The peppery taste of the arugula with the sweetness of the pears and the crunch of sunflower seeds is delicious. This recipe is from Better Homes and Gardens.
- 2
red Bartlett pears
- 12
cups arugula (about 8 oz.)
- 1/3
cup dry roasted, salted sunflower kernels
- 2
ounces Parmesan cheese, shaved
- Shredded lemon Peel (optional)
Lemon Vinaigrette
- 1 tablespoon lemon peel
- 1/3
cup lemon juice
- 1
teaspoon sugar
- 1/2
teaspoon kosher salt
- 3/4
cup extra virgin olive oil
For vinaigrette: In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil. I like to put this into a dressing bottle.
Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week.
Makes 8 servings
The peppery arugula goes great with the salty salami, which will satisfy any Italian food cravings that come along. This recipe was taken from one of my favorite cookbooks, Eggs.
- 1 Teaspoon Canola Oil
- 1/4 pound Good Quality Salami, diced
- 8 Eggs
- 2 Tablespoons Milk
- Kosher salt
- Freshly ground pepper
- 1 1/2 Tablespoon Butter
- 1 Cup Arugula, firmly packed
Warm the canola oil in a nonstick frying pan over medium heat. Add the salami and cook, stirring occasionally, until browned in spots, 3-4 minutes.
Meanwhile, in a bowl, whisk together the eggs, milk, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.
When the salami is well browned, reduce the heat to medium-low and add the butter. When the butter has melted, add the eggs and let cook until they just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When the eggs are about half cooked, 1-2 minutes more, stir in the arugula. Stir gently, cooking until the eggs have set, about 1 minute more. Transfer the eggs to a warmed serving platter and serve right away.
Makes 4 servings
- 10 oz store bought cheese tortellini
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 1 yellow onion, thinly sliced
- 1 head of Califlower, sliced, and oven roasted
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 bag or 2 handfuls of Arugula
- zest of one lemon
- 1/4 cup chives, minced
Heat the olive oil over medium heat in a skillet. Add the cauliflower and toss so they are coated with the oil. Sprinkle with the salt. Now cover the skillet and let the cauliflower cook through, this will take about three minutes. The water in the cauliflower will help steam and soften them. When the cauliflower is just cooked through ( not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so until the cauliflower looks golden and crispy. Add the garlic about halfway through the browning process if you like.
Into an extra-large pot of well-salted boiling water add the tortellini. After a few minutes, when the tortellini float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.
Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the tortellinis. Stir in the onions, and then the arugula. Wait until the arugula begins to wilt, then stir in most of the cheese. Gently fold in the roasted cauliflower and lemon zest. Remove from heat.
Serve on a big platter garnished with chives and remaining Parmesan.
Serves 4
I took this recipe idea from www.101cookbooks.com and modified it after a trip to the local Chinese Cultural Center where I found Moo-Shu shells. I modified it a little based on what I had on hand.
- a generous dollop of creme fraiche, sour cream or Greek yogurt
- 2 Tbls of goat cheese
- 2 garlic cloves, chopped
- 2 cups of arugula, spinach or kale
- 2 Tbls of sun dried tomatoes, chopped
- small splash of olive oil
- 1 small egg
- 1 Moo Shu Shell
Whisk the goat cheese and yogurt together in a small bowl. Set aside.
Now, take the arugula, rinse the leaves, pat them dry with a paper towel, and saute them with the sun dried tomatoes and garlic over medium-high heat in a small splash of oil until lightly sauted. Remove from pan and set aside.
Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it’s uniform in color.
In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the Moo-Shu shell on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the Moo Shu shell as it sets. When you feel like the egg has set enough not to run, flip everything. Spread the arugula and yogurt mix over the top. Cook until it is heated and the shell is nicely browned.
Fold the Moo Shu Shell in half, and cut in halves.
Serves 1.
- package of fresh ravioli
- 4 Tbs unsalted butter
- 1 Tbs aged balsamic vinegar
- fine grain sea salt
- grated zest of one lemon
- 2 - 3 big handfuls of torn arugula or other bitter/spicey greens
- plenty of grated fresh pecorino or parmesan cheese
Bring a large pot of water to a boil. Cook ravioli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.
In the meantime, place the butter in a skillet or sacuepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.
Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.
Serves 2
Source: www.101cookbooks.com
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