Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino

Ingredients
4 large beets, red, golden, or Chioggia or any combination
8 to 10 baby beets- any color or combo
2 cups baby arugula
2 to 3 tablespoons balsamic vinegar
2 to 3 tablespoons high quality extra-virgin olive oil
Salt
1/4 cup pistachios, toasted and chopped
1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano
Directions
Preheat the oven to 375 degrees F.

Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.

Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.

Voila

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/roasted-beet-salad-with-arugula-pistachios-and-shaved-pecorino-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/anne-burrell/roasted-beet-salad-with-arugula-pistachios-and-shaved-pecorino-recipe/index.html

Arugula, Watermelon and Feta Salad

Ingredients
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html?oc=linkback


Found at:http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html

Warm Chicken Salad with Tangerine, Tarragon & Arugula Recipe

Ingredients:

• 4 units 8 oz. chicken breasts
• 2 Tbsp. fresh tarragon leaves
• 1 pint fresh squeezed Sunkist® tangerine juice
• 1/2 Tbsp. minced garlic
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. olive oil
• 2 Sunkist® tangerines, thinly sliced in rings
• 2 Tbsp. Champagne vinegar
• 1 small red onion, peeled, thinly sliced in rings
• 2 bunches arugula washed & dried

Instructions: (Makes 4 servings)

• Preheat the oven to 425 degrees. In a large bowl, place the chicken with 1 tablespoon tarragon leaves, ¼ cup tangerine juice, garlic, salt and pepper. Toss to season. Warm the olive oil in a large sauté pan, add the chicken breasts and sauté over medium heat for 3-4 minutes. Turn the chicken breasts over adding 1 cup tangerine juice, simmering for 4-5 minutes until cooked through. Finish cooking in oven as necessary; cooking time will vary depending on thickness of chicken breasts. Keep warm.
• Procedure to serve the chicken:
  Divide and arrange the sliced tangerines and onions on 4 individual plates. In a small bowl whisk together the remaining ¾ cup tangerine juice, champagne vinegar and chicken pan juices. Toss with the arugula. Then arrange the arugula on the plates along with the warm chicken breasts. Garnish plates with remaining tarragon leaves.
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• Found at: http://www.sunkist.com/recipes/warm-chicken-salad-with-tangerine-tarragon-and-arugula_605.aspx

Nectarine & Prosciutto Salad

INGREDIENTS

• 2 tablespoons lemon juice
• 1 tablespoon finely chopped shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/8 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 8 cups arugula, trimmed if necessary
• 2 ripe nectarines, cut into wedges
• 1/2 cup shaved Parmesan cheese (see Tip)
• 3 paper-thin slices prosciutto (about 2 ounces), torn into 2-inch strips
• Freshly ground pepper (optional) 

PREPARATION

1. Combine lemon juice, shallot, mustard, honey and salt in a large bowl. Whisk in oil until combined. Add arugula and toss to coat. Divide among 4 plates and top with equal portions of nectarine, Parmesan and prosciutto. Serve with a grinding of pepper on top, if desired. 

Recipe found at: http://www.eatingwell.com/recipes/nectarine_prosciutto_salad.html

WHEATBERRY SALAD WITH ARUGULA, CHERRIES AND POM DRESSING

Ingredients

1 Cup Wheat Berries
3 Cups Arugula
2 Cups Bing Cherries, pitted and cut in half
1 tsp Kosher Salt
Zest of one Lemon

POM DRESSING // This will look like a lot of dressing and seasoning, but the wheat berries are very dense and soak up a lot of the liquid from the dressing while in the fridge. Use less if you prefer, but it is what gives the wheat berries any flavor. 

1 Shallot, roughly chopped
Big Handful of Fresh Fennel Fronds or Dill, Chopped
3/4 Cup Soft Goat Cheese
1/3 Cup POM, 100% Pomegranate Juice
2 tbsp. Extra Virgin Olive Oil
½ tsp. Cumin
1/2 tsp. Kosher Salt
2 tsp. Fresh Ground Pepper 

Directions

Rinse the wheat berries in a strainer. Bring 4 cups of water to a boil, add the wheat berries. Boil for about 45 minutes or until tender and split open a bit, add water if they dry out before cooking. Put them in a large mixing bowl.
While the wheat berries are cooking, make your dressing. In a processor or blender, add the shallot, fennel frond/dill, POM, cumin and pepper. Blend to combine. Add the goat cheese and olive oil and give another whirl.
While the wheat berries are still warm add the dressing and mix. Let it cool for a few minutes. Add the arugula and cherries (and bacon if you please) and mix again. At this point, add the lemon zest and taste for salt and pepper. Don't be shy with the seasoning. 

~You can either serve at room temp, or chill in the fridge to let the flavors saturate and serve it as a cold side salad. 

Recipe found at: http://www.sproutedkitchen.com/home/2009/8/15/wheat-berry-salad.html

Broccoli and Arugula Soup

Ingredients

1 tablespoon olive oil

1 clove of garlic, chopped

1/2 yellow onion, chopped

1 head broccoli, cut into large florets, about 2/3 pound

2 1/2 cups water or vegetable stock

1/4 teaspoon of sea salt and black pepper, or season to taste

1 teaspoon ground cumin

1 cup arugula leaves, packed

squeeze of 1/2 lemon 

Directions 

eat olive oil in a large saucepan over medium heat.  Add the onions and cook until soft and translucent, about 4 to 5 minutes.  Add the garlic cloves and cook for another minute.  Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color.  Add the cumin, salt and pepper.  Stir to combine.

Add the water or chicken stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened. and is just tender.

Here’s the tricky part.  We’re going to blend the soup.  Working in batches, transfer some of the soup liquid and broccoli to a blender.  Add half of the arugula leaves and blend until smooth.  Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  Return to a pot over a low flame, check to see if it needs more salt or pepper.  Throw in the juice of 1/2 a lemon and serve.

This soup also freezes well! 

Recipe found at: http://joythebaker.com/2010/02/broccoli-arugula-soup/

Roasted Sweet Potato Salad

Ingredients

1 (24-oz.) package fresh steam-in-bag petite sweet potatoes

1 tablespoon Caribbean jerk seasoning

4 tablespoons olive oil, divided

2 tablespoons fresh lime juice 1/4 teaspoon salt

1 (5-oz.) package baby arugula

1 mango, peeled and diced

1 avocado, halved and thinly sliced

1/2 red bell pepper, sliced

1/2 small red onion, sliced

1/2 cup torn fresh basil

Directions

• Preheat oven to 425°. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.
• Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.  

Recipes found at: http://www.myrecipes.com/recipe/roasted-sweet-potato-salad-50400000123966/

Lemon Ricotta Spaghetti with Arugula

Ingredients

• 1/2pound spaghetti [I use whole wheat but use whatever you prefer]
• 1/4cup extra virgin olive oil
• 2 cloves garlic, sliced lengthwise as thinly as possible
• 2tablespoons lemon zest, from 1-2 lemons
• juice from 1 lemon
• 1pinch red pepper flakes
• 1cup fresh ricotta, homemade or best quality
• 4-6tablespoons leftover ricotta whey or leftover pasta boiling water
• 4cups lightly packed arugua
• salt

Directions

• Bring a pot of well salted water to boil While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
• Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
• Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
•  Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more. Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.

Recipe found at: http://food52.com/recipes/10425-lemon-ricotta-spaghetti-with-arugula

Collard Wraps with Herbed Cashew Spread and Roast Peppers

Ingredients 

• 1 1/2 cup Raw cashews, soaked overnight in water and drained
• 1-2 cloves garlic
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt)
• Black pepper to taste
• Water
• 6 oil-soaked sun dried tomatoes, patted dry
• 2 teaspoons herbes de Provence
• 1/4 cup fresh basil, loosely chopped
• 4 medium-sized collard leaves
• 3 toasted red bell peppers
• 2 cups fresh arugula (optional)  

Directions 

1. Prep the Leaf: To turn a collard leaf into wrap material, you’ll first need to select a medium-sized, smooth leaf. Flip the leaf over so that the side with the prominent spine is facing up. Using a paring knife, gently shave down the spine of the leaf, starting near the bottom, where it begins to protrude most. Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf! Just follow carefully along the spine, slicing away only the thick part of it.

2. Fill the Wrap: Then, flip the leaf so that the side you didn’t cut is facing up. Place a vertical column of whatever filling you’re using—hummus, nut spread, veggies, etc.—along one side of the leaf’s center. A quarter-cup should be good. Pile it with veggies of your choosing (as you’ll see, I love roasted peppers!)

3. Roll it Up: Fold the top and bottom flaps of the leaf inward. Then, fold one of the two long sides in, and start wrapping the leaf from that side to the other side. You should end up with something that looks like a burrito! 

recipe found at: http://food52.com/blog/4484_thinking_outside_the_wrap

Sauteed Bell Peppers

Ingredients

• 1/4 cup olive oil
• 2 red bell peppers, cut into 1/4-inch strips
• 2 yellow bell peppers, cut into 1/4-inch strips
• 2 orange bell peppers, cut into 1/4-inch strips
• 3/4 cup golden raisins
• 1 tablespoon fennel seeds
• 2 tablespoons balsamic vinegar
• 8 cups arugula, plus additional for garnish

Preparation

Heat oil in very large heavy skillet over medium-high heat. Add all peppers; sauté until slightly softened, stirring occasionally, about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.

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Read More http://www.epicurious.com/recipes/food/views/Sauteed-Bell-Pepper-with-Golden-Raisins-and-Arugula-231107#ixzz2HVMCr5ku

DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS

Ingredients

• 1.5 pounds small to medium potatoes
• 1/3 cup plus 3 tablespoons olive oil
• 2 medium delicata squash
• 2 tablespoons minced shallots
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 10 packed cups baby arugula (about 8 ounces)
• seeds from one pomegranate (about 1 cup)
• 1 cup crumbled Feta (recipe calls for Parmesan)
• Sea salt and freshly ground black pepper 

Directions

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

Recipe found at: http://theyearinfood.com/2012/10/delicata-squash-salad-with-roasted-potatoes-and-pomegranate-seeds.html

Grilled Polenta and Balsamic Mushrooms

Ingredients

• 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
• 2 garlic cloves, coarsely chopped (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon coarsely chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1/3 cup balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
• 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
• 2 cups arugula (2 ounces)
• 8 ounces Parmigiano-Reggiano, shaved

Directions

1. Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
2. Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
3. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
4. Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

Recipe found at: http://www.marthastewart.com/312429/grilled-polenta-and-balsamic-mushrooms?center=0&gallery=274708&slide=284951

Wilted Arugula and Pear Salad

Wilted Arugula and Pear Salad

serves 2

4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper

Directions

Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.

Recipe found at: http://www.thekitchn.com/recipe-wilted-a-26054

Watermelon and Feta Salad

Pretty-in-pink melon, all grown up, energizes this spirited salad.

Ingredients

• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 3 bunches arugula (about 12 ounces total), thick stems removed
• 1/4 medium red onion, thinly sliced
• 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
• 4 ounces feta cheese, crumbled

Directions

1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Orecchiette with Cherry Tomatoes and Arugula

Serves at least 2

• 2 tablespoons olive oil
• 2 cloves of garlic, minced

• 2 small shallots, finely chopped
• 1 pint mixed red and yellow cherry tomatoes, quartered
• Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
• 2 cups fresh arugula, de-stemmed, roughly chopped
• Salt and pepper
• Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan and, in our case, a glass of Cotes du Rhone.

Pesto With Arugula

Ingredients

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Directions

• Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Recipe found at: http://allrecipes.com/recipe/pesto-with-arugula/

Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing

Adapted from Martha Stewart

Makes 8 small salads or 4 larger ones

1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
3 ounces baby arugula

Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Recipe found at: http://smittenkitchen.com/2009/07/arugula-potato-and-green-bean-salad/