“Now is both the season for fresh mint and cucumbers. So with a wee bit of foresight, you can enjoy them together!”

“Fennel can be a tough nut to crack because of its overwhelmingly anise-y flavor. But here’s a simple recipe to take away some of fennel’s kick, but leave enough for fennel-lovers.”

An answer to what do you do with your Kale?

This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.

“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”

“Simpler than a minestrone, yet satisfying in the same way, I’m always struck by the depth of flavor in this soup. It’s slightly acidic, and you can really taste the celery.”
Advance preparation: You can make this up to a day ahead, but the rice will continue to soften and absorb liquid. If you do make it ahead, add the rice when you reheat the soup, and then simmer until it’s cooked.

“Most winter borscht is made with beef stock and/or meat bones. This one gets its deep, savory flavor from porcini mushroom broth.”
Advance preparation: You can cook the beets a day or two ahead. Keep them in the refrigerator in the broth. You can make the complete soup a few days ahead; it gets better overnight. Don’t add the parsley until serving.

“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.

“This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky daughter to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.”
Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.

Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.