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I am now a person who has tried and enjoyed both swiss chard and arugula. Although I do not currently own a monocle or a pair of spats, I am researching those items on Ebay and hope to be a real fancy schmancy pants by the end of the week.
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I am still trying to use up my vegetables from my Irv and Shelly's box. Above is sauteed swiss chard with garlic and olive oil and baby greens sautéed with mushrooms. Yum yum. Both were winners, big time.
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These were roasted carrots. Less impressive, but also delicious.
If you're keeping track at home (and really, why would you not be?) I have tried and liked beets, broccolini, rapini, swiss chard and arugula in the past couple of weeks. I also discovered how incredibly delicious roasted broccoli can be. Seriously, if you have never tried this, you need to go preheat your oven to 350 and roast yourself some broccoli in olive oil with salt and pepper. I love broccoli, but this brought it to a new and never before experienced level of excellence.
HOWEVER, I still need help. I need to use fresh chives, boston lettuce and ramps. I have some ideas for the ramps, but I'd love any advice you guys might have about them or delicious recipes that I need to try before I die. Thank you in advance. I appreciate it.
You could make chive butter. You basically saute the (chopped) chives with a little olive oil, then throw some cream into a food processor until it turns to butter (siphoning off the buttermilk, etc; lots of directions online). Then add in the chives and some salt. Voila! Your own butter. It's like you're Martha Stewart, but with better hair and a less unsavory marital past.
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