LETTUCE/SALAD GREENS

​Mustard Shallot Vinaigrette (New York Times) 
Southern Buttermilk Salad Dressing (New York Times)

SPINACH

Spinach with Hot Bacon Dressing (Saveur Magazine)
Sinatknopfli - Spinach Buttons (basically Spinach Spaetzle)  (Saveur Magazine)
Saag Paneer (Spinach with Fresh Cheese) ​(Saveur Magazine)
Lentil & Egg Stew (Bon Appetit)
Cannellini Beans with Spinach (Bob Appetit)
Sauteed Spinach with Soy and Sesame (Bon Appetit)
Turkey Spinach Meatballs (Bon Appetit)
Scrambled Eggs with Spinach & Parmesan (Bon Appetit)
Classic Spinach Salad (Bon Appetit)
Three Greens Soup with Spinach (Bon Appetit)
Tomato & Cannellini Bean Soup (Bon Appetit)

Kale

​Kale & Apple Salad Food Network
Italian Kale Caesar Salad  Epicurious

Swiss Chard

Lemon Garlic Swiss Chard  Cooking Light​

Kohlrabi

​Kohlrabi & Carrot Slaw from the Kitchn
Kohlrabi Noodle Salad from Love & Lemons
Roasted Kohlrabi from A Veggie Venture
Quick Kohlrabi Pickles from Hungry Tigress
Beet, Kale, and Kohlrabi Salad from a Couple Cooks
Fennel and Kohlrabi Salad from Brooklyn Supper
Kohlrabi Kim Chi Salad from Jeanette’s Healthy Living

Sugar Snap Peas

Sauteed Sugar Snap Peas from Ina Garten 
Pickled Sugar Snap Peas from Whitney in Chicago
​Snap Pea & Cucumber Salad from Giada De Laurentiis

Scallions

About Scallions:  They are really just onions.  There are varieties that don't bulb, or they are onions harvested before they bulb.  They are milder than regular onions, and make a wonderful addition to garnishing soups, salad, and egg dishes, as well as tuna salad.  Widely used in Asian and Mexican cuisines. 
Recipes: 
​Scallion Pancakes from the Kitchn

Arugula

About Arugula: Generally a spring or fall crop.  Can be eaten raw or cooked.  Peppery, sweet leaves are popular especially in Italian cuisine. Try in salads, pesto, or wilting into a pasta dish at the last minute.  
​Recipes:
Arugula Salsa Verde from Bon Appetit
Arugula Salad with Radishes and Caper Vinaigrette from Martha Stewart
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