or 2 cans cannellini beans, rinsed 1 1/2 teaspoons fresh rosemary, chopped 1 teaspoon fresh sage, chopped 1
cup arugula Olive oil (use the best you have) Sea salt Ground black pepper
Not exact matches
1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1 orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon
olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2
cup hummus 1 handful
arugula 1/4
cup crumbled feta cheese
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 the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of
arugula 1/4 teaspoon of salt (or more to taste) pepper 1/4
cup of extra virgin
olive oil
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
3
Cup Water 1
Cup whole grain Emmer Farro 1/2
Cup Olive Oil to taste 1/4
Cup Red Wine Vinegar to taste 1/2
Cup Chopped Red Onion 1/2
Cup Chopped Celery or Fennel 1/2
Cup Chopped Carrot 1/2
Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded & Chopped Handfuls of Chopped
Arugula 2 Cloves Finely Chopped Garlic 1 Small Fresh Red Chili Pepper 2 Tablespoons of Capers, drained 1/4
Cup Flat Leaf Parsley 1/4
Cup Basil or Mint
Ingredients 3 - 5
cups greens of choice (
arugula, spring mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons
olive oil Squeeze of fresh lemon juice Directions 1.
4 tsp
olive oil 4 oz fresh mozzarella, torn into small pieces 2 pears, cored and thinly sliced 3 oz blue cheese, crumbled 1 Whole Wheat and Honey Pizza Dough recipe (below) 2
cups arugula
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
1
cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4
cups water 1
cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4
cup extra virgin
olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2
cup fresh mint leaves, chopped 1 bunch
arugula, stems discarded and leaves washed well, spun dry and chopped 2
cups cherry or grape tomatoes, halved 1/2
cup kalamata
olives, pitted and chopped 1
cup crumbled feta 1/4
cup fresh basil, julienned
2
cups Cubed Ciabatta Bread, 1/2 inch cubes 1
cup Arugula, packed 6 Eggs, beaten together Salt and Pepper, to taste 1 large Tomato, sliced (I sliced 2 Roma tomatoes) Handful of Basil Leaves, sliced thin 1
cup Feta Cheese, crumbled 2 tablespoons
Olive Oil 3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)
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
arugula pesto 2 garlic cloves, peeled 2
cups arugula 1/4
cup walnuts 1 ounce grated Parmesan 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3
cup olive oil
1 ball pizza dough (if buying fresh, ask for enough for a large pie) 1
cup caramelized onions 1 / 2 lb smoked mozzarella, shredded 2
cups loosely packed
arugula leaves
olive oil
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
What's in it: GREENZ - 2
cups (like
arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of
olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
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
1 lb pizza dough, at room temperature Half a large red onion, thinly sliced 2 garlic cloves, minced 1
cup sliced mushrooms Salt and black pepper to taste 1 tablespoon
olive oil 8 oz mozzarella, sliced thin 1/2
cup feta cheese 1
cup arugula 1 teaspoon lemon juice
Use this paste to create a creamy dressing sans cream, like the one the brothers use on their
arugula salad: one
cup olive oil, one tablespoon apple cider vinegar, half a tablespoon mustard and one tablespoon puréed shallot confit.
1/2
cup ketchup 1/4
cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons
olive oil 1/2
cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2
cups quartered cremini mushrooms 1 1/2
cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing of choice *
2
cups arugula 1
cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3
cup nuts, I used a mix of pine nuts and pecans 1/2
cup olive oil 2 tablespoons lemon juice 1/4
cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice
Pin It Ingredients for 2 servings: • 1/3 melon • 1
cup blackberries or blueberries •
arugula with corn salad • 80 g feta cheese • 1 teaspoon extra virgin
olive oil Honey ginger sauce: • 2 tablespoons honey •... Continue Reading →
Ingredients: Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin
olive oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8
cups)
arugula 1
cup cubed sheep's or goat's milk feta cheese 1/4
cup hulled sunflower seeds
1/2
cup extra-virgin
olive oil 1
cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2
cup firmly packed sun - dried tomatoes 1/4
cup red wine vinegar 4
cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
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
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata
olives 2 tomatoes, diced 8
cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3
cup /.5 oz / 15g loosely chopped fresh dill 1/3
cup / 80 ml fresh lemon juice, plus more if needed 1/3
cup / 80 ml extra virgin
olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls
arugula Honey, if needed 1/2
cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3
cup / 2 oz / 60g / feta cheese, crumbled
2
cups broccoli florets 1 ripe avocado, chopped into small pieces 1/2
cup chopped yellow onion 2
cups arugula 1 tablespoon
olive oil 1 teaspoon lemon juice + zest 2
cups low - sodium vegetable stock OR water + 1 teaspoon salt
For The
Arugula Pesto Sauce: 1/4
Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed
Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4
Cup Chicken Broth (If Needed To Thin The Sauce) 1/4
Cup Toasted Blanched Almonds To Garnish: 1/4
Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1
cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon
olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4
cup basil pesto 4 ounces goat cheese, crumbled 1 handful
arugula
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2 cup sunflower seeds 4 - 5 cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2/3 cup thinly sliced g
Arugula Pesto Salad vegetarian, vegan, gluten - free, grain - free, soy - free, dairy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, nightshade - free Ingredients: 1/2
cup sunflower seeds 4 - 5
cups arugula 6 Tbsp olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2/3 cup thinly sliced g
arugula 6 Tbsp
olive oil Lemon juice from 1/2 a lemon 3 cloves garlic 2 19 - oz cans cannellini beans, rinsed and drained 3
cups shredded red cabbage 2/3
cup thinly sliced green...
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.
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3
cup thinly sliced sun - dried tomatoes 1/2
cup chopped hazelnuts, lightly toasted 1
cup (packed)
arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin
olive oil Parmesan cheese for garnish (optional)
Ingredients 6 organic medium heirloom tomatoes 6 organic free range eggs 3
cups organic
arugula 1/2
cup mixed organic herbs (e.g. basil, thyme, chives, and rosemary) without stems 3 tablespoons organic pine nuts (or any nut of choice) 2 cloves organic garlic, minced 4 tablespoons organic extra virgin
olive oil 2 tablespoons nutritional yeast salt and pepper to taste
4 garlic cloves, halved 1 pound of greens, such as Swiss chard,
arugula, spinach 1
cup packed flat - leaf parsley leaves 1
cup packed mint leaves 1/2
cup packed cilantro leaves 1/2
cup packed tarragon leaves 1/4
cup extra-virgin
olive oil 1/4
cup black
olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
Beet and Apple Salad Recipe 3
cups fresh
arugula leaves 1/2
cup coarsely chopped roasted beets 1 small apple, cut into bite - size chunks 2 tablespoons chopped toasted hazelnuts 2 teaspoons extra virgin
olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly ground black pepper
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 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
For the salad 1/4
cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin
olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams)
arugula leaves 1/4
cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4
cup (2 fluid ounces / 60 milligrams) zinfandel vinaigrette
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons
olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary
ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to
ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4
cup white balsamic vinegar 1/2
cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4
cups arugula Kosher salt and freshly ground black pepper (to
arugula Kosher salt and freshly ground black pepper (to taste)
6
cups packed fresh basil 2
cups fresh
arugula 3 to 4 cloves garlic; whole or minced 1/2
cup pine nuts 1/2
cup good quality extra-virgin
olive oil 3/4
cup freshly grated Parmesan cheese Kosher salt, to taste
For the pesto: 1/2
cup raw shelled sunflower seeds, soaked in water overnight 1 small garlic clove 2
cups (packed)
arugula leaves 1
cup (packed) fresh basil leaves 1/4
cup extra virgin
olive oil 2 teaspoons honey Zest of one lemon Juice of half a lemon
1 pound grape tomatoes 3 garlic cloves, chopped Extra-virgin
olive oil Salt and freshly ground black pepper Handful of thyme sprigs 1/3
cup panko breadcrumbs 2 tablespoons plus 1/3
cup finely grated Parmigiano or Pecorino Romano cheese 1 pound pasta of your choice (I used gemelli) 2 large handfuls of
arugula, about 3
cups