Baby arugula makes a good substitute.
Baby arugula makes a good substitute.
Not exact matches
I saw a recipe for Steak & Potato Salad with a horseradish dressing — which I ended up putting over a bed of
baby arugula — if you try nothing else,
make the dressing — the only thing I added to the dressing was a tablespoon of Dijon mustard — it
made the dish!
To
make this pesto grilled cheese, you'll need: whole wheat sourdough bread, Cabot Unsalted Butter (softened), pesto (store bought or homemade), Cabot Sharp Cheddar (thinly sliced) and
baby arugula.
My pantry was missing a few ingredients, so I
made do with what I had available: — Instead of
arugula, I subbed
baby kale and parsley from my garden — Instead of white wine vinegar, I used tangerine balsamic from a local artisan — Instead of sour cream (mine was growing blue hair, oops), mayo (Just to share ideas for how to compensate) Thank you for this delicious and healthy dish!
Made as per the recipe except used mixed
baby greens for the
arugula because it was in my fridge and a basil - infused olive oil to toss the greens.
This simple salad is
made with
baby beets,
arugula, feta cheese, walnuts, all tossed in a richly flavored shallot vinaigrette.
A comforting and eye pleasing pasta dish
made with oven roasted butternut squash,
baby arugula and a creamy cheese sauce with a hint of rosemary.
However, it also
makes a delightful light lunch (try it over a bed of
baby arugula) or a creative cocktail hour snack.
In this recipe, sacha inchi nuts take the traditional place of pine nuts in a delicious, slightly peppery winter pesto,
made with
baby spinach and
arugula.
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger
made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild
baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger
made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger
made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger,
made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
Using mature
arugula leaves instead of the
baby variety will
make for a more peppery salsa.
Example A: This green bean and
baby arugula salad that's
made with all kinds of vitamin - rich veggies, as well as satiating additions like a better - for - you buttermilk herb dressing, a hard - boiled egg, and roasted sunflower seeds.
1/2 cup fresh bread crumbs (I
make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces
baby spinach or
arugula leaves, chopped
I love this salad and
make it frequently - often with
arugula, but sometimes with
baby romaine, or spinach or a mixture.
I love this salad and
make it frequently - often with
arugula, but sometimes with
baby romaine, or spinach or a mixture.