INGREDIENTS: 8 cups well-washed Bloomsdale spinach leaves Boiling water 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar 1/2 teaspoon toasted sesame oil Pinch of dried, crushed chiles 1/2 teaspoon fresh ginger root, finely chopped 2 scallions, finely sliced METHOD: Place spinach leaves in a large colander. Slowly pour lots of boiling water...Read More

The beauty of this dish is its simplicity — we serve it throughout the year. Fruity hot olive oil coats the leaves, with a splash of lemon to brighten the flavors. For a special treat, use crinkly Bloomsdale spinach or combine it with tender chard, young mustard, and beet greens. Just remember to wilt the...Read More

Native to the subtropical regions of South America, passion fruit is the size and shape of a large egg. It’s loaded with about 300 small black seeds that are edible. Passion fruit has a complex taste somewhat like guava. It’s a little tropical, sweet, tart, and citrusy all at once. Don’t be turned off by...Read More

INGREDIENTS: 1 1/2 cups brown or green lentils 2 tablespoons olive oil 1 large onion, chopped 3 large garlic cloves, chopped 4 – 6 cups water (or a combination of chicken, lamb, or vegetable stock mixed with half the water) 12 – 20 oz. chard (green, red, rainbow, or combination), chopped Sea salt Fresh ground...Read More