Beet greens are pretty mild, as is spinach, and both go with feta cheese, so it immediately hit me that I should make these pinwheels.

Savour autumn’s bounty with this irresistible autumn harvest salad, bursting with vibrant flavours and an array of seasonal ingredients.

Whole Wheat Spaghetti with Browned Butter, Swiss Chard, Walnuts & Golden Raisins- an amazing vegetarian weeknight dish.

In this Italian Sausage Pasta with Collard Greens, collards are cooked with garlic and red pepper and tossed with browned sausage and pasta.

Simple and savory these stir-fried soba noodles are weeknight friendly and filled with roasted beets and radicchio.

Curious about what you can do with carrot greens? Use them in a pesto!

This French appetizer platter is packed with fresh vegetables and is sure to please the crowd.

The Italian classic goes Chinese in this clever version that’s meaty, cheesy, and spicy with a big punch of umami.

This is my recipe for tender, flavourful & easy spring greens – cooked with a little stock, garlic and butter. A quick one-pan side dish.

A hearty West African dish from Nigeria and Ghana of ground melon seeds and greens in a rich and spicy broth with seafood or other meats.

It’s speedy, it’s simple, it’s scrumptious…it’s sautéed broccoli tossed in garlic and lemon!

While sometimes tossed aside, beet greens, and the stems of the beets, are actually delicious, healthy and easy to use in a variety of ways!

This black-eyed pea soup is hearty, smoky and delicious! It’s easy to make and full of veggies like tomatoes, carrots and collard greens.

A light green soup that you can make easy for dinner after a busy day or make a tahini lemon sauce to swirl over the soup for entertaining.

Gluten Free Sweet Potato and Mâche Muffins

Served with a side of bok choy

Tender and flavorful, these mouthwatering southern-style Collard Greens are slowly cooked with smoked ham hock, onion, lemon juice…

These Parmesan Crusted Brussels Sprouts consist of tender, roasted Brussels sprouts with a crispy, golden Parmesan crust.

Mixed Greens with Pears, Bacon, Gruyère, and Warm Mustard Vinaigrette. Serve it with lamb chops, pork chops, or a hearty soup or stew.

Make this Fig Salad for the perfect late summer/early fall lunch. It’s as easy to make one serving for yourself as a crowd!

Super Green Salad with snap peas, greek yogurt and topped with everything bagel cashews. Fresh, crisp and absolutely delicious.

Crisp, delicate pea shoots (sometimes called pea tendrils or pea greens) lend brightness and crunch to pastas, pestos, salads, and more!