Adapted from loveandlemons.com This is a great dip for radishes or to go along with a salad of mixed greens. 1 can chickpeas, drained, reserve liquid to thin hummus as desired 2 handfuls of arugula leaves juice of one lemon or 1 T. lemon juice 2-3 T. olive oil 2-3 T. tahini (sesame paste) 1-2 […]
Penne Pasta with Roasted Acorn Squash and Arugula
Adapted from fiveoclockfood.blogspot.com 1 acorn squash, quartered and seeds removed olive oil 4 links sweet/mild Italian sausage, casings removed 1 medium onion, chopped 2 cloves garlic, finely minced ¼ c. of white wine (could substitute water) 2 c. chicken or vegetable stock 1 bag arugula, chopped 3 c. penne pasta 2 T. parsley, finely chopped […]
Potato Salad with Arugula
Adapted from Wild About Greens 6 medium potatoes 2 celery stalks, thinly sliced on the diagonal ½ red bell pepper, finely diced 1/3 c. pitted kalamata olives or sun-dried tomatoes, sliced 2 T. olive oil 2-3 T. apple cider vinegar 2-3 T. minced fresh thyme Salt and pepper to taste 3 big handfuls arugula leaves, […]
Arugula Salad with White Nectarine Vinaigrette
Thanks Rachel for the recipe suggestion! Salad: 1 large bunch arugula or 1 bag arugula 1 c. raw walnuts, roasted and chopped 1 nectarine, sliced Dressing: ½ ripe nectarine (you may substitute a peach) 6 T. olive oil ¼ c. white wine vinegar 1 small garlic clove or 1 scape, minced ¼ to ½ t. […]
Very Green Avocado-Tahini Dip
Adapted from “Wild About Greens” 3-4 oz. spinach or arugula 1 large, ripe avocado, peeled and diced 1/3 c. tahini (sesame paste) Juice of 1 lemon ½ t. ground cumin 2 T. minced fresh parsley, cilantro, or dill Salt and pepper to taste Rinse the greens and place them in a large skillet or saucepan. […]
Arugula Pesto
The ratios of ingredients for pesto are not set in stone. You can add a little more or less of the herbs, olive oil, seasonings, etc. Try this with pasta, quinoa, couscous, or on pizza. 3 c. arugula (large stems removed) 3 cloves garlic 1/3 c. pine nuts, walnuts, almonds, or sunflower seeds 1/3 c. […]
Blue Potato Salad with Beets and Arugula
Adapted from Gluten Free Life website 2 lbs. blue potatoes, quartered (you could also use red or yellow potatoes) 1 c. cooked, peeled and diced beets 1/2 c. minced red onion 2 c. baby arugula leaves 1/2 c. coarsely chopped, toasted walnuts 1/2 c. crumbled parmesan cheese (you could also try blue cheese or another […]
