When I have moments of doubt in the kitchen, I have a few mantras I repeat to myself. The one that always seems to get me through to the creation of a delicious meal is, "Just put an egg on it." 

When you have grown weary of crunching into raw radishes and salad turnips (I mean, could you really ever get tired of that amazing crunch?), try roasting/sauteeing them. Feels counter intuitive, but the result is a more mellow and buttery version of their former raw selves. 

Ingredients

• 1 bunch (4-6) turnips, trimmed and cubed 
• 1 bunch (4-6) radishes, trimmed and cubed 
• Coarse sea salt
• Freshly ground pepper
• 2 tablespoons olive oil, or other neutral, heat-tolerant oil
• 1 stalk green garlic, trimmed and chopped (if in season, if not, onion/leek/garlic can be substituted)
• 2 tablespoons butter
• 4 eggs
• 1 tablespoon minced parsley

Directions
Set a large cast iron skillet over medium-high heat. Add oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. 

Finish with minced parsley and sea salt and pepper to taste. Serve immediately.

Adapted from The Kitchn recipe: ​https://www.thekitchn.com/recipe-radish-and-turnip-hash-with-fried-eggs-230586

Have you approached the time where you just don't know what else to do with your Arugula? You've made arugula salads, loaded up sandwiches with it, and now you are out of ideas? Never fear! Here are a few great ways to use up lots of greens in a hurry. 

I love arugula pesto! It is a great way to use up tons of arugula and spice up any dish. I usually make large batches and freeze in pint or half pint jars to use on winter pastas! You can also try adding herbs like mint to your arugula pesto to give it a a new twist. 

Ingredients

• 8 cups arugula
• 1/4 cup nuts, I prefer Oregon-grown hazelnuts
• 2 tablespoons lemon zest, plus 1 tablespoon lemon juice
• 2 cloves garlic
• Kosher salt and freshly cracked black pepper to taste
• 1/3 cup olive oil, plus more as needed
• Optional- 1/4 cup Parmesan (we omit because of lactose intolerance) 

Directions
Place all items in a food processor and blend until smooth. You may need to add more oil to reach your desired consistency. 

I know it goes against everything you have ever learned about arugula, but cook that s*&%. Some of our favorite ways to eat arugula are sauteed down and thrown into our morning scrambles. It is also wonderful wilted and used in lasagna like spinach. Don't be afraid to toss it in the pan with your stir fry or on top of your pizza/foccacia. 

My all time favorite, go-to cooking and food website is The Kitchn. Check out their article for more inspiration and ideas on using this delicious green! 

10 Reasons I always have a bag of arugula in my Refrigerator.