Making the Most of Summer Greens

pestoSummer greens like lettuce and spinach grow quickly and when harvested at their peak, are tender and delicious. However, if you wait until they have seeded, then you have a bitter green on your hands. Although salads are a great way to use these vegetables, you just may not be able to keep up with their swift growth. Here are other ways to use up those greens!


Pesto is the greatest go-to for excess greens and so rewarding to pull out of your freezer in the winter. Its traditional basil can be supplemented or substituted entirely with any number of herbs and greens, including cilantro. Continue reading “Making the Most of Summer Greens”

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Dinner Tonight: Salmon and Spring Vegetables

salmon_aIf you want a meal to meal impress, this is it. This salmon dish looks like you worked tirelessly in the kitchen preparing it, but in reality you can have it ready in under 30 minutes, which makes it also a great choice for a weekday meal when you need something quick. Wild salmon is full of omega-3 fatty acids (essential to good health, as well as having powerful anti-inflammatory properties) and protein.

Ocean conservation organizations like Seafood Watch and the Environmental Defense Fund recommend wild salmon from British Columbia as a sustainable option, Continue reading “Dinner Tonight: Salmon and Spring Vegetables”

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Breakfast Today: Protein-Packed Green Smoothie in a Bowl

smoothie-ingredientsWe live in a busy culture. And sometimes nutrition is put to the side because healthy food seems too difficult to achieve with on-the-go lifetstyles. This is where liquid nutrition, like smoothies, come into play. Our bodies crave healthy, delicious, beautiful food that provides fuel for a full day of work and play.

This green smoothie bowl is sweet enough, thanks to the pineapple and banana, that even your kids will love it, even with all the spinach! The crunchy, high-protein granola makes a  great pre- or post-workout snack and can be packed in a small reusable container. This delicious and nutritious smoothie with granola makes a great lunch or snack, as well. Continue reading “Breakfast Today: Protein-Packed Green Smoothie in a Bowl”

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Dinner Tonight: Sesame Noodles With Kale

IMG_4548_smallKale is probably one of the most popular greens right now – and for good reason! It is an extremely versatile food that can be used in salads, soups and stews, and even turned into chips. This superfood is rich in vitamins A, C, and K, as well as fiber, calcium and iron. Like other cruciferous veggies – think broccoli, cauliflower, and cabbage – kale contains phytochemicals that may help protect against cancer. Kale is in-season right now, so very readily accessible, either from your own garden (lucky you!) or through your farmers’ market, co-op, or local supermarket.

This recipe is one of our own employee’s favorites (she says she always like to add extra sesame!). Easy and quick to prepare, it combines the taste of sesame with kale will surely make the dinner rotation. Continue reading “Dinner Tonight: Sesame Noodles With Kale”

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Dinner Tonight: A Twist on Italian Wedding Soup

greens+beansLately, I have been craving warm comfort foods. This variation of Italian Wedding Soup uses a heartier leafy green than spinach, and navy beans instead of orzo pasta. The one thing that remains the same is the meatballs.

This soup provides an excellent source of fiber, vitamins, and nutrients, including folic acid, iron and potassium. Not to mention, it can be a fantastic meal for those watching their weight, because of the high water content.

1 lb organic lean ground turkey
1 large free-range egg
1/2 cup oat bran
1/3 cup grated parmesan cheese
2 tsp dried thyme
2 garlic cloves, minced
1/4 tsp black pepper
2 tsp olive oil
1 yellow onion, chopped
5 cups of organic reduced-sodium chicken or vegetable broth
2 Tbsp finely chopped fresh sage or 2 tsp dried sage
1/4 tsp dried red chili flakes
1/4 tsp salt
2 cups cooked navy beans (if you use canned, rinse and dry them well)
1 bunch of kale or escarole, roughly chopped

To make the meatballs, in a large bowl, combine ground turkey, egg, oat bran, parmesan cheese, thyme, garlic, and black pepper. Roll into balls, using about 1 tbsp of the mixture for each. Should make about 12 to 16 balls.  Continue reading “Dinner Tonight: A Twist on Italian Wedding Soup”

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  • Paula Gallagher
    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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    Margo Gladding
    Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
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    Dr. Neal Barnard
    Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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    Dr. Joseph Pizzorno
    Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
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    Debi Silber
    Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
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    Teri Cochrane
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    Dr. Rav Ivker
    Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
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    Susan Levin
    Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
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March 2023