We're big on salads (and salad dressings) here at OXO, whether we're making them in the winter or the summer. However, we’re always on the lookout for new ways to incorporate greens into all of our meals. There’s a whole wide world of greens out there just waiting to be stirred, sauteed and pureed. But where to start?
Earthbound Farm recommends incorporating nutrient-dense, mild flavored greens such as spinach or kale into your morning smoothies, which is a great way to de-stress. Steer clear of strongly flavored greens like arugula or more delicate mixed greens – their varied textures are great in salads, but don’t blend well.
Our go-to smoothie “recipe” is frozen banana chunks, a heaping handful of spinach, coconut milk and whatever fruit is in the house. Plus, check out our favorite summer smoothies to make at home.
We use this Microwave Egg Cooker to make individual frittatas for a quick weekday breakfast. Our favorite recipe includes Swiss chard and kale. First, zap your leafy greens for 30 seconds with the cover on then crack a couple of eggs right into the cooker, add a splash of milk or water, salt, and pepper and mix well with a fork. Zap again for 60 seconds to 2:20 minutes (timing depends on your microwave) and, voila: a healthy breakfast in under five minutes.
We’re all about the grain bowl trend – especially for hot summer nights. Before cooking, we always reach for our Rice & Grains Washing Colander. Earthbound Farm suggests using flavor-forward greens such as arugula or Asian greens like Mizuna to take your grain bowls to the next level.
This gluten-free dish comes together in under a half an hour and bursts with flavor from cilantro, mint, ginger and fish sauce (yay umami!) Romaine lettuce is sturdy enough to wrap up the ground chicken for a satisfying taco-ish crunch. Don’t have ground chicken on hand? Ground beef, pork or minced tofu work just as well. Find other healthy lunch ideas in our meal prep guide.
Grab some pre-made dough (or make your own) and have a pizza party at home. Toss on some raw baby spinach, sauteed Swiss Chard or kale before baking, or pile on a big ol’ handful of arugula and a swirl of olive oil right when it comes out of the oven.
Bonus: Veggie Scraps
Basil pesto is a classic for a reason, but have you tried carrot top pesto(Opens in a new window)? What about radish greens pesto(Opens in a new window)? We like them just as much as the original, and they help us cut down on food waste. Since carrot tops and radish greens can be gritty, we highly recommend a wash and rinse cycle in our Salad Spinner(Opens in a new window) before you puree.
We love the pressure cookers, since all we have to do is push a few buttons to create some culinary magic. We save carrot peels, onion scraps and leek tops to deepen the flavor of each batch of broth.