Endives are an unsung hero of greens. Top your zesty salad off with creamy burratini (mini burrata cheese balls).
A bit time-consuming, but worth the effort, these cheese-stuffed and fried peppers are a Mexican staple. Fresh poblano peppers are mildly hot and darker green with more tapered tips than sweet green peppers. If they are unavailable or if you want a milder version, use small sweet red or yellow peppers.
Celebrate spring with this vibrant, pretty green soup, which is all make-ahead except for the simple last-minute garnish.
If you aren't taking this on your trip, enjoy it at home garnished with chopped green onions and sour cream.
Serve with Easy Cornbread Muffins and Mixed Green Salad. Use the muffin to sop up every last tasty bit.
The richness of the bacon and egg yolks cuts the bitterness of dandelion greens in this French bistro spring classic.
Serve this delicious meal on a bed of greens or on buns or baguette. It also works well for packed lunches.
You can substitute jam for the red and green cherries but don't fill the centres until just before serving.
This flavour combination works with any fish but is best with salmon. Serve with rice pilaf and a green vegetable.
Known as chimichurri rojo, this herbacious sauce is the assertive cousin of the classic green parsley-and-garlic chimichurri verde.
