Apples

Arugula

Spinach

Cilantro

Baby Bok Choy

Parsnips

Red Leaf Lettuce

Baby Bok Choy with Cashews—serves 4

(simplyrecipes.com)

Ingredients:

2 Tbsp olive oil

1 cup chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together

½ tsp dark sesame oil

Salt

½ cup chopped, roasted, salted cashews

Preparation:

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Gently mix in cashews.

Arugula Soup—serves 4-6

(emr.cs.iit.edu)

Ingredients:

2 cups potatoes (about 4 medium), peeled and quartered

3 cups water

2 cups packed arugula leaves, torn up

Salt to taste

2 cups cut-up stale French or other crusty bread

black pepper

¼ cup olive oil

Preparation:

Boil the potatoes in salted water for about 15 minutes. Wash the arugula, making sure that all the sand is gone. Add the arugula and about a tbsp of salt to the potatoes. Cover the pot. Cook for an additional 15 or 20 minutes at low heat until the potatoes are fork tender. Add the bread to the pot. Remove from heat, and cover the pot. Let stand for 10 minutes. Add a liberal grinding of pepper and the olive oil. Stir well, and taste for salt and pepper.

Arugula, Walnut & Apple Salad—serves 4

(deancare.com)

Ingredients:

2 apples, cored and sliced thinly

6-8 cups arugula leaves

1/3 cup toasted walnut pieces

2 oz. feta cheese, crumbled (optional)

Dressing:

6 tbsp olive oil

3 tbsp balsamic vinegar

Salt and pepper to taste

Preparation:

Pour dressing ingredients into a jar. Screw on lid and shake to combine. Arrange apple slices over a bed of arugula.

Sprinkle with walnuts and crumbled feta cheese. Drizzle with salad dressing.

Parsnip Soup with Spinach and Parsley—serves 4

Ingredients:

2 quarts of vegetable broth

4 large potatoes, cubed

1 parsnip, thinly sliced

1 bunches fresh spinach, chopped

1 yellow onion, chopped

½ bunch parsley, finely chopped

salt and pepper to taste

Preparation:

Bring vegetable broth to a boil in a large pot. Add onions, potatoes and parsnip. Cook for 45 minutes. Add spinach and parsley. Turn off heat. Allow to stand about 10 more minutes then add salt and pepper to taste. Garnish with a dab of sour cream (optional.)