4 slices ciabatta Olive oil 1 ounce fresh goat cheese 1-1/2 ounces prosciutto 1 peach, pitted and sliced 1 small handful
baby arugula Salt & pepper
Not exact matches
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher
salt and freshly cracked black pepper red chili flakes 6 cups
baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
For serving 1 tablespoon honey 1 tablespoon water 2 rosemary sprigs Baguette, sliced
Baby arugula 1 pound fresh figs, sliced
Salt and black pepper
Add melon, 1/2 cup
salted pistachios, and 5 oz
baby arugula.
1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces
baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon
salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups
baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher
salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz
baby arugula 2 avocados, pitted, peeled and sliced
for the pizza 1 large bunch ramps 1 tablespoon soft neutral coconut oil or olive oil — divided sea
salt — to taste freshly ground black pepper — to taste pinch red pepper flakes 1 garlic clove — minced
baby arugula, microgreens — for serving (optional)
12 ounces dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch of red pepper flakes 1/2 teaspoon kosher
salt 1/2 teaspoon black pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful
baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon chili powder 1/2 teaspoon
salt 1/2 teaspoon black pepper 5 ounces
baby arugula & spinach mix 2 firm, crisp apples, cored and sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher
salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c
baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
4 Medium Small Sized Beets 1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups
Baby Arugula 1 Small Red Onion, Thinly Sliced Dressing: 1/4 Cup Olive Oil 2 - 3 Tablespoons White Balsamic Vinegar 1/2 Teaspoon Dried Oregano
Salt And Pepper
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices —
Salt and pepper to taste — 3 cups
baby arugula — Optional: shaved parmesan cheese
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon
salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful
baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup
Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups
baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls
baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon
salt 1/4 teaspoon black pepper
In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash,
salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of
baby spinach or
arugula.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups
baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher
salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
2 Medium Sized Organic Sweet Potatoes 1/4 Cup Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile
Salt & Pepper To Taste 3/3 Cup Chopped Tomatoes 1/4 Cup Minced Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve: Fresh
Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and Chopped 1 Small Handful of Cilantro, Chopped Juice From 1 Large Lime
Salt to Taste
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher
salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces
baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
4 sweet red bell peppers 130g mixed leaves (red Romain lettuce,
baby spinach, tat sol, mizuna, rocket /
arugula / rucola) 1 large English cucumber (sliced) 3 tbs clear honey 1 tbs balsamic vinegar 2 tbs or to taste sweet chilli sauce 3 tbs olive oil sea
salt to taste
Ingredients 1 loaf rustic Italian or country bread, sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm green or yellow handful
baby arugula leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal
salt cayenne pepper 1 garlic clove, peeled
Ingredients: 5 slices bacon 2 cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces
baby arugula 4 basil leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 lemon, juiced 1/4 teaspoon honey Kosher
salt Fresh ground pepper
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces)
baby arugula Flaky sea
salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher
salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher
salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped)
ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
ARUGULA SALAD: 1 5 - ounce package
baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to
arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher
salt and freshly ground black pepper (to taste)
1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher
salt 1/4 teaspoon black pepper 2 handfuls
baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped walnuts 1/4 cup goat cheese crumbles
3/4 pound green and / or yellow string beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2 cups
baby or regular
arugula 1/2 cup walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper to taste
Ingredients: 1/2 cup semi-pearled faro, uncooked (or 1 1/4 cups cooked faro) 1/2 cup raw pecans 2 teaspoons good quality maple syrup Kosher
salt Cayenne pepper 2 medium carrots, shaved 1 small zucchini, shaved 1/2 red onion, shaved 2
baby radishes, shaved 5 ounces
baby lettuces (I used a mix of
baby romaine and
baby arugula.)
* 2 large handfuls of
baby arugula * seeds / arils from 1/2 pomegranate * 1 avocado, sliced * 2 - 3 tablespoons chopped cilantro or parsley * 1/4 cup goat cheese, crumbled - optional * coarse sea
salt and freshly ground black pepper
Ingredients: 1/2 an 8 - ounce jar sun - dried tomatoes packed in olive oil 1 tablespoon olive oil from the sun - dried tomato jar 4 garlic cloves, minced 1 pound boneless skinless chicken breasts 1/4 teaspoon kosher
salt 1/4 teaspoon fresh ground pepper 2 1/2 teaspoons dried oregano 4 ounces feta cheese, crumbled (about 1 cup) 1 packed cup
baby arugula (optional) 1/4 cup fresh basil, torn or sliced
New main plates include a Fire - Grilled Ribeye with Pinot Noir sea
salt and topped with creamy bleu cheese butter, served with roasted fingerling potatoes and lemon - garlic
arugula salad; as well as Hearth - Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and
baby kale.
Ingredients 1 butternut squash 1 can chickpeas, rinsed and drained olive oil
salt and pepper paprika crushed chili flakes 4 cups
baby arugula 3 ounces feta cheese 2 apples (I used honeycrisp, but granny smith would also be nice)
Ingredients:
Baby red beets, baby gold beets, shallot, sherry vinegar, fresh thyme, kosher salt, Dijon mustard, black pepper, extra-virgin olive oil, watercress or arugula, baby Chioggia beets, goat cheese, unsalted pistac
Baby red beets,
baby gold beets, shallot, sherry vinegar, fresh thyme, kosher salt, Dijon mustard, black pepper, extra-virgin olive oil, watercress or arugula, baby Chioggia beets, goat cheese, unsalted pistac
baby gold beets, shallot, sherry vinegar, fresh thyme, kosher
salt, Dijon mustard, black pepper, extra-virgin olive oil, watercress or
arugula,
baby Chioggia beets, goat cheese, unsalted pistac
baby Chioggia beets, goat cheese, unsalted pistachios
Ingredients: Hard - boiled eggs, buttermilk - herb dressing (buttermilk, olive oil mayonnaise, lemon juice, chives, flat - leaf parsley, honey), olive oil mayonnaise, kosher
salt, black pepper, celery, fennel, chives,
baby arugula, sprouted grain - bread
2 ears [non-GMO] corn 1 tablespoon extra virgin olive oil 1/2 cup red onion, diced 1 small - medium yellow squash, diced 1 small - medium zucchini, diced 1/2 cup shelled and peeled fava [1 pound fava bean pods] or Lima beans 18 sun gold tomatoes or other variety of cherry tomatoes, halved 1 jalapeno, minced large handful of
baby arugula (about 1 1/2 ounces) 1/3 cup thinly sliced basil leaves Sea
salt and fresh ground black pepper to taste
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices —
Salt and pepper to taste — 3 cups
baby arugula — Optional: shaved parmesan cheese
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
Juice of 1/2 lemon 2 tablespoons white wine vinegar 1 clove garlic, minced Sea
salt and freshly ground black pepper 1/2 onion, cut into 1/2 - inch dice 1 cup cherry tomatoes, halved 1/2 cup cilantro or parsley, finely chopped 1 cup
baby arugula 1 cup spinach 1/2 cup fresh orange juice 2 tablespoons toasted pumpkin seeds
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher
salt 1 pound shredded chicken breasts 2 packed cups
baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
one bunch of red beets, stems & leaves removed (about 3) one bunch of gold beets, stems & leaves removed (about 3) 3 ounces of
baby arugula 2 tablespoons olive oil 1/4 teaspoon
salt 1 large shallot, thinly sliced (or 2 small) 1 piece of green garlic, bulb and stem, thinly sliced (if you can't find green garlic, use two green onions) coarse
salt for garnish
2 heaping handfuls
arugula or
baby leaf lettuce Small handful toasted hazelnuts Flaked sea
salt such as Maldon 3 oz / 85 g aged Parmigiano - Reggiano or pecorino cheese