| Arugula Recipes |
Pasta with Arugula and Goat Cheese Sauce from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings a bunch of fresh arugula 1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil. 2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley. 3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use. 4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately. Arugula, Watermelon Radish, and Sauteed Mushroom Salad 2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups) Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 4 to 6. ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks... 3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired. ARUGULA SALAD The Victory Garden Cookbook, Marian Morash Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper. ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.) SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONAISSE 1/2 cup Bon Apetit, June 1999 ARUGULA VICHYSSOISE 3/4 cup While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato. Makes about 2 1/2 cups, serving 2. Gourmet, June 1993 LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE 1 lb. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6. Bon Appetit ARUGULA SALAD WITH LEMON-PEPPER DRESSING 1/4 cup Bon Appetit ARUGULA, FENNEL AND ORANGE SALAD 1/4 cup Bon Appetit ARUGULA PESTO SAUCE 3 cups Pasta Arugula from Rosemary Webb 1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately. Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit 3 Cups chicken broth For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well. Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad. LEMON COUSCOUS SALAD WITH ARUGULA, SCALLIONS, & DILL 2 1/4 cups water In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight. SALAD OF WILD ARUGULA, SHAVED BABY ARTICHOKES AND FENNEL, Note: From chef Amy Sweeney at Ammo Juice of 1 1/2 lemons, divided 1. Place the juice from one lemon into a large bowl. While whisking, slowly add the olive oil to emulsify. Add sea salt and pepper to taste and set aside. 2. Place the remaining lemon juice in a medium bowl and fill with cold water. Peel the artichokes down to the tender core, and slice them lengthwise on a mandoline or as thinly as possible. Place the slices in the acidulated water to keep them from turning brown. Trim the fennel and also slice lengthwise, reserving in the acidulated water. 3. Shave the Parmigiano-Reggiano with a vegetable peeler (four pieces of shaved cheese per serving) and set aside. 4. Toss the arugula into the large bowl with the dressing. Drain the artichokes and fennel, pat dry and toss them into the bowl with the arugula. 5. Divide the salad among four salad plates and top with the shaved Parmigiano-Reggiano and parsley. Serve immediately. PUTTANESCA WITH WILD ARUGULA Puttanesca is a forgiving recipe that's basically a rather doctored up version of 'Red Spaghetti': that's what our friend Bill calls red spaghetti sauce that so many Americans know. below is one version of puttanesca, the opportunities for substituting with what's in your kitchen are vast. 1-2 onions, chopped Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose. Enjoy! Makes about 1 cup The Bruschette Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown. The Spread: In a food processor or blender, combine til smooth: A handful of arugula or wild arugula (the wild will be spicier) S & P to taste Blend together to make a thick paste. Add: |