Arugula is a peppery green in the mustard family. Until recently, I had only used it in soup, but have discovered that it also makes a great salad! Farmer Monte included a recipe for arugula in our box this week, and I jazzed it up with some pine nuts and parmesan cheese.
These were very small portobello mushrooms. I thought about putting them in a chicken stir fry, but decided to make a side dish instead. I found this recipe for stuffed portobellos on ehow.com, but my portobellos were too small to stuff. (Plus, who wants to go through all that trouble just for dinner.) I’m pairing it with lemon chicken, from a recipe by cdkitchen.com. I frequently make the chicken without the sauce. I used a couple of the lemons from the Harvest Box.
When our kids were little, we used to eat a LOT of beets. They were one of their favorite vegetables. Somehow, we got away from that once they hit school age. In creating this recipe, I started with this recipe from a Whole Body Detox Diet’s website. (No, I’m not following or suggesting this diet, in fact I did not go to any of the other pages on their site. Found it on a Google search.) I liked the method, but it seemed like everything I was planning to cook this week had balsamic vinegar, so I wanted a different flavor. I found this recipe from Redbook magazine, but it was a salad and I wanted warm beets. So, I took the ingredients from the Redbook recipe and used the other for the method.
The Dinosaur Kale in this week’s box was so fresh and green, I wanted to cook it right away. Kale and potatoes is a classic combination. This recipe from Simply Recipes looked pretty good, but I like my potatoes a little fried rather than just boiled. I also wanted to use some of the red onion from the box. So, here is what I came up with.