Fresh picked greens are a treat and we coming up on peak harvest of garden greens for the spring. We discovered arugula a couple of years ago and now grow it in the garden. It is a healthful green and is on many lists of foods 'good for you'. It is from the kale and mustard plant family and has a peppery flavor. We've found that if we harvest it after it's bolted, it is more bitter but still good. It can take heat and is good sautéed as well. That's enough of my sales pitch on the virtues of arugula...
The June 2013 issue of Bon Appétit had a couple more recipes we wanted to try. The other night I made the steak salad with herbs. It was a great way to use herbs from the garden and other easy to find ingredients. It calls for assorted fresh tender herb leaves and arugula. We had chives, a small amount of purple basil, and parsley. Later in the summer we can try it again with different herb combinations.
Also, I cooked a skirt steak for the first time. They used to be a cheap cut, but now it's more expensive than sirloin. It is good, though. I planned to grill but the rain interfered. So, I used a grill pan and cooked it on high heat, 2 minutes on each side, then let it rest for about 5 minutes. I roasted the corn and eggplant in the oven as well. It was good, but grilled would have been better.
There are a couple more recipes from this BA issue on the list for this week ... spiced salmon kebabs with a summer squash sauté. I'll write about how it turns out in a few days.