The Vegetarian Resource Group Blog

Cooking with Early Spring Greens

Posted on April 24, 2024 by The VRG Blog Editor

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!” She offers these recipes: Fennel Salad; Green Pea MockaGuacamole; Smoky Collards; Grilled Romaine Salad with Vinaigrette Dressing; and Vinegary Green Beans with Dill.

Read the entire article along with her recipes here: https://www.vrg.org/journal/vj2013issue1/2013_issue1_early_spring_greens.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php

Leave a Reply


  • Donate

  • Subscribe to the blog by RSS

  • VRG-NEWS

    Sign up for our newsletter to receive recipes, ingredient information, reviews of new products, announcements of new books, free samples of products, and other VRG materials.

    Your E-mail address:
    Your Name (optional):



↑ Top