Ingredients: 1 bunch arugula, bottom stems removed 1 bag Mizuna or Tatsoi 2 cups lettuce 1 cup Greek olives, pitted and sliced ½ cup Lemon Parsley Vinaigrette (recipe below) 1 cucumber sliced 1/8-inch thick (I use the English cucumber) 1 pound cherry tomatoes 1 sweet pepper, thinly sliced 1 red onion, peeled and sliced 1/8-inch [...]
Broccolini, commonly known as a super food, is the star player in this vegetarian noodle dish. High in fiber, broccolini is also a good source of vitamin B-6, which is more difficult to find in a vegetarian diet. Broccolini is also rich in calcium and vitamin C. Couple this with all the vitamin A, folate, [...]
Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 - you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time. Ingredients: SALAD: 4 small beets 4 radishes [...]
Ingredients: 1 bunch arugula 1 cup cherry tomatoes, cut into halves 2 tablespoons white wine vinegar 1 tablespoon soy sauce or tamari 2 teaspoons olive oil 1 teaspoon sesame oil 1 teaspoon grated fresh ginger 2-3 dashes hot sauce of choice (optional) 1 bunch radishes, trimmed and cut into wedges 2 tablespoons finely chopped scallions [...]
Ingredients: 1 pound uncooked French lentils (green or brown) 1 cup small broccoli florets 1 cup small cauliflower florets olive oil to coat the broccoli and cauliflower 1 bunch kale, stem and ribs removed, sliced into thin ribbons large handful each - arugula, tatsoi, and chopped escarole ½ cup thinly sliced green onions (green and [...]
This pesto recipe is a new favorite. It keeps for at least 2 weeks in the refrigerator - if it lasts that long! Hope you try it and enjoy! Ingredients: 1 bunch green garlic 1 - 2 cups fresh herbs or greens of choice - cilantro, parsley, arugula, basil, spinach, etc. 1 - 2 cups [...]
The arugula acts as both an herb and leafy green, adding a peppery bite that is perfect for the tanginess of the yogurt. Ingredients: 3 medium beets 6 tablespoons olive oil ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 clove green garlic, thinly sliced coarsely ground black pepper 1 large bunch arugula, [...]
Ingredients: Lemon-Basil Dressing ¼ cup fresh lemon juice ½ tablespoon Dijon mustard 2 tablespoons milk or milk substitute ½ tablespoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup plus 2 tablespoons olive oil Salad ¼ cup plain goat cheese, room temperature 2 teaspoons fresh lemon [...]
6 servings Arugula adds a slightly bitter, peppery taste. Store arugula in loosely sealed plastic bags in the crisper section of the refrigerator and use within 2 - 3 days, as it is extremely perishable. Wash thoroughly before using to remove any grit, and carefully dry using a salad spinner or on absorbent towels. It [...]
The twist on this classic pesto recipe is substitution of spinach or arugula for the customary basil. Miso, a salty paste of fermented soybeans (available in health foods stores and in health section of regular markets), makes a good non-dairy stand-in for Parmesan cheese. It is a good source of many minerals, including zinc, manganese, [...]
