From seriouseats.com.
Citrus Pasta with Swiss Chard
Vegetables
Tatsoi Wilted in Mustard Dressing
This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.
Spicy Garlic Grilled Baby Bok Choy
This recipe came from Sunset magazine.
Cabbage Apple Slaw
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
Creamy Lettuce and Garlic Soup
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Pork, Sweet Potato & Apple Sauté
From Fine Cooking magazine
Sweet and Spicy Quinoa Hash
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
Stir-Fried Bok Choy and Arugula with Tofu
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Indonesian-Style Collard Greens Curry
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Swiss Chard and Herb Tart
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.