We constantly use greens from our garden in salads, pasta dishes, sides and soups. Once the garden starts growing, it becomes a daily addition to our table. The easiest way to use mixed greens is in a quick chopped salad. Grow what you like best – we love arugula, kale, swiss chard and beet greens. If the stems are thick, I simply remove them and set them aside to use almost like a celery in another dish. A great salad is all about flavors and my current favorite salad dressing is a quick mix of some of my favorite pantry staples whisked together: about a teaspoon each of basil pesto, tomato pesto and a good chopped olive mix added to Ken’s Steakhouse Simply Vinaigrette. I like the Greek one best, but not everyone loves feta so maybe the Caesar. Throw in a little chopped parsley for Vitamin C.