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 200°. 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.
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.
1 lb thin asparagus
8 oz pasta
1/2 c ricotta
1 tbsp olive oil
3 oz arugula
1/2 c parmesan
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.
This is inspired by F&W – I made a few changes to make it a bit healthier. This is a quick and easy meal.
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.
Perfect for a quick weeknight meal!
1 lb veal scallopine
Salt and pepper
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.
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.
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
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.
This is from Jamie Oliver’s Everyday Superfood, with a few changes from yours truly.
½ a bunch of fresh thyme
4 cloves of garlic, minced
1 tsp dried chili peppers
1 lb cherry tomatoes
8 oz ricotta cheese
8 oz pasta
4 handfuls of arugula
1/4 c kalamata olives, halved
Drizzle of balsamic vinegar
Preheat oven to 350°F.
Pour 3 tbsp of oil into a small bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Place the cherry tomatoes in a 12–x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes.
With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the pasta and toss into the dish with a squeeze of juice, then break that ricotta over the top. Sprinkle over the arugula and olives toss together well, then serve with a drizzle of balsamic.
This is what happens when I don’t know what I’m going to make for dinner. The salad comes together quickly if you have everything on hand. You could easily swap out arugula for another green.
1 bag salad greens or arugula
3 large tomatoes, sliced
4 slices proscuitto
1 ball burrata
Salt and pepper
Toss arugula with 1 tsp of olive oil and a couple drizzles of balsamic.
Divide amount plates, top with tomatoes, prosciutto, burrata capers, salt and pepper. Drizzle with a little balsamic.
Serves 2 – 4.