Gena shares a formula for quinoa confetti salad that will carry you through every season -- no matter what's in the fridge. 

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Jeanine Donofrio of Love and Lemons shows us how to get a some extra kale in our lives

Move over, potatoes; there's a new chip in town.

Amanda has a punchy kale salad for you, plus two secrets for making all the other kale salads you know even better.

Yes, this one takes a bit longer than the usual hour we aim for at Dinner Tonight HQ, but you'll have leftovers galore, and ones that you'll actually want to eat!

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Gena proves that vegan food can provide that stick-to-your-ribs satisfaction that winter's chill elicits from our kitchens. Mushroom, Kale, and Quinoa Enchiladas -- along with a number of past New Veganism recipes -- will keep you sated and comforted until spring finally appears.

This is one of those meals that brings immense pleasure to fans of efficiency in the kitchen.