|Green garlic and Olive Oil Pasta|
- 2 bags of washed mixed lettuce
- 1 bunch of red kale
- 1 bunch of green garlic (a different variety than last week)
- 1 bag of arugula
- 1 large bunch of rainbow chard
So obviously salads will be on tap again at our house! With the holiday weekend still up in the air I haven;t had a chance to menu plan for the upcoming week - but I know we will have salads with grilled stuff and I'll get to take salads for lunch, too. We have figured out that one bag of the lettuce makes 4-5 large dinner sized salads. The kids eat it, too - just in much smaller amounts. So I know we'll have salad for dinner twice - and probably a side salad at least once.
I am thinking I'll use the arugula in a pasta with blue cheese and walnuts (obviously Gabe can't have this), most likely.
I used this recipe: Sauteed Rainbow Chard as a starting point for our chard adventure. I changes it up a little - we did not have pine nuts, so I used toasted pecans instead. I also started the saute with some finely diced onion and pancetta diced up really small - then followed the recipe from there. We also decided to put the Parmesan cheese into a nice bowl of polenta instead of on top. So we swerved the sauteed greens over top the polenta and called it dinner.