There comes a time in every gardener/salad growers life when they get tired of eating salad. Diversity is decidedly necessary in the diet. Once we feel as though we can't shovel in another mouth full of salad (even if tangy cheeses or dried cranberries are involved) we start cooking the greens.
This was dinner a few nights ago: stir fried noodles topped with sautéed brassicas, ginger, onions and cusk. Cusk is a native white fish. Supposedly it's related to cod, but the texture is quite different and it seems to work best in dishes that require broken up pieces of fish (like chowder or fish tacos).