For additional recipe ideas, check our our website. Try Member Farmer Juliana's recipe for B aby Spinach and Pea Shoot Salad with Radishes or Roasted Bok Choy with Radish and Lemon (sub Broccoli for Bok Choy!).   Adapted from Joy the Baker Serves 2-4 Ingredients:
  • 2 cups lightly packed spinach leaves
  • 1/2 cup slices radishes
  • 1/3 cup sliced green onions
  • 1/3 cup sliced pickles
  • 1 can tuna in water, drained OR 1 can chickpeas, rinsed and drained
  • 1 cup broccoli florets (raw or steamed for 3-5 minutes)
  • 1 1/2 cup whole wheat elbow pasta, cooked
  • 1/4 cup olive oil
  • 1 heaping teaspoon whole grain mustard
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon fresh ground black pepper
  • Cheddar cheese, optional
  1. In a small bowl, whisk together olive oil, mustard, vinegar and black pepper.  Set aside.
  2. Cook up pasta, drain and rinse in cool water.  Chop radishes, green onions, pickles and broccoli.  Drain and crumble tuna (or chickpeas).
  3. Toss together the pasta, tuna/chickpeas, vegetables and dressing. Taste and add salt if necessary.  (This recipe is also delicious with small chunks of cheddar cheese.)
  4. When ready to serve, toss the spinach into the pasta salad and enjoy!