Spring Greens Soup
Adapted by Farmer Dave’s from Better Homes and Gardens Ingredients: 1 medium onion, halved and sliced 1 tablespoon cooking oil 3 cups reduced sodium-chicken broth or vegetable broth 1/4 – 1/2 teaspoon freshly ground black pepper 12 ounces Yukon gold potatoes, quartered 3 cups sliced fresh mushrooms (optional) 2 tablespoons butter 6 cups fresh greens, such as elegance mix, spicy baby mix, or a combination of spinach and arugula. 2 cups fresh Italian (flat-leaf) parsley leaves and tender stems Fresh arugula Directions: In 3-quart saucepan cook onion in hot oil over medium heat for...
Read MorePasta with Lentils, Tomatoes & Arugula
Adapted by Chick in the Kitchen for Everyday Food Ingredients: ¾ c. lentils, picked over and rinsed 1 lb. pasta (bow ties, campanelle, or cavatappi work well) 1 Tbsp. olive oil 2 sweet yellow onions, quartered and thinly sliced 1 15-oz. can crushed tomatoes, drained with liquid reserved ¾ c. lentils, picked over and rinsed 12-16 c. arugula (2-3 large bunches), washed & spun dry salt and pepper to taste grated Parmesan (optional) Directions: In a small saucepan, prepare lentils according to the package directions. Drain any excess liquid and set aside. In a large pot, prepare...
Read MoreCream of Arugula Soup
From The Gracious Bowl Ingredients: 2 Tbsp salted butter 2 medium red onions (or 1 large), finely chopped 3 celery stalks, finely chopped 2 whole garlic cloves 4 c vegetable stock 1 lb arugula, rinsed well with stems removed 1/2 c cream salt and pepper to taste Directions: 1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes 2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes. 3. Add cream. Puree soup to desired consistency...
Read MoreArtichokes, Fennel and Olives over Penne
From Clean Food, by Terry Walters Ingredients: 1 pound penne pasta 3 tablespoons olive oil 1 onion, diced 2 garlic cloves (or 1 bunch garlic scapes!), minced 1 cup canned artichoke hearts, quartered 1/2 cup kalamata olives, pitted 1 fennel bulb, halved, cored, and thinly sliced 1 bunch arugula 1 cup chopped tomatoes (fresh or canned) 1/2 cup chopped fresh parsley 1 tablespoon lemon juice sea salt and freshly ground black pepper Cook penne according to directions on package. Rinse, drain, and return to pot. Drizzle with 1 tablespoon olive oil and set aside. Meanwhile, in large pot over...
Read MoreArugula and Watermelon salad
This tasty salad comes from Chris, one of our Tewksbury CSA members! Arugula and Watermelon Salad (makes two generous servings) 5 oz. arugula, washed and cleaned 3 cups watermelon, seeded and cubed 1/2 cup feta cheese, crumbled 1/2 red onion, thinly sliced 1 Tbs butter 1 tsp sugar balsamic vinegar dressing Arrange arugula in bowl, and top with watermellon and cheese. Set aside. Saute red onion in butter until translucent; add sugar and continue sauteing, stirring constantly, until onions become slighly crispy. Arrange onions on top of salad. Serve immediately with dressing on the...
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