Photo Courtesy www.bakeyourday.net

Recipe Courtesy Florence R., CSA Member

Arugula Pesto ( makes one cup)   

2 large garlic cloves

1/4 C smoked Almonds ( or roasted almonds)

1 Cup packed Basil leaves( or flat leaf parsley)

2 Cups packed Arugula

1/3 C olive oil, plus 1 T

1/8 C fresh lemon juice

1/2 tsp kosher salt (if your almonds are salted, use less)

cracked pepper

Arugula Pesto Recipe 

2 cups of packed arugula leaves, stems removed

1/2 cup of shelled walnuts

1/2 cup fresh Parmesan cheese

1/2 cup extra virgin olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

Method (for either recipe)

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3):  Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Florence's note:  You can freeze pesto and add the Parmesan upon thawing and serving.

Recipe Courtesy    Kalyn's Kitchen

Ingredients:
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)

Dressing Ingredients:
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar or Splenda (use Splenda for the South Beach Diet)
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Instructions: 

Recipe Courtesy  Eating Well