YumSugar

Fast & Easy Dinner: Feta-Stuffed Pita Burgers

partysugar — Wed, 18 Nov 2009 07:50:39 -0800

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.

Fast & Easy Dinner: Arugula Salad With Mushrooms

partysugar — Tue, 27 Oct 2009 11:30:05 -0700

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.

Arugula Salad With Grilled Mushrooms
From Food & Wine

Ingredients

1/2 cup dry white vermouth
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound mixed mushrooms- oyster, shiitake, portobello and cremini
1 tablespoon white wine vinegar
1 tablespoon very finely chopped shallot
4 ounces baby arugula
1/4 cup coarsely chopped walnuts
1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Directions

In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper.
Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat.
Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.

Serves 4.

Print recipe with images | without images

Killer App: Blue Cheese and Arugula Crostini

YumSugar — Fri, 02 Oct 2009 03:50:47 -0700

Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going. To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do. This appetizer is super easy to make, so it's perfect for a spontaneous dinner party or a dish that needs to travel. I recommend choosing a very strong cheese that's creamy and easy to spread. Get the other details and check out the recipe.

Fast & Easy Dinner: Pork With Arugula and Tomatoes

partysugar — Wed, 02 Sep 2009 05:50:14 -0700

When looking for quick, uncomplicated weeknight dinners, there's one cut of meat I always seem to forget: pork medallions. Quite simply, pork medallions are one-inch-thick slices of pork tenderloin. They cook rapidly, can take on distinct flavor profiles, and taste juicy and delicious.

This dish combines the medallions with peppery arugula and ripe tomatoes. The pork is further seasoned with pungent garlic, salty prosciutto, and tangy balsamic vinegar. To get the recipe for this meal that comes together in minutes, read more.

Pork With Arugula and Tomatoes
From Food & Wine

Ingredients

2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 pound arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped

Directions

In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.
Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.
Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet.
Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: String Bean, Arugula, and Pasta Salad

partysugar — Thu, 13 Aug 2009 07:50:16 -0700

Tonight go green with this substantial vegetarian pasta salad. It's not only full of green vegetables, but it conserves energy by only boiling one pot of water.

The recipe highlights the fresh flavor and crunchy snap of green beans. The peppery bite of arugula and the salty tang of parmesan cheese play supporting roles. A simple lemon vinaigrette combines everything together.

Serve this delightful pasta on its own, as a side dish, or pack for a picnic. Check out the uncomplicated recipe when you read more.

String Bean, Arugula, and Pasta Salad
From Martha Stewart

Ingredients

4 ounces green beans, trimmed
4 ounces yellow wax beans, trimmed
Coarse salt
1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (from about 2 lemons)
Freshly ground pepper
1/2 cup extra-virgin olive oil
1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
1 ounce (1 1/2 cups) baby arugula

Directions

Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes.
Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed.
Just before serving, fold in arugula, and top with shaved Parmesan.

Serves 8.

Print recipe with images | without images

Summer of Salads: Watermelon, Feta, and Arugula Salad

YumSugar — Tue, 28 Jul 2009 15:00:01 -0700

It wouldn't be the Summer of salads without the most refreshing medley of them all: watermelon, feta, and arugula. I have to admit I'm not too crazy about arugula, feta, or red onion as stand-alone items, but the first time I tried them together with melon, I was blown away. The crisp sweetness of the watermelon is a wonderful counterpoint to the leafy, slightly bitter arugula, and the saltiness of the feta finds itself mellowed by juicy, pungent red onion.

Though this salad only has a handful of ingredients, each one plays an equal part in adding to the complexity of the dish. Arugula wilts quickly when wet, so hold off on the dressing until right before serving. Find a delicate and balanced recipe after the break.

Fig Pizza Pie Piled High With Arugula: That's Amore

YumSugar — Mon, 27 Jul 2009 16:15:40 -0700

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

Fast & Easy Dinner: Tilapia With Arugula and Tomatoes

partysugar — Thu, 23 Jul 2009 07:00:27 -0700

Just because you are cooking for one doesn't mean you shouldn't take the time to prepare a healthy and delicious meal. If you live alone, this recipe is for you. It's quick and uncomplicated, but flavorful and well balanced.

Tilapia, a light, flaky white fish, is cooked with tomatoes and arugula. A simple piccata-style pan sauce of butter and capers tops off the fish. Don't hesitate to be resourceful. Have a vegetable drawer filled with spinach? Use that instead. To treat yourself to this dish, get the recipe.

'Wich of the Week: Sardine and Arugula Sandwich

YumSugar — Wed, 17 Jun 2009 15:00:50 -0700

Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day. The '80s sandwich tribute included such forward-looking recipes as an open-faced polenta sandwich and a breadless one eerily similar to my eggplant grilled cheese. I chose the simple sardine and arugula sandwich (arugula in '89! who knew?) to showcase this super-healthy, sustainable fish. It was tasty but there were some things I'd do differently, find out what and read more.

The magazine recommended water-packed sardines, but I think oil- or mustard-packed make for a tastier and less dry sandwich. In addition, I spread a bit of mustard on the bottom slice of bread to hold everything in place. Rather than sprinkle crumbled egg yolk over the sardines, as suggested in the article, I couldn't resist using lovely whole egg slices. Here's my modified recipe.

Sardine and Arugula Sandwich
Modified from Esquire

Ingredients

2 tablespoons Dijon mustard
8 slices Jewish rye bread
2 handfuls arugula
1 tablespoon walnut or olive oil
2 tins good quality oil-packed sardines, drained
2 hard-boiled eggs, sliced

Directions

Spread one half tablespoon of mustard on four slices of bread.

Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.

Lay the hard-boiled egg slices over the sardines.

Top with remaining bread, cut in half, and serve.

Makes 4 sandwiches.

Print recipe with images | without images

Fast & Easy Dinner: Linguine With Arugula and Edamame

partysugar — Thu, 23 Apr 2009 08:00:47 -0700

If you're a busy home cook, be sure to keep your pantry stocked with a good whole-wheat pasta. It's the ideal ingredient for rapid, but varied cuisine. You can mix it with everything from bacon and tomato sauce to veggies and cheese.

In this dish, whole-wheat linguine is tossed with peppery arugula and fresh edamame. It's a quick vegetarian meal that's healthy and delicious. To get the adaptable recipe, read more.

Linguine With Arugula and Edamame
From The Nest

Ingredients

2 cups shelled edamame
8 ounces whole wheat linguine or farro
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon.
Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.
In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes.
Mix in the edamame and remove the pan from the heat.
Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper.
Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.

Serves 4.

Print recipe with images | without images