Back to Lettuce

Yeahy! CSA has started up again. Of course that means weeks and weeks of greens to kick us off. Though with our mild winter, berry season came early so I hope that doesn't mean we missed out on berries.


Coming back from Spain, we are still stuffed. We had such AMAZING food and need to figure out ways to recreate some of those meals. We actually bought $50 worth of jambon to bring back with us. There is an awesome olive oil too that I need to find here in the States.

However, due to our overindulgence abroad, our first at home meal was to go vegetarian. Joe made this awesome pasta with swiss chard and pine nuts. I recreated it days later (in my Bittman-like stove) with the Mizuna - I should have been more creative with this unique green which is like arugula, but the pine nut combination with bitter greens is awesome. 


Recipe: http://www.gourmet.com/recipes/2000s/2005/11/penne-rigate-with-mixed-greens-and-pine-nuts
I used Angel Hair pasta because it's shorter to cook and added red pepper flakes for a punch.

Joe's original with Swiss Chard