2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.