Cooking Greens – Page 3 – Root Radical CSA

Bucatini with Swiss Chard and Garlicky Breadcrumbs

This pasta recipe, originally from Bon Appétit, was submitted by CSA member Wendy. Mint, added after cooking, freshens up this

Spring turnip season comes and goes quickly. For a way to get the most out of this ephemeral veggie, try

This recipe was submitted to Root Radical by CSA member Kate, but adapted by Kate’s friend Holly from The Modern

If you’re a fan of Barb’s Kohlrabi Tzatzki, here’s a new twist on tzatziki for the collection. This recipe comes from Sarah,

This dressing recipe comes from CSA member Kristyne. If you want to make a bigger batch and use it over

Kale isn’t just for chips! This recipe comes from CSA member Jill. This soup is a lovely green colour and has

Instead of frying or sauteing your bok choy, try grilling the leaves whole! This recipe is adapted from one on

This recipe comes from Three Springs Farm in Oklahoma, and is an excellent way to use mizuna if you get tired

Many find that bok choy is best enjoyed cooked. In general, start by cooking the stems for about 5 minutes,

Ed, a CSA member, introduced me to the idea of creamy Swiss chard. I decided to try to find an