The Purloined Recipe

From www.101cookbooks.com

These little open-faced tartines took less than ten minutes to pull together, and ended up being the epitome of spring.

Serves 2-4

Prep time: 5 min – Cook time: 5 min

4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic

1/2 tablespoon olive oil

1/2 lb of asparagus stalks, trimmed roughly the length of your bread

1 clove garlic, thinly sliced

1/2 teaspoon caraway seeds

1 avocado, pitted and smashed

a couple handfuls of arugula, tossed in a bit of olive oil

a handful of toasted pepitas, or almonds, or sunflower seeds

A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assemble the tartines.

Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.

appetizers, arugula, asparagus, garlic, sandwiches, side dishes

From www.101cookbooks.com

A compelling combination of a short list of ingredients that don’t sound particularly exciting on the page, but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That’s it, really. Dead simple. I use a mandoline to make feathery whispers of fennel, but if a knife is what you’ve got, that’ll work too. The version in my book calls for pine nuts, but I had sliced almonds on hand today, so that’s what I used instead

Serves 4 to 6

Prep time: 10 min

If you’re using a knife to prep here, do your best to slice things very, very thinly – not quite see through thin, but close

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup / .5oz/ 15g loosely chopped fresh dill
1/3 cup / 80ml fresh lemon juice, plus more if needed
1/3 cup / 80ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

arugula, fennel, salads

Serves 4

5 oz. Arugula, cleaned and chilled
1 oz. fresh Spinach
4 tomatoes
1/4 lb. of mozzarella, fresh sliced
1/4 cup of walnut pieces or halves, toasted
1/8 cup olive oil
1/8 cup walnut oil (optional)
1/16 cup balsamic vinegar

Arrange the arugula and spinach on a platter or individual salad plates. Place the sliced tomatoes and mozzarella overlapping slightly. Sprinkle with salt and pepper, then add the correct amount of vinaigrette and garnish with walnuts

arugula, Recipes By Ingredient, salad dressings, salads, side dishes, spinach, The Recipes, tomatoes

from Danielle Adams

1 bunch of Arugula
4 Slices or more of Prosciutto – chopped
½ Red Onion Sliced Paper Thin
1 Container of Baby Tomatoes – mixed variety is best

For Dressing:

1 Meyer Lemon – you may have to look in the specialty section for this
1 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado sugar
1/2 teaspoon fresh ground black pepper

Assemble the salad using the first ingredients – toss all ingredients. Zest the Meyer Lemon and juice it also. Then add the lemon juice with the rest of the dressing ingredients and pour over the salad – use as little or as much as you prefer. It’s a perfect simple summer salad!

Note: This dressing makes a great marinade for grilled asparagus and blanched green beans too!

arugula, marinades, onions, Recipes By Ingredient, salad dressings, salads, tomatoes

from Danielle Adams

Serves 6

3 pounds russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

arugula, potatoes, Recipes By Ingredient, side dishes, The Recipes

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4.

Once it gets hot out, those farmers who’ve been providing you with tender, small arugula my suddenly start bringing big, overgrown bunches to market. The leaves are too spicy to enjoy in a salad, and the stems are way too stringy to eat, but the leafy material can be plucked from the stems and cooked.

Sheep’s milk, as well as cow’s milk-ricotta is a good match with the peppery arugula.

Sea salt and freshly ground pepper
½ pound whole wheat spaghetti
1 large bunch or bag (about ½ pound) mature arugula
3 tablespoons olive oil, plus extra virgin to finish
1 plump garlic clove, chopped
several pinches red pepper flakes
½ cup walnuts , toasted and chopped
½ cup sheep’s milk ricotta
freshly grated pecorino cheese

1. Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do not dry.
2. Warm the oil in a large skillet with the garlic and pepper flakes. Cook over
   medium heat until the garlic turns light gold, a minute or so, then add the arugula
   with the water clinging to its leaves. Season with a few pinches of salt and cook
   until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the
   pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper
   and serve with extra virgin olive oil drizzled over the top.

arugula, garlic