The second round of produce was easy to get consume within the week, mainly because of two dinners with friends. The half bag of lettuce mix was eaten the same day in a salad for Shannon's birthday meal. We dressed it lightly with olive oil and lemon juice, and garnished it with toasted pine nuts.
I followed a recipe for the mustard greens (pictured) that also included our large spring onion, and ate it as a side dish for dinner and snack for the next couple days. Mustard greens are very spicy, and this recipe called for chicken stock as well as a little bit of sesame oil, which definitely helped to tame their flavor.
On Thursday night we had dinner at a friend's house, and were able to provide arugula, roasted turnips, and grilled garlic scapes and zucchini for a fresh salad. The turnips were very sweet, and the garlic scapes were fragrant without overpowering any of the other salad ingredients.
I blanched the broccoli raab again and stored it in the fridge until we were back in town on Monday. Even though we ordered Thai food that night, the sauteed greens were a healthy and delicious pre-dinner snack.
Incorporating warm ingredients into our salads has definitely prevented us from getting into a salad rut. I'm going to have to keep trying new recipes and being creative so that we can keep up the trend of eating all of our vegetables between pick up days.