We found 6 results tagged with "greens"

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November 02, 2009 | provided by: EatingWell

Icon_documentGreen Choices: Produce Buyer’s Guide

Learn what it means when produce is labeled "local," "organic," and "biodynamic."

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April 29, 2009 | posted by: EatingWell

Icon_documentGuide to Cooking with Greens

Dark leafy greens, such as kale, collards and chard, are nutrient powerhouses—rich in vitamins A, C and K.

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16 participants 4 comments
Posted on: September 24, 2009

Be conventional when necessary

Challenge yourself for: 24 Hours

When it comes to pesticide loads in conventionally grown produce, not all fruits and veggies are equal. Paying a premium for organic produce makes sense for many, but if you can’t—or can’t...

137 participants 35 comments
Posted on: August 06, 2009

Advocate for avocados

Challenge yourself for: 24 Hours

Oh, the blessed but elusive green orb—is it a fruit or a vegetable? (Answer: It’s botanically a fruit but often plays in cuisine like a veggie.) Full of “good” fats and nutrients, and packed...

15 participants 4 comments
Posted on: July 27, 2009

Weed in, not out

Challenge yourself for: 24 Hours

Surprise: Not only are many plants widely regarded as “weeds” edible, but they could have higher vitamin and mineral content than conventional grocery store fare. The challenge in sampling wild flora...

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September 04, 2009 | Submitted By: Chef Tina Luu

Sautéed Rainbow Chard and Kashi™ 7 Whole Grain...

Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors – white, red, yellow, and orange or sold together as “rainbow chard