Kale

In recent years, kale has become one of the trendiest ingredients and certainly the most hyped vegetable at the farmer’s market. But that isn't the reason we think you should eat it. We're into kale because it’s healthy—rich in vitamins K, C, A and B6—and it's delicious in all kinds of recipes. To celebrate kale season (it's at its peak in October, but is available all fall and beginning of winter), we're here with 30 days worth of our best kale recipes. From upgraded versions of the classic kale salad to inventive creations like chickpeas and kale in spicy pomodoro sauce and gluten-free pizza with sausage, kale and red onion, we've got every kind of dish you might be craving. So go out and get yourself a bunch of kale (or a bunch of bunches) and start cooking.

At Dovecote Café in Baltimore, chef Amanda Mack looks to superlocal farms to create her seasonal salads, like this kale and roasted pumpkin one, which is dressed with a nutty chipotle-yogurt dressing. Slideshow: More Kale Salad Recipes

The ultra popular green kale is an ideal salad base. Here, browse through some of our favorite recipes, including a baby kale and steak salad, a kale salad with ricotta salata, pine nuts and anchovies and a cabbage-and-kale slaw with toasted yeast dressing.

Healthy kale chips don't have to be boring.

This comforting, vegetable-packed rice is infused with ginger. It’s best made with day-old rice to absorb all the flavorings.     Slideshow: One-Bowl Rice Dishes