Recipe: Roasted Beets In Rosemary Dijon Dressing

If you've never tried beets, or just don't know how to cook them, you're in for a treat!  This time of year, beets are one of my favorite local veggies - sweet little garnet gems which can dress up a salad, add color to a stir-fry, or deliver sugary goodness when baked until soft and shriveling. I get plenty of them in my CSA this time of year, so this recipe offers yet another welcome way to prepare these tasty treats.

Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)

Ingredients:

Beets! (Photo credit: Jim Carson)

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Directions:

• Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
• Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
• Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
• Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
• Now that you can handle the beets, rub them with paper towels to remove the skins.
• Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
• Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
• Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.

Recipe: Hearty Harvest Chicken Stew

This time of year, eating local  may not be as easy for some, but you can still enjoy locally grown foods if you choose seasonal vegetables, or those that store well. Winter squash, carrots, potatoes, and onions can all keep well into the winter if properly stored - that way you can eat foods from your local area well into the winter months. This tasty stick-to-your-ribs recipe is even better if made with locally raised, pasture-fed chicken - once you try it, you'll never want to go back to the big-box store kind!

Hearty Harvest Chicken Stew
(Serves 4-6.)

Ingredients:

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces (local and organically grown, if at all possible)
1 can chicken stock (large size) - or 3-cups homemade broth
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

Directions:

1. In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
2. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. 
3. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
4. Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
5. In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
6. This will serve about 4 to 6 people a hearty meal.

Recipe - Mozzarella Swiss Chard Snack Wraps

Here is an interesting one to try, especially if, like me, you get a lot of Swiss Chard in your CSA share, and are wondering what to do with it! The cheese makes these a great way to get your kids to eat some vegetables, and you can add your own creative touches as well - try different kinds of cheese, add red pepper flakes if you want a little kick, or add other vegetables as well.

Try it, and see what you think!

Image via WikipediaMozzarella Swiss Chard Snack Wraps
(Makes 8 snack wraps)

Ingredients:
8 large Swiss chard leaves
1 large (or 2 medium) ripe tomato, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp onion flakes
salt and pepper
1/2 cup grated Mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees and lightly oil a large baking sheet.
2. Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
3. Lay leaves out on prepared baking pan and brush each with olive oil lightly.
4. Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf. 
5. Roll the leaves up and over the tomato and cheese, tucking under to close.
6. Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.
7. Serve hot.

Heart-Healthy Recipe - Mashed Sweet Potatoes with Turnips & Sage

As a lighter and sweeter alternative to mashed potatoes, check out this low-carb heart-healthy recipe packed with antioxidants and vitamins - as well as flavor! Sweet potatoes are full of Vitamin A, fiber, and other great stuff, while the garlic (always a great boon to the heart) and turnips add multi-layered flavor and lighten things up a bit. Accent this unique dish with fresh sage and a dash of pepper and sea-salt, and you've got a new healthy favorite that's tasty enough to serve at a special occasion, and healthy enough to eat any day of the week!

Mashed Sweet Potatoes with Turnips & Sage
(Makes about 6 small servings.)

Image via WikipediaIngredients:
1/2 lb sweet potatoes, peeled and diced
1/2 lb turnips, peeled and diced
2 garlic cloves, minced
10 fresh sage leaves, whole
3 Tbsp butter
4 fresh sage leaves, chopped
1 tsp sea salt
1/2 tsp ground black pepper

Directions:

• In a large saucepan, put sweet potatoes, turnips, garlic, and 10 whole sage leaves, pour in enough cold water to cover and bring pot to a boil.
• Reduce heat to to medium low and simmer until fork tender, about 10 to 15 minutes, depending on the size of the vegetables.
• Drain well, and keep in saucepan, covered, to keep warm.
• Make sage butter: put butter in a skillet over medium heat and when it's melted, add the chopped sage leaves, stirring and cooking for 1 minute or until the sage wilts and browns, but don't let the butter burn.
• Uncover the pot of vegetables and pour the sage butter over the vegetables, add the salt and black pepper, and mash with a potato masher until light and fluffy. Serve warm.

Bonus Tip: For a richer garlic flavor, saute the minced garlic in the butter with the sage instead of cooking with the vegetables. (Be careful not to let it burn, as burned garlic can turn bitter.)

Recipe - Stuffed Acorn Squash with Couscous & Mushrooms

Here is a new one I came up with last night to use up some of my CSA veggies. I might make a couple of tweaks next time, but they turned out really good, and once the squash is baked, they don't take long to throw together. (This makes extra filling, so you may want to add another squash or two into the recipe. Or you can just eat the leftover filling by itself, or in pita-pockets - it's yummy!)

Of course you could substitute ground beef for the venison (I just had ground venison on hand, and I like it better anyway), and other types of mushrooms. I think it would probably also be good with quinoa instead of the couscous. Feel free to experiment on your own of course!

Stuffed Acorn Squash with Couscous & Mushrooms (Serves 4)

Ingredients:
4 medium to large acorn squash, washed, cut in half lengthwise, with seeds removed
2TB extra-virgin olive oil
1 lb ground venison (or lean grass-fed ground beef)
6-8 medium to large shitake mushrooms, washed, stems removed
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 tsp salt
1/4 tsp ground black pepper
1 cup whole wheat couscous
Sour cream & cilantro (for garnish, if desired)

Directions: 
1. Bake squash at 350-degrees (F) about 45 minutes, or until fork-tender.

2. In the meantime, prepare veggies, and cook onion in 1 TB olive oil in large skillet over medium heat about 5 minutes. Add ground meat, breaking up well with a wooden spoon until crumbly. Cook and stir occasionally until browned.

 3. Meanwhile, clean and dice mushrooms.

4. Add garlic to meat, and stir, about 1-2 minutes. Add cumin, chili powder, oregano, thyme, and 1/2 tsp salt. Taste and adjust seasonings as desired. Remove meat from pan.

5. Add remaining TB olive oil to skillet. Add mushrooms and cover. Cook, stirring occasionally, about 10 minutes, until soft. Season with ground pepper and 1/2 tsp salt.

6. Meanwhile, heat 1 cup water to boiling in small sauce pan. Remove from heat and stir in couscous. Cover and let sit at least 5 minutes.

7. When squash is done, remove from oven, turn cut sides up, and let sit a few minutes.

8. Add meat to mushrooms, and stir well, over low heat, until hot. Turn off heat, and stir in couscous. Mix everything together well.

9. Fill each squash half with the meat mixture, pressing down well, and mounding it up in the middle.
10. Place tray back in oven, at 350-degrees, and cook about 10 minutes.
11. Serve hot, garnished with sour cream and cilantro, if desired.

Recipe - Mediterranean Collards

Here is a tasty way to cook these sweet fall greens, with a bit of a unique flavor twist. If you're swamped with collards, either from your own garden or your CSA share, and you're tired of all the "regular" collard dishes, this is a great way to mix things up a little.

Mediterranean Collards
(Serves 6 people as a side dish.)

Image by sweetbeetandgreenbean via FlickrIngredients:
1 lb. collard greens, trimmed, rinsed, rough chopped
2 cups water
1 Tbsp olive oil
1 small yellow onion, diced
8 cloves garlic, minced
1 Tbsp olive oil
1 green bell pepper, diced
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground allspice
2 Tbsp minced fresh ginger root

Directions:

1. Put prepared collard greens in a large pot with the 2 cups of water over medium-high heat and bring to a boil; immediately reduce heat to low, cover and simmer for about 15 to 20 minutes or until collards are tender. Drain over a bowl, reserving the cooking water; set aside both the collards and the drained water.
2. In same large pot, put the olive oil and onions over medium heat and cook until onions become clear and just start to brown, then stir in the garlic and cook for 1 minute. 
3. Throw in the collards, and another 1 tablespoon of olive oil and the reserved cooking water and cook over medium heat (uncovered) until the cooking liquid almost disappears entirely, about 10 to 12 minutes should do it.
4. Put the diced green bell pepper in the pot and add the remaining ingredients, stir and simmer over medium-low heat until the peppers soften, about 5 minutes. Serve warm.

Recipe - Quick & Easy Caramelized Beets

Okay, I know what you're thinking - beets??  Who eats those?  Actually Image via Wikipedialots of people do. Not only are they tasty, but they are absolutely FULL of amazing nutrients, vitamins, and antioxidants. Plus they are pretty! :-)

If you are a member of a CSA, you've probably gotten some beets in your share at some point. We get them so often that even though I really like them, sometimes I am at a loss for what to do with them. They are quite tasty baked, but they take a long time to cook, and I don't want to heat up the house by running the oven for an hour (or more) in the summer. Sometimes I make refrigerator pickles with them, but it's a bit time consuming, and you have to wait a few days to eat them. Often I resort to just steaming them, which is fine, but they are a bit bland.

Here is a REALLY easy recipe I came up with the other day. Not only was it super-simple, it also tasted so amazing, this is now my new favorite way to cook beets!  (I let a friend at work try one, and he was so impressed, he said even his kids would probably like them.)

Quick & Easy Caramelized Beets:

Ingredients:
3-4 large beets (or 5-6 medium)
2 TB butter
1/2 tsp dry ground mustard
1/3 tsp sea salt (or to taste)
1/4 tsp fresh ground black pepper

Directions:

1. Wash beets well, scrubbing all over with a vegetable brush. 
2. Trim off root end and discard. (You may peel if desired - I just scrubbed well, and peeled off a couple of "scruffy" looking spots, but left the rest of the peel on.)
3. Slice in thin, uniform slices, about 1/4" thick. Discard stem end.
4. Melt butter in large heavy-bottomed skillet over medium heat, until hot.
5. Add beet slices, stir well, and cover tightly. Lower heat to medium-low.
6. After about 5 minutes, remove lid, stir well, and add mustard, salt, and pepper.
7. Cover and continue to cook about 15 more minutes, stirring well every 5 minutes or so. If they seem to start to get dry, or stick, add a few drops of extra virgin olive oil.
8. When done, beets should be very tender, and may be starting to caramelize around the outer edges. Taste and adjust seasonings if needed.
9. Serve hot. 

Makes a good side-dish for stuffed squash or zucchini, grilled meats, steak, or just about anything else!

Caramelized Beets & Stuffed Patty Pan Squash

Recipe - Organic Roast Chicken with Root Vegetables

Since I get all my meat through a local CSA program, I find myself frequently faced with a whole chicken. As a single person, a whole chicken can seem a bit daunting to cook and eat, but I subscribe to the "3-meal rule" - one chicken can be made into 3 meals. The first is roasted chicken, the second is leftover meat pulled from the bones (and whatever you choose to make from this), and the third is soup made from the chicken bones. When you break it down this way, you can get quite a lot of food from one chicken (and remember, the chicken bones/carcass can be wrapped in foil and frozen, if you don't have the time to make soup right away. Chicken broth also freezes well - I like to freeze mine in yogurt cups, to have handy 1-cup measurements of broth ready when needed.)

This recipe is for Meal #1. Feel free as always to experiment and change up seasonings and ingredients! You can try other root vegetables as well if desired. All ingredients in mine, except for the lemon, oil, and onion, were locally raised and organic!

Organic Roast Chicken with Root Vegetables

Ingredients:

• 1 4-5 lb organic (or naturally raised) chicken

Snipped rosemary from my bush

• 1 TB extra-virgin olive oil (I used flavored rosemary & lemon olive oils, but plain would work as well)

• 2 large sprigs or 1 TB fresh minced or snipped rosemary (or 2 tsp dried, crushed)

• 1 cup chicken broth, or 1/2 cup water + 1/2 cup white wine (or some other combination of these)

• 3-4 carrots, peeled and cut in 2" pieces

• 2 medium turnips, peeled & diced (I also used one rutabaga)

• 2 medium potatoes, peeled & diced

• 1 onion, peeled & cut in small wedges

• 2 halves fresh lemon peel (optional)

• Sea salt & freshly ground black pepper

Instructions:
1. In bottom of roasting pan, arrange all vegetables evenly.

Root veggies in roasting pan.

2. Rinse chicken inside and out, and drain well. Rub all over outside well with olive oil (flavored oils make a tasty variation!). Place on top of vegetables in roasting pan. (Tip: To avoid burned wing-tips, tuck under the drumsticks! See picture below for example.)

3. Sprinkle chicken all over with rosemary, pepper, and sea salt. Tuck the stripped rosemary sprigs, and lemon halves, if using, into cavity. (I just tried this as an experiment, since I used lemon-flavored olive oil on the outside. I had 2 lemon halves I had previously juiced for another purpose, so I just stuck both juiced halves of the peel inside for a subtle lemony flavor - it was great!)

Chicken ready for oven.

4. Gently pour broth or water/wine mixture into pan around edges. Add a sprinkle of sea salt over all.

5. Bake in 350-degree oven for 1-1 1/2 hours, until internal temperature with meat thermometer reaches 160-degrees (F). (Check a couple of times and if it starts getting brown too early, tent with foil until the last 10 minutes of cooking time. This recipe does NOT require basting.)

6. Remove from oven and let sit 10 minutes before serving.

Dinner's on!

7. Remember to feed the compost!  :-)

Recipe - Smoky Chipotle Chili with Maple Ham

Here is one I came up with last week. It's easy, hearty, and SO delicious! Feel free to modify to suit your spice preferences. I left it pretty simple to let the maple and chipotle flavors shine through, but if you wanted to add other spices you could. The ham I made the night before, and used the leftovers for this chili. I got a natural-cured ham steak in my CSA share, and when I asked what to do with this, the lady who runs the CSA suggested I bake it in the oven with maple syrup. So I smothered it with maple syrup and baked for about 30 minutes. I ate part of it with a green salad and Yukon Gold mashed potatoes, and it was really delicious, but there is only so much ham I can take, so I diced the rest of it up, and added it, along with the maple syrup drippings, to this dish that I threw together the next morning in the crockpot. It turned out to be one of my favorite ham dishes ever!

Smoky Chipotle Chili with Maple Ham (serves 4-5)

Ingredients added to crockpot.

Ingredients:
1/2 lb diced natural/organic ham + 1/4 c. maple syrup (may be baked together ahead of time to deepen the flavor, but you don't have to)
1 1/2 c. dry pinto beans (soaked, rinsed, and drained)
1 medium onion, diced
2 cloves garlic, minced
1 canned chipotle chili, minced, + 1 spoonful of adobo sauce from the can
Water

Instructions:
1. Combine all ingredients in crockpot. Add water until just barely covered.
2. Cover crockpot and cook on Low for 12 hours (or High for 7-8 hours).
3. Serve with steamed greens, cornbread, and a light refreshing beer (if desired).
4. Enjoy!

Note: This dish is pretty spicy. If you wish to reduce the spice some, use only part of the chipotle, or omit the adobo sauce.

Yum, yum, yum!

Recipe-Linguini Carbonara with Organic Bacon & Mushrooms

I came up with this recipe this week when I was in the mood for pasta. I had just gotten some naturally raised pork bacon in my CSA share, and also had loads of yummy fresh organic veggies on hand from my Winter Veggie CSA, so I wanted to come up with a fairly quick dinner. The results were great, though I wished I'd had  more Parmesan cheese (I've included the amount I wished I had, in the recipe below).

Linguini Carbonara - Finished

Linguini Carbonara with Bacon & Mushrooms: (Serves: 4-6; Difficulty: Intermediate)

Ingredients:
1/2 lb shitake (or other) mushrooms
1 medium onion, diced
3 cloves garlic, minced
4-5 strips natural cured bacon
2 c. whole milk (preferably non-homogenized, or at least organic; may also use half-and-half, or lower fat milk cut with cream)
2 TB flour
1/3 c. Parmesan cheese
8-oz dry linguini or other pasta (I like mixing whole wheat with some regular, for texture and variety of taste)
1 bag (approx. 12-oz to 1-lb) fresh spinach, rinsed and chopped
Salt & freshly ground pepper, to taste


Directions:
1. Bring large pot of water to boil for the pasta.
2. Fry bacon in large skillet over medium heat, flipping occasionally, until slices are crispy. Then remove and drain on paper towels. Pour off some of the bacon grease into a dish (save this in case you need a little later), and reserve about 1 TB in the skillet.
3. Meanwhile, prepare onions and garlic,  wash mushrooms and remove stems. Discard stems, and slice shitake caps into strips.
4. Add onions and mushrooms to bacon fat in skillet, reduce heat to medium-low and saute about 10 minutes, stirring frequently, 'til tender and onions are golden brown. (You may cover the skillet for part of this time, if you want them to cook a little faster.) Add a bit more bacon grease if needed.
5. Add minced garlic, fresh ground pepper, and salt, and cook and stir for about 1-2 minutes more.
6. Add pasta to boiling water in pot, stir well, lower heat to medium, and cover. Stir occasionally.
6. Sprinkle flour into the skillet over vegetables, and stir well to coat. Increase heat to medium.
7. Begin adding milk gradually, about 1/2 cup at a time, stirring constantly. Keep stirring until sauce is smooth and the consistency of thick cream. Do NOT let it boil. If sauce still seems to thick, add a bit more milk, a little at a time, until desired consistency is reached.
8. Remove skillet from heat.
9. Add spinach into pasta pot and cover.
10. Dice bacon finely, add to sauce in skillet, and stir well.
11. Stir pasta, test for doneness, and if done, drain pasta and spinach in colander.
12. Put pasta and spinach in large bowl, and pour sauce over. Sprinkle with Parmesan cheese, and mix well.
13. Serve hot, with a fresh green salad.

As always, experiment, and have fun! Some possible substitutions: different types of mushrooms, diced green or red bell peppers, Romano or other similar cheeses instead of Parmesan, also, try adding shrimp - it would probably be great in this dish - I just didn't have any on hand. If you add shrimp, add it with the garlic, and then cook and extra minute or two until it is pink, before you add the milk/cream.

Enjoy! And feel free to share your thoughts or ideas below!

Recipe-Beef Heart Stew

Looking for a daring but delicious dish perfect for these cold winter nights?  This one could come in handy - especially if you have a CSA membership where you sometimes get "extras," such as beef heart!  I had one in the freezer for a while, and finally decided to pull it out and find something to do with it. Image via WikipediaHowever, after looking around online, I couldn't really find anything that sounded like what I wanted. So I came up with my own, and it was AMAZING! (Sorry I forgot to take an actual picture, so this one isn't of my stew....)

Heart is typically considered an organ meat, but in reality, it is a muscle. Well prepared beef heart tastes like an extremely fine-grained, tender steak. It takes a bit of cooking time, but is really a pretty easy and simple recipe. Once you put it on to cook, you just need to stir it, and turn the heart from time to time.

Give it a try, and let me know how you like it!

Beef Heart Stew
Difficulty Level: Intermediate
Preparation time: 30 minutes
Cook time: 3 hours
Serves: A lot! (Or 4-6 really hungry people)

Ingredients:
1 beef heart (2-3lbs)
2 TB flour
2 TB butter
1/2 tsp ground black pepper
1 large onion
1 cup dry white wine
2 cups water (you can also use beef broth, but don't really need to, as this makes it's own amazingly flavorful sauce)
2 TB prepared brown (preferably whole grain) mustard
2 bay leaves
3-4 stalks celery
3-4 carrots
4 small (or 3 medium) potatoesSalt, to taste

Instructions:
1. Rinse the beef heart and trim off as much fat as you can. (Some recipes say to scrape off the outer membranes, but you can do this much easier after cooking if you like.) Coat with flour on all sides. Melt butter in large dutch oven and brown heart on all sides.
2. Add diced onion and saute for a couple of minutes.
3. Add white wine and stir well to get browned bits off the bottom of the pan (just push the heart around with the spoon to get it out of the way). Cook and stir a couple of minutes, until onions begin to soften.Then stir in mustard and bay leaves. Add broth. Stir well, sprinkle heart with black pepper, lower heat, and cover.
4. Cook covered for 2 hours, turning heart over every 1/2 hour.
5. Meanwhile, clean celery and chop into 1" pieces. Peel carrots and slice into 1" slices. Peel and dice potatoes (you can use a few more if you like - I love potatoes, and wished I had put in more than I did, as they picked up the flavor and were wonderful).
6. Add vegetables to pot, stir, and cover. Cook 1 more hour, stirring and turning heart about every 20 minutes.
7. Check heart for doneness. You should be able to slice off little pieces pretty easily, and when you bite it, it should be tender. Remove heart from pan, and let cool on cutting board for about 10 minutes. If there is any membrane or fat left on the heart, you should now be able to scrape it off easily with a sharp knife.
8. Cut heart in half lengthwise, then dice into cubes of desired size. (If it looks like too much meat, you can also slice some thinly and use later on salads, sandwiches, or in pita pockets with lettuce, tomatoes, and sour cream or other dressing - delicious!)
9. Return meat to pot, stir well, and add salt to taste. Serve hot, with crusty bread and a green salad.

A full-bodied red wine will go best with this rich, hearty, flavorful stew.

Recipe - Shitake Mushroom & Arugula Omelet

Here is a great CSA breakfast (or lunch, or dinner)!  (I made this this morning, using eggs, mushrooms, and greens from my CSA share.)

Shitake & Arugula Omelet

Delicious and filling, this is chock full of healthy goodness! (For the most health benefits, use all fresh organic ingredients, and make sure the eggs are from  pasture-raised chickens.)  Use more or less to expand the recipe easily - as listed below, will feed one to two people.



CSA Omelet with Shitake Mushrooms & Arugula (Serves 1-2)

Ingredients:
4-5 small to medium shitake mushrooms
Handful of young, tender arugula ("rocket") greens
2 TB real butter (preferably organic)
2-4 eggs (organic, from pasture-fed hens), beaten well
1/4 cup shredded cheese (Cheddar, Colby, Swiss, etc.)
Salt & fresh ground pepper to taste

Instructions:
1. Slice shitake mushrooms into thin strips.
2. Melt 1 TB butter in large skillet until it foams. Add shitakes and saute, stirring frequently, about 5 minutes (you may wish to cover the pan for part of this time, but remove cover to let any liquid evaporate for last couple of minutes).
3. Meanwhile, wash arugula and shake dry. Remove stems, and tear leaves into pieces.
4. Add arugula to mushrooms, stir well, cover, and cook 1-2 minutes longer.
5. Add remaining 1 TB of butter and stir to melt, making sure bottom of pan is coated. Spread mushrooms & greens evenly in bottom of skillet.
6. Pour eggs gently over vegetables to cover. Sprinkle with cheese. Cover pan tightly.
7. Let cook 2-3 minutes, then rotate pan, turn off heat, and let sit 3 minutes more, or until eggs are firm and cheese is melted.
8. Slide onto a plate and season with salt & fresh ground pepper (we like Himalayan Pink Salt especially well, both for its taste and health benefits)

(For more on CSAs, as well as cooking from scratch and other related topics, visit www.newholisticliving.com. )