Arugula Quinoa Salad with Roasted Garlic Dressing

Ingredients
5 ounces baby arugula
8 ounces cooked chicken or tempeh, diced
1 1/2 cups cooked quinoa
2 oranges, peeled and cut into sections
2 ounces crumbled goat cheese (or nut cheese)
1/4 cup walnuts, toasted and chopped

Roasted Garlic Dressing
1 head garlic
1 teaspoon olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

 Preheat oven to 400 degrees. Slice the top off the garlic head and place in aluminum foil. Drizzle
with olive oil. Bake for 35 minutes, until tender. Allow to cool slightly.

Gently squeeze garlic from head and place in your blender. Add vinegar, mustard, maple syrup, salt
and pepper and process for 15 seconds.

With the blender on, slowly add olive oil in a steady stream.




Combine salad ingredients and toss with the desired amount of dressing.


from: http://w w w .cookingquinoa.net/arugula-quinoa-salad-roasted-garlic-dressing-dixie-quick

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)
2 medium ripe peaches, sliced
1 oz. fresh mozzarella cheese, thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar


Preparation:

1. Place rocket on a large serving plate.
2. Top with peaches and cheese.
3. Drizzle salad evenly with oil and vinegar.
4. Serve immediately.

from The Beachbody Blog

Roasted Sweet- Potato Salad

Roast sweet potatoes and red bell peppers together for a delicious mingling of flavors and then place over a bed of spinach or arugula and sprinkle with white balsamic vinegar. Serve this as side dish or add goat cheese and grilled chicken for a satisfying lunch.

Serves: 4 Prep:  12min |Cook: 40min |Total: 52min

              

•      2 tablespoons olive oil

•      1/4 teaspoon salt

•      1/4 teaspoon freshly ground black pepper

•      2 pounds sweet potatoes, scrubbed and cut into 1" chunks

•      2 large red bell peppers, cut into 1" pieces

•      2 tablespoons white balsamic or white wine vinegar

•      1 pound spinach or arugula, torn into bite-size pieces

Directions

1.Preheat the oven to 425°F.

2.In a large roasting pan, combine the oil, salt, and black pepper. Add the sweet potatoes and bell peppers and toss to coat well. Roast, stirring occasionally, for 40 minutes, or until the potatoes are tender. Remove from the oven and stir in the vinegar.

3.Place the spinach or arugula in a large serving bowl. Add the potato mixture and toss to coat well. Serve immediately.

Fried Rice with Arugula

Created by Frog Holler intern, Susan Storck, this simple dish perks up mild-flavored fried rice with the zip of arugula. For those who find fresh arugula a bit strong, cooking this peppery herb takes some of the bite out of the flavor.

Chop arugula finely. Heat preferred oil and when hot, add the rice and chopped arugula. Continue to fry the rice and arugula until rice is thoroughly warmed and arugula has wilted. Then add a generous helping of nutritional yeast and a moderate amount of shredded coconut. Yes, that was coconut. Mix gently to blend flavors; add salt or tamari to taste, but it shouldn't need much.

Strange but curiously delicious!

Arugula and Radicchio with Feta and Dates

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer.

• 2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup pitted dates
• 1/4 pound baby arugula (8 cups)
• 1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
• 3 ounces crumbled feta (1/2 cup)

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.

Halve dates lengthwise and thinly slice crosswise.

Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

online reviewer's comment: I have to confess that I normally dislike radicchio and love arugula, but after receiving a head of radicchio in my CSA share, I decided to make this salad, thinking the peppery arugula would mask the bitterness of the radicchio. To my surprise, the salad was a perfect balance of salty, sweet, bitter and tangy. The only change I made was to use grilled halloumi cheese, rather than feta, and I recommend that you do the same! I can't imagine that feta would have been any better.

from Epicurious.com

Arugula and Radicchio Salad with Sesame-Scallion Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon sesame seeds
• 1 scallion
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 head radicchio
• 1 bunch arugula

In a small skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sesame seeds, stirring, until pale golden, about 1 minute. Mince scallion and in a small bowl whisk together with sesame seeds, remaining tablespoon oil, vinegar, mustard, and salt and pepper to taste until emulsified. Tear radicchio into bite-size pieces and in a bowl toss together with arugula and vinaigrette.

Serves 2

from Epicurious.com

from a reviewer: This is a fabulous recipe. The dressing is unusual and memorable. I've been serving it for years and ALWAYS receive raves from guests. It doubles easily.

Pasta with Dark Greens and Tomatoes

1 lb. turnip greens and/or arugula and/or turnip greens (add kale if needed to bulk out, but expect a milder flavor).

Kosher salt

1/2 lb. orechiette, penne or other pasta

2 tbs. extra-virgin olive oil

2 cloves garlic, chopped

1½ cups chopped tomatoes

Pinch dried red pepper flakes, or to taste

Freshly ground pepper and salt

1 In a large pot, bring 1 to 2 quarts of water to a boil.

2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

3. When the water comes to a boil, add ½ tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

5. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the tomatoes and stir constantly until the tomatoes have softened, about five minutes. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.

6. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately.

Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

Adapted from seasonalchef.com.

Arugula Salad

This simple but tasty salad relies on fresh young arugula for a zesty nutty foundation flavor. Rinse and chop into large bite-sized pieces. Variations then abound, but for the above version, add apple slices, fresh currants (available in July at farmer's markets - substitute grape halves or another berry), toasted walnuts and freshly made cheese with peppercorns. The Ann Arbor Farmers Market is lucky to have the Zingerman's Creamery stall offering their freshly made herbed cheeses. The cheese with black peppercorns is called "Sharon Hollow".

Mix all ingredients and toss with a balsamic vinaigrette.

A delicious quick salad, but remember, it's best when the arugula is young and fresh!

Brown Butter Tortelli

from Heidi Swanson, of the blog 101 Cookbooks:
I used a dozen big, chubby fresh tortelli here. You can certainly use ravioli. The ones I used were stuffed with ricotta al limone, but a bit later in the year I can imagine substituting winter squash / pumpkin tortelli/tortellini/raviolis - about 1/3 pound / 150g for 2 servings.

one dozen fresh tortelli pasta
4 tablespoons unsalted butter
1 tablespoons aged balsamic vinegar
fine grain sea salt
grated zest of one lemon

2 - 3 big handfuls of torn arugula or other bitter/spicy greens

plenty of grated fresh pecorino or Parmesan cheese

Bring a large pot of water to a boil. Cook tortelli 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 saucepan 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.

Flavorful Fall Salad

Equal parts spinach and arugula, toasted sliced almonds or walnuts, apple chunks, dried cranberries, goat cheese or feta (optional but not really), and dressed with a balsamic vinaigrette.

Tuscan White Bean with Arugula Soup

This soup is beautifully complex, with a rich blend of earthy beans and peppery arugula. A spritz of lemon just before eating adds an unexpected kick.

Ingredients

Serves 8

1 pound dried white canelli or great northern beans

3 tbls olive oil

3 cups onions, minced

2 teaspoons salt, divided

1 teaspoon crushed garlic

2 unpeeled carrots, chopped into 1/4" cubes

2 ribs celery, minced

1/2 teaspoon freshly ground black pepper

6 cups chicken stock, divided

2 teaspoons fresh rosemary, minced*

5 cups arugula leaves

4 ounces Parmesan-Reggiano cheese, divided

2 lemons, quartered, for garnish

*Substitute 1 teaspoon of dried rosemary if fresh is unavailable. Avoid using herbs that are more than six months old.

Directions

1. Check the dried beans for stones and imperfections. Place them in a spacious bowl, fill with water, and soak overnight.
2. Drain the beans and place them in a large pot. Add 8 cups of water and bring to a lively simmer. Reduce the heat to a low simmer and partially cover with a lid. Cook for 20–30 minutes or until tender. Drain the beans and set aside.
3. Pour the olive oil into a heavy-bottomed soup pot and turn the heat to medium-high.
4. Add the onions and one teaspoon of salt; toss to coat.
5. Lower the heat to medium-low and cook until the onions are translucent.
6. Add the garlic and cook for one minute.
7. Add the carrots, celery, black pepper, and 2 cups of the stock. Cook for 5 minutes.
8. Add the beans, rosemary, and the remaining salt and stock. Bring to a lively simmer. Adjust the heat to a slow, bubbling simmer and partially cover with a lid. Cook for 25 minutes.
9. Grate enough of the Parmesan-Reggiano cheese to produce one half cup grated cheese.
10. Add the grated cheese and argula and stir. Turn off the heat and let sit for 10 minutes.
11. Adjust the seasonings keeping in mind that Parmesan-Reggiano cheese is salty.
12. Using a vegetable peeler, cut long, thin strips of the remaining cheese.
13. Ladle the soup into bowls and top with a generous helping of cheese strips.
14. Serve a lemon quarter with each bowl and spritz with the juice just before eating.






Preparation time: Under three hours, plus overnight to soak the beans.

Arugula Salad with Beets and Goat Cheese Recipe

Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Fresh arugula - rinsed, patted dry with a paper towel

Goat cheese - chevre

Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

Method

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. Each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or the one provided with this recipe.

Arugula-Pecan Pesto

1 bunch or more of arugula
1 small clove garlic
1 cup chopped pecans
1 to 2 tablespoons golden raisins
5 to 6 tablespoons extra-virgin olive oil
salt to taste
lemon juice to taste
Combine arugula, garlic, raisins and pecans in a food processor or blender and pulse until combined. Stream in olive oil and blend until smooth, adding salt and pepper to taste.