“STIR-FRIED… BOK CHOY AND/OR (CHINESE) CABBAGE AND/OR KALE AND/OR LEEKS AND/OR be creative

A recipe like this is extremely versatile. Many greens will stir fry well, bringing out new flavors other than its raw taste. Mix and match your greens or other vegetables as desired, I’ve left some suggestions above, but the possibilities are plentiful!"

“Drowning in summer squash? This is a fresh take on zucchini so as to momentarily break from (the admittedly delicious) the culinary art of grilling. (And if you are grilling, throw an unpeeled banana onto the barbie for a hot dessert!)

Feel free to substitute spices as you choose, instead of spicy parsley, how about some rosemary or sage?

Enjoy!"

“Now is both the season for fresh mint and cucumbers. So with a wee bit of foresight, you can enjoy them together!”

“Fennel can be a tough nut to crack because of its overwhelmingly anise-y flavor. But here’s a simple recipe to take away some of fennel’s kick, but leave enough for fennel-lovers.”

An answer to what do you do with your Kale?

This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.

“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”

“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.