by SSDC | Jun 4, 2012 | arugula, salads
1 lb. orzo pasta 3 TBS EVOO (extra virgin olive oil) plus 1/4 cup 2 cups fresh arugula – roughly chopped 3/4 cup feta cheese 1/2 cup dried cranberries or cherries – roughly chopped 1/4 cup toasted pine nuts (or nuts of your choice) 3 TBS lemon juice 1 1/2... by SSDC | Apr 30, 2012 | appetizers, arugula, asparagus, garlic, sandwiches, side dishes
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... by SSDC | Jun 24, 2011 | arugula, fennel, salads
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... by SSDC | Mar 18, 2009 | arugula, Recipes By Ingredient, salad dressings, salads, side dishes, spinach, The Recipes, tomatoes
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... by SSDC | Mar 18, 2009 | arugula, marinades, onions, Recipes By Ingredient, salad dressings, salads, 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... by SSDC | Mar 18, 2009 | arugula, potatoes, Recipes By Ingredient, side dishes, The Recipes
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... by SSDC | Mar 11, 2009 | arugula, garlic
(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...