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Greens with Envy

It is no secret I like greens-especially SPINACH! Photo compliments of Rita L.
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Tinkered and rearranged from a recipe found on I also toyed with the thought of roasting the oranges (or {pan} grilling} and red onions but alas ran out of time, my fine foodie friends! Enjoying the seasonal specialty oranges available at the store *while I still have time*! PS I toasted the pistachios with the cumin seeds.

Recipe #512789

From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

Recipe #506837

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

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

Grown in Washington state, "Piñata's heirloom parentage (it's a cross between Golden Delicious, and the heirlooms Cox's Orange Pippin, and the Duchess of Oldenburg varieties) gives the apple a unique flavor. Piñata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish." I discovered this new variety (new to me) during the Holidays and couldn't wait to try them in a recipe! Here's one I found on Growing season for the 'Piñata' apple is December through April here in the PNW. I don't remember where I found the cilantro-lime vinaigrette recipe...somewhere on the net. The vinaigrette recipe will yield more than is necessary for the salad and probably enough for three or four servings.

Recipe #472140

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

Recipe #462594

3 Reviews |  By Prose

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

Recipe #364736

From Oregon-based I also threw in a little bit of Provencal mesclun to French-ify the recipe some more. When France and Oregon meet...This next song I'd like to dedicate to French Tart. ;)

Recipe #324678

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 a local Middle Eastern/Mediterranean take-out restaurant in town. I added a few of my own twists. Be sure the dried cherries you use for this recipe are tart to balance the flavor correctly. No eggplants were harmed in the making of this salad. Use unbleached white sugar or agave nectar for a vegan version.

Recipe #294275

Now this is my kinda steal! ;) From a local deli. I ordered this sandwich with a cup of five bean soup and pear slices! Oh yeah, this was good!

Recipe #273045

Inspired by a stroll through the produce stands at our local farmers' market. If purple isn't your favorite color, choose another: orange, green, red, etc. Purple beets or the delicious Peruvian purple potatoes, roasted, are another suggestion for this salad... The vinaigrette I found online from an Oregon source: Hood River, Oregon to be precise, along the lovely Columbia River Gorge! Be sure your ingredients for this recipe are very fresh! Eggplant is NOT allowed within fifty feet of this salad.

Recipe #244385

This is just my favorite way to eat spinach salad. I eat this about 2-3 times a week at work, and a lot of people think it's strange, but hey don't knock it til you try it!

Recipe #220743

Easy! Local recipe with a few minor changes on my part. An excellent source of Vitamin A and C. Serve over Recipe #88564.

Recipe #212097

This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.

Recipe #204852

Add color and flavor to this lettuce salad with cranberries.

Recipe #167815

This is a Spring Salad compliments of the Wal-Mart produce section (got it from one of those recipe cards). I had some leftover fresh basil that I needed to use. This salad is just delicious!

Recipe #113454

8 Reviews |  By Derf

Lovely Popeye food!! evolved from Cooking light.

Recipe #17296

1 Reviews |  By brynda

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

Recipe #165205

What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.

Recipe #164231

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