1 bunch swiss chard
1 head lettuce
1 bunch bok choi
1/2 pound arugula
1 potted perennial herb
Italian Arugula and Potato Soup
The Ultimate Soup Bible
2 pounds new potatoes
3 1/4 cup vegetable stock
1/4 pound arugula
1/2 tsp. Cayenne pepper
1/2 loaf stale bread, torn into chunks (baguette, ciabatta)
4 garlic cloves, thinly sliced – OR GREEN GARLIC, USE THE WHOLE THING, MINUS THE LEAVES
4 TBS olive oil
salt and pepper
Dice the potatoes, place in a pan with stock and some salt. Bring to boil and simmer for 10 minutes.
Finely dice the carrot and tear arugula leaves and add to stock. Simmer until vegetables are tender, 15 minutes.
Add cayenne pepper and salt and pepper to taste, then add the chunks of bread. Remove from heat, cover and let stand.
Heat olive oil and sauté garlic. Pour the soup into bowls and add sautéed garlic and serve!
Kale and Ricotta Salata Salad
3/4 to 1 pound kale - stems and center ribs discarded
2 tablespoons finely chopped shallot – OR GREEN GARLIC
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 ounces coarsely grated ricotta cheese (1 cup)
Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.