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Need Arugula Ideas
- Thread starter franinva
- Start date
steve2-in-la
Well-known member
One of my fav's, REC: Arugula, Pear, Walnut & Gorgonzola Salad
Arugula, Pear, Walnut & Gorgonzola Salad
8 Loose cups FRESH-YOUNG ARUGULA, washed
2 BOSC PEARS, peeled, cored, sliced thinly
¾ cup crumbled GORGONZOLA CHEESE
½ cup diced GREEN ONIONS or CHIVES
1 cup TOASTED WALNUTS
Balsamic-Shallot Vinaigrette (see below)
To begin, place the walnuts on a flat pan in a 300° oven for 15-20 minutes until they start to darken and become fragrant. Remove and cool completely. (They'll be soft-ish when they come out of the oven but not to worry, they'll crisp up as they cool.)
Put the arugula in a deep bowl, top with the sliced pears (by the way, if you want to prep these ingredients before assembling, slice the pears, put 'em in a zip-lock or Tupperware container and squeeze a little lemon juice over them so they don't turn brown)green onions or chives, gorgonzola and walnuts. Sprinkle a little salt and fresh pepper over this, add enough dressing to moisten, toss and serve. Voila!
Balsamic-Shallot Vinaigrette
1 tsp DIJON MUSTARD
¼ teaspoon SALT
½ tsp FRESHLY GROUND BLACK PEPPER
4 tsp RED WINE VINEGAR
2 tsp BALSAMIC VINEGAR (I like a Fig or Currant infused Balsamic)
1 Tbsp VEGETABLE OIL
1 Tbsp WALNUT OIL* ¼ cup EXTRA VIRGIN OLIVE OIL
1 SHALLOT, very finely minced
*(If you don’t have access to Walnut Oil, substitute a tablespoon of vegetable oil although arugula really benefits from the flavor of nut-oils)
Put the mustard salt, black pepper and all the vinegar in a container, stir well to dissolve the salt. Add the oils and whisk until well combined and emulsified. Stir in the minced shallot, taste and adjust seasonings. This makes about 6 tablespoons of vinaigrette, enough to dress 10-12 cups of salad greens.
Arugula, Pear, Walnut & Gorgonzola Salad
8 Loose cups FRESH-YOUNG ARUGULA, washed
2 BOSC PEARS, peeled, cored, sliced thinly
¾ cup crumbled GORGONZOLA CHEESE
½ cup diced GREEN ONIONS or CHIVES
1 cup TOASTED WALNUTS
Balsamic-Shallot Vinaigrette (see below)
To begin, place the walnuts on a flat pan in a 300° oven for 15-20 minutes until they start to darken and become fragrant. Remove and cool completely. (They'll be soft-ish when they come out of the oven but not to worry, they'll crisp up as they cool.)
Put the arugula in a deep bowl, top with the sliced pears (by the way, if you want to prep these ingredients before assembling, slice the pears, put 'em in a zip-lock or Tupperware container and squeeze a little lemon juice over them so they don't turn brown)green onions or chives, gorgonzola and walnuts. Sprinkle a little salt and fresh pepper over this, add enough dressing to moisten, toss and serve. Voila!
Balsamic-Shallot Vinaigrette
1 tsp DIJON MUSTARD
¼ teaspoon SALT
½ tsp FRESHLY GROUND BLACK PEPPER
4 tsp RED WINE VINEGAR
2 tsp BALSAMIC VINEGAR (I like a Fig or Currant infused Balsamic)
1 Tbsp VEGETABLE OIL
1 Tbsp WALNUT OIL* ¼ cup EXTRA VIRGIN OLIVE OIL
1 SHALLOT, very finely minced
*(If you don’t have access to Walnut Oil, substitute a tablespoon of vegetable oil although arugula really benefits from the flavor of nut-oils)
Put the mustard salt, black pepper and all the vinegar in a container, stir well to dissolve the salt. Add the oils and whisk until well combined and emulsified. Stir in the minced shallot, taste and adjust seasonings. This makes about 6 tablespoons of vinaigrette, enough to dress 10-12 cups of salad greens.
REC: Green and White Fettuccine , Arugula, Goat Cheese, and Roasted Red Peppers...
I haven't tried this yet, but it's definitely on my list! The original recipe says to use 2 tsp oil, which is way too little, so I changed it to 2 Tbsp, or to taste.
GREEN AND WHITE FETTUCCINE, ARUGULA, GOAT CHEESE AND ROASTED RED PEPPERS
List of Ingredients
12 oz Green and white Fettuccine, uncooked
2 Tbsp olive oil (or to taste)
1/2 cup Minced shallots
1/4 tsp Crushed red pepper flakes
3 cloves Minced garlic
4 Red bell peppers, roasted and cut into strips OR 7 oz Jar roasted red peppers, drained and cut into thin strips
3 cups Arugula leaves, rinsed and chopped
1/2 tsp Dried basil
1/4 cup Minced parsley
1/2 cup Fresh goat cheese (optional)
Procedure:
1. Cook pasta according to package directions; drain.
2. Heat oil in a large frying pan.
3. Saute shallots, red pepper flakes and garlic, about 2 minutes.
4. Add roasted red peppers and simmer 5 minutes on medium heat.
5. Add arugula leaves, basil and chopped parsley. Saute for 2 minutes.
6. Pour sauce over pasta and toss lightly.
7. Add goat cheese and stir thoroughly.
8. Serve immediately.
Source of Recipe: ilovepasta.org
http://www.ilovepasta.org/recipes/Green_White_Fettucine.html
I haven't tried this yet, but it's definitely on my list! The original recipe says to use 2 tsp oil, which is way too little, so I changed it to 2 Tbsp, or to taste.
GREEN AND WHITE FETTUCCINE, ARUGULA, GOAT CHEESE AND ROASTED RED PEPPERS
List of Ingredients
12 oz Green and white Fettuccine, uncooked
2 Tbsp olive oil (or to taste)
1/2 cup Minced shallots
1/4 tsp Crushed red pepper flakes
3 cloves Minced garlic
4 Red bell peppers, roasted and cut into strips OR 7 oz Jar roasted red peppers, drained and cut into thin strips
3 cups Arugula leaves, rinsed and chopped
1/2 tsp Dried basil
1/4 cup Minced parsley
1/2 cup Fresh goat cheese (optional)
Procedure:
1. Cook pasta according to package directions; drain.
2. Heat oil in a large frying pan.
3. Saute shallots, red pepper flakes and garlic, about 2 minutes.
4. Add roasted red peppers and simmer 5 minutes on medium heat.
5. Add arugula leaves, basil and chopped parsley. Saute for 2 minutes.
6. Pour sauce over pasta and toss lightly.
7. Add goat cheese and stir thoroughly.
8. Serve immediately.
Source of Recipe: ilovepasta.org
http://www.ilovepasta.org/recipes/Green_White_Fettucine.html
Rec: Tuscan-Style Steak with Arugula and Parmesan
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
richard-in-cincy
Well-known member
Forgiving Gardening...
What a great term! I'm trying my own experiment with forgiving gardening. With the amazing warm weather we HAD been having, and the reports that we would have a mild winter, I sewed my arugula, radishes, kale, and snow peas last weekend before the snows came. LOL. Normally these go in late Feb/early March here. We'll see what happens! LOL I can always buy more seeds.
What a great term! I'm trying my own experiment with forgiving gardening. With the amazing warm weather we HAD been having, and the reports that we would have a mild winter, I sewed my arugula, radishes, kale, and snow peas last weekend before the snows came. LOL. Normally these go in late Feb/early March here. We'll see what happens! LOL I can always buy more seeds.
REC: Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise - an old one I forgot
Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise
Serves 6
1 1/2 lb. small red potatoes, quartered, cooked until just tender in water with 1 t. salt
2 large red bell peppers, roasted and peeled
1 garlic clove
1 T. capers
1 egg yolk
2 t. fresh lemon juice
1/4 t. red pepper
3/4 c. olive oil
1 1/2 c. lightly packed arugula, coarsely chopped
Mash garlic & capers to paste in mortar, sprinkling with 1/4 t. salt. Add to a bowl with egg yolk, lemon juice, black pepper and another 1/4 t. salt. Whisk until well blended. Or just do all of this in a food processor or blender. Slowly whisk (whir) in oil drop by drop to make a mayonnaise until a thick emulsion is reached at about 1/2 the oil. Then whir in the remaining in a thin stream.
Toss potatoes & arugula with mayo until coated. Surround with red pepper strips. Good stuff. Should be quite cold but it's really not a problem if it is not.
Potato Salad with Arugula, Roasted Red Pepper and Caper Mayonnaise
Serves 6
1 1/2 lb. small red potatoes, quartered, cooked until just tender in water with 1 t. salt
2 large red bell peppers, roasted and peeled
1 garlic clove
1 T. capers
1 egg yolk
2 t. fresh lemon juice
1/4 t. red pepper
3/4 c. olive oil
1 1/2 c. lightly packed arugula, coarsely chopped
Mash garlic & capers to paste in mortar, sprinkling with 1/4 t. salt. Add to a bowl with egg yolk, lemon juice, black pepper and another 1/4 t. salt. Whisk until well blended. Or just do all of this in a food processor or blender. Slowly whisk (whir) in oil drop by drop to make a mayonnaise until a thick emulsion is reached at about 1/2 the oil. Then whir in the remaining in a thin stream.
Toss potatoes & arugula with mayo until coated. Surround with red pepper strips. Good stuff. Should be quite cold but it's really not a problem if it is not.