If six weeks (seven? eight?) of hunkering down at home has you feeling like maybe it’s time to do something healthful and delicious for yourself…here’s some inspiration from the folks at Little Leaf Farms. The greens-growing peeps out of Devens, MA asked a couple registered dietitians – Jenny Shea Rawn and Kara Lydon – to offer up some easy, pantry-friendly ways to dress up your greens and get some extra helpings of veggies into your lock-down routine.

Warm Lentil Salad with Burrata

Dietitian and food blogger Jenny Shea Rawn of My Cape Cod Kitchen shares a recipe that’s perfect for those unpredictable spring days when you want something light but also warming. Rawn uses black beluga lentils (but you can sub in another protein-packed legume of your choosing) as well as a handful of other items you likely already have in your cupboard for this well-balanced bowl. If you can’t find burrata, mozzarella certainly will do, adding the same satisfying creamy element. And don’t skimp on the panko crumbs if you crave a toasty crunch in your salads.  Get the recipe…

Italian Chopped, Greek Lentil and Niçoise Salads

The Foodie Dietitian‘s Kara Lydon has three salads to add to your hunkered-down-at-home repertoire. And the beauty of this globe-trotting trio is not only will they add a little variety (and good-for-you greens and beans!) to your life but they use a bunch of the same shelf-stable ingredients so you can stock up on your next grocery trip and get everything you need to see you through the next few weeks.

Italian Chopped Salad
Lydon looks to her pantry shelves and her spice rack for this Italy-inspired chopped salad, which includes canned artichoke hearts and chickpeas, jarred roasted red peppers and black olives and staples like dried oregano, basil and red pepper flakes.  Get the recipe…

Greek Lentil Salad
Take a mini trip to Mykonos with this tasty Grecian salad. Lyon uses a lot of the aforementioned pantry items (peppers, olives, oregano and the like) and adds green lentils (you can use black or brown lentils, if you prefer) and some feta for a flavorful salad that’s full of greens and protein.  Get the recipe…

Niçoise Salad
Next stop on Lydon’s salad world tour: France. She recreates the classic dish using eggs, baby red potatoes and canned tuna. Black olives make another appearance, accompanied by capers if you happen to have some of those kicking around (they’re totally optional though so no worries, if you don’t).  Get the recipe…