Chopped salad is the new cupcake. In DC, where I work sometimes, chopped salad shops like Chopt and Sweet Greens are the new hot lunch places. They are even catching up to the cupcake shop trend. Then last week Subway invited me to “make any sub a chopped salad!” So, I figure it is officially catching on. But, honestly, who can resist a salad you can eat with a spoon! The magic is in the combinations. To your greens choices (far beyond our old standby lettuce) add something creamy, crunchy and sweet. Now you’ve got a salad. I made this recipe to use our napa cabbage and bok choy. You could also make other combinations with these greens and the sesame dressing, like avocado, radish and fried wontons. Add a protein like baked chicken breast and you have a meal.

For the dressing:
3 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons real maple syrup
1 tablespoon soy sauce
1 clove of garlic, finely minced

For the salad:
2 heads of Napa cabbage
1 baby bok choy
1 3-ounce package ramen noodles and seasoning
¼ cup butter
1 cup dried chopped apricots and cranberries
1 15.5-ounce can chick peas, drained and rinsed

In a bowl whisk the sesame oil, vinegar, maple syrup, soy sauce and minced garlic.

Prepare the cabbage and bok choy, slice the stalk and the leaves both thinly and then chop in the other direction so you have bite-sized pieces.

chopped Everblossom napa cabbage

Crush the ramen noodles in a bag with a rolling pin. Brown them in butter in a skillet over medium heat. Stir constantly to avoid burning – it will only take 2 to 3 minutes. Add the seasoning packet and stir to combine.

toasty Ramen noodles

Place everything in a large serving bowl – greens, crunchy ramen noodles, dried fruit, chick peas and dressing; toss well to coat.

My goal for the recipe you’ll receive each week is to help you (1) use every part of each beautiful pea, bean, leaf and root that Elaine grows for us, and (2) keep eating-in as fresh and easy as going out.

First up, we have a frittata. To me, a frittata is simpler than both a quiche and an omelet because there’s no pie crust and you don’t have to fold the thing over. But it’s no less special. I certainly found it very special when Eric made me this one for my first Mother’s Day four years ago. I hope this helps your family eat their spinach.

6 large eggs
¼ cup whole-milk ricotta cheese
¼ teaspoon coarse salt
½ teaspoon fresh ground pepper
1 teaspoon extra-virgin olive oil
1 cup spinach (baby leaves or chopped leaves)
3-4 scallions, white and green parts finely chopped

Pre-heat oven to 375^o. Whisk together eggs, ricotta, salt and pepper in medium bowl.

Heat oil in a 10-inch oven-proof skillet over medium-high heat. Add scallion and cook until scallion is tender, about 4 minutes. Add spinach leaves and cook, stirring, until tender, about another minute.

Add egg mixture to skillet. Stir to distribute vegetables evenly. Place skillet in oven and bake until eggs have set, about 13 minutes. Serve immediately.

Buttermilk Dressing

On the side, serve a salad of mixed greens, chopped sorrel and radish tossed in this dressing. Sorrel is the lemony leafy green in your bag this week.

Whisk together:
½ cup buttermilk
2 tablespoons mayonnaise
1 garlic clove, minced finely
Coarse salt and fresh-ground pepper to taste.

Cover and chill until ready to serve.