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Spinach

This good-for-you green is classified in three types: curly-leaf spinach (crinkled leaves), flat-leaf spinach (smoother leaves and often sold frozen or canned), and baby spinach (flat-leaf spinach harvested when young and tender). Look for bright green, unwilted leaves, and avoid slimy or spotted leaves.

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recipe

The secret to crispy croutons is tearing the bread -- the nooks and crannies absorb more olive oil than evenly sliced pieces. (Of course, the real challenge is not devouring the whole batch when they're warm and fresh out of the oven.)

recipe

Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.