A Sunday Supper

So fresh, so good!

Our first tomato from our garden.

Arugula, Avocado, Tomato & Egg

Storing Kale & Arugula

One of the challenges of produce is keeping it fresh.  The crisper drawers in a refrigerator are essential for this.  However, if you are like us, we need about two or three more of those drawers!  Recently, I did some experimenting.  When I got home from Market, I tore off our kale and put it in a one gallon Ziploc bag.  I left it on the shelf in the refrigerator and ... bingo ... no wilting!  On the arugula, I cut off the roots and did the same.  Mine lasted about two weeks (before we ate it all -- granted, it was about a pound of arugula!)  Maybe this will help some of you or perhaps you eat it too fast to matter!

(Sorry the picture isn't the best quality.  Guess I'd better stick to farming!)

Chicken, Arugula & Rice Bowls

This recipe is a version of

Ben's Chicken, Bacon & Rice Bowls

http://iowagirleats.com/2012/11/01/bens-chicken-bacon-rice-bowls/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+IowaGirlEats+%28Iowa+Girl+Eats%29

Crumbled Cooked Sausage

(because we aren't fans of bacon even it's our last name!)

3/4 cup uncooked rice

1-1/2 cup low-sodium broth

2 chicken breasts, cut in bite-size pieces

Salt & Pepper

2 teaspoons extra-virgin olive oil

2 garlic cloves, minced

4-6 cups washed arugula

Cook rice in rice cooker; or, bring broth to a boil.  Add rice, cover, turn heat to medium-low and cook 15-20 minutes until rice has absorbed all the liquid.  Fluff with fork.  Meanwhile, heat skillet with oil.  Salt & pepper chicken and cook until completely done ~ about  10 minutes.  Add minced garlic & arugula and wilt the greens.  This takes no longer than a couple minutes.  Do not overcook.  Divide rice into bowls. Add chicken/arugula mixture on top.  Finally, sprinkle with sausage.

NOTE: We also tried the recipe with spinach and enjoyed it, as well.



*** Starring: Arugula (again!) ***

Arugula has become one of our staples.  We always look forward to our weekly Pear & Arugula Salad (http://greatlettuce.blogspot.com/2012/02/arugula-pear-salad.html)  Recently, one of our customers gave us two more salad recipes and I thought I would share them with you, too.  The first one is on the menu for tonight!  We have family in Michigan so have come to love Michigan dried cherries!  We order them online unless they are coming our way.  (Psst...We love any ideas or recipes from our customers!)

Arugula Salad with Walnuts, Feta & Dried Cherries

5 servings

11 ounces baby arugula

3/4 cup dried cherries

3/4 cup toasted walnuts

4 ounces feta cheese, crumbled

3 tablespoons sherry vinegar or balsamic vinegar

2 tablespoons olive oil

1/4 teaspoons salt

freshly ground black pepper

1. Toss arugula, cherries, walnuts & feta together in a large bowl.

2. Combine vinegar, oil, salt, and pepper.  Whisk well.  Drizzle over salad & toss well.

Arugula Salad with Almonds & Parmesan

4 servings

1/3 cup toasted natural almonds

3 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

2 teaspoons balsamic vinegar

coarse salt & ground pepper

1 bunch trimmed arugula (about 8 oz)

1/3 cup shaved Parmesan (1 oz) plus more for serving

1. In a large bowl, combine almonds, oil, lemon juice, and vinegar; salt & pepper to taste.

2.Add arugula & Parmesan -- toss to coat.

3. Serve topped with more Parmesan.

Arugula & Pear Salad

DELICIOUS!!

Servings: 2

1/4 c walnut halves

1 bunch of Bacon's Select Produce Baby Arugula (about 2-3 cups)

1/2 Bosc or Anjou pear, thinly sliced

1 T lemon juice

1-1/2 T extra-virgin olive oil

Salt & pepper, to taste

4 oz Gorgonzola or Blue Cheese crumbled

Toast the walnuts over medium heat and cool. Arrange the washed Baby Arugula on plates. Dice the pear and put on top of the salad. Sprinkle the walnuts and crumbled cheese on top. Right before serving, whisk the lemon juice, oil & salt. Pour evenly over salad. Pepper to taste & enjoy. We LOVED this salad.

Adapted from www.foodnetwork.com