1/4 lb. of baby lettuce mix
1/2 lb. of spinach
1 head of lettuce (green butterhead)
1 bunch of radishes
2 pak choi (otherwise known as Chinese cabbage or bok choy)
1 stalk of basil
I'd like to give you an idea of how I processed this. I made the basil into a pesto and the spinach into dinner right away. If I hadn't have used the basil right away, I would have kept it out of the fridge. I rinsed the baby lettuce mix (and spun it dry in my salad spinner) and will start eating it in salads right away. The head of lettuce, bok choy, and radishes will last longer because the only trauma they have sustained is being taken from the ground.
I combined one can of canned salmon with some Renee's Poppy Seed Dressing and chopped green onion. I ate this salmon mixture with sliced cucumber.
-potatoes, cut into pieces
-fresh oregano, removed from stems and chopped
-fresh thyme, removed from stems and chopped
-fresh spinach, rinsed
-one teaspoon brown mustard seeds
I mixed the potatoes with the chopped fresh herbs and a bit of grapeseed oil. I cooked them in a glass (pyrex) pan in a 380 degree oven until they started to brown, turning them once with a metal spatula. Once cooked, I topped the potatoes with hemp hearts.
I put the brown mustard seeds into the bottom of a cast iron pan with a bit of oil at high heat until they started to pop (see 'What I Eat - Day Thirteen' for more detailed instructions). I added a bit of water and then the spinach, turning the heat down to low. I left it to simmer until the spinach had wilted and the water had evaporated.