- Summer squash
- Dandelion Greens
- Salanova Baby Lettuce
- Swiss Chard or Kale: I went with Swiss Chard
So we used our basic pasta with veggies recipe, with olive oil and some Penzey's Italian Herb seasoning. Start by cooking onion and red pepper in a bit of oil. Parboil the chard for a few minutes in water to make it tender, then add it in with the peppers and onions. Cook the pasta separately, then toss it together. Add some fresh-squeezed lemon and parmesan at the end.
The next day, for lunch, I had leftovers and added some arugula on top. I just put raw, rinsed arugula on top of the leftovers, added a bit of olive oil, salt, and pepper, then heated it in the microwave. The arugula wilted nicely!
We went easy on Thursday, too, making mac & cheese (Annie's) from a box and steaming some fresh broccoli to put on top.
The next day, for lunch, I cut the bottom off the Salanova baby lettuce, washed it, and drizzled it with some Drew's Rosemary Balsamic Viniagrette. (In retrospect, I should have added cucumbers!)
We ate out much of the weekend. Monday's experiment will go in a separate entry!