Archive | Arugula

arugula

Herbed Warm Pasta Salad

 from Better Homes &  Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme,  tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings. Herbed Warm Pasta Salad from Better Homes and Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme, tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings.

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Creamy Avocado Linguine with Meyer Lemon and Arugula

by sylvia fountaine, feasting at home blog January-5-2013 A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon, tossed with fresh arugula. 8 oz Linguine 2 ripe Avocados 3 T Meyer Lemon Juice 3 T Good olive oil 3/4 tsp kosher salt 1/4 tsp white pepper 2 whole garlic cloves generous handful arugula 1 tsp Meyer lemon zest Boil 8 oz Linguine in salted water. Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges. When Pasta is al dente- drain and place in a bowl. Toss pasta with avocado puree and a handful fresh arugula. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper. Prep time: 10 mins Cook time: 15 mins Total time: 15 mins Yield: 4 servings

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Cavatelli with Bacon and Arugula

From Food & Wine • 1/4 pound(s) sliced bacon, cut crosswise into 1/2-inch strips • 1 onion, chopped • 1 3/4 cup(s) canned crushed tomatoes (one 15-ounce can) • 3/4 teaspoon(s) salt • 1/4 teaspoon(s) fresh-ground black pepper • 1 pound(s) frozen cavatelli • 1 1/4 cup(s) arugula, stems removed, leaves torn in half (one 2-ounce bunch) • 1/3 cup(s) grated Parmesan directions 1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan. 2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt and the pepper and bring to a simmer. Cover and cook for 10 minutes. 3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. 4. Notes: Cavatelli Options: Look for cavatelli in the frozen-foods section of your grocery store. If you prefer, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli; they have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini. 5. Variations: Use 1 1/4 cups watercress or spinach, large stems removed, instead of the arugula. 6. Wine Recommendation: Barbera is unique among Italian reds in that it is fruity and very high in acid, yet has almost no tannins. These qualities make the wine remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera d’Alba for a delicious match here.

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Spring Greens Pesto

CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything  is vegan, but you can substitute parmesan for the nutritional yeast for amore traditional style pesto. It looks so good in that turnip soup too. ” recipes and images courtesy of: http://healthyslowcooking.com/2012/04/23/potato-turnip-soup-with-spring-greens-pesto/  Spring Greens Pesto gluten-free, soy-free 1/2 cup water 1/2 cup orange juice 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped ¼ to ½ cup nutritional yeast 1/2 cup chopped pecans 1 to 2 tablespoons olive oil or extra orange juice 1 teaspoon balsamic vinegar (or plain lemon juice) ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke) After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry. Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick. Makes 1 to 2 cups pesto   Is recommended as well  in this soup: Slow Cooker Potato Turnip Soup   2 cups turnips, peeled and chopped 4 cups potatoes, peeled and chopped 4 cups water 1 tablespoon vegan chick’n bouillon 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground salt and pepper to taste 1 to 2 cups unsweetened non-dairy milk, optional Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours. Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt […]

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Arugula Salad with Lemon-Parmesan Dressing Bon Appétit | April 2009

1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel 4 cups (packed) baby arugula 1 cup halved cherry tomatoes Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions