Potato, leek and winter greens soup.
This soup has fall written all over it: now-in-season golden potatoes, sweet leeks and bright-tasting Swiss chard. Get the recipe!
Category: Lettuce & greens
Wedge salad with roasted shallot blue cheese dressing.
What’s better than a wedge salad? THIS wedge salad recipe with roasted tomatoes and roasted shallot-blue cheese dressing!
Prosciutto arugula pinwheels.
This easy appetizer recipe features lush prosciutto and peppery arugula rolled up in spirals of puff pastry.
Pasta with bacon, kale and Fontina.
Fall farmers’ markets around here are still chock full of hardy kale and good local bacon. Pair the two with this easy pasta dish.
Pizza with prosciutto, fontina and arugula.
No matter what the season, no matter what’s going on, you’ll love this pizza with good prosciutto, flavorful Fontina and peppery arugula.
In praise of: the chop salad.
There’s something about a really good chop salad: tons of flavorful ingredients, an herb-y vinaigrette and the perfect combination of textures.
Beautiful French salad in a jar.
This salad-in-a-jar recipe makes a beautiful dish to take for a picnic or, less romantically, to the office for lunch.
Crostini with hummus and chard.
Swiss chard is prolific right now in gardens and markets; here’s a great way to use it, on crostini with Feta and hummus.
Garlic scape-arugula pesto.
Wondering what to do with garlic scapes while they’re still in season? Try this arugula-garlic scape pesto recipe; you can freeze the pesto to enjoy later.
