Healthy Greens Recipes

From the EatingWell website and Magazine its Healthy Greens Recipes. Delicious and Healthy Greens Recipes like; Greek Salad Nachos, Slow-Cooker Vegetable Soup, and Eggplant Lasagna Rolls. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Greens Recipes
Find healthy, delicious greens recipes including arugula, chard, watercress and endive recipes.

Healthier recipes, from the food and nutrition experts at EatingWell.


Greek Salad Nachos
This vegetarian nacho recipe is a fun combination of two favorites—nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it's loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn't even need the oven! Easily doubled, this makes a great appetizer or light dinner........


Slow-Cooker Vegetable Soup
Make a big batch of low-calorie veggie-packed soup with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables......


Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling......



* Click the link below to get all the Healthy Greens Recipes
  http://www.eatingwell.com/recipes/19305/ingredients/vegetables/greens/

Fall Harvest: Belgian Endive

Belgian Endive are mostly "forced" to grow in artificial conditions. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.




Belgian endive, a member of the chicory family, has slightly bitter, juicy, and crisp leaves that grow in a tight, elongated head no longer than about six inches.  The leaves are pale white, tipped with yellow-green or reddish-purple. The whole leaves, especially the smaller interior ones, make a wonderful spoon-like base for all kinds of hors d'oeuvres. Chopped crosswise, the leaves add a refreshing crunch to winter salads, pairing especially well with blue cheese and walnuts. Endive can also be cooked—wrapped with pancetta and then grilled, or stuffed and braised in stock, where it becomes meltingly tender and develops a rich nuttiness.




Endive should be snow-white, with just a little yellow or red at the tips. The ribs and bases should not show any browning. White heads of Belgian endive are most common, but you may run across red-edged heads, too.