We just got our first fresh picked, full of vitamins, produce bag from La Nay Ferme - a local organic farm. It has baby veggies (carrots and turnips) and lots of greens, including spinach and arugula. I went searching for recipes and found these two winners for dinner tonight. Every plate was licked clean.
Frittata
from March 2013 Sunset Magazine
(original recipe has swiss chard - I substituted spinach)
2 Tbs olive oil
2 Italian turkey sausages (8 oz total), casings removed
1/2 cup each sliced red bell peppers, sliced mushrooms, and chopped onion
1 bunch Swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp salt
Preheat broiler with rack set 4 inches from heat. Heat oil in large ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted, about 10 minutes (less for spinach).
Meanwhile, whisk eggs in large bowl until they start to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until bottom sets, about 3 minutes. Broil until firm and browned.
Arugula, Fennel, and Orange Salad
from Allrecipes.com
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Submitted By: Ms.P.
Photo By: Piglet1983
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"A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe."
INGREDIENTS:
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
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1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
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DIRECTIONS:
| 1. | Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. |
| 2. | Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve. |
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