A Tale of Two Salads (More CSA Goodness)

It's Wednesday, which means that in a couple of hours I will be picking up a fresh new CSA box. Since my produce bin was still bulging with goodies from last week's delivery, I set out in search of a couple of salads that I could make and store in the fridge for some quick lunches this week. I had arugula, beets, and green garlic on hand, so I came up with these two delicious recipes.Combining both salads made for a refreshing and light lunch. And best of all, having leftovers on hand will give me a few more precious moments to enjoy this beautiful weather!

WARM ORZO SALAD WITH BEETS AND GREENS & POTATO ARUGULA SALAD

      Potato Arugula Salad (adapted from Allrecipes.com)

• 1 1/2 pounds red potatoes, cubed
• 3 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic, minced (optional- I used green garlic)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 bunch arugula - rinsed, dried and torn  

  

  

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl. Meanwhile, mix vinegar, lemon juice, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

  

     Warm Orzo Salad with Beets & Greens (adapted from Food52.com)

• 3/4 pounds beets, with greens attached
• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly sliced ( I used a sweet Walla Walla)
• 2 cloves garlic, minced ( I used green garlic)
• 8 ounces orzo pasta
• 3 ounces feta cheese, crumbled
• kosher salt & freshly ground pepper 

Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.Heat the olive oil in a skillet over medium heat. Add the sliced onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.