Leafy Spring Greens

Orange and Cucumber Salad with Spring Greens

Spring greens salad with cucumbers and oranges

Spring’s early greens, including baby bok choy, arugula, and watercress cross paths with the last of the cold season’s small oranges in this easy and delectable salad. Recipe from Wild About Greens. Photos by Susan Voisin. more→

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Mango, Avocado, and Arugula Salad

Mango, avocado, and arugula salad recipe

You don’t need a lot of ingredients when you combine such an awesome set as mango, avocado, pecans, and arugula. It’s a pretty salad that brings such cheer to cool-weather meals. more→

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Puree of Spring or Summer Greens

Cream of Greens Soup

Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.  Photo by Theresa Raffetto.

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Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens

Here’s a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan more→

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Simple Stir-Fried Tofu with Spring Greens

Tofu and bok choy stir-fry recipe

This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! more→

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Bok Choy with Fresh Shiitake

baby bok choy and shiitake mushrooms fuchsia dunlop every grain of riceShiitake mushrooms, commonly known in Chinese as “fragrant mushrooms,” have a rich, savory flavor that can enhance the taste of other foods, such as the fresh bok choy in this recipe. For an even more intense flavor, use dried shiitake mushrooms, which should be soaked in hot water for 30 minutes to soften. Rinse them, cover with fresh water, bring to a boil and simmer for at least 20 minutes with a dash of Shaoxing wine, some crushed ginger and spring onion and salt to taste. Leave them to steep in the liquid until you want them. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking* by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved. more→

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Bok Choy Salad with Snow Peas and Red Cabbage

Bok Choy salad with snow peas

Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. Always pleasing for serving company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards.  It’s a perfect salad to serve with Asian Noodle Recipes. Photos by Rachael Braun. more→

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Pasta with Asparagus and Arugula

Pasta with asparagus, tomato and arugula

Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta dish. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. more→

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