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| Zucchini Arugula Potato Frittata http://www.spirituallyfit.com/volume3/issue4/stories/eleanora_recipes.htm |
Pasta with Arugula and White Beans
http://thisweekfordinner.com/2010/04/27/pasta-with-arugula-and-white-beans/
http://www.thekitchn.com/thekitchn/recipe-roundup/top-5-uses-for-arugula-besides-salad-053443
Arugula Pesto
http://simplyrecipes.com/recipes/arugula_pesto/
Onion and Arugula Frittata
http://www.cookstr.com/recipes/onion-and-arugula-frittata
1 comment:
A few comments: first: love the eggs! They have this very orange-y yellow color that makes the organic box we got from the store look pale in comparison. Clearly there is more nutrition in the farm eggs.
Second, my husband makes an awesome okra dish. He cuts loads of vegetables and the okra, adds spices and a can of tomatoes and slow cooks it for several hours - 1 hour at 375 and then 2 hours at 290 and the vegetables gets soft and juicy (but not mushy or paste-y). Sometimes he will add ground meat (he hunts). After it is cooked, we eat it with a dollop of sour cream on top. Excellent.
Finally, the bok choi. We cut an onion, 1/2 American cabbage from the store and the bok choi into small pieces. We cooked it in enough Canola oil to cover the bottom of the saucepan at high heat (first the onions/cabbage until soft, then added the bok choi). Seasoned with salt, ginger, pepper, and added a can of whole tomatoes for the last 5 minutes. Excellent dish.
It has been lots of fun having the vegetables picked for us - ensures we do not get into a "cooking rut". Many thanks, Catherine
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