Baby Spinach

Baby spinach is a young, tender variety of spinach with a mild, slightly sweet flavor. Its delicate leaves are perfect for adding freshness and nutrients to a wide range of dishes.

Notes

Look for vibrant green leaves with no signs of wilting or yellowing. Store in a plastic bag in the refrigerator to keep fresh for up to a week.

Uses

Salads and fresh greens mixes
Smoothies and juices for a nutrient boost
Sautéed as a side dish with garlic and olive oil
Soups and stews for added texture and flavor
Pasta dishes like lasagna and stuffed shells

Replacements

Arugula for a peppery twist
Romaine lettuce for a crunchier texture
Kale for a heartier alternative
Swiss chard for a colorful option

Mustard Greens

Mustard greens are the edible leaves of various mustard plant species, primarily Brassica juncea and Brassica nigra. Originating in the Himalayan region of India, they have a long history of use in South Asian and Southern American cuisines. These greens boast a robust, peppery flavor with a slight bitterness, reminiscent of their cousin, horseradish. Their texture is sturdy yet tender when cooked, offering a satisfying chew that softens upon heating. In cooking, mustard greens are known for their ability to hold up well in long-cooked dishes, such as stews and braises, while also brightening raw preparations like salads with their piquant kick.

Dinner Rolls

Soft, pillowy, and golden-brown, these dinner rolls are the epitome of comfort food. With a tender crumb and a slightly crispy exterior, they offer a delightful contrast that makes them irresistible.

Recipes to try

Vegetable Lasagna with Spinach and Ricotta

Layers of tender pasta, creamy ricotta, and a vibrant mix of spinach and veggies come together in a comforting, cheesy casserole.

Shrimp and Veggie Lo Mein

Silky noodles twirled with succulent shrimp and a colorful medley of veggies in a savory sauce that'll have you slurping for more.