Penne with Kalamata Olives, Feta and Greens

-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.

-Bring a large pot of salted water to boil.

-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.

-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.

-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.

-Drain off water reserving ¾ cup of the water.

-Return pasta to pot, add greens and 3 TBS olive oil and toss.

-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.

-Add enough reserved pasta water to moisten.

-Season with salt and pepper.

-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.

Beet Salad with Ricotta Salata and Kalamata Olives

Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can not find it use feta.

-Cut the tops off of 1 bunch of beets, leaving 1-2 inch of stem.

-Steam beets whole for 20-25 minutes until soft.

-Let cool a little then slip their skins under running water.

-When almost cool, cut the beets into cubes.

-Finely chop 2 cloves garlic and add to a to a glass jar with the following:

2 tsp freshly squeezed lemon juice

2 TBS extra virgin olive oil

1/4 tsp sea salt

-Shake well.

-Toss the beets in enough dressing to coat them lightly.

-Put them on a platter and add bunch of cleaned and dried lettuce.

-Just before serving, add the following:

4 ounces thinly sliced ricotta salata

10 pitted Kalamata olives

-Spoon the remaining dressing over top and serve.