Week 1

Our first week's haul consisted of:

arugula
mustard greens
chinese cabbage
a bunch of really wilted radishes
two enormous bunches of scallions
lettuce, lettuce and more lettuce

I think that's it. My first recipe was one that I'd seen on Giada ages ago and had been dying to try ever since. I bought the herbs de provence in like January (btw, World Market sells an amazing assortment of herbs for less than $3... scored myself some vanilla beans the other day for like $2.99) but never got around to obtaining the arugula. UNTIL NOW!

So I'm thinking I'm going to grade my recipes, like unto the Iron Chef, of how well the food reflects the true nature of the 'secret ingredient'. For example, if the recipe was truly reflective of everything the produce is, brings out the flavor, enhances your taste buds, brings you to nirvana, that gets the highest rating. The actual measure of rating is still being determined... but you get the point.

This one? Not bad. I mean, the highlight of the dish was definitely the beef... but oh well, I finally got a chance to try it out. ;)

Ingredients

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 pound penne pasta
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.