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Linda WatsonCelebrate Earth Day by remembering how important it is to cook with organic food.

Cook for Good Recipes

Enjoy these scrumptious, free recipes below. All Cook for Good recipes are thrifty, healthy, and plant-powered. Use the search feature to find recipes that are also gluten free, quick (20 minutes or less of active time), or seasonal.

For many more recipes, check out my books: Wildly Affordable Organic (vegetarian) and Fifty Weeks of Green (vegan). Let's stay in touch! Just subscribe to the newsletter for free recipes twice a month.

 

 

Entries in mustard greens (3)

Friday
Jan092015

Green Gumbo with Mushrooms (meatless Gumbo Z'Herbes)

Stumped about what to do with all the greens in your CSA box or refrigerator this time of year? Not sure how to use those gorgeous carrot greens, daikon tops, or beet greens? Make this quick green gumbo from just about anything you have. Mushrooms add rich flavor to this vegan, heart-healthy vegetable stew. 

Green Gumbo with Mushrooms (meatless Gumbo Z'Herbes uses carrot tops and radish tops and other winter greens for a lucky vegan meal)

Using an odd number of greens is supposed to bring luck, but this dish is so healthy and tasty you'll feel lucky no matter how many greens you use. Try a mix of collards, turnip greens, mustard greens, ...

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Friday
Jan032014

Italian Dandelion Greens

Sweet pecans and raisins complement the delectable bitterness of long Italian dandelion greens, a type of chicory. Farmer Screech of Screech Owl Greenhouses told me last week that this variety is popular in Europe. (I suspect it is Catalogna Special, but I'll ask next time I see him.)  Try this recipe to tame dinosaur kale or other hardy greens you find in your CSA box: curly kale, collards, Swiss chard, or mustard greens.

Italian Dandelion Greens recipe matches delightfully bitter greens with raisins and pecans.

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Tuesday
Sep272011

Grown-Up Mustard Greens

Leave mild spinach to Popeye and the kids. Sometimes you just want food with a jolt that engages all your senses. Grown-Up Mustard Greens do the trick. Mustard greens come with a built-in whiff of horseradish. Some recipes tame them by boiling and draining. Here we cook them with onion, garlic, and jalapeño, then steam until tender but still springy-chewy.

Serve Grown-Up Mustard Greens as a side dish, stuffed in a burrito with refried beans, or layered thickly on toasted bread with a schmear of ricotta for an unusual and thrilling sandwich. (Thanks to Toast in Durham for the sandwich inspiration.)

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