Feeds:
Posts
Comments

Posts Tagged ‘arugula’

Arugula, Fennel and Orange Salad

Once the fall really sets in, I already start missing my green veggies. I know we are blessed with squash and root vegetables aplenty throughout the winter, but I really start missing all the beautiful local green stuff from the peak of the summertime. I love that at this point that we are still able to get our hands on arugula, kale, spinach and other leafy greens, but I know soon those will be hard to come by. So, I try to get in as much as possible. I grabbed the fennel, arugula and red onion at the farmers market this past weekend along with some potatoes, bok choy, peppers, beets, carrots and as many other vegetables as I could get my hands on. Gotta get it all in now.

I absolutely love salads, any type really. I rarely meet a salad I don’t love. This cool-weather winter salad has so much vibrant flavor. The peppery crisp from the arugula, the subtle hint of anise from fennel and the tangy sweetness of the oranges all come together perfectly. If I had some in the pantry, I would have topped this salad with some toasted walnut pieces.

What is your favorite fall/winter salad?

Arugula, Fennel and Orange Salad
serves 4

Vinaigrette
1 small clove garlic, minced
1 teaspoon wholegrain or stoneground mustard, no salt added
1 1/2 tablespoons olive oil
juice from half an orange (or lemon) – approximately 1 1/2 tablespoons
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salad
5 cups baby arugula, trimmed and roughly chopped
1 small fennel bulb, trimmed, cored and thinly sliced crosswise
1 1/2 oranges, peeled, white pith removed and cut into segments (use the remaining half for the vinaigrette)
1 small red onion, thinly sliced

In a small bowl combine all dressing ingredients and whisk to thoroughly combine, set aside.

Place the arugula in the bottom of a large serving bowl, scatter the orange segments, fennel slices and onions over the arugula; drizzle the dressing over the salad to serve, toss gently. Serve.

Read Full Post »

Pasta salad with arugula and raw milk cheese

We did some serious local food shopping this past weekend and we made a feast on Saturday night with all of our goodies. I had grabbed a bunch of beautiful arugula from Native Offerings at the Elmwood Bidwell Farmers Market and a small container of spicy italian raw milk cheddar cheese curds at Five Points Bakery from Lapp Dairy and I knew I wanted to make some sort of pasta dish with it. I decided a pasta salad would be the perfect easy side dish to pair with the grilled chicken. The raw milk cheese curds were fantastic, they had a subtle spice that was just perfect with the tomatoes, arugula and fresh herbs. The crisp, peppery taste from the arugula was such a nice addition to the pasta salad, I will be adding that to a lot of pasta salads this summer. As usual, I used an organic brown rice pasta, but feel free to use your favorite pasta. I served the pasta salad at room temperature but it was equally good the next day, cold right out of the refrigerator.

Cutting raw milk cheese curds.

This is our lovely pup, Derby. She loves nothing more than to hang by my side when I cook. She especially loves the nights we cook and eat outside on the patio.

Pasta Salad with Arugula, Tomatoes and Raw Milk Cheese
serves 4

12 ounces organic brown rice pasta (I used fusilli)
2 cups fresh arugula, roughly chopped
1 pint cherry or plum tomatoes, halved
3 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 clove garlic, minced
4 ounces spicy italian raw milk cheese curds, cut into cubes
wedge of fresh parmigiano-reggiano
kosher salt
freshly ground black pepper
red pepper flakes

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Rinse the pasta in warm water and drain. After pasta has been drained, move it to a large serving bowl. Add the roughly chopped arugula, halved tomatoes, minced garlic, herbs and olive oil. Carefully toss the pasta to combine all the ingredients, salt and pepper to taste and top with the cubes of cheese curds, lightly toss to mix the cheese throughout. Top with shredded parmigiano-reggiano and fresh herbs.

Read Full Post »

Sun Dried Tomato, Mozzarella & Arugula Pizza (gluten-free)

I am a big fan of homemade pizza, my Mom always made it when we were kids, with homemade pizza dough and all. I love how much fun you could have with toppings. This pizza turned out perfectly, it had so many lovely subtle flavors and the arugula finished it off nicely with a little bite. I used the same pizza dough recipe from my Caramelized Onion & Goat Cheese Pizza, but I am going to include it again here so you don’t have to look it up. Since I made this recipe up on the fly and also was making a second non-gluten-free pizza for Mark, my measurements may not be exact, so feel free to just improvise and go with what you think on the toppings. The only thing I would like to find a way to change is, some of the sun-dried tomatoes started to really blacken up as the pizza baked, it seemed to only be the ones not covered by cheese, so maybe I just need to add more cheese next time (oh darn!).

I took one leftover piece of this pizza this morning, toasted it up in the toaster oven and topped it with one fried egg. Oh my gosh was that amazing. The perfect breakfast to start a very busy day.

Sun-Dried Tomato, Mozzarella, Fontina & Arugula Pizza (Gluten-Free)
serves 2-3

Gluten-free Pizza Crust

1 tsp sugar
1 1/2 tsp quick-rising yeast
3/4 cup warm water (about 110° F)
3/4 cup brown rice flour
1/4 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup potato starch
1 1/2 tsp xanthan gum
1 tsp salt
3 tablespoons olive oil
2 eggs
1/2 tsp balsamic vinegar
2 tsp fresh rosemary, basil or oregano (I went with basil and oregano)

Line a baking sheet with parchment paper or lightly grease.

In a small bowl, combine warm water, sugar and yeast. Stir until just dissolved. Cover with a kitchen towel and set aside in warm are for 10 minutes. Mixture will form a foam head of about 3/4″.

Using your food processor (which is how I did it and it worked surprisingly well), add all dry ingredients: flours, potato starch, xanthan gum and salt, directly into the processor bowl. Blend in the processor, about 1 minute. If using a mixing bowl, combine dry ingredients, and whisk together until well combined.

In another small bowl, whisk olive oil, eggs, and vinegar until blended. Add egg mixture and yeast mixture to dry ingredients, mix until combined.

Blend dough in the food processor for 2-3 minutes. Dough will be sticky and soft, it doesn’t seem much like dough at all. Add in the herbs and gently pulse or mix to combine.

Transfer the dough to the prepared baking sheet. Dip your hands in water or olive oil and shape the dough into a round shape about 1/4″ thick. Place in a warm, draft-free area and let rise 40 minutes. Dough should double in size.

Brush top with olive oil and sprinkle with a pinch of course salt.
This recipe can also be used to make gluten-free focaccia if you spread it to 1″ instead of 1/4″.

Toppings

1 clove garlic, minced
1 tablespoon of chopped fresh herbs, I went with basil and oregano from my garden
2 ounces of sun-dried tomatoes, sliced very thin
1/2 cup of shredded mozzarella (I used organic)
1/2 cup of shredded fontina
red pepper flakes
2 cups of fresh baby arugula
fresh parmigiano-reggiano

Preheat the oven to 400° F

After you have brushed a bit of olive oil on the crust and sprinkled with a bit of salt (see above), sprinkle the minced garlic all over the crust. Next, evenly sprinkle the fresh herbs and sun-dried tomatoes all over the crust. Add both cheeses and a pinch of red pepper flakes. Bake the pizza. Place the baking sheet in the middle of the oven and bake for 20-25 minutes until the crust is a golden brown and the cheese is melted. After you pull the pizza out, top the entire pizza with the baby arugula. Lightly grate fresh parmigiano-reggiano on top. Cut pizza into wedges, serve immediately.

Sun Dried Tomato, Mozzarella & Arugula Pizza (gluten-free)

Read Full Post »

%d bloggers like this: