Start with a base of greens, such as a spring mix, arugula, spinach, or watercress.

Folic acid can be readily absorbed from raw salad greens such as lettuce, spinach, arugula, alfalfa sprouts, and others.

From artichokes to arugula, the recipes are cleverly designed to excite even the most experienced food critic.

A few of the allowed vegetables are: alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, and cucumber.

Start off with the artisan cheese plate paired with wine or the crispy baby arugula salad.

Try the house special pizza with prosciutto, arugula, homemade mozzarella and shaved parmigiano.