Did I mention we have a bit of arugula, lettuce, and spinach? My full refrigerator drawers have forced me to be creative. In addition to these greens being tasty, spinach is a super food. Here are some ideas for how to use young greens at various meals.
- Salads (of course). Arugula is hands down my favorite green. The peppery, warm bite of the leaves goes so well with many things, but one of the best combinations is crumbled bleu cheese, dried cranberries or cherries, and nuts with a simple balsamic vinaigrette.
- Eggs. I made a frittata for two of my foodie friends, and we finished the whole thing before I even got a photo. So imagine an open-faced omelette topped with sauteed red peppers and onions, slices of melted brie, and crowned with fresh arugula and spinach. Yum. I would think the greens would also fare well folded inside of an omelette.
- Pasta. Even some of the kids liked this: spaghetti rigati (the one with the ribs on the pasta so it holds the sauce better) tossed with artichoke lemon pesto, parmesan, and the greens. Even better the next day.
- Soups. I added the spinach and arugula to a ham and white bean crock pot soup. Fantastic.