Minted Pea, Cucumber and Baby Arugula Salad with Citrus Dressing

The Westport Farmers’ Market has started a recipe program to provide shoppers with guidance about what’s in season each month and showcase recipes to try at home. Five guest contributors will each provide two recipes and shopping lists for the market each month. May’s contributor is Elise Meyer, food writer and creator of the Much Ado About Stuffing blog. Enjoy her recipes and expect a fresh set in June from the next contributor!

Minted Pea, Cucumber, and Baby Arugula Salad with Citrus Dressing

Serves 4

Slice and arrange decoratively on a platter:

  • 6 small cucumbers, cut into 1/4 inch slices
  • 6 sprigs of mint, chopped roughly
  • 2 cups baby arugula
  • 2 cups of pea shoots
  • raw walnut halves

Drizzle with  Citrus Vinaigrette:

  • ¼ cup honey or marmalade (I love lemon marmalade for this)
  • ¼ cup apple cider vinegar
  • ½ cup extra-virgin olive oil
  • kosher salt and freshly ground pepper

Put all ingredients into a small jar and shake well.  Drizzle over salad.

Shopping List

  • 6 small cucumbers
  • 1 bunch mint
  • 2 cups baby arugula
  • 2 cups pea shoots
  • Raw walnut halves
  • Honey or lemon marmalade
  • Apple cider vinegar
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly black pepper

 Rainbow Chard Strata 

Serves 6

This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature. 

In using any type of Chard, use the leaves as you would use spinach, and use the stems like asparagus. 

  • 1 teaspoon olive oil
  • 1/2 sweet onion
  • small bunch Swiss chard
  • 2 1/2 cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
  1.      Preheat oven to 375 degrees.
  2.      Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly chop  the chard, leaving stems intact.
  3.      In a saute or frying pan add onion and chard to the oil and saute until stems are tender (do not overcook).  Salt and pepper to taste.
  4.      Meanwhile, grate 2 1/2 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, and Parmesan, or use a cup of ricotta and a cup of cheese.
  5.      Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture.  Season with salt and pepper to taste, if necessary.
  6.      Pour into a Pyrex rectangular baking dish that has been sprayed with nonstick cooking spray.

7.     Bake for 35-45 minutes or until golden brown and no liquid seeps out when knife is inserted.

Shopping List

  • Olive oil
  • 1 sweet onion
  • Small bunch Swiss chard
  • 2 ½ cups grated cheese of your choice
  • 4 eggs
  • 1 cup skim milk
  • Salt
  • pepper

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