Nicole Franzen
Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.