Grilled Peaches over Arugula with Goat Cheese

 Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil $
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
2. Prepare grill to high heat.
3. Place peach wedges on grill rack coated with cooking spray; grill 1 minute on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

This recipe comes from Cooking Light 

Pasta Salad w/ Arugula Pesto, Chicken, and Tomatoes

Ingredients

• 1 pound boneless, skinless chicken breasts
• Olive oil
• Salt
• Pepper
• Essence, recipe follows (we love to use extra to roast with potatoes)
• 1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
• 1/2 cup packed fresh parsley leaves
• 1/2 cup lightly toasted walnuts
• 2 teaspoons minced garlic
• 1/2 cup grated Parmesan
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/2 cup olive oil
• 1 pound penne pasta
• 1 quart grape or cherry tomatoes, halved
• 1 1/4 cups crumbled feta
• 1/2 cup roughly chopped pitted olive-cured olives

Directions

Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes. 

In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the EV olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn't stick.


Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Arugula Salad with Beets, Goat Cheese, and Lemon Vinaigrette

Adapted from Simplyrecipes.com

Ingredients

Salad Ingredients:

• Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
• Fresh arugula - rinsed, patted dry with a paper towel
• Goat cheese - chevre
• Walnuts - chopped
• Optional: chopped avocado

Dressing ingredients:

• Olive oil
• Lemon
• Dry powdered mustard
• Sugar
• Salt and pepper
• Optional: white wine vinegar (I like adding a couple teaspoons to add a little more zip to the dressing)

Method

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.
The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.
Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

Arugula Salad with Lemon Parmesan Dressing

yield: Makes about 3 1/2 cups

It makes a great light side dish salad or a fabulous pizza topping.

Ingredients:

• 1/3 cup freshly grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel
• 4 cups (packed) baby arugula (or chop larger leaves)
• 1 cup halved cherry tomatoes

Directions:

Blend first 4 ingredients in processor (I just whisked it together). Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Orecchiette with Roasted Peppers, Tomatoes, and Arugula

INGREDIENTS

2 sweet bell peppers

8oz uncooked orecchiette pasta

1 tsp olive oil

1 tsp minced garlic, divided

8oz cherry tomatoes, halved

3 Tbs champagne or white wine vinegar

2 Tbs olive oil

1.5 tsp sugar

3/4 tsp salt

1/4 tsp dried herbes de provence

1/4 tsp pepper

3 c loosely packed arugula

.5c/2oz shaved fresh Parmesan cheese

DIRECTIONS

1. Preheat broiler

2. Cut peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet. Flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag. Seal. Let stand 10 minutes. Peel and cut into 1 inch strips.

3. Cook the pasta according to package directions, omitting salt and fat. Drain.

4. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add 1/4tsp garlic and cook 30 seconds. Add peppers and tomatoes to pan. Cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

5. Combine remaining 3/4 tsp garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl. Stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan. Toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

Linguine with Avocado and Arugula Pesto from Giada

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted (see Cook's Note)

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Yield: 4-6 Servings

Pasta with Chery Tomatoes and Arugula

1 Pint cherry tomatoes, halved if small, quartered if large
1 Large garlic clove, minced or put through press
1 Tbs balsamic vinegar
2 cups+ arugula leaves, coarsely chopped
2 Tbs chopped fresh basil
2 Tbs evoo
3/4lb fusille, farfalle, or orecchiette
1/4 cup freshly grated Parmesan or ricotta salata

1) Combine cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.

2) Meanwhile, bring a pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomoatoes, sprinkle on cheese, and serve.

Yeild: 4

Strawberry Arugula Salad from Eatingwell

• 1/2 cup chopped walnuts
• 4-5 cups baby arugula, or torn arugula leaves
• 2 cups sliced strawberries, (about 10 ounces)
• 2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 2 tablespoons aged balsamic vinegar, (see Ingredient note)
• 1 tablespoon extra-virgin olive oil

Directions:

1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Ingredient note:

Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.

Beet and Goat Cheese Arugula Salad

Ingredients

nocoupons

• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced
• 1 tablespoon honey
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula
• 1/2 cup walnuts, toasted, coarsely chopped
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed
• 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Arugula Salad with Watermelon, Feta, and Mint from Barefoot Contessa

Ingredients

For the vinaigrette:

nocoupons

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette

Ingredients:

1/2 lb arugula, washed and dried, long stems trimmed
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
6-8 ounces blue cheese, crumbled

Dressing:

* 2 tablespoons white wine vinegar
* 1/4 cup apricot all fruit spread
* 1/3 cup extra-virgin olive oil, eyeball the amount
* Salt and freshly ground black pepper

Directions:

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

Lemon Fusilli with Arugula from Ina Garten

Great recipe for entertaining!

Makes 4-5 servings, cooking level: easy

Ingredients

nocoupons

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Arugula Pesto from Simply Recipes

INGREDIENTS:
2 cups tightly packed arugula leaves

1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove, minced

Pinch of salt (optional)

Method

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. (This smells so good!!!)

2 Toast the nuts in a pan over medium heat until lightly brown or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3 Food processor: Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Beet, Arugula, and Goat Cheese Sandwich

Gourmet December 1999

Ingredients:

• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 15-ounce can sliced beets, or 3 med beets steamed or roasted
• 8 (1/2-inch-thick) bread slices from a round country loaf
• 6 ounces soft mild goat cheese, softened
• 4 very thin slices red onion, rings separated
• 16 large arugula leaves

Preparations:

Preheat broiler.

Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.

Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.