CSA challenge, week 1: box o' greens

I have to do research to figure out what everything is, but so far I have to find recipes for:

-Radishes
-red-leaf lettuce (4 heads); this is the best lettuce I've ever had. We put good olive oil and kosher salt on it and it rocked.
-mint (will use for mohitos)
-Spinach--we used some for salad, some (sauteed with garlic) for linguini with pine nuts, cherry tomatoes, goat cheese, and basil
-collard greens, which I sauteed with some pancetta and was delicious
-bok choy, which is quickly wilting
-a bag of very fragrant and not overly bitter arugula.

2 quarts strawberries (no recipes needed, except I plan to pick 8 more on Friday)

Here's one greens recipe I've found so far:

Crustless Greens Pie
Yield: 6 Servings

1 1/2 lbs swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 tbsp unsalted butter
1 tbsp olive oil
1 onion; finely chopped
2 cloves garlic; minced
1/2 sm yellow pepper; seeded and finely chopped
2 sm zucchini; grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs; lightly beaten
1/4 cup freshly grated parmesan cheese
1/4 cup grated jarlsberg cheese
1/4 c fresh bread crumbs

Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl.

Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg cheeses.

Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.