Ingredients: parsley, basil, cilantro, chicory, chives, arugula, garden cress, baby beet greens, baby radish greens, small kale leaves, shiso leaves (any combination of the above)
Preparing: Wash and chop up all of your greens. Toss with a vinaigrette (we use lemon juice, olive oil, a bit of honey, a smashed garlic clove, salt and pepper).
Eating: Easy side or can be an entire lunch.
Dish history: We have an abundance of herbs and baby greens in the garden. We love the explosion of fresh, diverse flavors.