We are now constantly using greens from our garden – in salads, pasta dishes, sides and soups. Grow what you like best – I have arugula, kale, swiss chard, pak choi 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 favorite dressing for a super flavorful chopped salad with heavier greens is made from a few pantry staples all 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.