I'm in love with dark leafy greens: spinach, kale, chard, arugula. broccoli, escarole, bok choy. Scramble them with eggs, sauté them with garlic, or bring out their sweetness in soups like this curried potato, apple and kale soup from Apron Strings. Dark leafy greens are packed with antioxidants, vitamins and fiber, but what I like best is the assertive, sometimes bitter flavor that mellows with a bit of cooking. In many cases, the greens are interchangeable in soup recipes, so use what you have on hand.
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For some, Valentine's Day means a Whitman chocolate sampler in the familiar yellow box, purchased at the local pharmacy. Others present the people they love with chocolate in savory main dishes, like this turkey and white bean chili with chocolate, from Kalyn's Kitchen. Sweet or savory, chocolate adds a bit of romance to any meal, and it should definitely be on the menu for Valentine's Day.
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My husband Ted has never met a beef stew he didn't love. Yet, as I searched the interweb for recipes to share with you this week, I realize how limited my beef stew repertoire has been, and how much Ted is missing, like this stifado, otherwise known as Greek beef stew, from Framed Cooks. One thing I love about beef stew is that it's hard to make a bad one; just keep adding ingredients, and cook the meat long enough, and something wonderful is bound to come out of the pot. I'm looking forward to working my way through this week's recipe ideas, and I think Ted is looking forward to it, too.
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