I've long relied on soups as a way to cram as many vegetables as I can into my family's diet, but the truth is, my daughter prefers to eat her leafy greens mixed into one of her two favorite foods:
Mixed greens with roasted butternut squash, apples, dried cranberries, pepitas, feta cheese, and maple mustard dressing. This salad is perfect for Thanksgiving.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.
