Archive for the 'Arugula' Category

Spaghetti Squash Coleslaw

Monday, November 11th, 2013

Sara Jones, Tucson CSA

How about using leftover, cooked Spaghetti Squash in a salad rather than a cooked dish? Because of its nice shredded texture, it works well in coleslaw recipes. Use it in your favorite coleslaw recipe or try this.

2 cups cooked spaghetti squash, strands teased apart
2 large handfuls arugula, cleaned and finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup toasted pecans, chopped
1/4 cup dried fruit, rehydrated for 15 minutes in warm water
1/4 crumbled blue cheese or goat cheese
Salt and pepper, to taste

Gently toss squash and arugula with oil, vinegar and a bit of salt and pepper. Top individual servings with a sprinkling of nuts, fruit and cheese.

Pasta Salad with Tomatoes and Feta

Sunday, June 16th, 2013

Philippe, Tucson CSA

An easy and delicious pasta salad which you can serve warm or cold.

1 lb pasta (e.g. rotelli, fusilli)
1 medium onion
2 clove garlic
1/4 cup olive oil
3-4 tomatoes, diced
1/4+ cup basil, finely chopped
1 cup arugula, finely chopped (optional)
1/2+ lb feta, crumbled
Salt and pepper to taste

Boil and drain pasta according to pack instructions.
Mix crumbled feta to warm pasta, so that the feta melts a little.
Salad dressing: in a small food processor, or chopper, purée or finely chop the onion and the garlic in the olive oil.
Mix pasta, salad dressing and remaining ingredients.  Don’t add too much salt as feta is already salty.

Arugula and Bean Salad

Monday, May 6th, 2013

Philippe, Tucson CSA

1 cup dry beans
½ bunch arugula, chopped
1 tablespoon herbs (oregano, Herbes de Provence, or Italian seasoning)
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice or vinegar

Soak beans overnight.  Drain.

Place beans in skillet. Cover with water. Boil for 1 hour, with herbs.  Drain.

Toss beans with arugula, olive oil, lemon juice, salt and pepper to taste.

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu,

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Arugula, Orange and Beet Salad

Sunday, January 23rd, 2011

Lorraine Glazar, Tucson CSA

Serves 2

I bunch arugula, washed and stemmed
2 oranges
2-3 beets, depending on size
¼ cup orange juice
¼ cup olive or canola oil
½ to 1 teaspoon marmalade (optional)
2 tablespoons finely chopped cilantro (optional)
1 teaspoon Dijon mustard
Salt and pepper to taste

Arrange the arugula on individual plates or a large platter.  Cut the peel off the oranges, then slice crosswise into rounds.  If the beets are large, they may need peeling, but if small, simply grate them.

Mix the orange juice, oil, mustard, marmalade and cilantro in a blender to make a dressing.  (Alternatively, shake in a jar until emulsified or whisk in a bowl).  Add salt and pepper to your taste.

Top the arugula with orange slices and sprinkle with the grated beets.  Top with the orange vinaigrette.


Wednesday, January 19th, 2011

Sara Jones, Tucson CSA

Also works great with turnips instead of kohlrabi.
Because of its crisp, crunchy texture, kohlrabi is great served
raw. If you want to practice your knife skills, julienne the
kohlrabi, otherwise, it is fine grated. If you have large
radishes use some in this recipe, too.

3 small to medium kohlrabi bulbs, peeled and grated
1 small clove garlic, minced
2 tablespoons mayo
1 heaping teaspoon Dijon mustard
About 2 tablespoons orange juice, plus the zest from one
1 handful arugula or watercress, chopped into thin ribbons
1 tablespoon poppy seeds (optional)

Whisk together the garlic, mayo, mustard and orange juice.
Pour mixture over kohlrabi and toss to coat. Add arugula just
before serving to prevent

Pasta Salad with Arugula

Friday, January 15th, 2010

Julie Cohn, Tucson CSA

Use any kind of colorful pasta, (I used a striped squid ink bow tie from TJ Maxx, believe it or not they have some wonderful italian pastas in all shapes and colors.)
Cook up about 4 cups worth of cooked pasta, al dente
Cube an eggplant and sautee in olive oil until cooked through.
Dress the eggplant with about 2/3 cup of tomato sauce ( I used my homemade that I keep on hand, a tomato/garlic/ basil sauce)
Chop up about 1 cup of arugula
Chop some fresh basil to taste
Mix all of the above together, salt to taste, then mix in olive oil (2 teaspoons), pine nuts (about 2 tablespoons.) and crumbled feta (about 1/2 cup)
Serve at room temperature

Fennel and Kohlrabi Salad

Friday, January 15th, 2010

1 medium kohlrabi
1 medium fennel bulb
Small handful arugula (optional)
Lemon-Caper Dressing  (quantity will provide leftover dressing)
1 large handful small capers (didn’t have any—salad fine without them)
The juice of 1 large lemon + more for crisping the fennel
Twice the amount of extra virgin olive oil (as lemon juice)
Black pepper
Sea salt
1 heaped teaspoon wholegrain mustard
– To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.
– To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.
– Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.
– Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat. Serve a wedge of the frittata with some salad and some of the leftover dressing drizzled on top.

Italian Arugula Salad with Beans

Monday, October 20th, 2008

Lorraine Glazar, Tucson CSA

This salad calls for arugula, but the mild mizuna and ruby spikes
greens will works well, too.

For the salad:
1 cup diced tomato
1 15 ounce can of cannelini beans
6 cups torn arugula
½ cup thinly sliced onion (red looks best)
2 tablespoons Parmesan cheese
½ cup thinly sliced basil
1 teaspoon grated lemon rind
1 ½ tablespoon lemon juice
½ teaspoon fennel seeds, toasted and crushed

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
¾ teaspoon honey
Pinch black pepper

Combine first nine ingredients in a bowl, cover and chill.
Prepare vinaigrette by combining the oil and remaining
ingredients in a small bowl, and stirring with a whisk. Add to
salad and toss well. Served 3-4