Leafy Greens

This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.

Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.

These dark leafy greens never tasted better. Be sure to seek out lacinato kale (also sold as Tuscan kale, black kale, dinosaur kale, or cavolo nero), a variety that is noticeably more tender and mild than the common curly kale, also known as Scotch kale. Take the time to massage the leaves in oil with your hands; the result will be kale that seems to melt in your mouth. If ricotta salata isn’t readily available at your market, try pecorino romano, another Italian cheese that’s easy to grate and has a similar salty flavor.

Leave it to bad-boy bacon to show no-nonsense arugula a good time. This savory treat towers with layers of flavor and texture, from the deliciously runny yolks melding with the cool tomato and tangy vinaigrette, to the chewy bacon and crisp Italian bread. Add breakfast potatoes for a nice Sunday morning brunch.

Rosemary and garlic are often used to season lamb, but rarely are they part of such a complex taste arrangement as this recipe produces. The powerful duo is sprinkled on lamb chops that are quickly broiled. Garlic also flavors a hearty side of sautéed chard, while additional rosemary is simmered in balsamic vinegar, creating a beautiful, aromatic syrup to drizzle over the chops and greens. With only 35 minutes of prep time, this recipe is perfect any night of the week.

For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

With just three ingredients, this sophisticated take on creamed spinach is extremely easy to make. In a pinch, use an immersion blender to mix the sauce, or try ricing the potatoes to make this winter side a tad thicker.

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

This salad is low in calories and high in fiber, so why not double the recipe? The ingredients can be assembled in jars and stored in your fridge, making it easy to pack and carry to work or the beach. Simply mix it up and serve at room temperature with a side of toasted pita chips so you can scoop up every bit of the oregano and vinegar dressing.

With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.

No summer barbecue would be complete without a big bowl of creamy, tangy coleslaw. Use the Texas Barbecue Sauce above for a touch of Southwestern flavor.

These multispiced patties are a step up from basic backyard burgers, infused with a laundry list of herbs and chopped veggies. Grab a handful of napkins and prepare for a messy masterpiece.

Consider this colorful dish a step in the direction of rescuing the true Southeast Asian satay from its overdone-chicken-on-a-stick reputation. Tender shrimp, bright bok choy, and sweet stone fruit, all grilled together, make for a nontraditional but nonetheless scrumptious complement to a sauce that strikes the perfect sweet, spicy balance.

Salmon, bok choy, ginger, and garlic are packed in foil and cooked on the grill for an easy dinner from Epicurious member Maggieingl. Sake and soy sauce create steam within the foil pack so be cautious when opening them—the steam can be extremely hot right off the grill. Add fluffy jasmine rice for an inventive midweek feast.

The crisp beans and potatoes can be cooked an hour ahead and kept at room temperature, but toss the potatoes with the dressing while they are still warm. To soak up any extra herbed garlicky goodness, serve with the Garlic Bruschetta.

When the heat is on, there’s no better way to cool down than with a bowl of chilled noodles. To make this truly vegetarian and vegan friendly, seek out a ponzu sauce without dashi, an ingredient made with dried fish. Two brands worth considering are Marukan and Wan Ja Shan. For die-hard meat eaters, add some thin slices of cold beef.

With just 2 minutes on the grill, crisp romaine develops a smoky, charred flavor without wilting. Add a garlicky anchovy dressing, freshly grated Parmigiano-Reggiano, and grill-toasted croutons, and you have a whole new way to enjoy classic Caesar salad. The salad pairs with all your barbecue favorites, but a hearty steak is its perfect match. Prep the dressing in advance—store it in the refrigerator and give it a good shake before using—and grill the romaine while your meat rests.

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.