Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.

Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.

This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta.

Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.

From Heidi Yorkshire’s Recipe File

Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.

These ciabatta toasts are loaded with winter greens and topped with prosciutto, cheese, and an egg for good measure.

From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon