Most people I know are intimidated by dark leafy greens. They buy them because they should, yet the greens always seem to end up either in a vase as a bouquet or permanently exiled to the hinterlands of the fridge. Here’s a better solution. Sauté your greens in olive oil and garlic. Toss in some cherry tomatoes for color, or caramelized onions and a few raisins for sweetness. My friend said her 4-year old ate these greens and said they tasted like candy. Now that’s a kid with a bright future!

White Italian kidney beans make a delicious, hearty base for a soup. Add a dollop of pesto and some freshly grated Parmesan and I personally guarantee that everyone at the table will melt before your eyes.

This beautiful salad represents a harmonic convergence of tastes. The spiciness of some of the greens in a spring mix is balanced by the avocado’s creamy, healthy fat, while the sweetness of the roasted beets cuts the acidic nature of the citrus dressing.If the beets vary in size, wrap them accordingly so you can remove the package of smaller ones when tender, leaving the larger ones in the oven until they are tender.