The green tops of various vegetables have found their way into mainstream kitchens and restaurant menus, often brought by chefs who want to draw attention to the issue of food waste or who apply ...

I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer “yes,” as I always have except for ...

Getting your Trinity Audio player ready... Whenever I go to the farmers market and hear shoppers tell the farmers to cut off the beet greens, I swoop in. “Can I have those?” I ask, and they always ...

If you love roasted beets, don’t toss the leafy greens attached to the roots—they’re super-nutritious, contributing magnesium for muscle health and vitamins A (a vision supporter) and K (for blood ...

This beet and green bean salad is one of those salads that sets a table ablaze in color, making everything else you serve with it look better in the process. It's also one of those salads that gets ...

Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps the sweet-tart flavors fresh. Slideshow: More Healthy Soup Recipes Justin Chapple is a chef, recipe ...

My daughter, Tanya, and I have always loved beets— we often serve them at home— and so have been pleased to see beet salad gain such popularity in restaurants everywhere in the last few years. Felidia ...

Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. DO AHEAD Can be prepared 3 ...