The beauty of a salad of grains and greens is that it's so versatile: It can be as hearty and filling as you like, all the while providing a solid foundation to build off. A squeeze of blood orange on top? Go for it. Thinly sliced radishes? Sounds delicious. Crumbled goat cheese? Yes, please. And, if it uses sturdy greens, it's also a great dish to travel with you to work or a potluck.
For all of these reasons, we adore eating our greens with our grains. Here are 10 excellent ways to do so:
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).