For my lunch I made a delicious peanutty salad with every odd and end I could
find to use... sautéed broccoli slaw, kale, butter lettuce,
radicchio, cucumbers, roasted cashews aaaaand avocado.
On her menu, you'll
find specialty varietals like tardivo, treviso,
radicchio bianco, Italian endive, frisee, pink
radicchio, rosa di gorizia, and puntarelle.
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin,
radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others
found in your locale.