Plus some snap/snow peas at the end there, and a big bundle of kale. We've never cooked kale before, but I've heard you can roast them into "chips" and they're pretty tasty that way, with some sea salt.
We've found an awesome way to coat stuff in chocolate. For every 2 cups of bittersweet chocolate chips, melt with 2 tablespoons of canola oil. Then you dip fruit (like yummy strawberries!) into the melted mix, put into the freezer, and enjoy a tasty treat about 45 minutes later! This also works great with bananas.
On the left, two heads of boc choi. On the right, two heads of lettuce:
And a ton of spinach!
Last week, we sauteed the spinach with garlic, then tossed with pasta, olive oil, and topped with freshly grated Parmesan.
This week: bacon, red onion and oranges for a spinach salad!
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