|Thundercloud over Lake Lida|
In the box:
Norland Red Potatoes
Arugula: Oakleaf-shaped green with band
Red Torpedo Onion
Two Summer Squash
Two Peppers: Everybody got at least one purple pepper...some got one green and one purple. The purples are a bit tricky since they taste like a green one. I suggest using in a salad and not cooking as they loose their color when cooked.
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
Recipe courtesy of Tyler Florence
© 2016 Television Food Network, G.P. All Rights Reserved.