Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Beet and bacon salad

3 beets, peeled and cut into 1/4-inch cubes
6 slices bacon
1 bunch red Swiss chard - leaves chopped and stems discarded
1 cup frozen peas
3/4 cup crumbled feta cheese
Directions

1. Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

Spinach & Ricotta Pie

From: Italian

8 oz frozen chopped spinach, cooked, drained, and squeezed dry (or already cooked fresh spinach, chopped and drained)

4 oz. ricotta cheese

2 large eggs

1/2 t. nutmeg

2 oz. ground almonds

1 1/2 oz grated Parmesan cheese

2 puff pastry shells, thawed (premade from grocery store)

1 egg, beaten (for brushing on pie at the end)

1. Preheat oven to 425 degrees F (220 deg C). Grease an 8x8 pan.
2. Mix ricotta cheese, eggs, spinach, ground almonds, parmesan cheese, and nutmeg in a bowl.
3. Roll puff pastry out to cover the bottom of an 8x8 pan. Put the pastry shell in the pan. Use a fork to poke holes in it every 3 or 4 inches apart.
4. Fill the pastry shell with the spinach mixture.
5. Roll second puff pastry shell out to cover the pie. Place over the filling and trim the edges.
6. Brush beaten egg over the top. Poke holes in the top shell every 3-4 inches.
7. Bake at 425 degrees F for 10 min, and reduce temperature to 375 degrees F for another 25-30 minutes.