Week 3

• Arugula
• Chard
• Chives
• Lettuce mix
• Pea sprouts
• Spinach
  
• Strawberries
• Turnips

RECIPES:
Wild Fried Rice
-Pea sprouts
Apple and Walnut Salad
-Lettuce mix and arugula
Penne Rosa
-Spinach

I am planning to make the Garlicky Greens from week 1 with the chard again because it was delicious!

Apple and Walnut Salad
Salad mix
Arugula
Green apple, chopped
Candied walnuts
Feta cheese
Balsamic vinaigrette

Penne Rosa
(this is my attempt to copy a recipe from Noodles & Co. - I think it's easier to eat more spinach when it's wilted, and we have LOTS of spinach to eat)

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
1/2 cup chopped onion
1 14.5 oz can of petite diced tomatoes
Crushed red pepper flakes
Salt to taste
1 cup heavy cream (or soy milk)
Spinach
Feta cheese
Penne pasta

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add tomatoes and crushed red pepper flakes and cook 3-4 min. Add salt to taste. Transfer contents of skillet to food processor. Add cream to food processor and puree. Wilt spinach. Combine sauce, spinach and penne. Top with feta cheese

How to Roast Beets (From the NYTimes)
Preheat the oven to 425 degrees.
Cut the greens away from the beets, leaving about 1/4 inch of stems.
Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish).
Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes.
They’re done when they’re easily penetrated with the tip of a knife.
Remove from the oven and allow to cool in the covered baking dish.
Cut away the ends and slip off the skins.
Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.