Lunch: Arugula With Honeybell Orange

A Ziploc bag of arugula arrived with our CSA box last Thursday and I am determined not to let it go to waste. Sometimes it's hard to keep up with the produce arriving from the far. It goes back into the cold room--out of sight, out of mind.

We also are down to the last of our season's Honeybell oranges. We love these huge oranges for the immense, sweet flavor and juiciness. But now I wonder, are they politically correct in the new food paradigm? I mean, individual boxes of oranges being shipped hither and yon from the Florida grower, rather than traveling in one trailor-load to the supermarket distribution center?

Simply dress the arugula with a drizzle of extra-virgin olive oil, then a spritz of lemon juice. Season with coarse salt and black pepper. Toss with Honeyell orange sections.

Preparation time: 5 minutes.

Shopping: none

I happen to like the peppery, cold-hardy arugula we get from our farmer friend Brett. But if you don't happen to have any on hand, just substitute the lettuce that's sitting in your crisper drawer.