When fresh produce is at a premium during the winter growing season, take a page from professional chef’s book and grow your own microgreens indoors.

During the winter we all crave fresh produce, but it can be expensive, not to mention eating outside your foodshed to purchase those succulent microgreens for topping avocado toast and soup bowls. Do not despair, you can grow easily grow fresh and healthy microgreens right in the comfort of your own home. All you need is a sunny window and a few simple materials. Depending on which greens you decide to grow, you could end up enjoying microgreens weekly or biweekly.

Step-by-Step Guide for Growing Microgreens Indoors

Materials

• Upcycled Clamshell produce container with lid
• Potting soil
• Seeds (see note below)
• Spray bottle
• Scissors
• Screwdriver or awl
• Hammer

Directions

Step 1. Make some drainage holes in the plastic clamshell container.  Place the container on a safe surface (like an old wooden cutting board). Using an awl or small screwdriver, tap it lightly with the hammer and make 5 or 6 holes in the bottom of the container. These are for water drainage.

Step 2. Add dirt to the container. You can use any potting soil you have on hand— just make sure it is potting soil and not topsoil or something else. Potting soils have the correct nutrient balance for starting seeds and they won’t retain too much water. Fill the container about ¾ of the way full, and tap to level the dirt.

Step 3. Sprinkle the seeds as densely as you can in a single layer across the top of the soil.  You can use seeds for whatever greens you like, such as mustard, mesclun, arugula, kale, herbs, spinach and more. I buy seeds from High Mowing Seeds, which is a great source for organic, non-GMO seeds.

Step 4. Cover the seeds with soil according to the seed package planting depth instructions.

Step 5. Place the container in a sunny window with the lid underneath to catch any water drainage.

Step 6. Water your seeds just until the soil is moist — you don’t want to flood them — and water anytime you see the soil drying out. The best way to water is with a spray bottle.

Step 7. Wait for your seeds to grow! Depending on what you grow, most seeds will germinate in about 3-7 days. Harvest when the seeds get your desired maturity, for most seeds 7 or 10 days is a good rule of thumb.

Step 8. Use scissors to harvest your microgreens and rinse them gently in a small strainer to eat. Enjoy!

Related on EcoSalon
4 Indoor Growing Gadgets For Lazy Gardeners
7 Delicious Fruits and Vegetables You Can Grow Indoors
17 Clever Repurposed Garden Planters to Add More Plants to Your Space

The post How to Grow Fresh Microgreens Indoors appeared first on EcoSalon.

Pasta is such a staple dish and an easy go-to when you need a satisfying, crowd-pleasing dinner on the table fast. I love that you can easily customize it with whatever you have on hand, what’s in season, or what you crave that day. This gluten-free pasta recipe is grounding, earthy, and fall-ish, with beans, mushrooms, and kale.      

Serves 2

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 small yellow onion, chopped
2 cups sliced mushrooms of your choice
1 cup broccoli florets
2 cups chopped kale
1 cup precooked or canned adzuki beans (any other beans would work, too)
1 small can anchovy filets, chopped fine
1 cup uncooked brown rice pasta or quinoa pasta  (penne or fusilli)
¼ cup chopped fresh basil

Directions

Heat a deep pan or skillet, add the olive oil and minced garlic. Sauté for 1  minute, being careful not to burn the garlic. If that happens, start over—burned garlic does not taste good.

Add the chopped onion and sauté for about 5 minutes, until the onion turns translucent and soft. Add the mushrooms and broccoli, and sauté for another few minutes. Toss in the kale, cooked beans, and anchovies.

Cook the pasta according to the package instructions. Drain, saving about ¹/³ cup of starchy cooking water. Finally, toss the pasta and the sautéed vegetables together and add a splash of the cooking water. Combine everything well.

Just before serving, add the basil.

Katrine van Wyk came to New York from Norway as a model. Her personal struggles with food allergies led her to attend the Institute for Integrative Nutrition. She is now a wellness expert for MindBodyGreen.com and a certified 200 RYT yoga teacher. Van Wyk helped develop smoothies and juices for Equinox’s juice bars in London and Toronto. She lives in Brooklyn, New York. Visit Katrine online at http://katrinevanwyk.com/. 

Related on EcoSalon

Sugar and Gluten-Free Apple Crisp Recipe

Vegan Blueberry Scones Recipe with a Coconut Milk and Gluten-Free Oats

Is Being Gluten-Free Dumb or Not? Foodie Underground

Image: Katrine van Wyk

The post Gluten-Free Pasta Recipe with Greens and Mushroom Sauté   appeared first on EcoSalon.

Swiss chard and kale recipes galore, plus a bunch of other leafy greens you never thought of.

If you want to be eating all your vitamins and minerals, leafy greens should be your go-to ingredient. The darker and greener the better.

In fact, a study published in the British Medical Journal in 2010 showed that eating more green leafy vegetables may reduce your risk of type 2 diabetes by 14 percent.

But there’s more to the leafy green world than kale recipes. Here are 21 uses for leafy greens to be sure you’re power packing your breakfast, lunch and dinner.

1. Dandelion Greens and Pepper Omelette

Greens for breakfast, and not just any greens, but ones from dandelions.

2. Kale Breakfast Pizza

Kale and pizza for breakfast. Rejoice.

3. Grilled Romaine Salad

Romaine salad: boring. Grilled romaine salad: exciting.

4. Roasted Carrots with Mustard Greens Gremolata

The peppery bite of mustard greens pairs well with the sweet flavor of roasted carrots.

5. Garlicky Winter Greens and Chickpea Salad

This recipe is good for any type of greens that you have on hand; kale, collard, mustard greens or even beet greens.

6. No-Rice Risotto with Chard

Instead of rice, hearty cannellini beans partner up with chard in this hearty dish.

7. Stuffed Kale with Bulgur Rice and Sun-Dried Tomatoes

Use kale as a wrap for other nutritious ingredients.

8. Beet Green Pesto

Don’t throw those greens out after you’ve chopped them off of your beets, turn them into pesto.

9. Broccoli Pizza Crust

Yes, you can use this cruciferous vegetable to make pizza crust.

10. Red Pepper Rabini, White Beans and Grits

Rapini, also known as broccoli rabe, takes center stage in this quick and easy one bowl meal (that you can top with an fried egg if you feel like it).

11. Roasted Sweet Potato, Quinoa and Watercress Warm Salad

Don’t scoff at watercress. It’s not just for sandwiches at high tea, it’s also a good ingredient for healthy salads.

12. Comte, Olive and Arugula Grilled Cheese

This, my friends, is not your average grilled cheese.

13. Fried Beans with Sorrel, Feta and Sumac

With spring comes sorrel, and in this recipe it turns into a comforting bowl of goodness.

14. Asian Carrot Collard Wraps

You don’t need rice paper to make wraps. No, collard greens will do just fine.

15. Pickled Swiss Chard Stems

Chard stems often get tossed, and they shouldn’t. Turn them into pickles instead.

16. The Perfect Kale Salad

No matter what ingredients you have, this ensures you get a killer kale salad every single time.

17. White Bean and Arugula-Walnut Pesto Tartines

You could also call this “spreadable greenness in a jar.”

18. Coconut Creamed Spinach

This recipe is reminiscent of one from the 1950s. Except much healthier and tastier.

19. Artichoke, Kale and Ricotta Pie

Good for when you want to switch up your quiche habits.

20. Black Bean an Chard Breakfast Tacos

Have your chard and eat it for breakfast too.

21. Radish Leaf Pesto

Yet another way to put greens that would otherwise make their way directly into the compost to good use.

Related on EcoSalon

21 Things to do With Cauliflower (aka the New Kale)

How to Make Your Own Kale Chips

21 Seasonal Sweet Potato Recipes

Image: Swiss Chard Rainbow

The post 21 Swiss Chard, Collard and Kale Recipes (and Many Other Leafy Greens) appeared first on EcoSalon.

ColumnOur ongoing look inside the intriguing world of a foodie.

While madly searching for food trucks, a good greens blog and love – we get another look into the secret life of a foodie. (Part 1 and 2 in case you missed them.)

Saturday September 1, 2012, 7:33 p.m.

Dear Diary,

This summer has been hectic! The Barista ended up being a total nightmare (you just can’t date people that bring PBR to dinner parties). Finished the coffee roasting class and then debated on building my own roasting machine in the backyard, but decided instead to focus my efforts on developing a new artisan salt business. Have been bottling up all kinds of infused salts, and everyone loves them so much, I figure I can totally sell them at farmers market. Or at least via my new salt blog. Who eats regular salt these days anyway? Boring.

Sunday September 2, 2012 4:42 p.m.

Dear Diary,

I love the final days of summer… so many good foraging adventures. I joined the local urban underground fruit collective and we’ve been going on undercover midnight pear and fig missions. There’s nothing like sneaking a juicy fig from someone’s yard as a midnight snack, it’s exhilarating. Plus that fruit is just going to go to waste anyway, I might as well make some fig anise jam out of it, right?

Wednesday September 5, 2012 7:38 p.m.

Dear Diary,

Biked home with a new set of small mason jars for all the new salts that I have been working on. As much as I try to save jars that my friends bring food over in, I just never have enough. So new ones it is… All because I am trying to bottle all these new salts. Fennel cardamon sea salt is my current favorite. Even delicious sprinkled over some homemade vegan caramel ice cream. Must launch the website soon. Should I start a salt blog in conjunction?

Friday September 7, 2012 2:14 p.m.

Dear Diary,

So overwhelmed by the severe tomato problem I am having this week.  Is six quarts of salsa too much?

Another midnight urban foraging expedition. I brought a jar of my fig anise jam and gave it to the really cute guy that has been on the last two midnight missions. He mentioned he recently got back from a trip to Mexico City and learned a super secret sauce to put on tacos. Perfect.

Saturday September 8, 2012 9:56 a.m.

Dear Diary,

I am so excited. I just got invited to take part in a food writing immersion class in Provence. It costs $8,000 (ack!) but I think it will totally be worth it to have a better understanding of southern French food culture, and really get to work on my food writing skills. Will be good for networking too, which can only help the salt business. Which by the way I just bought the domain for: www.infusedseasaltisbettersalt.com

Monday September 10, 2012 10:32 p.m.

Dear Diary,

Got yelled at when I picked a few rosemary stalks from a house on my ride home today. What is wrong with people? Ok, so by “a few” I mean I filled my bike basket. But I needed enough to dry out so I can make a full batch of Rosemary Chocolate Salt. Delicious right?

Wednesday September 12, 2012 9:48 p.m.

Dear Diary,

Cute Mr. Urban Forager asked me if I wanted to go and pick chanterelles this weekend. He said he knew of a secret spot. Yes, please.

Sunday September 16, 2012 8:18 p.m.

Dear Diary,

Foraging disaster. Never say that you know of a super secret spot for chanterelles if you don’t really know of one. Ending up with a basket of two chanterelles is not impressive. We can go ahead and cross Mr. Urban Forager off the list. As it turns out, I think he rarely showers anyway and he wore the same flannel he wore on the last two midnight missions. Which means I am going to have to find a new urban underground fruit collective. I need to focus on Infused Sea Salt is Better Salt anyway.

Tuesday September 18, 2012 9:26 p.m.

Dear Diary,

Overwhelmed by all that goes into launching an artisan food business. Realized that over drinking a few too many glasses of pinot and doing expenses last night. And what if I get sick of sea salt? Then what? I think my time could be better spent on focusing on my writing, so I went ahead and signed up for the immersion food writing class. Maybe I’ll meet a Frenchman. Countdown to Provence: 65 days! Can’t wait.

Friday September 21, 2012 6:34 a.m.

Dear Diary,

Woke up to the best email ever: a publisher dug up the book proposal I sent in earlier this year and wants to talk. It was the proposal for The Story of Greens and the People that Grow Them, all about people that have obsessions with kale, arugula and beyond. I can’t believe it. Looks like I’ll have to lay off the sea salt business right now, and maybe the immersion class will have to wait. As will this journal, and the potential Frenchman. All writing from now on goes into my book. I wonder if I can put kale chips on top of a chocolate cake?

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

The post Foodie Underground: The Secret Diary of a Foodie, Part Three appeared first on EcoSalon.

Scrounge up some greens at farmers market and make a sweet but hearty summer salad. 

The arrival of summer means the arrival of bags of mixed salad greens at farmers market, or of course, your own from your garden. Instead of basing salad recipes off of them though, I like to throw them in as an extra addition to whatever I am making, a complement to the rest of the dish. That’s exactly what they are in this quinoa salad recipe.

Using both red and white quinoa you get a colorful salad that is full of omega 3s and hearty enough that you can eat it as the main dish. The dates and currants give it a sweeter flavor, which is perfect for warmer weather and a meal outside.

Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette

Ingredients:

Summer Carrot and Date Quinoa Salad

• 1/2 cup white quinoa
• 1/2 cup red quinoa
• 3 large carrots, chopped
• 1/2 cup dates, chopped
• 1/2 cup currants
• mixed salad greens

Basil and Mustard Citrus Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• juice of 1/2 an orange
• 1 tablespoon Dijon mustard
• 2-3 tablespoons finely chopped fresh basil (depending on how much basil flavor you want)

Directions:

Prepare the quinoa. Place in saucepan with 2 cups of water and a pinch of sea salt and bring to a boil. Cover and let simmer until water has cooked off, about 15 minutes. Set aside to cool.

In a large salad bowl combine chopped carrots, dates and currants.

To make the dressing, combine olive oil, apple cider vinegar and orange juice in a small jar or bowl. Add in mustard and whisk until well-blended. stir in basil.

Mix in quinoa with rest of salad ingredients, and top with dressing. Toss together.

Before serving, add in a couple of handfuls of mixed salad greens.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

The post Sunday Recipe: Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette appeared first on EcoSalon.

These nutritionally dense foods are packed with fiber.

You might think that slice of bread on your plate is necessary to get the fiber you need to be healthy. Think again. Bread isn’t all it’s cracked up to be, and there are plenty of foods that can give you all the fiber you need on a daily basis. These 10 fiber-filled all-stars including avocados, cinnamon, raspberries and eggplant have far more fiber and nutrition per calorie than wheat, and lots of other health benefits, too. Combine as many as you can in one dish, like black beans with oregano, mustard greens, avocados and barley, for one of the healthiest meals of your life.

Figs

Figs are a deliciously high-fiber fruit, containing 6.58 grams in an eight-ounce serving. You can get dried figs year-round but there’s nothing quite like a juicy, fresh fig. These fruits are a great source of calcium and are also high in potassium and manganese. According to a 2008 study, there’s another compelling reason to consume figs as often as possible: fiber from fruits may help prevent post-menopausal breast cancer.

Avocados

Rich and creamy, avocados can seem like a splurge. While they are dense in fat and calories, spreading a little bit on your tortilla or chopping it up for salad not only adds a lot of flavor to your meal, it also boosts your fiber intake. At 14 grams apiece, avocados contain more fiber per ounce than any other fruit. Of a single avocado’s 24 grams of fat, only 4 are saturated, so they help lower “bad” LDL cholesterol and raise “good” HDL levels. They’re also rich in lycopene, beta carotene, lutein, magnesium and the vitamins B, E and K.

Beans

Beans pack the biggest fiber punch of any food, with navy beans topping the charts at over 76% of your daily value per one-cup serving. Dried peas, lentils, pinto beans, black beans and lima beans are also fiber all-stars, providing over half of your daily value. Most types of beans are high in protein, folate, iron and B-vitamins, and very low in fat. Legume consumption has been associated with increased heart health.

Barley

This grain doesn’t get a lot of love. Always in the shadow of its more famous counterparts wheat, oats and rye, barley is used more often as animal fodder or to make beer than it is in our daily diets. But barley is appealingly chewy and sweet, and when it comes to fiber, it’s right up there with beans. A cup will provide over 54% of your daily fiber requirements. The fiber in barley is insoluble, so it provides bulk as it passes through your body, improving the health of your intestines and lowering cholesterol. It’s a great source of selenium, which lowers risk of colon cancer and helps metabolize thyroid hormones.

Eggplant

This deep purple-skinned vegetable is often cooked down to such a mushy state, it’s hard to believe there’s much fiber in it. But in fact, eggplant has nearly three grams of fiber for every 19.7 calories. This means that unlike bread, which is high in calories for just a few grams of fiber, eggplant is an ultra-efficient means of reaching your daily requirements. Nutritionally dense, eggplant will provide you with lots of manganese, potassium, folate, B6, K and C per serving.

Raspberries

So plump and juicy, ripe raspberries are hard to resist – and you shouldn’t even try. With just 63 calories, a cup of raspberries will give you over half your vitamin C and manganese, and a third of your fiber. Their low calories and nutrient density make them another high-value fiber-filled food, and all those phytonutrients with antioxidant, antimicrobial and anti-carcinogenic properties just make them taste even sweeter.

Greens

Mama says eat your greens, and you should heed her wisdom. A cup of mustard greens is one of the healthiest additions to your dinner plate, with 11.2% of your daily value of fiber, 524% of your vitamin K, 177% of vitamin A and 59% of vitamin C and just 21 calories. Collard greens have even more fiber at 5.32 grams per 49.4-calorie serving, Swiss chard boasts 3.67 grams, spinach has 4.32 and kale has 2.6. Even romaine lettuce has nearly 2 grams of fiber in a 16-calorie, 2-cup serving.

Cinnamon

Who would have thought that a spice could contain so much fiber? Sprinkling a teaspoon of cinnamon on your cereal, oatmeal or fruit will provide 5% of your daily fiber needs. Cinnamon also has anti-microbial properties and can help lessen a food’s impact on your blood sugar levels by slowing the rate at which the stomach empties, which is why adding it to a sweet treat is always a good idea. It’s also got lots of calcium and manganese, and research has found that it boosts brain function. Ground cloves come close to cinnamon in fiber content with nearly 3% of your daily value in a teaspoon.

Pears

Seasonal variations in different varieties of pears make them available year-round, and though they seem to be cousins of the apple, pears are actually in the rose family. There are 5.2 grams of fiber in a single, roughly 100-calorie pear. Try baking them into a pie with raspberries and cinnamon, or pair them in a salad with mustard greens and walnuts.

Herbs

Load up on the parsley, sage, rosemary and thyme, not to mention oregano, dill, coriander and fennel. Herbs are an easy way to add extra fiber to any savory meal, and oregano should be your top choice as it’s got 1.53 grams in two teaspoons. Thyme and rosemary each pack over a gram, while coriander seeds have 2.12.

You might want to check out these articles as well:

Bad Fiber: Why Bread Isn’t Best

15 Best Foods to Boost Your Metabolism

Can You Stomach Wheat? How Giving Up Grain Might Be Better For Your Health

Photos: 3liz4, bad, bad lechery brown, fotopedia

The post 10 Surprising Sources of Fiber appeared first on EcoSalon.

Many of us would like to lose weight or at least maintain our weight, which can be particularly challenging during the holidays. Thanksgiving dinner is one thing, but then friends start bringing by the requisite homemade holiday fare – banana bread, gingerbread cookies, and peanut brittle to name a few. It’s not surprising that many of us start feeling weighted down, low in energy and spirits from all those buttery and sugary (mind you, delicious) snacks. (I’m partial to those little miniature pecan pies- which are deliciously dangerous.)

Let’s face it – we need to counter-balance all this rich wonderfulness. And what better way to boost your metabolism and your mood than to make it a habit to eat a salad for lunch or dinner all winter long? I’ve gathered together a list of 12 salad recipes that incorporate metabolism-boosting ingredients to help us all offset the mound of tasty treats that’s certain to grow over the coming weeks.

1. Grapefruit and Avocado Salad

Grapefruit is an excellent way to spur the metabolism. Luckily, winter ’tis the season for citrus fruits, so now’s the time to embrace these flavor bombs. Avocado is a “good fat” option, and paired with grapefruit over a bed of watercress, you’re bound to feel satisfied. (And satisfaction is key to healthy options.) Try this recipe: Grapefruit and Avocado Salad with Poppy Seed Dressing.

2. Fennel and Citrus Salad

I’ve made this incredibly flavorful and zesty Fennel and Citrus Salad recipe from the NY Times on numerous occasions. It’s also great for entertaining.

3. Spinach, Apple and Pecan Salad

As the old saying goes (and Rule #26 in Michael Pollan’s book, Food Rules): “Drink the Spinach Water.” Spinach, like most dark, leafy greens, will have your metabolism humming along in no time. Plus, it’s packed with anti-oxidants and loads of other vitamins. What’s not to love. This Spinach, Apple and Pecan Salad combines the value of spinach with apple- another known booster.

4. Classic Spinach Salad

The classic Spinach Salad includes boiled egg, and eggs are also considered a good way to speed up the metabolism. This classic recipe includes bacon, which if you’re worried about the extra calories, you could leave out, or simply reduce the amount you include. After all, a little bacon goes a long way.

5. Kale Caesar Salad with Anchovies

If you’re feeling adventurous, try this Kale Caesar Salad with Anchovies. I was once skeptical of kale “salad” until I had the occasion to try one at Bar Tartine in San Francisco. The key is a punchy dressing to counter the potential bitterness of the kale. This grilled kale version looks like a great healthy and hearty option.

6. Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan

Not to overkill on the spinach, but I couldn’t resist including this recipe for Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan from Food52 as it looks like such a great variation. Pear much like apple is supposed to kick the metabolism in high gear.

7. Green Leaf Lettuce, Pomegranate, and Almond Salad

Raise your body’s metabolism with almonds’ essential fatty acids in this Green Leaf Lettuce, Pomegranate and Almond Salad from Epicurious.

8. Spinach and Bibb Lettuce Salad with Apple, Almonds and Creamy Lemon Dressing

Spinach, apples and almonds, oh my! This Spinach and Bibb Lettuce Salad recipe from Food and Wine is a triple metabolism speed racer rescue. Note: the dressing does call for a tablespoon of mayonnaise, which I’m personally not a big fan of. However, if you had some homemade aioli at home, now that would be something else.

9. Romaine, Radish, and Cucumber Salad with Tahini Dressing

Cucumber is a hydrating, low calorie, vitamin-rich vegetable. Paired with radish, and you’ll be feeling fine in no time. This Romaine, Radish and Cucumber Salad recipe is originally from Gourmet magazine.

Mâche Salads

I hear mâche is the new foodie green. Try any of these three mâche salads to keep your energy high. If you can’t find mâche, feel free to use watercress (of the same family) or arugula.

10. Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts

The Organic Authority website has this Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts recipe that sounds intriguing. To keep things simple, substitute toasted pecans or walnuts for the “candied spiced nuts.” Or go big! Spicy nuts are festive.

If you’re not sure what’s up with persimmons, this post might shed some light on the matter.

11. Mâche with Feta and Beet Salad

Beets are linked to many health benefits – lowered blood pressure and cholesterol for starters. Sounds like a good holiday-food-corrective to me! I might substitute freshly boiled or roasted beets for the pickled in this Mâche with Feta and Beet Salad recipe. Then again, if you can pick up some pickled beets from a Brooklyn market, than I’m not one to argue.

12. Mâche Salad with Creole Vinaigrette

There’s also this simple, but interesting sounding Mâche Salad with Creole Vinaigrette from Epicurious that looks worth investigating.

Images: TheDeliciousLife, dailyfood, stu_spivack, ccharmon, nick kindelsperger, jules:stonesoup, dumbonyc, pizzodisevo, Becoming Green, House of Sims, michael_reuter, mynarmeisharsha

The post Holiday Eating Weighing You Down? 12 Salads to Boost Your Metabolism and Your Mood appeared first on EcoSalon.

In thinking about salad greens we know and love, and those we don’t know so well but might also love, I wondered how best to compare them. Should I rate different salad staples according to my own opinions? I thought back to the obsessive watercress phase I went through or my fondness for crunchy, butterleaf lettuce during the previous spring.

Perhaps I could traverse the menus of restaurants in our favorite cities to see what’s hot or not. Remember when dandelion greens were all the rage, and wild nettles were obligatory pizza toppings? Then I actually began researching menus, and the (not-so-surprising) favorites turned out to be the classic standards – romaine, arugula, mixed greens and spinach. But what about those other greens that show up on one’s plate at gourmet establishments and foodie havens?

In the end, I couldn’t help but take a look at a large swath of greens in the garden patch. Ultimately, foodie green inspiration should mainly come from the freshest, seasonal greens that can be found. Without further ado, let’s review.

1. Watercress

Watercress gets high marks from me. Why? It may stem from the fact that my local corner market sells it in its entirety – leaves and roots in water – so it’s absolutely fresh when I’m ready to use it. I can pull it from the fridge and cut the stems as though it were from my garden outside. Also, watercress is “leafy” enough to feel like a salad, but “stemmy” enough to look fancy.

2. Arugula

What’s not to love about arugula? OK, it’s true, it might seem too “spicy” for some, and it can get bitter if it’s not picked when the leaves are still young. Still, come ON, it’s so versatile, and oh-so-tasty! Plus, it’s incredibly easy to grow yourself. Here’s a recipe for an arugula salad with cherry tomatoes, fresh corn and carrots.

3. Little Gem Lettuce

Little gem lettuce could be described as a combination of romaine (crispy) and butterleaf (sweet). It’s smaller and more tender than romaine. Often when served in restaurants the focus is on each leaf standing alone in all its magnificence paired with carefully selected complements, such as cheese, nuts or fruit. Other times, the head of the lettuce is sliced in half lengthwise and served on a plate thus.

4. Mâché

Mâché, also sometimes referred to as Lamb’s Lettuce (and also corn salad or field lettuce), has European origins and is usually found in the springtime. It’s pronounced “mosh,” and is often sold bunched with its roots, much like watercress. For a plethora of mâché inspired salads, check out epicroots.com.

5. Mesclun Mix

Staple, staple, staple. The term “mesclun mix” originates from Southern France and is a mix of tender, baby greens. Nowadays, you’ll probably find this as simply “mixed greens” at the grocery store. Mesclun mix does sound much more exotic than mixed greens, though, doesn’t it? At least, to those of us without French connections. I like to think a true mesclun mix would be of a wilder variety than what’s sold in most markets today.

6. Looseleaf Lettuce

Always lovely, lovely, lovely. Red and green lettuces with larger leaves than mixed greens. Best from the farmers’ market. (But then again, what isn’t?)

7. Radicchio

Radicchio is a red leafed, Italian variety of chicory. Its leaves are somewhat bitter, so the leaves are often grilled or served wilted. The raw leaves are often chopped and added to other salad greens for color and crunch.

8. Mizuna

Now this is something I could get excited about. Mizuna is described as mildly peppery on par with mustard greens. It is often mixed with other greens. Tatsoi makes a favorite pairing. I’m thinking this is a good candidate for growing in your own garden. Petaluma Seed Bank (Baker Creek Heirloom Seeds), here I come.

9. Tatsoi

An Asian green that grows well in winter and can be eaten raw or cooked. The Asian version of spinach, if you will.

10. Baby Spinach

Spinach salad. So healthy. So tasty. Kitchn food blog rounds up 7 versions of spinach salad here.

11. Dandelion Greens

Dandelion Greens. I thought these were going to get a lot more play when perusing restaurant menus. I feel like their hey-day came and went. Strange considering what promise they seem to offer. Dandelion greens are apparently the most nutritious of any greens offering up more vitamins than broccoli. These bitter leaves can be eaten raw, but are often lightly sauteed and served wilted. Traditionally a part of the mesclun mix and more favored in France from what I hear.

12. Frisée

I’m going to publicly admit this – I’m not a big fan of frisée, a curly endive in the chicory family. Many of you may beg to differ, but it’s more of a nuisance in my mind. I’ll begrudgingly allow it can look pretty and adds a different texture when mixed in with other greens. But really, it’s more decoration than sustenance. And it’s hard to eat. I suppose I’ll come around eventually. I usually do. But I’m still waiting for the revelation. Inspiration, anyone?

13. Butterleaf Lettuce

Admittedly, a favorite of mine. Especially in the springtime. Crunchy, yet tender and sweet.

14. Peashoots

True, pea shoots are mostly a garnish. But they could be mixed into a salad too. And they’re just so cute and adorable, fresh and young.

Images: startcooking kathy & amandine, Girl Interrupted Eating, GottaEat!, Bob Duran, Girl Interrupted Eating, balise42, thebittenword.com, thebittenword.com, smittenkitchen, MMChicago, Food Blogga, thebittenword.com, yumsugar, foodistablog, kthread

The post Salad Days: A Review of 15 Popular Foodie Greens appeared first on EcoSalon.

Perhaps I could traverse the menus of restaurants in our favorite cities to see what’s hot or not. Remember when dandelion greens were all the rage, and wild nettles were obligatory pizza toppings? Then I actually began researching menus, and the (not-so-surprising) favorites turned out to be the classic standards – romaine, arugula, mixed greens and spinach. But what about those other greens that show up on one’s plate at gourmet establishments and foodie havens?

In the end, I couldn’t help but take a look at a large swath of greens in the garden patch. Ultimately, foodie green inspiration should mainly come from the freshest, seasonal greens that can be found. Without further ado, let’s review.

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1. Watercress

Watercress gets high marks from me. Why? It may stem from the fact that my local corner market sells it in its entirety – leaves and roots in water – so it’s absolutely fresh when I’m ready to use it. I can pull it from the fridge and cut the stems as though it were from my garden outside. Also, watercress is “leafy” enough to feel like a salad, but “stemmy” enough to look fancy.

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2. Arugula

What’s not to love about arugula? OK, it’s true, it might seem too “spicy” for some, and it can get bitter if it’s not picked when the leaves are still young. Still, come ON, it’s so versatile, and oh-so-tasty! Plus, it’s incredibly easy to grow yourself. Here’s a recipe for an arugula salad with cherry tomatoes, fresh corn and carrots.

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3. Little Gem Lettuce

Little gem lettuce could be described as a combination of romaine (crispy) and butterleaf (sweet). It’s smaller and more tender than romaine. Often when served in restaurants the focus is on each leaf standing alone in all its magnificence paired with carefully selected complements, such as cheese, nuts or fruit. Other times, the head of the lettuce is sliced in half lengthwise and served on a plate thus.

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4. Mâché

Mâché, also sometimes referred to as Lamb’s Lettuce (and also corn salad or field lettuce), has European origins and is usually found in the springtime. It’s pronounced “mosh,” and is often sold bunched with its roots, much like watercress. For a plethora of mâché inspired salads, check out epicroots.com.

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5. Mesclun Mix

Staple, staple, staple. The term “mesclun mix” originates from Southern France and is a mix of tender, baby greens. Nowadays, you’ll probably find this as simply “mixed greens” at the grocery store. Mesclun mix does sound much more exotic than mixed greens, though, doesn’t it? At least, to those of us without French connections. I like to think a true mesclun mix would be of a wilder variety than what’s sold in most markets today.

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6. Looseleaf Lettuce

Always lovely, lovely, lovely. Red and green lettuces with larger leaves than mixed greens. Best from the farmers’ market. (But then again, what isn’t?)

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7. Radicchio

Radicchio is a red leafed, Italian variety of chicory. Its leaves are somewhat bitter, so the leaves are often grilled or served wilted. The raw leaves are often chopped and added to other salad greens for color and crunch.

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8. Mizuna

Now this is something I could get excited about. Mizuna is described as mildly peppery on par with mustard greens. It is often mixed with other greens. Tatsoi makes a favorite pairing. I’m thinking this is a good candidate for growing in your own garden. Petaluma Seed Bank (Baker Creek Heirloom Seeds), here I come.

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9. Tatsoi

An Asian green that grows well in winter and can be eaten raw or cooked. The Asian version of spinach, if you will.

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10. Baby Spinach

Spinach salad. So healthy. So tasty. Kitchn food blog rounds up 7 versions of spinach salad here.

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11. Dandelion Greens

Dandelion Greens. I thought these were going to get a lot more play when perusing restaurant menus. I feel like their hey-day came and went. Strange considering what promise they seem to offer. Dandelion greens are apparently the most nutritious of any greens offering up more vitamins than broccoli. These bitter leaves can be eaten raw, but are often lightly sauteed and served wilted. Traditionally a part of the mesclun mix and more favored in France from what I hear.

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12. Frisée

I’m going to publicly admit this – I’m not a big fan of frisée, a curly endive in the chicory family. Many of you may beg to differ, but it’s more of a nuisance in my mind. I’ll begrudgingly allow it can look pretty and adds a different texture when mixed in with other greens. But really, it’s more decoration than sustenance. And it’s hard to eat. I suppose I’ll come around eventually. I usually do. But I’m still waiting for the revelation. Inspiration, anyone?

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13. Butterleaf Lettuce

Admittedly, a favorite of mine. Especially in the springtime. Crunchy, yet tender and sweet.

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14. Peashoots

True, pea shoots are mostly a garnish. But they could be mixed into a salad too. And they’re just so cute and adorable, fresh and young.

Images: startcooking kathy & amandine, Girl Interrupted Eating, GottaEat!, Bob Duran, Girl Interrupted Eating, balise42, thebittenword.com, thebittenword.com, smittenkitchen, MMChicago, Food Blogga, thebittenword.com, yumsugar, foodistablog, kthread

The post Salad Days: A Review of 14 Popular Foodie Greens appeared first on EcoSalon.

I can’t believe how quickly my deck garden has flourished! The lettuce, arugula and cilantro are going off. I realized it was high time to make use of these wonderful vegetables to make way for the next round of growth. What better than a spring salad breakfast?

A poached egg was the logical accompaniment. Even better if you have fresh eggs from the farmer’s market. I started by boiling some water (about 2-inches in depth) in a small saucepan with a pinch of salt and splash of vinegar.

Meanwhile, I picked a few leaves off the biggest plants, along with a couple new small spring onions, cleaned them thoroughly and arranged them on a plate. A light vinaigrette was in order. I whisked together two tablespoons of olive oil, a splash of white balsamic vinegar and a few drops of lemon juice with a fork and drizzled it over the greens.

By now, the water was boiling. I turned it down very low, so it was at a bare simmer, cracked an egg into a separate bowl and then carefully slid the egg into the water to poach for five minutes.

I decided to add a few sliced Kalamata olives with the salad. When the egg was ready, I scooped it out with a slotted spoon and carefully laid it amongst the greens. A dusting of kosher salt, ground pepper and Parmesan was the perfect finish. Delicious!

The post Spring Greens for Breakfast appeared first on EcoSalon.