Greens and Herbs
Whether it's bok choy, kale, mustard greens, or Swiss chard, greens provide lots of nutrients and serve as a base for your favorite flavors.
Herbs add flavor to so many dishes, either cooked or raw.

Arugula and Prosciutto Flat Bread

  • 1 medium-sized pizza dough - store bought or homemade, OR 2 pieces Naan bread
  • 1/2 cup garlic Parmesan Alfredo Sauce (I used Prego in a jar)
  • 1 8 oz ball fresh Mozzarella cheese, sliced into eight pieces
  • 3 oz Prosciutto
  • 3 oz (about 3 cups) arugula, chopped
  • 2 scallions, chopped - use both the white and the green parts
  • 1/4 cup shredded Parmesan cheese
  • 2 tbsp balsamic vinegar
  • Kosher salt and fresh ground pepper

This recipe is always included in our emails when Arugula starts coming in. It has changed many people's minds about Arugula, and this flat bread is truly one of my favorite things to eat.

If using pizza dough, spread it on an oiled 15" X 10" rectangular baking sheet. Bake it at 450 degrees until the edges just start to brown (about 6 minutes.) 

Spread the Alfredo sauce on the pizza dough or Naan bread. Arrange the Mozzarella on top of the sauce. Continue to bake until the Mozzarella is bubbly and brown (about 10 minutes.)
 
While the base is baking, combine arugula, scallions, Parmesan cheese, balsamic vinegar, and salt and pepper to taste.

After removing the base from the oven, lay the slices of Prosciutto on top of the baked cheese. Sprinkle the arugula mixture on top of the Prosciutto. Cut into rectangles.

Baby Kale Chopped Salad
SALAD INGREDIENTS
  • 6 ounces kale, roughly chopped
  • 1 cup chopped fresh broccoli
  • 1/4 cup feta cheese
  • 2 chopped green onions with tops, or several chopped chives, with the blossoms separated into petals
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shelled sunflower seeds

DRESSING
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher or sea salt and a few grinds of the pepper mill
In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will keep several weeks in the refrigerator. Bring to room temperature, and shake well before using.

In a large bowl, combine the kale, broccoli, cheese, onions or chives, dried cranberries, nuts, and seeds.

Drizzle with the vinaigrette and toss to coat. (Don't overdress your salad.) Pass with any leftover vinaigrette or store it for future use.

Note: the salad ingredients are changeable, use whatever you have available. The dressing is very good with the ingredients as listed.

Bok Choy Stir-Fry

  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 -3 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1 cup carrots, sliced
  • 1 daikon radish, cut into strips
  • 3/4 cup onions, cut into strips
  • 1 small bok choy, thinly sliced
  • 1 pint snow peas
  • 1 chicken bouillon cube, dissolved in 1/2 c. water
  • 1/4 cup soy sauce
  • 1 teaspoon granulated sugar
  • 1 tablespoon cornstarch

This is our most requested recipe. People are surprised how easy
it is to make stir-fry and how close this tastes to restaurant-made Chinese food.

Heat oil in saucepan over medium heat. Stir fry carrots, daikon radish, and onions for about two minutes, until beginning to soften. While stir frying add 1 tablespoon soy sauce.

Add garlic, ginger, black pepper, bok choy and snow peas. Stir fry about 3 min.

In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.

Whisk well.

Add cornstarch mixture to skillet and stir fry until sauce thickens and bok choy is tender, about 3 min. Serve hot with rice.

If you want to add a protein, such as chicken, beef, pork, or shrimp, stir-fry the protein first, remove it from the pan, stir-fry the vegetables, then add the protein back in at the end.

Braised Greens, Potatoes and Fennel

  • 12 oz of mixed sturdy greens (such as Swiss chard, kale, mustard greens)
  • 12 fingerling potatoes (or 2 lbs gold potatoes halved or quartered depending on size)
  • 1 fennel bulb, trimmed and coarsely chopped
  • 4 small carrots, chopped
  • ¼ cup vegetable broth for sautéing (or more if needed)
  • 1 large onion, chopped
  • 1 ­ 1/2 cups sliced mushrooms
  • 1½ cups of vegetable broth (or more if you like a more brothy soup)
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped fresh dill (save some for garnish)
  • ½ teaspoon red pepper flakes
In a large soup pot, heat the vegetable broth over medium heat. Add the onions and cook until soft, about 5 - ­7 minutes. Add the mushrooms, carrots, fennel bulb, potatoes, salt, pepper and ground fennel seeds.

Sauté for another 3­ - 5 minutes adding more vegetable broth if needed.

Add the greens and vegetable broth and stir for another 2 minutes.

Reduce the heat to low and simmer until the vegetables are tender, approximately 20 minutes.

Add the lemon juice, dill and sprinkle in the red pepper flakes. Taste and adjust seasonings. Cook for an additional few minutes and serve warm. Garnish with some fresh dill.

Chinese Cabbage or Bok Choy Salad

  • 1 small head of  Napa cabbage or Bok Choy
  • 1/2 bunch green onions
  • 1/2 stick butter
  • 1 pkg. ramen noodles
  • 1 1/2 tbsp. sesame seeds
  • 1/4 c.  slivered almonds
  • 1 tbsp. soy sauce
  • 1/4 c. vinegar
  • 1/4 c. sugar
  • 1/4 c. vegetable oil

Take this salad to a pot-luck and you will not be taking home any leftovers!

Chop and mix cabbage and green onions.

Melt butter in a medium fry pan. Crumble ramen noodles into melted butter, add sesame seeds and almonds. Stir constantly until ingredients are browned. Be careful not to burn the almonds.

Mix soy sauce, vinegar, sugar and oil. Pour over greens and crisp ingredients.

If you’re taking this salad to a pot-luck, keep the greens, crisp ingredients, and dressing separate until you’re ready to serve the salad.

Churrasco Skirt Steak with Cilantro

We first tasted Churrasco in Puerto Rico, where it is very popular.
"Churrasco" means grilled meat in Latin America.
  • 1 pound skirt steak
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup + 1 tablespoon olive oil, separated
  • coarse Kosher salt and freshly ground pepper
  • 2 cups cilantro
  • 2 to 3 garlic cloves or 4 to 6 garlic scapes

If you have leftover steak, make steak tacos, and use our Cilantro Radish Salsa on the tacos.
Rub both sides of the skirt steak with a generous amount of salt and pepper. Place the steak in a gallon size plastic bag.

Whisk together the white wine vinegar, lemon juice and 1 tablespoon of oil. Pour the mixture into the plastic bag with the steak and let marinate in the refrigerator for several hours or overnight.

Pulse the cilantro and garlic cloves or scapes in a blender or small food processor. Add 1/2 teaspoon salt and 1/4 teaspoon of pepper. While pulsing, add 1/4 cup of olive oil. Spread the cilantro mixture on both sides of the steak and grill the steak.

Skirt steaks are best when you cut them diagonally, against the grain.

Kale and Brussels Sprouts Salad
  • 2 tablespoons cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced onion
  • 1 small garlic clove, finely minced
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 6 ounces kale, center stem discarded, leaves thinly sliced
  • 8 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/4 cup extra-virgin olive oil, divided
  • 1/4 cup chopped nuts, such as walnuts, almonds or pecans
  • 1/4 cup dried cranberries
  • 1/2 cup grated Parmesan
Combine lemon juice, Dijon mustard, onion, garlic, salt, and pepper in a small bowl. Stir to blend; set aside to let flavors meld.

Mix thinly sliced kale and shredded
Brussels sprouts in a large bowl.

Measure 1/4 cup oil into a cup. Spoon 2 teaspoons of oil from cup into a small skillet; heat oil over medium-high heat. Add nuts to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle nuts with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

DO AHEAD: Dressing, kale mixture, and toasted nuts can be prepared 8 hours ahead.
Cover dressing and kale mixture separately and chill. Cover nuts and let stand at room
temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper.
Garnish with nuts and dried cranberries.

Serves 4

Kale Chips

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale with Double Garlic

  • 1 lb. kale, with stems under 1/4 inch thick, well washed
  • 1/4 c. olive oil
  • 1/4 c. thinly sliced garlic, about 5 or 6 cloves, plus 1 tsp. minced garlic
  • 1/2 tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • 1/2 c. chicken, beef, or vegetable stock
  • Lemon wedges


Coarsely chop the stems and leaves of the kale. Place the olive oil in a large, deep saucepan. Add the sliced garlic, pepper flakes, salt and pepper. Cook over medium heat for 1 minute.

Add the kale and stock. Cover and cook over medium high heat for 5 min., or until the kale is wilted and just tender but still a little firm.

Uncover the kale and continue to cook, stirring, over medium heat until most of the liquid evaporates and the kale is tender. Add the remaining minced garlic. Cook for 1 min. more. Serve with lemon wedges.

Lettuce Chicken Wraps (Like at PF Changs)

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup radishes
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves romaine or iceberg lettuce

Stir Fry Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot. As chicken cools mince radishes and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice wine vinegar together in a small bowl. When chicken is cool, mince it to the sames size as the mushrooms and radishes. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, radishes and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.

Serve the wraps with a Thai Chili, or similar, Asian dipping sauce. You can choose from several kinds in the Asian section of the grocery store.

Mizuna and Mushroom Salad with Poached Egg

This is a restaurant-quality salad! The recipe was included in an early season email in which I was trying to come up with ideas for all those spring greens. Our customers love making this!
  • 6 ounces Mizuna, washed and thoroughly dried
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup olive oil, divided
  • 6 ounces oyster mushrooms, finely diced
  • 2 tablespoons mild (red, white or green) onion, thinly sliced
  • 2 tablespoons unseasoned rice vinegar, or to taste
  • 2 teaspoons Dijon mustard, or to taste
  • Salt and freshly ground black pepper to taste
  • 2 large eggs
Chop the Mizuna into bite-sized pieces, and chiffonade or chop the basil. Toss to combine, and set aside.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, for about 10 minutes, or until golden and crisp all over. Remove from the pan with a slotted spoon and transfer to a paper towel-lined plate to drain.

While the mushrooms cook, bring a large saucepan of water to a bare simmer. Reduce the heat under the skillet to medium and add the remaining 3 tbsp oil. Add onion and saute for 1 minute, or until translucent. Add vinegar, mustard, salt, and pepper, and heat just until the vinegar bubbles. Turn the heat to low and keep the dressing warm.

While the vinaigrette cooks, add a large pinch of salt to the simmering water, then gently crack in the eggs. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny.

Divide the greens between two serving plates. Distribute the mushrooms evenly between the two plates, then pour over the vinaigrette from the pan. Remove the eggs from the water with a slotted spoon, carefully draining off as much water as possible, and transfer 1 egg to each plate. Season the tops of the eggs with pepper. Serve immediately, with hunks of crusty bread for mopping up the dressing.

Olive Garden Toscana Soup

  • 1 1/2 c. spicy sausage links (12 links)
  • 3/4 c. diced onions
  • 1 slice bacon, diced
  • 1 1/4 tsp. minced garlic
  • 2 tbsp. chicken base
  • 1 qt. water
  • 2 medium potatoes, cut in half lengthwise, then into 1/4-inch slices
  • 2 c. kale leaves, cut in half, then sliced into strips
  • 1/3 c. heavy whipping cream
Preheat oven to 300°. Place sausage onto a sheet pan and bake for 25 min, or until done; cut into half lengthwise then cut at an angle into 1/2-inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute.

Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 5 more minutes and serve. Makes 5 cups.

Roast Chicken with Fennel

  • 2 pounds new potatoes
  • 1 bulb fennel, trimmed and cut into thin wedges about 2 inches thick
  • 4 carrots, peeled and cut into 2 inch thick slices on a bias
  • 2 tablespoons Olive Oil
  • Salt and pepper
  • 1 stick of butter, softened
  • 1/4 cup fresh tarragon, chopped (or any herb you like)
  • 4 garlic cloves, chopped or grated
  • 1 whole chicken
  • 1 medium onion, cut in half and peeled
  • 1 lemon, cut in half
  • 1 cup dry white wine
  • Crusty baguette, for mopping 
Preheat oven to 400 degrees.

Place the potatoes, fennel, carrots in a roasting pan in an even layer, drizzle with olive oil, season with salt and pepper.

In a bowl combine the soft butter, tarragon, garlic and a little salt and a generous amount of pepper. Clean bird and pat dry. With your fingers separate the chicken breast skin from the meat, working with about 3/4 of the total amount of the butter mixture, rub half of it under the skin of each side of the breast. Take the remaining 1/4 of the butter mixture and spread over skin of the legs. Place the halved onion and halved lemon inside the cavity. Arrange the chicken on top of the potatoes, fennel and carrots in the roasting pan, douse the chicken with the white wine and place in the oven and roast for about an hour and 40 minutes, until the chicken is cooked through and the juices run clear.

Remove from the oven and cover loosely with a piece of aluminum foil and let the chicken rest for 10 minutes. Carve chicken. Arrange the chicken and vegetables on a
platter. Soak sliced bread in drippings and surround the platter with soaked crusts of bread.

Roasted Fig Salad with Goat Cheese, Cantaloupe, Prosciutto and Arugula

Have you ever had something in a restaurant that was so unique and delicious that you wanted to recreate it at home? Farmer Bruce and I had this salad at Dolcetto in London, Ontario. We paid $13 for the salad! And it was worth it. I came up with something similar and made a few adjustments. This is the result.
Honey Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar or champagne
  • vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
Salad:
  • 1 pint Black Mission figs, halved or rehydrated figs
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 8 ounces baby arugula
  • 8 ounces fresh goat cheese
  • 3 ounces prosciutto, thinly sliced
  • 2 cups cantaloupe, cut into bite-sized cubes
 For the honey vinaigrette: In a small Mason jar or any small jar with a tightly fitting lid, combine the mustard, vinegar, honey, and salt and pepper to taste. Cover the jar and shake it to mix the
ingredients up a bit. Add the oil and shake for about 30 seconds to mix it all together.

For the fig salad: Preheat the oven to 425 degrees F. Lay the figs out on a baking sheet, cut side up, and drizzle with the melted butter.

In a small bowl, combine the sugar and cinnamon and sprinkle the mixture over the figs. Roast in the oven until the figs are plump and juicy and just slightly softened, about 10 minutes. Allow them to cool to room temperature.

When ready to serve, scatter the arugula on a platter and drizzle some of your vinaigrette over the greens (the greens should be lightly dressed, not drenched). Place the roasted figs, cut side up, all over the top of the greens. Add little chunks of goat cheese all around the figs, nestle thin slices of prosciutto around the figs and finally add the cantaloupe. Serve the remaining dressing on the side.

Adapted from CookingChannelTV

Sautéed Swiss Chard

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Southern Style Mustard Greens

  • Mustard Greens (6 oz)
  • 2 slices bacon, diced
  • 1 Green onion, sliced
  • 1/4 teaspoon Sugar
  • 3/4 cup Water
  • Salt and Pepper to taste
Cook greens, 1/4 cup of water, and sugar in a large pot over medium heat on your stove top, stirring often, for about 20-30 minutes. 

Drain greens in a colander to remove water. 
Fry the bacon until browned. Add the chopped onion to the skillet. Saute until soft and tender. Add drained greens to skillet. 

Add ½ cup water. Cover skillet. Reduce heat slightly and let simmer for 10 minutes.
​
Add salt and pepper to taste. Stir well to combine.​ 
Cover skillet. Simmer greens for about 20 more minutes on medium-low heat until greens are tender.
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