I didn't get to cook much this week between having a lot left over from the week before and going out of town for the long holiday weekend.
On Thursday I mixed spicy arugula into a leftover cous cous salad with feta and olives. I gave the rest of it away to Davy's mom, who made us a lovely dinner on Friday night. She added the arugula to spinach to make a fresh tasting salad that also included the crisp carrots. In addition, we had medium rare steak, mashed potatoes, corn on the cob, and our CSA mustard greens blanched and then sauteed in a little butter.
I held onto the yard long beans and Roma beans since they last longer than leafy vegetables. I may end up freezing some since we're getting so many right now.