After a long and filling Thanksgiving weekend, it's time to move away from the decadent traditional dishes and toward something a little lighter, like a raw salad. I jazzed up arugula by adding Fuyu persimmons and pomegranate seeds. To top these Fall favorites, I whipped up a quick vinaigrette of pomegranate molasses, fig balsamic vinegar, and lemon olive oil. Don't fret if you are without these specific ingredients; you can easily substitute with a touch of pomegranate juice, regular balsamic vinegar, extra-virgin olive oil and fresh lemon juice. Ready to brighten up your next meal? Then get the recipe!
I travel back and forth from Northern Virginia and Charlottesville, VA for work just about every week. As much as I love NoVA, I have a soft spot in my heart for UVA and the wonderful city of Charlottesville. NoVA and DC might have a huge variety of restaurants, but Charlottesville has the QUALITY. Cville has hands down the best restaurants and food ever.
One of my favorite lunch places is Revolutionary Soup. They have delicious soups, salads, and sandwiches, all made with local, fresh ingredients. My newest obsession has been the Adam's Apple Sandwich — AMAZING. They make it on sunflower wheat bread with turkey, bacon, chèvre, arugula, garlic aïoli, sliced apples, and house made apple butter. I have ordered it every time with no bacon and it's wonderful. I loved it so much, in fact, that I instantly bought the ingredients to make it at home! Adding my own healthier (of course) spin, I've eaten it about five times in the past week — no lie! I've substituted fig preservers for the apple butter, largely inspired by yet another delicious Charlottesville lunch spot — feast!
To see Amanda's healthy twist on the sandwich, read more
With chicken and beef starring in the most popular main courses, pork is the underdog of meaty dinners. But it's an affordable and juicy entree when prepared well, like in this recipe for crispy pork cutlets. I'm a fan of the light crunch panko gives my favorite dishes, and a breaded protein complements peppery arugula nicely, especially tossed with apples in a crisp and tangy salad.
Read more to see the under-30-minute recipe.
These divine-looking dinner photos were shared by Nancyeinhart in the Savory Sights group in the YumSugar Community.
Flattened, floured, breaded chicken, coated with bread crumbs, parsley, and lemon zest mixture, topped with arugula dressed in a lemon-shallot vinaigrette. The leftovers made a delicious sandwich.
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When one thinks of the grill, proteins normally come to mind. However, I like to use the smoky barbecue to impart rich flavor on everything from vegetables to cheese to fruit. By placing circles of red onions and wedges of fresh peaches onto the grates, this recipe does just that. These charred and caramelized elements are tossed with crisp greens to create a salad that's scrumptious served with grilled chicken. Since salt and pepper are the only ingredients used to season the chicken, be sure to sprinkle liberally. Enjoy this uncomplicated meal on the back porch with a glass of white wine. Sound good? Here's the recipe.
Last year San Francisco hosted its inaugural food festival SF Chefs.Food.Wine in August. In preparation for the event in May, many of the city's restaurants participated in something called Strawberry Week. Each chef selected a special strawberry dish and put it on the menu. The recipes were complied in a booklet that was handed out at SF.Chefs.Food.Wine. Since strawberry season was over in August, I only recently pulled the booklet out of my recipe file. It's full of wonderful recipes, including this savory application for roasted strawberry bruschetta. The strawberries are cooked with balsamic vinaigrette until soft and syrupy. Crusty toasted bread is slathered with goat cheese before being topped with the strawberry mixture. A sprinkling of arugula finishes off the easy and elegant appetizer. It's an incredibly delicious dish that you really should make. To get the recipe, please read more
Although I've eaten rhubarb plenty of times in restaurants, I don't have that much experience cooking it. Since it's in season now, during Spring, I've vowed to use rhubarb in all sorts of applications, from savory to sweet.
First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey results in soft, juicy, and slightly sweetened rhubarb stalks.
I love this salad because it combines so many textures: creamy, tender, and crisp. An easy and tangy balsamic vinaigrette lets the pure flavor of the vegetables shine. Enjoy for lunch or serve as a part of a dinner menu. Get the recipe for this elegant and delicious salad now.
If you've got the mid-week blues, why not cheer yourself up by making a crisp and cheesy pizza for dinner? Taking some time out of the day to put together a meal is a great way to unwind, and this recipe is straightforward and effortless.
All you have to do is crumble and cook a couple of links of Italian sausage. Combine this with sautéed arugula, red onion, and red pepper, and throw the mixture on a pizza dough slathered with ricotta cheese and bake. In just eight short minutes you'll be enjoying a piping hot, comforting slice of pizza. Get the method when you read more
Who says a burger has to be served between two buns? This recipe takes the traditional notion of the cheeseburger and turns it on its head. Instead of crumbling cheese over the patties, the feta is stuffed into the middle of a ground meat mixture. A soft pita replaces the classic bun and spicy arugula stands in for the usual slice of lettuce. The resulting dish, which is full of Mediterranean flavors, would be great for impromptu weeknight entertaining. To create a meal, serve with store-bought hummus, pita chips, and kalamata olives. Want to see the recipe? Keep reading.
Do you eat enough salads? I don't, that's why I'm making a conscious effort to have a huge, hearty salad for dinner at least once a week. I'm starting with this arugula, mushroom, walnut, and goat cheese salad. The recipe calls for one pound of mixed mushrooms, so use whatever mushroom type you enjoy and can afford.
Although it may seem like a lot of steps to flash-marinate and broil mushrooms for salad, it adds a necessary depth to the dish. Also, when serving salad as a main course, it's nice to have a variety of textures, flavors, and temperatures. If desired, serve with a slice of toasted bread. To look at the recipe, read more