Leafy Greens

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

The foolproof technique that will make sure you never bite into a batch of gritty greens again.

Turn a can of beans into a hearty, healthy dinner in minutes.

Here's how to grill a head of romaine that's charred on the outside and tender on the inside. Perfection.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

You don't have to be a vegan to love this smoky, savory kale-and-tempeh recipe.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The dressing also makes a great dip for crudités.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.