Monday, July 11, 2011


It is way too hot to have 2 burners going, even with the ac on. I decided early this morning that tonight we would have a pasta salad. It was only later in the afternoon that I discovered that the Arugula in the fridge was beyond use. However there were some beet greens, and with Patience’s caring hands they were sautéed and proved to be the perfect compliment to the salad.


Shrimp (frozen and cooked…thawed and chopped)
Beet greens
About 3 heaping tablespoons of Mayonnaise
Fresh basil, oregano, and parsley, chopped
Lemon juice and zest
Dill seeds….fresh dill would be better
Cucumber, peeled and diced


Cook the pasta, drain and rinse under cold water and place in bowl.

Mix the lemon zest and juice, along with half of the herbs, into the mayonnaise, then mix the cucumbers, the mayonnaise, and the shrimp into the pasta and refrigerate until chilled.

Roughly chop the beet greens and sauté in olive oil with garlic for 3-4 minutes.

Serve the pasta over slices of tomato along with the greens, and whenever possible, add a slice of Kirchoff’s ciabatta bread.


This was really good. The big surprise was how well the beet greens complimented the other flavors.

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