6 cups arugula, washed and dried
1 head of radicchio chopped
¼ cup walnuts toasted
1 apple, sliced and grilled
2 tablespoons Parmigiano-Reggiano Cheese
1 Tablespoons olive oil
juice from 2 lemons
Procedure
Toss together the arugula, radicchio, walnuts, apples and cheese
Drizzle the olive oil and lemon juice on top.
Green and White Fettuccine, Arugula, Goat Cheese and Roasted Peppers
9 oz Green and white Fettuccine, uncooked
2 tsp vegetable or olive oil
½ cup minced shallots
¼ tsp crushed red pepper flakes
3 garlic cloves
4 Red bell peppers, roasted and cut into strips
3 cups arugula leaves, rinsed and chopped
½ tsp dried basil
¼ cup minced parsley
½ cup fresh goat cheese
Procedures
Cook pasta according to package directions, drain
Heat oil in a large frying pan, Sauté shallots, red pepper flakes and garlic, about 2 minutes Add roasted red peppers and simmer 5 minutes on medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2 minutes.
Pour sauce over pasta and toss lightly. Add goat cheese and stir thoroughly. Serve immediately
Spring Greens Soup
For the Soup
2 tablespoon olive oil
1 large onion or leek diced
1 medium carrot diced
2 ribs celery, diced
2 cups turnip or dandelion greens, trimmed and rinsed
2 cups arugula leaves trimmed and rinsed
1/2 pounds spinach leaves and stems rinsed (or beet greens)
2 cups chervil leaves or young plants
About 7 cups of water
1 tablespoons sea salt
For the Toast
6 slices Tuscan or country bread, cut in half crosswise
1 large clove garlic, minced
3 tablespoon olive oil
Directions:
Place oil, onion, carrot and celery in a large heavy soup pot over
medium heat and sauté just until the onion turns golden, about 10
minutes. Add the turnip greens and arugula; stir and cook until they
soften and wilted about 3 minutes. Stir in spinach cover and cook
stirring occasionally, until the spinach has wilted and turns bright
green, about 6 minutes. Add the chervil, stir, and then add enough of
the water to cover the vegetables. Stir in the salt, cover and cook
until the vegetables are tender, about 25 minutes. Continue cooking
partially covered until the vegetables are completely tender, about 20
minutes more. Adjust the seasoning.
Toast the bread and gently rub it with the garlic. Place each slice in a
warmed shallow soup bowl and drizzle each with 1½ teaspoons oil. Ladle
the soup over the toast and serve immediately.
Toasted
You may need a knife and fork to eat this sandwich.
Serve with a side of cranberry sauce and sweet potato
chips. For a twist, try Cambozola cheese instead of Brie.
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly slice red onion
5 ounces of Brie Sliced
¼ teaspoon salt
¼ teaspoon pepper
½ cup trimmed arugula
Preheat broiler, arrange muffin halves, cut sides up
on a baking sheet, Spread 1 teaspoon mustard over each of the 4 halves,
top each with ½ cup turkey and one fourth of the onions. Divide cheese
evenly among the remaining 4 halves. Broil 2 minutes or until the cheese
melts and turkey is warm. Top turkey halves evenly with salt and pepper
and arugula. Top each turkey half with 1 cheese muffin halt, Yield 4
servings. From Cooking Light
1-tablespoon olive oil
2 cups chopped leeks
1-½ cups chopped onions
¼ cup chopped green onions
8 ounces uncooked linguine
1-cup broth
¼ cup dried currants
1-tablespoon balsamic vinegar
¼ cup heavy cream
¼ teaspoon salt
2 cups chopped arugula
½ cup fresh mozzarella
½ teaspoon chopped fresh thyme
Heat oil in a large nonstick skillet over medium heat. Add leek, onion
and green onions, cook 5 minutes stirring frequently. Cover reduce heat
to low and cook 20 minutes or until onions are golden brown. While onion
mixture cooks, prepare pasta according to package directions, omitting
salt and fat. Bring the broth to a boil in a small saucepan. Add dried
currants and vinegar. Add broth mixture, cream and salt to onion
mixture; cook 2 minutes, stirring frequently. Remove from heat, stir in
arugula, mozzarella, and thyme. Add to pasta, toss gently to combine.
Yield 4 servings
fettuccine,
Arugula, and Roasted Peppers
9 oz Green and white Fettuccine, uncooked
2 tsp vegetable or olive oil
½ cup minced shallots
¼ tsp crushed red pepper flakes
3 garlic cloves
4 Red bell peppers, roasted and cut into strips
3 cups arugula leaves, rinsed and chopped
½ tsp dried basil
¼ cup minced parsley
½ cup fresh goat cheese
Cook pasta according to package directions, drain
Heat oil in a large frying pan, Sauté shallots, red pepper flakes and
garlic, about 2 minutes add roasted red peppers and simmer 5 minutes on
medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2
minutes. Pour sauce over pasta and toss lightly. Add goat cheese and
stir thoroughly. Serve immediately
Turkey sandwich
with Arugula and Brie
You may need a knife and fork to eat this sandwich.
Serve with a side of cranberry sauce and sweet potato chips. For a
twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy
Gorgonzola blue cheese) instead of Brie.
4 sourdough English muffins, split and toasted
4 teaspoons honey mustard
2 cups shredded cooked turkey breast (about ½ pound)
¼ cup thinly slice red onion
5 ounces of Brie Sliced
¼ teaspoon salt
¼ teaspoon pepper
½ cup trimmed arugula
Preheat broiler, arrange muffin halves, cut sides up on a baking sheet,
Spread 1 teaspoon mustard over each of the 4 halves, and top each with ½
cup turkey and one fourth of the onions. Divide cheese evenly among the
remaining 4 halves. Broil 2 minutes or until the cheese melts and turkey
is warm. Top turkey halves evenly with salt and pepper and arugula. Top
each turkey half with 1 cheese muffin halt, Yield 4 servings. From
Cooking Light