GREENS!

Easy & fresh spring meals 

My favorite thing about spring is all the fresh greens. After months of eating root vegetables, the idea of fresh greens makes me slightly giddy. Not only do I have a tendency to overplant them in my garden, I also have a habit of buying all the green things I see at the farmer’s market. This has led to my fridge being absolutely packed with greens, which has then led me to get creative with using them all. Here are three of my family’s favorite go-to meals incorporating fresh greens. Each recipe is easily varied according to what you have on hand, so you can serve them at least once a week but with a few changes here and there. 

Quick Arugula Pasta
At its most basic, this dish is fresh greens tossed with pasta. Garnish it with Parmesan cheese, and finish with a squeeze of fresh lemon and a grind of fresh black pepper. Or add any number of pantry items to offer some variety and substance to the dish. Among my favorite riffs on this are the addition of canned tuna, white beans, black olives, capers or canned clams cooked in white wine. 

• ¾ pound pasta, any shape 
• Olive oil (a few Tablespoons or more) 
• 1-2 cloves garlic, minced 
• 5-8 ounces baby arugula (or spinach) 
• Salt, pepper
• Fresh lemon juice to taste
• Parmesan cheese

Optional: 

• 1-2 cans tuna OR 1 can white beans OR 1 can clams, drained, liquid reserved 
• Crushed red pepper 

Cook the pasta in salted water. While the pasta is cooking, wash greens. Heat oil in small pan over medium-low heat, and sauté garlic until fragrant. If using crushed red pepper, add it in addition to the garlic. If using tuna or beans, add them to the pan and heat briefly. When pasta is done, reserve a cup of the cooking water before draining. Drain pasta, and add oil with garlic (and tuna, beans or clams if using). Add greens, and toss until well combined. The greens will wilt as they mix with the pasta. Use reserved cooking water to keep the dish loose. Squeeze fresh lemon over the dish before serving. Serve with Parmesan cheese and freshly ground black pepper.

Greens and Beans
(Adapted from foodinjars.com)
This works with just about every green you can imagine. Round it out with sausage or Parmesan cheese. I like to toss it with pasta, although it’s also good with bread to soak up the juice, particularly if you serve it with some sausage. Don’t skip the lemon at the end – it makes the dish. 

• 1/4 cup extra virgin olive oil 
• 3-4 garlic cloves minced 
• Crushed red pepper 
• 5-6 cups chopped greens (anything goes here – micro greens, kale, spinach, arugula, mustard greens, endive or Swiss chard) 
• 2 cups cooked white beans rinsed 
• 1/3 cup grated Parmesan or pecorino 
• Juice of 1 lemon 
• Salt and pepper to taste 

Heat the oil in a large skillet over high heat until it shimmers, and add the garlic and crushed red pepper. Stir quickly to cook, then heap the greens into the pan. Put a lid on the pan to help the greens wilt a little. After 2 to 3 minutes of cooking, check to see if the greens have wilted. If so, add the beans, and stir to combine. Add 2-3 Tablespoons of water and the cheese, and cook for another minute or two, until the greens are tender and the liquid in the pan has coalesced into a creamy sauce. Add the lemon juice, a little salt and 6 or 7 turns of a pepper grinder. Taste, and adjust the seasonings. Serve hot.

Composed Salad
A composed salad is one that is arranged on a plate, rather than tossed in a bowl. It’s a great way to use what’s on hand while also focusing on the produce in season. Using seasonal ingredients means you can make this salad throughout the year, and it’s always slightly different. Start with a bed of lettuces, then begin to arrange your other items on top. You can shred, roll, dollop, chop, shave, blanche or roast your various elements so that the end result is a bit of controlled chaos. Keep your elements slightly big – you want to see what they are as part of the presentation. 

You can create individual plates or one large platter. I like to arrange my salads on a platter, with the various elements laid out in stripes, but there’s no right or wrong way to arrange it. Round it out with a nice loaf of fresh bread, and you have a hearty meal with minimal effort. Here are the elements to consider: 

SOMETHING LEAFY: This makes the bed for the other ingredients. Lettuces like Boston, spinach, arugula, romaine or iceberg. 

SOMETHING RICH: Makes the salad a satisfying meal. Cheese, hard boiled eggs or caramelized onions. 

RAW VEGETABLES: Focus on what’s in season. Radishes, sprouts, avocados, sweet peppers, cucumbers, carrots, celery or peas. 

COOKED VEGETABLES: Blanched, grilled or roasted, they bring a variety of colors and textures. Beets, squash, cauliflower or broccoli, green beans, edamame or asparagus. 

SOMETHING EARTHY: Gives the salad some substance. Beans, boiled potatoes, lentils, grains like farro, barley or quinoa. 

SOMETHING TANGY: Helps to wake up all the flavors. Olives, capers, pickled onions, anchovies or cornichons. 

SOMETHING SWEET & JUICY: Little bursts of flavor to contrast with the savory elements. Melon, tomatoes, figs, peaches, nectarines or grapes. 

SOMETHING CRUNCHY: Adds texture, something salty. Croutons, toasted nuts, fried onions or roasted chickpeas.

SOMETHING MEATY: Optional, but adds protein and a little flavor. Ham, tuna or other fish, smoked trout, chicken, bacon, salami, shrimp or crab. 

Sprinkle freshly chopped herbs on top. You can drizzle dressing on top or serve it on the side.

Basic Vinaigrette 

• 2/3 cup olive oil 
• 1/3 cup red wine vinegar 
• Fresh lemon juice 
• Salt and pepper 
• Pinch of dry mustard
• Pinch of garlic powder

Blend and serve. ✦