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The list and meals.. (mostly catching up)

Collard greens, green beans, salad mix, swiss chard, arugula, pak choi, dill and basil were the items in last weeks delivery from the Virginia Green Grocer. These items inspired the following highlights: pesto drenched tomatoes, orecchiette w/ greens, green apple and chard omelette, Ray Lee’s chicken choy, churizo and arugula fettuccine, fresh tomato soup w/ pesto. Since berries are in season a Black and Blue Tart was added as the weekly dessert. High Flavor Low Labor by J.M. Hirsh, The Breath of a Wok by Grace Wong and Alan Richardson, How to eat supper by Lynn Rossetto Kasper and Sally Swift, and The Naked Chef by Jaime Oliver provided the recipes. Black and Blue Tart The fettuccine pasta recipe comes from Good Eats 2 by Alton Brown. (Yes, I rolled my own pasta and it was heavenly! My wife liked it enough to call from work!) The tart was a homemade creation based in part on Chez Panisse Fruit by Alice Waters and The Perfect Pie by Susan G. Purdy.

Pictures and comments on the recipes will be posted soon…

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