Three Salads for Your Holiday Table

Eat Well Edibles Recipe

Just one short week stands between us and the string of winter holidays beginning with Thanksgiving. As the planning commences, why not consider adding a salad to your menus?

This time of the year, when the days darken and the chill creeps in, I find the striking colors and flavors of the season to be an even more important part of the mealtime ritual — a kind of physical and mental reinvigoration. Beginning with good quality fresh, seasonal ingredients, these recipes offer balance and lightness to otherwise heavy meals. Not only that, each on its own is a balance of flavors, colors and textures, and could stand as a light lunch as well.

Show your festive tables and your guests a little extra love these holidays with something beautiful and healthy!

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Shortcut Ravioli with Peas, Spinach, Mint and Ricotta + Brown Butter Spinach Pan Sauce

Eat Well Edibles Grow Well Recipe

If homemade ravioli seems intimidating, it’s time to check the kitchen project off your list.

With a clever shortcut, the time and effort are practically cut in half, and with a little imagination, the flavor possibilities are endless — but this green on green on green ricotta combination, served with more greens and brown butter, is dang good.

Minty pea ravioli_open

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Composed Thai Steak Salad

Eat Well Edibles Grow Well Recipe

Happy summer, Friends!

When things heat up, we’re suckers for garden-driven recipes. Bonus points for those that don’t require cooking.

This gorgeous little number is refreshingly vibrant, with flavor notes pulled from the Thai cuisine playbook: sour lime, spicy chillies and ginger, salty fish sauce, and a hint of sweet maple. I just love how light, lovely and low-key it is — literally whisk, slice, plate, and voila.

Beef summer salad

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Smoky Braised Collard Greens

Eat Well Edibles Grow Well Recipe

Calorie for calorie, dark leafy greens are some of the most nutrient-dense foods on the planet, and last week’s introduction provides myriad more reasons why collards in particular are worth your time. Today I want to share one of our favorite preparations of this healthy dark leafy green.

I most often keep our collards simple, with nothing more than garlic and a spritz of vinegar. Here an extended braise, a duo of dried chillies, and a healthy dose of lemon is still pretty minimal effort, and yields maximum impact. Even those who dismissed collards in the past will approve.

Chillies lemon garlic
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Have You Met… Collard Greens

Eat Well Edibles Grow Well Have You Met...

This post is part of the series Have you met… meant to spotlight ingredients, providing nutritional background, a little culinary inspiration, and perhaps encourage you to take an adventure into new markets and cuisines.

Have you met… collard greens?

Cultivated around the globe for more than 2,000 years, collards are nothing new. And yet, this hardy cruciferous vegetable is often overshadowed by trendier greens like kale and rainbow-stemmed Swiss chard.

Hailing from the northern Midwest, it wasn’t until we moved to North Carolina that we experimented with and eventually embraced collards. Now they rank among our go-to veg. Edible from leaf to stalk, we love them for their robust flavor and versatility in the kitchen. In the cooler months finding massive bunches grown by a regional farmer isn’t difficult. In the summer and autumn, we’re all about sweet, tender home-grown!

Here’s hoping I can help give another of the dark leafies the attention it rightfully deserves…

Collard greens bunch
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