Tag Archives: lemon

Lemon Arugula Salad

arugula saladArugula 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.

Lemon Arugula Salad
Recipe type: Salad
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Serves: 4
 
Ingredients
  • 1 bunch arugula (about 8 cups)
  • ¼ cup olive oil
  • juice of 1-2 lemons (depending on how much you like lemon)
  • ¼ cup pine nuts, toasted
  • 2 ounces parmesan cheese, shaved
Instructions
  1. Place arugula in a large bowl. Add pine nuts and toss to combine.
  2. Drizzle with olive oil and lemon juice. Toss again.
  3. Top with shaved parmesan cheese.

Happy eating!

Ruth

Baby Portobellos and Spinach and a Bonus

portobello mushrooms and spinachThese 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.

Baby Portobellos and Spinach
Recipe type: Side Dish
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Serves: 2
 
Ingredients
  • 3 tablespoons olive oil
  • 8 ounces baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons white wine
  • 3 large handfulls of baby spinach (I used most of a 10 ounce bag)
  • salt and pepper to taste
  • ½ teaspoon oregano
  • 1 ounce Parmesan cheese, shaved with a peeler
Instructions
  1. Heat olive oil in a large frying pan over medium heat.
  2. Saute mushrooms and garlic until mushrooms are softened. Add white wine and spinach, continue to cook until spinach is wilted.
  3. Season with oregano, salt, and pepper.
  4. Remove from heat. Serve with Parmesan sprinkled on top.

For the lemon chicken, I dip the chicken in olive oil and put it in a baking dish. I squeeze the juice of 1 lemon over and then top with more sliced lemon. It bakes at 350 degrees for 30-40 minutes.

Hope you enjoy both of these recipes.

Happy eating!

Ruth

Lemon Basil Beets and Greens

lemon basil beets and greensWhen 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.

Lemon Basil Beets and Greens
Recipe type: Side Dish
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Serves: 4
 
Ingredients
  • 1 bunch beets, with greens (mine had 3 large beets)
  • 3 tablespoons olive oil
  • ½ large red onion, thinly sliced
  • ¼ cup fresh basil leaves, thinly sliced
  • Juice of half a lemon
  • Parmesan cheese
Instructions
  1. Separate the beets from the greens. Wash the greens thoroughly.
  2. Scrub the beets and place them whole into a steamer. Steam for 30-40 minutes until tender. Peel beets by running under cold water and rubbing to remove skins. Cut into bite sized pieces.
  3. While the beets are steaming, cut the greens into thin strips.
  4. In a large skillet, heat the olive oil. Saute the red onion for 3 minutes. Add the beet greens and continue to cook for 5-7 minutes, until wilted.
  5. Just before serving, add the cooked beets and basil into the skillet and heat for 1-2 minutes.
  6. Remove from heat, add lemon juice and toss. Sprinkle with Parmesan cheese.

Any beet eaters at your house? Do you think they’ll like this recipe?

Happy eating!

Ruth

Kale and Potatoes

kale and potatoesThe 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.

Kale and Potatoes
Recipe type: Side Dish
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Serves: 4
 
Ingredients
  • 1 pound thin skinned potatoes, cubed
  • 3 tablespoons olive oil
  • 1 bunch kale, roughly chopped
  • 3 cloves garlic, minced
  • ½ small red onion, thinly sliced
  • grated zest of 1 lemon
  • juice of ½ of the lemon
  • salt and pepper to taste
Instructions
  1. Place the cubed potatoes in a saucepan, cover with water. Bring to a boil, cook 20 minutes until soft. Drain.
  2. Heat olive oil in a large skillet. Add cooked potatoes, kale, garlic, and red onion. Saute until kale is wilted and tender.
  3. Add lemon zest, salt, and pepper. Remove from heat. Add lemon juice and toss before serving.

 

Hope you are enjoying the recipes! Please let me know if you have tried any of them.

Happy eating!

Ruth