Roast Beef Tartine

This open face sandwich is the bomb!

  • 3 tbsp light sour cream
  • 1 tbsp horseradish
  • 1 tbsp Dijon
  • Salt and pepper
  • 4 slices french bread
  • 4 slices roast beef
  • 1 c arugula
  • Persian or English cucumber slices thin
  • Salt and pepper

Combine sour cream, horseradish and Dijon in a small bowl.

Spread horseradish over bread. Top with sliced cucumber, arugula and roast beef.

Serves 2.

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White Bean Salad with Arugula Pesto

This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.

  • 8 c arugula
  • 1/2 c pine nuts
  • 1/4 c grated parmigiano
  • 1/2 preserved lemon, chopped
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/3 c olive oil
  • 2 – 15 oz cans white beans, drained and rinsed
  • Pepper
  • 1 shallot, sliced thin

In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.

Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.

Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.

Divide arugula among plates, top with beans.

Serves 4.

Chorizo and Avocado Salad


This salad is good I had to put an egg on it.

Dressing
1/4 c olive oil
2 tbsp sherry vinegar
1 tsp sherry
1 tsp honey

Salad
2 slices sourdough bread, torn into small pieces
1 avocado, dived
4 oz spinach and arugula
1 jar roasted red peppers, torn into bite size pieces
Olive oil
Salt and pepper
5 oz Spanish style chorizo, sliced thin
2 eggs
Shaved Spanish cheese

Toss arugula, spinach and pepper with a little dressing to coat.

Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.

Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.

Serves 2.

Arugula and Beet Salad


This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
Goat Cheese and crunchy nuts!!

Ingredients:
1/4 c balsamic vinegar
3 tbsp shallots
1 tbsp honey
1/3 c olive oil
Salt and pepper
6 medium beets, cooked and quartered
6 c fresh arugula
1/2 c walnuts, toasted, coarsely chopped
1/4 c dried cranberries or dried cherries
1 avocado, peeled, pitted, and cubed
3 oz soft fresh goat cheese, crumbled

Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.

Toss the beets in a small bowl with enough dressing to coat.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Serves 2 – 4.

Tater Tot Waffles

This is from F&W with a little twist from me. This is the ultimate weeknight comfort food!

Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt

Heat a waffle iron; preheat the oven to 200Ā°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

With Truffles Egg:

Bring a large pot of water to a simmer, add 1 tbsp white vinegar. Crack eggs into a small dish then gently add to simmering water. Cook 4 minutes. Drizzle tot waffle will a little truffle oil, top with egg, salt and pepper.

With Proscuitto Mustard & Arugula:

Mix 1/4 c creme fraiche and 2 tbsp whole grain mustard in a bowl. 

Toss 2 c baby arugula with 1 tsp lemon juice and 1 tsp olive oil in a bowl. 

Top each waffle with 1 tbsp of the creme fraiche sauce, Proscuitto and 1/2 c arugula. Garnish with cornichons.

Serves 4.

Pasta with Arugula and AsparagusĀ 

I love pasta on week nights, you can make it less than time then delivery or take out. This one is packed full of healthy veggies. Be sure to use the thinnest asparagus you can find for this one.

Ingredients:
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
Pepper

Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes, transfer to a bowl of cold water. Then cut into inch pieces.

Cook pasta according to package.

In a large bowl combine ricotta and 2 tbsp of pasta water. Toss is asparagus, parmesan, arugula, pepper and pasta to combine.

Serves 4.

Grilled Tuna with Ginger Dressing

This is inspired by F&W – I made a few changes to make it a bit healthier. This is a quick and easy meal.

Ingredients:
2 tbsp grapeseed oil
1 small shallot, minced
2 tbsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tap chinese chille garlic sauce
1 lb tuna steak
2 c baby arugula
1 avocado, sliced thin

In a small skillet, heat oil, add shallot and garlic and cook over low heat for 3 minutes until softened. Remove from heat add soy sauce, vinegar and chili sauce, allow to cool.

Brush tuna with oil and seasonnwoth salt and pepper. Grill over high heat, turning until brown on both sides and rare in the middle.

Drizzle the Arugula with a little dressing, divide amount plates. Slice tuna and serve with dressing on the side.

Serves 4.

Veal with Arugula Salad

Perfect for a quick weeknight meal!

Ingredients:
1 lb veal scallopine
Salt and pepper
Olive oil
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained

In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.

Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.

Serves 4.

Asparagus Pesto Pasta


This is spring goodness on a plate! Perfect for a weeknight meal. The spiciness of the arugula really compliments the pesto. Any extra pesto freezes wonderfully.

Ingredients:
1 bunch of asparagus, steamed for 3 min
2 green garlic or 4 cloves of garlic
1/4 c olive oil
2 oz parmesan
Salt and pepper
2 – 4 oz water
10 oz arugala
1/2 lemon
20 cherry tomatoes, halved
16 oz pasta, cooked according to package
In a vitamix dump the asparagus, garlic (head only), olive oil, cheese and blitz until smooth. If too thick thin with water 2 tbsp at a time. Season with salt and pepper.

Toss the arugula with a little olive oil and lemon. Divide between 4 plates with tomatoes.

Toss 1/2 the pesto with pasta. Place onto of arugula and top with a little grated cheese.

Serves 4.