Throughout my life I have always enjoyed soups – of an exotic flavor – as well as other delicious delicacies. Within the following column from the Fall of 2011 are a series of recipes that defy the dictates of all seasons. Eat healthy, my friends. (Ed.)

We may be seeing the first burnt-orange and fiery reds of fall foliage, but farmers’ markets and Community Supported Agriculture baskets are still laden with deep greens like Swiss chard, broccoli rabe and bok choy. If your produce basket is overflowing, here are five new recipes from Martha Rose Shulman that will get you cooking with greens.

Orecchiette With Broccoli Rabe and Red Pepper: Broccoli rabe, also known as rapini, is the centerpiece of this classic pasta dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape.

Stewed Greens With Tomatoes and Mint: This recipe is inspired by a Greek dish from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.”

Valencian Chickpea and Chard Soup: A delicious soup adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli.

Stir-Fried Bok Choy or Sturdy Greens: This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor.

Macaroni With Tomato Sauce, Chard and Goat Cheese: This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.

Written by Tara Parker-Pope and published by the New York Times, September 23, 2011.

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