In the summertime when our farm share is in full swing, we eat a lot of dinner salads.  The CSA hasn’t started yet but we didn’t feel like waiting, so this was an easy and really satisfying dinner salad. I only wish we would have had some carrots, red pepper or tomatoes to add a little color.  Oh well…plenty to look forward to once the veggies start rolling in.


  • 1/2 head lettuce (don’t use iceberg, it’s gross.)
  • handful baby arugala (que sustantivo!)
  • 1/2 green pepper
  • 1 small onion
  • 1-2 green onions
  • 3-4 stalks celery
  • 1/3 lb chicken breast, dusted with black pepper  and grilled
  • 1/2 cup shredded cheddar
  • sprinkle of parmesan


  • It’s a salad.

Here’s something about me: I love garlic scapes and capers. I mean, I really love them by themselves, let alone in delicious concert. And, if this blog is any indication, I enjoy cooking quite a bit. But we were really close to just ordering a pizza today. But we resisted the temptation and wound up making a lovely, well-balanced meal, with a salad with lettuce, chard, shallot greens, carrots, and (yes!) a handful of capers. We adapted a chicken recipe from Edible Chesapeake (here) and half-adapted the potato recipe from one of our favorite sites, Cooking for Engineers (here)



This was a surprisingly easy dish to make. Not only was it cooked in the slow cooker, but it didn’t even call for preliminary sauteeing of veggies or browning other ingredients. All ingredients are just thrown, plunk, straight into the crockpot.



Part of the fun (and part of the challenge) of our CSA farmshare is figuring out ways to use up all the fresh vegetables (many of which we’ve never used before) so none of the food goes to waste. We’ve been getting tired of the chard salads, so this side dish was an opportunity to try something new. When we made spring rolls for the picnic (see recipe here) we had a ton of leftover carrots and cabbage. So, I googled around a bit and adapted a couple of recipes (original recipes here and here). The carrots & chard was alright, although R. and I both agreed that the sauce could be improved. We discussed perhaps a more lemony/peppery flavor, instead of the spiciness that almost overpowered our delicious fresh carrots. The cabbage dish, however, was wonderful. The fresh garlic we had, along with the ground pepper and sea salt made for a surprisingly nuanced taste with the just slightly carmelized vegetables. We’ll definitely make it again!