Sautéed Snow Peas with Arugula, Chevre and Raw Honey

-Sauté ½# snow peas and 4 cloves minced garlic in some olive oil or butter until just tender.

-Remove the peas from the heat and drizzle with raw honey.

-Chop, wash and spin dry 2 bunches arugula.

-Toast ¼ cup walnuts in a cast iron pan until lightly brown, taking care not to burn them.

-Mound the arugula on a plate and top with the peas.

-Crumble some chevre goat cheese on top of the peas and add the toasted walnuts.

-Sprinkle with salt and some freshly ground pepper.

Pasta with Summer Squash, Arugula, Capers and Goat Cheese

-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.

-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).

-Cook, according to package directions until al dente, then drain and return the pasta to the pot.

-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.

-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.

-Transfer the squash to a plate and then repeat with the remaining squash.

-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.

-Zest 1 lemon and then juice it. Set aside.

-Then add the capers, lemon zest, some freshly ground black pepper and the squash.

-Stir constantly until heated through, about 30 seconds.

-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.

-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.

-Gently toss together and taste for salt and pepper.

-Serve with a generous sprinkle of crumbled chevre style goat cheese.

Pasta with Arugula, Roma Tomato, Olives and Feta

-Boil 1 pound of penne pasta according to package directions.

-Stem and dice 4-5 Roma tomatoes.

-Pit and coarsely chop 12 Kalamata olives.

-Leaving the rubberband on, cut 2 bunches of arugula into fourths, discarding the last 2 inches of the stems. Wash and spin dry.

-Heat 3 TBS extra virgin olive oil in a large skillet over medium heat until very hot.

-Add the chopped olives and cook for 1 minute.

-Then add the drained pasta/arugula and gently stir.

-Season to taste with salt and pepper and top with ¼ cup crumbled chevre or feta cheese.