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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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    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

    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

    Another favorite recipe from Carol Gelles' 1,000 Vegetarian Recipes' cookbook. Try to use the freshest baby spinach you can find. Pre-packaged baby spinach is ideal as it is already picked over and rinsed. To cut down on the fat content use stock in place of all of the half and half cream. My addition to the spinach mixture is the freshly grated nutmeg, hence the name of this recipe.

    Recipe #116296

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

    Recipe #162645

    I am always on the lookout for recipes using fresh strawberries! Very quick to make! From Garden Greens.

    Recipe #162648

    47 Reviews |  By Mirj

    I love ranch dressing, but it's not available in Israel. They've never even heard about it! I found this somewhere on the Internet about 10 years ago. My veggie daughter loves this on tomatoes. I like it on potato latkes, of all things.

    Recipe #60078

    Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

    Recipe #157676

    This quick-cooking vegetable accompaniment is best with tender, young spinach. Recipe from Fine Cooking

    Recipe #110043

    This recipe makes a lot of salad, but is easily pared down to a family-sized recipe. Given to me by a friend several years ago, we have enjoyed this one very much.

    Recipe #161023

    A traditional Irish dish. This dish may also be made in a crock pot.

    Recipe #20597

    This is one of the Zaar recipes that I adopted. I prepared this salad to accompany Recipe #7088 for a very elegant meal. The honey mustard dressing compliments the fruit and spinach wonderfully. I hope you'll enjoy this recipe as much as my family did!

    Recipe #7086

    4 Reviews |  By Dancer^

    Tart, sweet apples go very nicely with tangy greens. This dish is especially nice with mustard greens or kale.

    Recipe #535

    curly lettuce leaves to catch the dressing, crispy, crunchy apple slices, rich, salty parmesan cheese. This is a salad that ROCKS!

    Recipe #83364

    Baked chicken dinner with a rich, creamy sauce.

    Recipe #117366

    Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.

    Recipe #126693

    A smoky, mustard-chipotle sauce gives this baked tofu enough character to please even the most avid bacon fan. Make it a meal: add some oven fries and a tall glass of minty iced tea. To make ahead, prepare through step 4. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days. Note: canned chipotle peppers (smoked jalapeños) add heat and smokiness to dishes: the adobo sauce alone adds a spicy zest without extra heat. Look for small cans in the Mexican food section in large supermarkets. Once opened they will keep for up to 2 weeks in refrigerator or 6 months in the freezer. (I always freeze what I don't use in a recipe.)

    Recipe #132704

    Tasty crunchy salad that is super simple. This dressing works famously as a marinade too.

    Recipe #134303

    1 Reviews |  By Dancer^

    I love grapefruit in a salad and this one is perfect.

    Recipe #80012

    This comes from Michael Robert's "Parisian Homecooking" and is a typical flageolot dish--and typically served with lamb. Any bitter green--chard, sorrel, collard--can be substituted for the dandelion greens.

    Recipe #139844

    This recipe comes to you courtesy of Manfred Sobek, chef/owner of "Hold the Pickle" restaurant in Bantam, CT. I got this recipe from the John Scheepers Kitchen Garden Seeds catalog. This sounds yummy.

    Recipe #140460

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