Cooking With Spring Greens
Posted on
May 18, 2018 by
The VRG Blog Editor
VRG’s food service advisor Chef Nancy Berkoff says, “Cabbage, cilantro, parsley, Swiss chard, green peppers, chilies, leeks, scallions and chives, snow peas, petit pois (young green peas), spinach, kale, collards, mustard and beet greens, romaine, and endive are some of the greenery we can use to brighten our spring menu! It certainly is easy eatin’ green.”
Nancy shares these recipes in her article Cooking With Spring Greens:
Fennel Salad
Green Pea MockaGuacamole
Spring Greens and Lentil Sauté
Smoky Collards
Grilled Romaine Salad with Vinaigrette Dressing
Vinegary Green Beans with Dill
You can read the entire article here: Cooking with Spring Greens
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