Ryan's lunch: carrot sticks; chicken-free nuggets (with a side of ketchup); 3 mini muffins: apple-cherry, zucchini, banana-blueberry; steamed broccoli; green & purple grapes.
green & purple
I'm not a big raw
arugula fan, though
we get plenty from
the farm. Here's a
way I love it...
Saucy Potatoes & Arugula
3 cups water + 1 veg
bouillon cube (or 3 cups vegetable stock)
3 cups potatoes, chopped (about 4-6 small potatoes)
3-4 cups arugula leaves
1 T. margarine
salt & pepper to taste
sprinkle of cayenne pepper (optional)
Place water & bouillon in a medium pot and begin to heat to a boil. Meanwhile wash arugula and chop potatoes. Add potatoes. When water boils, stir, and reduce heat to medium. Cook 15 minutes.
Add arugula, cook 1-2 minutes more.
Drain most of cooking water. Serve in a bowl, or over pasta.
For eating plain, I drain most of the liquid. For pouring over pasta, I leave a bit more.
Maia really loves playing with food & being outside...