3 cups lambs quarter or other market greens

3 cups arugula-dandelion mix or other market greens

1 cup pea blossoms (optional)

6 tablespoons greek yogurt

3 tablespoons lime juice

1 teaspoon finely grated lime zest

1 garlic cloves, peeled and minced

1 teaspoon sugar

salt and ground black pepper to taste

In a medium bowl, combine yogurt, lime juice, zest, garlic and sugar, season with salt and pepper. Toss greens with dressing in a large bowl until combined. Scatter greens in a platter and garnish with pea blossoms.

1/2 cup plus 4 tablespoons extra-virgin olive oil, divided

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes

1 bunch baby beets with greens; beets peeled and cut in half, greens roughly chopped

12 ounces gemelli pasta

2 tablespoons fresh lemon juice

2 teaspoons dijon mustard

1 tablespoon shallot, minced

zest of one lemon

1/3 cup fresh mint leaves, torn

1/2 cup feta cheese

1/3 cup hazelnuts, roughly chopped

salt and ground black pepper to taste

In a large skillet over medium heat add oil, garlic and pepper flakes. Stir to combine and then scatter beet greens. Cover and cook until greens are tender, about 5 minutes.

Bring a large pot of salted water to a boil. Cook beets until tender, about 10 minutes. Drain and set beets aside to cool. Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and transfer to large bowl, allow to cool.

Make vinaigrette by combining olive oil, lemon juice, mustard, shallots and zest. Season with salt and pepper to taste.

Combine the beet greens with pasta. Dress lightly with half of the vinaigrette. Divide pasta among shallow bowls and top with baby beets, drizzle with remaining vinaigrette. Sprinkle with feta, mint and hazelnuts.