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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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    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

    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

    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

    6 Reviews |  By Rita~

    This no fat side is so simple simple simple and very very tasty! The Sweet Dried Cranberries plumped up in no fat chicken broth, water or even veggie broth for vegans with fresh scallions topped with toasted pine nuts for a bit of protein. Prep and cook time is really no time at all!

    Recipe #149684

    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

    Add color and flavor to this lettuce salad with cranberries.

    Recipe #167815

    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

    A simple recipe from the MEAT cookbook -- a great side to a roast.

    Recipe #143767

    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 stemlit.com. 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 Oregon-based kettlechips.com. 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

    Now this is my kinda recipe...to 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

    This is a great summer salad. Actually our spinach is already up and we have had 2 batches of this already.

    Recipe #62250

    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

    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

    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

    1 Reviews |  By brynda

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

    Recipe #165205

    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

    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

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