- 3 leeks
- About 6 small bunches of arugula
- 1/2 pint strawberries
- A jar of salsa
- A bottle of locally-produced soy sauce
I had the arugula as a salad with oil and vinegar dressing. It was very tender and mild--not peppery like store-bought arugula. I simmered the leeks with diced sweet onion in olive oil as a side dish. I had some of the salsa over shrimp as an appetizer last night. The tomato flavor was very deep and delicious. I'm not sure what I'll do with the strawberries. I might just eat them sliced over breakfast cereal. The soy sauce will no doubt be an ingredient in my daily savory oatmeal lunch.
I often use chicken in spicy dishes, but I'd like to use this one in a dish that features the taste of the chicken itself. I'm thinking I'll do fried chicken--something I don't make all that often.