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    You are in: Home / Cookbooks / Greens with Envy
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    71 recipes in

    Greens with Envy

    It is no secret I like greens-especially SPINACH! Photo compliments of Rita L.
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    1 Reviews |  By brynda

    "Fresh flavor and bright with vegetables, this salad complements any fine meal."

    Recipe #165205

    If you can buy baby bok choy, please do give a try. We much prefer the flavor of baby bok choy to standard boy choy which to our palates at least is quite bitter and too strong tasting. Omit the Thai pepper and replace with milder chile or freshly ground black pepper for less spicy version. A CG Original.

    Recipe #153255

    Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry.

    Recipe #104240

    A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

    Recipe #150137

    From Hell's Backbone Grill as printed in Delicious Magazine. “Salt Lake Magazine recognized this salad as one of the best in the state, and it’s easily our most requested recipe,” say Jen and Blake of Hell's Backbone Grill. “We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.” I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.

    Recipe #485567

    We have a bumper crop of organic kale (Brassica Oleracea 'Winter Red') in the garden now! Here's an easy recipe for steamed kale. Feel free to add your favorite spices or herbs, extra virgin olive oil, toasted sesame oil, sundried toms, squeeze of lemon juice, etc. that will complement your menu. Our favorite way to serve greens like this is simple: drizzle of extra virgin olive oil, pinch of salt, cracked black pepper, and another drizzle of lemon juice. From Capay Organic/FarmFreshtoYou. This cooking method works well using other greens, too: mustard, Swiss chard, beet greens, collards...

    Recipe #330290

    From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it.

    Recipe #151227

    Try making your own croutons for this salad or use my Recipe #141848. Camembert is another good substitute for brie.

    Recipe #162645

    Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact measurements, as all good cooks are guilty of. I think this recipe is based on traditional Mennonite/Pennsylania Dutch fare, since my Dad was from that region. A blast from the past!

    Recipe #129962

    I started seeing this delightful little scoop of heaven on the edge of my plate at a few of the Mexican restaurants around town, so I decided make it at home. This recipe is actually the recipe they use at Chevy's, which I found published in the local paper.

    Recipe #12977

    Baked chicken dinner with a rich, creamy sauce.

    Recipe #117366

    From the monthly e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

    Recipe #462594

    This looks like an interesting dish. I can’t wait to try it! From the South Seas portion of “Cookbook of the Seven Seas” by Dagmar Freuchen.

    Recipe #142842

    3 Reviews |  By Prose

    No pork fat here! Very flavorful vegan side dish, perfect for a holiday meal.

    Recipe #364736

    Add color and flavor to this lettuce salad with cranberries.

    Recipe #167815

    8 Reviews |  By Derf

    Lovely Popeye food!! evolved from Cooking light.

    Recipe #17296

    This was recommended to me by MTDavids-it's so good I'm passing it along to you! From Rachael Ray on 30 Minute Meals. New England, Mid Atlantic regions, Italy.

    Recipe #117226

    Stolen from a local source. I don't feel guilty anymore. Fresh, local produce is essential for this recipe. We love our Oregon-made artisan goat cheese from Alsea Acre Farm. Creamy, peppery, sweet, tangy in one bite-simple and delicious!

    Recipe #480078

    This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.

    Recipe #141888

    My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!

    Recipe #144180

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