Featuring items from MHF CSA
Adapted from a recipe by Giada De Laurentiis

1/2 cup unsweetened frozen raspberries, thawed
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
*1 tablespoon honey
Kosher salt and freshly ground black pepper
*1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups
*4 cups arugula
Optional 3/4 cup shelled pumpkin seeds, toasted (see Cook's Note)

For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a bl...

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