A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.

I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.

I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.

The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

I made a big pot of farro & bean stew for my mom and dad the other night - simple, hearty, and straightforward. The stew has farro, beans, lots of vegetables, and a generous dusting of cheese to top each bowl.

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

An impromptu freezer cleaning inspired this huge pot of ribollita. It's a thick Tuscan stew - dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread.

A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.

Trying to keep this pasta casserole recipe on the lighter side, I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg along with garlic, toasted almonds, chard, butternut squash, and olives. Baked until golden.

A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.

If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.

A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.

A rich, hearty vegetarian mole recipe from Denis Cotter's new book. Seasonal beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.

A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.

A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest.

A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce.

Delicious garlic soba noodle recipe made with soba noodles, Parmesan, greens, and garlic powder topped with golden Parmesan-crusted tofu.

Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.

An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.