggs generously with cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, drain and rinse in cold water) instead of chicken or you could use canned Oregon Albacore. The dressing is really what ties all together.  ... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   When you next bake some sweet potatoes, bake a few extra. And if you already have cooked black beans on hand or cans in the pantry (or the urge to make a big pot of beans to use for then and freeze the rest) then this will be a very simple dish to pull together. The green beans add color and texture and the combination is just too good not to make. And you'll have dressing left over and it is good on grains, meat, eggs, roasted veggies. . . .   This hearty salad is perfect for pairing with a spicy main dish like jerk-style chicken, tofu or eggplant and it’s a great lunch on it’s own.   Serves 4 to 6... Read more »

I ate this dish in Southern Italy (Calabria) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Use any kind of pole bean; green, wax or Romano. Serve with bread and some cheese and you have dinner. It is similar to this dish, however, this one is a bit more robust thanks to the potatoes. ... Read more »

I have made variations of this Thai-inspired curry for many years. It's not an authentic green curry but a tasty, quick adaptation.   The curry is even better if you have makrut lime leaves--sometimes found in grocery stores and typically in Asian grocery stores. They freeze perfectly so if you see some buy plenty and freeze for future curries. But don't worry if you don't have any. A squeeze of fresh lime juice to finish is a nice alternative.  ... Read more »

This is a delicious, summer salad I learned in Southern Italy, though I added the cheese. The family I lived with in Calabria just served the beans with mint, olive oil, and salt. I serve this dish with another salad or a frittata or hard-boiled eggs and good bread as a simple supper.  ... Read more »

  This is a delicious garnish/condiment/side for fish, meat, roasted vegetables, or simply on toast. You can change the ratios of vegetables to suit your needs and/or taste. It's easy to scale up and down and leftovers are delicious.   Serve as a side or on toasted bread or thin down with a little hot, pasta cooking water as a pasta sauce.   Variations Add a few chopped, oil-cured black olives Add 1 tablespoon, rinsed, chopped capers ... Read more »

This salad is a perfect accompaniment to some simply grilled or pan-fried fish of your choosing. You can use any fairly mild onion in this salad. ... Read more »

Roast at 425 degrees a pan of fennel and torpedo (or other) onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. chicory (escarole, sugarloaf, radicchio, frisee) of any kind is particularly good here Grill some sausages and you’ve got a substantial dinner. ... Read more »

--inspired by Plenty by Yotam Ottolenghi   This salad is one of my favorite ways to use kohlrabi. The original calls for cabbage too but I’ve substituted fennel (albeit not as much) and while a different twist, is very good as well.   The original recipe calls for dried sour cherries and I’ve always used golden raisins instead.... Read more »