This is a tasty and visually striking combination of tangy, spicy, and sweet. You can substitute a bit here (tangerines and cranberries come to mind...) but be sure to taste and make sure the flavors balance.
This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.
This dish is brightly colored and warmly flavored; a great soup for a cold, gray day.
Yes, grilled bok choi! This is surprisingly amazing, and goes great with some sausages - our favorites come from Pine Woods Farm. Quarter or thickly slice some sweet onions and throw them on just before the sausages for a fast and delicious meal.
If you don’t have experience with sardines, give them a try! Pacific sardines are sustainable, pretty inexpensive, and super good for you – high in Omega-3s and calcium. They don’t really taste much fishier than tuna, but they don’t have the risk of mercury and overfishing that tuna has (Atlantic or Mediterranean sardine fisheries are poorly regulated and in decline, so we recommend sticking to the abundant Pacific variety). They are one of our favorite foods – and one of the few things Sonora is almost guaranteed to eat! If a picky toddler gives it her stamp of approval, what’s holding you back?
This salad is made with raw kale, and the "massaging" softens it up. It's especially delicious with fall and winter kale that has already been softened and sweetened by frost, but good even with tougher summer (or Californian) kale. You can make it in a big batch to have on hand, as it keeps (and improves) over several days.
This is a nice recipe for greens because it uses different kinds of greens all mixed together, with fresh herbs and good spices.
Other Good Places to Find Recipes
WTF is this vegetable?
Eating What We Grow (PDF)
Cookbooks We Like
Vegetarian Cooking for Everyone
Chez Panisse Vegetables
Flatbreads and Flavors
The Art of Simple Food
Feeding the Whole Family
Storage Guidelines for Fruits & Vegetables (PDF)
The Zen of Food Preservation (PDF)
101 Jam Recipes