There’s a whole world of unique, flavorful greens waiting to brighten your plate. In this post, we explore a few lesser-known but nutrient-packed options like dandelion greens, mâche, watercress, baby kale, and sprouts—plus a few dressing ideas to make them shine!
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Nutrient-dense and packed with protein, quinoa offers a nutty, earthy flavor that makes it easy to love. With the right preparation and cooking method, you can make perfectly fluffy quinoa every time. It is a versatile base for wholesome meals.
This simple tofu scramble recipe is one of our favorite (and fastest!) ways to prepare a protein-rich vegetarian dish. I was first inspired to make this dish after tasting a similar preparation at Bloodroot, our local vegan and vegetarian restaurant in the Black Rock section of Bridgeport, Connecticut.
Bok choy is one of my favorite greens to stir-fry. Not only do I love the taste of bok choy, but it’s also a very nostalgic food for me. Growing up in Shanghai, my family would buy the freshest bok choy at the daily farmer’s markets. My mother made bok choy almost every other day, and I never got tired of it.
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We are all about healthy food that’s delicious and easy to make, and bulgur fits that description perfectly. If you haven’t tried making it, give it a go and expand your culinary repertoire with this nutty, delicious, and nourishing grain.
No matter what I’m cooking or packing for my lunch, my plate and tupperware just don’t feel complete until there is a mound of green goodness to go along with the rest of my meal. Eating greens every day, even at breakfast, is a superb way to make sure to keep your body’s chemistry on the alkaline side of the spectrum. Leafy greens also provide loads of vitamins A & K, calcium, and antioxidants.
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Nutrient-rich and endlessly versatile, brown rice is a grain that belongs in every kitchen. It’s easy to make and pairs beautifully with a variety of vegetables and proteins. Keep reading to learn why we love it and try our simple recipe for perfectly fluffy brown rice!
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Before the ramps, or wild leeks, season comes to an end, we wanted to share this tasty pesto recipe. Made from ramps and kale, this easy pesto offers a delicious way to dress up quinoa, whole wheat pasta, brown rice, farro, or even a slice of toast. In addition to having a pleasant yet pungent garlicky flavor, ramps are loaded with vitamins A and C, as well as the minerals selenium and chromium. Kale is an exceptional source of vitamins K, A, and C. It’s also rich in organosulfur compounds, which have been linked to cancer prevention. You might want to throw some toasted walnuts into the pesto, reinforcing it with nutritious omega-3 fatty acids.
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Something we look forward to every spring is foraging for ramps, a delightful and pleasantly pungent variety of wild allium. Ramps are actually one of the first edibles of the year, making them a welcomed site after a long winter in Connecticut. In essence, they are a symbol of rejuvenation and a reminder of the warm months ahead!
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As some of us know all too well, the splendor of spring can be dampened by draining allergies. This cleansing daikon radish soup is a wonderful antidote to soothe spring allergies and counter seasonal congestion and scratchy throat. Plus, it’s very easy to make!
