Breakfast
Oat scones
Pear-citrus marmalade (see 3/14)

Lunch
Turkey sandwich

Dinner
Ziti with arugula and onions

Recipes:

OAT SCONES
This is one of my favorite recipes of all time. These scones are perfect. The original recipe is Deborah Madison's.

1 c. old-fashioned rolled oats, plus extra for the counter
1 1/2 c. all-purpose flour
3 Tbs. brown sugar
2 tsp. baking powder
1/2 tsp. salt
7 Tbs. cold unsalted butter, cut into small pieces
1 egg
1/2 c. plus 2 Tbs. 1% milk
1/2 tsp. vanilla extract

Preheat oven to 425 degrees F.
Mix the dry ingredients together, then cut in the butter with a pastry blender until the mixture forms coarse crumbs.
Add the wet ingredients, beating the egg a bit with the milk, and then stir the dough together with a fork. Mix just enough to moisten the dry ingredients evenly. The dough will be sticky.
Scatter some oats and a little bit of flour on the counter, and with floured hands, turn the dough out onto it. Pat into a circle about 1/2 inch thick. Scatter a few more oats on top.
With a scraper, cut into eight wedges and lift onto a cookie sheet. Bake until nicely browned, 15 to 18 minutes.

ZITI WITH ARUGULA AND ONIONS
1/2 lb. ziti or similar pasta
4 Tbs. olive oil
1 medium onion, sliced thin
a pinch or two of red pepper flakes
4 cloves garlic, minced
5 or 6 handfuls arugula leaves, washed and chopped
a handful of lightly toasted pine nuts
salt and freshly-ground black pepper to taste
1/3 c. grated Parmesan cheese, plus extra for the table

Boil water for the ziti and cook according to package directions.
Meanwhile, heat olive oil in a large skillet and saute the onion and red pepper flakes. After 5 minutes, add the garlic and continue sauteing for another 3 minutes or so.
Add the arugula, with the water still clinging to it, to the pan. Stirring constantly, cook the mixture for several minutes until the arugula is completely wilted and all water is evaporated. Add the pine nuts and season to taste.
Mix the cooked pasta with the onion and arugula mixture. Stir in the Parmesan cheese. Serve with additional Parmesan at the table.