Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
I've long relied on soups as a way to cram as many vegetables as I can into my family's diet, but the truth is, my daughter prefers to eat her leafy greens mixed into one of her two favorite foods:
Mixed greens with roasted butternut squash, apples, dried cranberries, pepitas, feta cheese, and maple mustard dressing. This salad is perfect for Thanksgiving.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.
