PRODUCE GUIDE

YIELD: 2 SERVINGS

This Arugula Salad with Parmesan, Lemon and Olive Oil is so fresh and flavorful. Plus, it only calls for 5 easy ingredients and can be made in minutes!

TOTAL TIME: 3 MINS

PREP TIME: 3 MINS

COOK TIME: 0 MINS

• 2 handfuls fresh baby arugula
• 2 Tablespoons freshly-grated Parmesan, plus extra shavings as garnish
• 2 teaspoons good-quality olive oil
• 2 teaspoons freshly-squeezed lemon juice
• 1 teaspoon freshly-cracked black pepper

1. Add arugula and Parmesan to a large mixing bowl.  Drizzle evenly with olive oil and lemon juice, and sprinkle with black pepper.  Toss until combined.
2. Serve immediately, garnished with extra Parmesan if desired

https://www.gimmesomeoven.com/arugula-salad-with-parmesan-lemon-and-olive-oil/

YIELD:   4 small side salad servings 

This refreshing side salad from the Kitchen Vignettes blog is quick and easy to prepare, and add color to your plate.

• 1 bunch of red radishes, about 1 1/2 cups finely chopped (choose a variety that suits your taste)
• 1/2 bunch of parsley, about 1/2 cup finely chopped
• 1 Tbsp. fresh squeezed lemon juice
• 1 Tbsp extra virgin olive oil
• 1 pinch of pepper
• 2 pinches of salt

1. Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces.
2. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley.
3. Place the cubed radishes and minced parsley in a small salad bowl.
4. Add the lemon juice, salt and pepper. Toss gently.
5. Add the olive oil and toss again.
6. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

http://www.pbs.org/food/kitchen-vignettes/spring-radish-salad/

Easy to make and utterly addictive. You will want to top everything you make with this Pesto!

Ingredients

• 1 cup garlic scapes cut into pieces
• 10 fresh basil leaves
• 1/4 almonds you could use pistachios, pine nuts or walnuts
• 1/4 cup parmesan cheese
• Salt and white pepper to taste, if desired
• 1/2 cup good quality olive oil

Instructions

1. Combine the basil leaves, garlic scapes, and almonds in a food processor. Pulse until everything is broken up into small chunks.
2. Add the parmesan cheese, salt and white pepper. Pulse briefly.
3. Turn the food processor on and slowly add the olive oil until the pesto is the consistency you like.
4. Remove and transfer to an air tight container, pop in the fridge until needed.
5. Or just shove it all in your mouth immediately, whatever works for you.
6. You can use this over pasta, crostini, sandwiches or for dip for some great crackers. However you use it make lots because it will be gobbled up quickly.
7. Serve with a big old garlic scape loving smile!

https://www.cravingsofalunatic.com/garlic-scape-pesto/

 This Garlic Parmesan Roasted Asparagus is made with just a few simple ingredients and makes a perfectly delicious side dish for any meal! 

Ingredients

• 1/2 pound fresh asparagus
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cloves minced garlic
• 2-3 Tablespoons parmesan cheese
• olive oil spray

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

https://belleofthekitchen.com/2016/03/16/garlic-parmesan-roasted-asparagus/

 Serves 10-12

• 1/4 cup apple cider vinegar
• 1/2 cup canola oil
• 2 tablespoons stone-ground mustard 
• 2 tablespoons fresh lemon juice
• 2 bunches of mustard greens, stemmed and leaves shredded (16 cups)
• 2 Granny Smith apples, peeled and sliced
• 1/2 cup chopped dill
• Kosher salt
• Pepper

In a large bowl, whisk the vinegar with the oil, mustard and lemon juice. Add the mustard greens, apples and dill, season with salt and pepper and toss well. 

https://www.foodandwine.com/recipes/mustard-greens-apple-cider-dijon-dressing

 The texture of this zucchini bread is phenomenal. A hint of cinnamon and just the right amount of sweetness. It's Perfect!Author: I got this recipe from my friend MelindaRecipe 

Serves: 2 loaves

Ingredients

• 2¼ cup granulated sugar
• 1 cup canola or vegetable oil
• 3 eggs
• 3 tsp vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 3 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder

Instructions

1. Preheat oven to 325 degrees and spray two 8x4 loaf pans with cooking spray, set aside.
2. In a mixer, or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla, mix until creamy.
3. Add flour, cinnamon, salt, baking powder and baking soda (you can mix them in a separate bowl first if you want...I never do. I don't see a difference in results either way, and I hate making extra dishes), mix until almost combined and add shredded zucchini. (if I use thawed, frozen zucchini I dump it all in, liquid and all)
4. Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
5. Bake at 325 for about 45-55 minutes, being careful not to over cook.
6. Remove from oven and cool on cooling racks. I like to remove mine from the pan immediately, because I use stone loaf pans and they stay hot for quite some time. It can be tricky to get the loaves out without damaging them or leaving half of them in the bottom of the pan....so you can use your judgement on whether or not you want to leave them in the pan to cool or not.
7. Let cool completely and store in a Ziploc bag.

https://reallifedinner.com/the-best-zucchini-bread-recipe/