Foods by "Leafy Green" category| Page 14

Swiss Chard with Garlic

Quinoa Salad with Kale, Pine Nuts, and Parmesan

An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan...

Author: Jessica Harlan

Mixed Baby Greens with Aniseed Vinaigrette and Goat Cheese Crostini

Shrimp, Orange and Olive Salad with Sherry Vinaigrette

Grilled Radicchio Salad with Sherry Mustard Dressing

Author: Jamie Purviance

Pan Seared Squid with Lemony Aioli and Greens

Author: Chris Fischer

Butter Lettuce and Radicchio Salad with Strawberries

Author: Joy Ackerman

Braised Hearts of Romaine

Black Eyed Pea and Bacon Salad with Mustard Vinaigrette

Beef Pinwheels with Arugula Salad

Steamed Fiddleheads with Horseradish Scallion Sauce

Curried Potato and Spinach Soup with Onion Salsa and Minted Yogurt

Author: Peter Gordon

Spinach and Bechamel Gratin

Author: David Allen

Crispy Chicken Salad with Citrus Dressing

Open Face Chicken Cordon Bleu

Baked Endive with Pancetta and Parmesan Cheese

Mixed Greens with Bacon and Herbs

Salade Verte

Smoked Salmon and Curried Potato Nori Rolls

Salad with Macadamias and Goat Cheese

Tamarind Braised Short Ribs with Truffle Sunchoke Purée, Watercress Purée, and Glazed Chanterelle Mushrooms

Seared Shrimp with Warm New Potato Salad

Minty Blueberry Shake

This is a breakfast that hits the mark for protein and taste, and it also happens to come with its own aromatherapy treatment. Mint calms and refreshes,...

Author: Drew Ramsey, M.D.

Arugula Salad with Carrot and Yellow Pepper

CHICKEN BLT WRAPS WITH AIOLI

Herb Jam with Olives and Lemon

Author: Paula Wolfert

Tandoori Shrimp and Mango Salad

Spring Green Salad

Pork Chop Milanese with Arugula and Teardrop Tomatoes

Author: Mario Batali

Crab Salad and Buttermilk Caesar Dressing

Romaine Caesar Salad

Author: Ruth A. Matson

Chicken Salad with Rosemary, Almonds, and Green Onions

Radicchio and Red Wine Rissoto

Wilted Greens in Tomato Bacon Broth

While you can use any green you like, a mix of tender and sturdy ones-some bitter and some hot-gives the best balance to the final dish.

Author: Claire Saffitz

Warm Spinach Salad with Parmesan Toasts

Spinach with Sesame Miso Sauce

Author: Elizabeth Andoh

Spicy Rice and Kale

Shabu Shabu

Grilled Lobster and Potatoes with Basil Vinaigrette

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying...