greens

For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here. Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.

Sometimes I'll make a hurried salad by haphazardly throwing vegetables and oil into a bowl. Other times, I'll make a leisurely salad with homemade croutons and an elaborate vinaigrette.
This amazing dinner salad is the latter, because the vinaigrette has to be made in advance. Don't be intimidated though, once you've reduced the beer, the rest is easy. The ingredients — tangy blue cheese, juicy cherries, crunchy croutons, and bitter greens — come together perfectly, creating a salad that is sophisticated and filling. It's the kind of salad you'll want to serve to girlfriends at a bridal shower. Be sure to pair with a luxurious white wine like Forefront's classic Sav Blanc. I enjoyed this dish so much that I've already made it multiple times. Give it a try and get the recipe now.

This recipe for parmesan chicken is an impressive meal that's easy enough to throw together at the end of the week. You coat pounded chicken cutlets in a cheese and bread crumb mixture, then cook until crispy and delicious. Serve with a green salad dressed with a lemon vinaigrette and you've got a wonderful meal. To make it suitable for entertaining, start with a charcuterie and cheese platter and pour a creamy, full-bodied Chardonnay.


For dessert, serve macerated strawberries with vanilla ice cream. Voila! Instant dinner party. Get the effortless entree recipe and read more

When making a salad that is to be the main course of a meal, I like to take the time to ensure that the salad is really special. The more fresh flavors and interesting textures it has, the more satisfying the salad will be. This recipe guarantees a hearty and memorable dinner salad. It combines sweet and crunchy candied walnuts with crisp fennel, juicy tangerine segments, and salty olives. A bright apple cider vinaigrette coats the greens and veggies. If you enjoy cheese in salads, toss in some crumbled goat cheese. Learn how to assemble this simple but stunning salad after the break.

Although I eat as many salads in Winter as I do in Summer, the type of salads I consume is very different. In Summer, I crave light, leafy, and refreshing salads with fresh fruit and herbs. In Winter, I enjoy hearty salads with lots of textural elements, dark greens, and warm vinaigrettes. This recipe is my ideal Winter salad.

It combines arugula, endive, and radicchio with toasted, crunchy almonds. The dressing is a mixture of warmed olive oil, woody herbs, and sweet apricot jam. Disks of creamy goat cheese and a chunk of toasty bread turn the salad into a filling and healthy meal. To get the recipe, read more

Yet another Valentine's Day where I celebrate solo. Instead of being bummed about not having a boy toy, I'm doing what I do best: hosting a dinner party! Luckily, Chinese New Year happens to fall on Valentine's Day, so I'm inviting a select group of single friends to join me for a Chinese-inspired feast. The menu starts with shiitake and scallion lo mein and pork and chive dumplings. Noodles are a staple at Lunar New Year because they symbolize longevity. The main course consists of spicy Sichuan peppercorn shrimp, stir-fried Chinese greens, and steamed white rice. To enjoy these festive and delicious recipes with your loved ones, read more

When it comes to stereotypical foods that kids hate, spinach tops the list, along with brussels sprouts and broccoli, all of which I've learned to love. Seriously, when it comes to bang for your buck nutrition-wise, it's hard to beat spinach.

Spinach is an awesome vegetarian source of iron. Consider that an adult woman needs 18 mg of iron per day, and one cup of cooked spinach provides 6.4 mg of that!

Eat this leafy green raw, and one cup packs in 56 percent of the recommended daily value of Vitamin A; cook it and eat a cup, and you've got a whopping 377 percent of your daily value.

It's also very high in Vitamin C and lutein, which is good for your eyes and lowers your risk of cataracts. No wonder it's one of the foods women should eat every day.

Try serving fish or meat on a bed of cooked spinach, use it to make a light Mediterranean salad, or saute it with onions and spices for a yummy side dish.

This was one of those fridge-clean-out sandwiches that came together so brilliantly I wanted to make it again immediately. I started with some ingredients I needed to use up ASAP: precooked chicken patties from Trader Joe's, a bag of mixed Southern-style greens, and a yellow onion.

Then I thought, let's make things a little more interesting. Enter a jar of roasted piquillo peppers (regular red peppers will work just fine) and sliced white cheddar cheese. To balance out all that bite, I settled on cranberry-walnut bread from Acme, while sauteed onions also added sweetness. The resulting stack of reds and greens was delectably unfamiliar and comfortingly juicy. So make it yourself!

When I recently posted my Almond Berry Banana Yogurt Smoothie recipe, FitSugar reader andrennabird had a brilliant idea — add greens to your smoothies. It's a great way to get more nutritious leafy greens into your diet, without even tasting them. The sweet fruit and creamy yogurt hide the earthy flavor, and since you blend the greens up, there's no chewing involved.

I like adding spinach, but you can also try kale, arugula, or sprouts. Just add a few cups of greens to your favorite smoothie recipe, and sip away. Experiment with combinations to see which taste the best, and if you've come up with any delicious concoctions, please share them below.