Cool Season Recipes
Salads
Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds
Spicy Green Salad with Manchego and Pears
Kale Salad with Brussels Sprouts, Apples, and Pecans
Farmers Market Salad with Aged Gouda and Roasted Portabellas
Spinach and Apple Salad with Crispy Almonds
Spinach Salad with Apples, Avocado, and Bacon
Collard Greens Salad with Ginger and Spicy Seed Brittle
Mixed Greens with Honey Vinaigrette and Gorgonzola
Raw Greens Salad with Gruyere and Croutons
Wilted Kale and Roasted-Potato Winter Salad
Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries
Collard Potato Salad with Mustard Dressing
Spinach Salad with Mango and Candied Pecans
Kale Salad with Pinenuts, Currants and Parmesan
Arugula, Pear and Stilton Salad
Spinach Salad with Strawberry Vinaigrette
Wilted greens Salad with Warm Apple Cider and Bacon Dressing
Collard Green and Radish Slaw with Crispy Shallots
Swiss Chard Lasagna with Ricotta and Mushroom
Poached Egg Crostone with Wilted Spinach and Bacon
Caramelized Garlic, Spinach, and Cheddar Tart
Swiss Chard and Mushroom Galette
Crab Cakes and Baby Greens with Lemon Vinaigrette
Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard
Pizza Bianca with Goat Cheese and Greens
Dirty Rice Collard Green Bundles
Potato and Kale Cakes with Rouille
Crisp Potato Pancakes with Goat Cheese on Mixed Greens
Flattened Pork Chops with Greens and Mustard Pan Sauce
Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce
Vegetable and Ricotta- Stuffed Collard Rolls with Tomato Sauce
Frittata Bites with Chard, Sausage, and Feta
Braised Tuscan Kale with Pancetta and Caramelized Onions
Brown-Butter Creamed Winter Greens
Eggs with Cream, Spinach, and Country Ham
Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup
Farro with Acorn Squash and Kale
Mixed Greens with Goat Cheese and Candied Almonds
Grilled Halibut with Asian Greens and Spicy Thai Chiles
Skillet Greens with Crispy Shallots and Cider Gastrique
Shredded Collard Greens with Walnuts and Pickled Apples
Asian Salmon Bowl with Lime Drizzle
Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg
Toasted Bread with Burrata and Arugula
Garden Greens and Goat Cheese Pasta
Citrus Collards with Raisins Redux
Fusilli with Collards, Bacon, and Garlic
Halibut in Chard Leaves with Lemon-Thyme Butter
Fettuccine with Sausage and Kale
Sauteed Swiss Chard with Onions
Penne with Green Olives and Feta
Sauteed Greens with Cannellini Beans and Garlic
Simmered Greens with Cornmeal Dumplings
Entrées and Sides
