I used some of the CSA greens in the Tuna and White Bean Salad for this week’s Martha Mondays. I’ve been using the lettuce throughout the week. My daughter is eating the radishes. The arugula went into the trout dish I posted about. There was still so much to use though, so I decided to make kale chips. This is super easy to do. Wash and dry your kale. Spread it out on a baking sheet and toss with a little olive oil and salt and pepper. Bake about 10 minutes, turning it halfway. It comes out crunchy and delicious!

I decided to do a quick dish with the bok choy. I sliced it thinly and put it in a pan with a little olive oil and one chopped garlic clove, and 2 tsp tamari sauce (which is basically a stronger soy sauce). I got it going and then added a few teaspoons of water and covered it for a few minutes. I removed the lid and it was tender and ready to serve.