Tag Archives: arugula

Recipes: Buttery Spaghetti Squash, Farro with Fennel and Carrots and Arugula Salad

13 Feb

 

The force is strong with this one.

 

We got a great haul on Friday so dinner last night used a ton of  different veggies, including a spaghetti squash which has been sitting on our counter for weeks (months?) which I had been avoiding cooking because I just don’t like spaghetti squash that much.

Buttered Spaghetti Squash

  • 1 spaghetti squash, split lengthwise and seeds scraped out and generously rubbed with oil
  • 1 stick of butter
  • 1/2 cup of parmesan
  • a few sage leaves, chopped
  • a pinch of nutmeg (freshly grated)

Roughly following this recipe from a Serious Eats thread, I roasted the spaghetti squash at 400 for 45 minutes, cut side down.  Turn the squash over and cook for 15 more minutes, or until tender.  While the squash is cooling a bit, melt a stick of butter in a small saucepan.  Add the sage leaves and cook the butter until it starts to brown and smelly nutty.  Combine everything in a large bowl.

Farro with Carrot and Fennel

Based on this recipe, I scaled it down for 2 people, and made some substitutions with ingredients I had on hand.

  • 3/4 cup of farro, soaked for 30 minutes
  • 3-4 small carrots, cut into matchsticks (or grated)
  • half of a fennel bulb, cut into 1/4 inch die
  • 2 tsp red wine vinegar
  • 1 small clove of garlic, pulverized into a paste
  • some capers
  • some garlic chives (or any other green herb, like parsley)
  • olive oil

Drain the farro and discard the soaking water.  Combine with 3 cups of water and a pinch of salt in a small saucepan.  Bring to boil then cook for 15 minutes with the lid off.  Meanwhile, combine fennel, garlic, capers, vinegar and a good pinch of salt and pepper in a serving bowl and let marinate.  When the farro is done, drain and add to the fennel along with the carrots and herbs and a good dose of olive oil.  Taste for S&P, or add more vinegar if you’d like.

Arugula Salad with Avocado and an Orange Vinaigrette

  • Enough arugula for 2 people, washed
  • 1 avocado, cut into large pieces
  • Some orange juice
  • 1/2 shallot, diced
  • Some rice wine vinegar
  • Olive oil

Combine the orange juice, rice wine vinegar, olive oil and shallot to taste.  Add some S&P.  Toss with arugula and avocado.

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Recipe: Raw Beet Salad with Arugula and Grilled Cheese Sandwiches

22 Apr

Don’t have patience to cook your beets for an hour?  Here’s an easy solution.  The beets definitely take on a different flavor, and stay very crunchy, but their good raw, not like raw potatoes, more like raw celeriac.

Ingredients

  • 2 beets (1 golden, 1 red) thinly sliced on a mandolin
  • small handful mint, chopped
  • a few T chives, chopped
  • 3 T white wine vinegar
  • 1 shallot, thinly sliced
  • 1 bunch arugula, including flowers
  • good olive oil
  • feta

Combine the shallot and vinegar in a large bowl and let marinate for about 10 minutes, to cut the edge of the shallot.  Add the mint and chives and stir to combine with a pinch of salt.  Then add the thinly sliced golden beets and let marinate for about 5 minutes.  Remove the beets and arrange on a plate, reserving the liquid.  Add the red beets to the vinegar and let marinate for 5 minutes.  This will turn the vinegar red.  Artfully arrange the red beets on the plate with the yellow ones.  Drizzle some olive oil on the beets on the plates.  Add more olive oil to the remaining vinegar in the large bowl.  Add the arugula, some S&P and toss.  Plate the arugula in the middle of the beets.  Scatter feta on top of everything.  Garnish with grilled cheese sandwiches.

Recipe: Dill Roasted Beet Goat Cheese Crostini with Arugula Salad

9 Apr

Yay for beets!  The better the goat cheese, the better this dish is, so splash out for the good stuff.  I’ve never been a big fan of dill – not sure why (dill pickles?) but they added a nice touch to the beets without a lot of overpowering flavor.  This dish was super satisfying paired with a simple arugula salad in a balsamic vinaigrette .

Ingredients for the beets

  • 4 beets (2 red and 2 yellow)
  • 2 T butter
  • 1/4 cup dill, chopped
  • juice of 1/2 lemon

Preheat oven to 400.  Trim and wash the beets.  Wrap each beet individually in foil and bake in a dish for 40 minutes to an hour, or until a sharp knife easily pierces the beet (if the beets are different sizes, some will cook faster than others).  Cool enough to handle.  Wearing rubber gloves (to keep your skin from turning pink), peel off the skin and trim any problem areas with a knife.  Keep the red beets separate from the yellow ones.  Chop into 1/2 inch pieces and set aside.  Meanwhile, melt the butter in a large pan, toss in the dill and squeeze the lemon into the mixture.  Toss the beets in the butter (yellow ones first, then red) and set aside.

Ingredients for the Crostini

  • 4 thick slices seeded whole grain bread, toasted
  • 4 oz good goat cheese
  • Beets, prepared as above

To assemble, lavish the cheese on the toast and gently place the beets on top.  Serve with an arugula salad.  Enjoy!

Recipe: Beet & Goat Cheese Salad

1 Mar

Nothing mind blowing here in terms of flavor profiles, etc.  but this was a tasty salad!  Inspired by this recipe from the NY Times we used lots of greens and all our beets.  I don’t think i’ve ever actually cooked beets, but the NY Times technique made it mess-less and quick.

Ingredients for roasted beets

  • 3 beets, peeled, and cut into 1/2 inch cubes
  • olive oil
  • red wine vinegar

Preheat the oven to 375.  Toss the beets in the oil & vinegar, salt & pepper.  Spread out in a single layer on a foil-lined baking sheet and cover with another piece of foil.  Crimp the edges a bit to make a packet and cook for 20 minutes.  Remove the foil lid, stir the beets around and cook for another 15-20 minutes, or until the beets are done.

Ingredients for the salad

  • 2 bunches arugula
  • red wine vinegar
  • olive oil
  • 2 t chopped tarragon
  • 1 large clove garlic, chopped
  • goat cheese, to taste

Wash and dry arugula well.  In a small bowl, combine vinegar, oil, tarragon and garlic and whisk to combine.  Toss with salad and salt & pepper.  Crumble goat cheese and toss with salad.  Plate salad, top with more goat cheese, beets, and garlic bread.

Recipe: Roasted Veggies & Goat Cheese

17 Feb

Roasting vegetables is one of the easiest and yummiest preparations you can do.  I thought I was making enough veggies for leftovers, but they were so good we polished off everything.

Ingredients

  • 3 turnips, scrubbed and quartered
  • 1 bunch young carrots, scrubbed
  • some fingerling potatoes, washed
  • some Brussels sprouts, outer leaves removed and halved
  • a small handful of herbs – thyme, rosemary, marjoram, etc.
  • 1 head of broccoli, cut into florets
  • 2 baby shallots, sliced
  • 3 cloves of garlic, chopped
  • goat cheese
  • arugula
  • balsamic vinegar

Preheat oven to 400 degrees.  Combine first 5 ingredients in a large bowl and toss with olive oil and a good pinch of s&p.  Spread in a single layer on a baking sheet and place into the oven.  Stir the veggies around every 10 minutes or so.  Meanwhile, combine the broccoli, shallots, and garlic and toss with more olive oil, s&p.  Once the veggies are pretty much done (about 25-30 minutes) toss in broccoli mixture and cook for another 10 minutes.  While the broccoli is cooking, toss arugula with some balsamic and s&p and arrange on the bottom of a plate.  Place roasted veggies on top of arugula and top the whole mess with some goat cheese.

Recipe: Celery and Meyer Lemon Risotto on a bed of Arugula

6 Feb

We first had a version of this risotto at Patina back with Eric Greenspan was chef and fell in love.  It was one of those dishes that changes the way you think about food – a flavor and texture combination that was unlike anything we had ever had.  I’ve tried to recreate the recipe a few times over the years and haven’t really ever come close to the original magic (is there a secret ingredient?).  This risotto is great nonetheless.  The citrus and celery cut the richness of the risotto while adding great texture.  Making risotto intimidated me for years – all that stirring? rice?  I still hate making rice, but have learned that risotto is hard to mess up and can be made in infinite variations with whatever ingredients are on hand.

Ingredients

  • 1 cup arborio rice
  • 3 1/2 cups or so warm broth
  • 1/2 cup white wine
  • 1 baby shallot, diced
  • 2 stalks of celery, diced
  • zest and juice of 1 meyer lemon (a regular lemon would work too, just use half the juice)
  • lots of grated parmesan

Sautee the shallot and half the celery in a bit of olive oil in a large saucepan over medium heat.  Once softened, add in the rice and stir and cook until the rice starts to get a little transparent around the edges.  Add in the white wine and stir continuously until the wine is absorbed.  Add the broth slowly, about half a cup at a time, allowing the rice to absorb the broth completely before adding more while stirring continuously all the time.  When you’ve added about half the broth, add the rest of the celery to the rice (by adding it in the beginning and in the middle you get greater depth of flavor and more interesting textures).  Keep stirring and adding broth until the rice is nicely cooked, though still al dente.  Stir in the lemon juice and zest and most of the grated cheese.  If you want a richer risotto you can also stir a T of butter or some marscapone cheese or heavy cream to finish.  Taste for salt and add pepper.  Serve on a bed of arugula with more cheese on top (the arugula will wilt nicely).  *The broth I used (Trader Joe’s low sodium vegetable broth) was very orange, making the risotto very orange.  Most risotto should be more white.