Are CSA and home garden greens taking over your kitchen?

Resolution’s dietitian, Brianna, shares her top 8 deliciously creative ways to use your veggies before they wilt.

(You’ll want a blender or food processor for most of these.)

1. Drink ’em now…or later. Wash greens and freeze them. Later, toss them into a blender with your other smoothie ingredients (berries, bananas, protein, etc) and drink them up.
2. Create a healthier pasta sauce. Combine your greens in a food processor with fresh tomatoes or your favorite pasta sauce. Blend extra well and no one will even know they are eating spinach.
3. Chop and add to scrambled eggs, omelets, pastas, macaroni and cheese, casseroles
4. Wrap your greens in a tortilla with hummus, avocado, and pesto
5. Bake vegetables, like kale or sliced beets, until crisp for a healthy chip alternative
6. Add greens to soups and salads. Make up a large pot/bowl and portion into lunches for the week
7. Blend up a healthy pesto. Add greens to food processor with basil, pine nuts, almonds, olive oil, garlic, Parmesan.
8. Make a hearty, flavorful, colorful snack. Chop turnips, beets, potatoes, and onions. Drizzle with balsamic vinegar, olive oil, salt and pepper before baking OR drizzle with pesto. Bake for 45 minutes at 375 degrees.