First Week - How we used our produce

Aside from a little leftover bunched arugula and a single radish, we finished our box of produce before the next box arrived. How did we eat it?

Salads: We ate many delicious salads. I especially loved the baby arugula which was spicy but tender. I made a homemade Dijon lemon vinaigrette (see recipe below). The soft Boston lettuce was also great as part of a salad. I liked mixing it with the arugula for variety.

Sandwiches: Mark used the entire bunch of Spinach over the course of the week by putting it in his daily soy cheese and "nayonaise" sandwich. (Don't ask.) He was thrilled with the spinach -- it's his favorite green, but he particularly loved the rich, soft, thick leaves on this spinach.

Pizza: We ordered a pizza this week, and I put out a bowl of chopped arugula on the table. We used it as a topping on our pizza and it added an extra zing plus made us feel virtuous for eating extra veggies on our pizza.

Dijon Lemon Vinaigrette Recipe
In a shaker jar, mix about 1/2 cup olive oil, 1/4 cup lemon juice, 1-2 tsp dijon mustard, salt, pepper, dried oregano, two to three shakes of garlic powder, and some dried marjoram (if you have). Shake vigorously. Tastes great on any greens. For a lower calorie version add 1/3 cup lemon juice or some drinking water to the dressing to dilute it a bit. It's very intense and a little goes a long way.