Not exact matches
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of
arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint,
basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
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
1/3
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
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
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
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
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.)
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
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 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
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
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
For each serving, place 1/2
cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few
basil leaves, 4 fig quarters, and a few
arugula leaves.
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
Walnut
Arugula Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2 cup raw walnuts 1 cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt t
Arugula Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2
cup raw walnuts 1
cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt t
arugula 1
cup fresh
basil leaves 1/4
cup Parmigiano Reggiano cheese, finely grated 1/2
cup extra-virgin olive oil Sea salt to taste
1 - inch thick watermelon slices, rind removed 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces
arugula or rocket lettuce 1/2
cup crumbled goat cheese 1/4
cup toasted pine nuts 5 fresh
basil leaves, chopped
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
2 bunches radishes 1 handful fresh
basil torn into small pieces 1 T olive oil 2 T fresh squeezed lemon juice 2
cups arugula sea salt