A box bursting with arugula was donated to the Sprouts class on Tuesday, and our students quickly made use of its’ versatility. Along with our regular farm box the students incorporated the arugula into a tasty salad with homemade croutons and parmesan, an orzo mushroom and cheddar dish, and also into a pesto for mini pizzas.  Demonstrating their impromptu cooking skills, the students also used some leftover pesto for a salad vinaigrette.  Other dressings concocted for our bountiful salads were a spicy honey mustard and a creamy blue cheese.  The lunch was also complimented with a cabbage stir-fry sautéed with onions, garlic, and chopped almonds served over white rice.   A quick and dirty marinating technique was also demonstrated with a kale salad.  Students used their hands to massage sesame oil, rice vinegar, and tamari converting crunchy kale into a tender and scrumptious Asian salad.  As usual, the Hub workers had a flurry of questions for how these young cooks produced such a delightful lunch!