Roasted garlic & arugula spread

I know I’m a little late posting this video this week, but I think the wait was worth it!  This is a 2-part recipe: a roasted garlic & arugula 1) butter and 2) cream cheese.  I put the garlic arugula butter on some toasted bread and it was terrific!  Then I made a sandwich with the cream cheese and loaded it up with some cucumber and turnip slices–that was one of the most delicious, most refreshing lunches I’ve eaten in a while!  Intrigued?  Check it out and make it!  It’s so easy and so yummy.

 

So many greens: how to preserve them

This early in the season, we get a lot of greens in the CSA shares: bok choy, chard, spinach, arugula, lettuce, kale…that’s what grows in Montana this time of year.  I’m not complaining, though.  After a long winter, the abundance of greens is most welcome.  That said, there are only so many days in a week.  So what to do if you can’t eat all of those greens before the next CSA share arrives?  Preserve them!  This video shows you how I prefer to freeze my greens and enjoy them well into the winter, long after the CSA is over.