Serves 4 A trio of sensations - sweet, sour, and salty - a host of exotic flavors come together. 2/3 cup pear nectar ¼ cup seasoned rice vinegar sea salt and pepper to taste 1 fennel bulb 1 cup spinach 1 cup arugula 2 ounces thinly sliced prosciutto, julienned (optional) 4 figs, quartered through the [...]
Serves 4 This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don't have preserved lemon, just add a little lemon juice, about 1 tablespoon. large bunch of flat leaf parsley large bunch of fresh mint large bunch of arugula [...]
Serves 4 7 raw beets, unpeeled 1 garlic clove, peeled and crushed 1/2 teaspoon zested orange rind 1 tablespoon orange juice 1 teaspoon lemon juice 2 tablespoons walnut oil sea salt and black pepper to taste 12 ounces rigatoni 3 cups arugula 1 cup Dolcelatte or Gorgonzola cheese, cut into small cubes 1. Preheat oven [...]
Serves 6 8 plus cups of fresh assorted greens (arugula, lettuce, kale, basil or cilantro, spinach, and cabbage), mixed together in any combination you desire 6 radishes, thinly sliced Dressing: 2 tablespoons white wine vinegar 1 tablespoon vermouth 1 scant tablespoon Dijon mustard 1 tablespoon soy sauce 1/4 teaspoon ground cumin 1/2 teaspoon curry powder [...]
Serves 4-6 This recipe comes from the people at Terra Firma Farms - I changed it up a bit by adding spinach and arugula for a nice twist. You can omit the anchovies to make it vegetarian. 1 pound ripe tomatoes, cut into bite-sized pieces sea salt and pepper to taste 4 tablespoons olive oil [...]
Although I've seen recipes where it is cooked, hands down I prefer it raw, as a salad green or bedding for cooked meat or fish, pasta or grains. In salads, it pairs nicely with fruit, cheese and nuts. For example, consider making a salad with arugula (washed and spun dry), sliced strawberries, a few thinly [...]
Mizuna, a member of the mustard family, has a delicate, feather-like (or sometimes described as sawtooth) multi-pronged pale to medium-green leaf on a whitish stem. You’ve probably seen baby mizuna in mesclun or salad mixes in stores or at restaurants. Mizuna in the field. Arugula, also a member of the mustard family, has [...]
Make no doubt about it: if you stick a plastic bag full of wet greens into your refrigerator, they won't keep long. Very quickly, they'll start rotting. Especially if they're as delicate and tender as the baby lettuces. Yet this is what many folks do when they get their veggies home from their pickup sites. [...]
First, evaluate the tenderness of the greens you'll be using - on the tougher/firmer end of the scale, we have collards and Lacinato (Dino) kale. In the middle are Red Russian kale and beet greens (and greens from veggies like rutabagas), then next maybe chard. On the tender end are things like spinach, mustard greens, [...]
