grated parmesan Olive oil, for spritzing Salt and pepper Arugula salad: 2 - 3
cups arugula Juice of one lemon 1 tbsp.
Not exact matches
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.
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
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 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
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.)
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
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.
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
2 organic eggs, hard or soft boiled 2 large handfuls of
arugula 3/4
cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2
cup tahini 2 - 4 Tbsp water, to thin 4 Tbsp lemon
juice 1/2
cup parsley 1/4
cup mint 3 Tbsp dill 3 Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
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
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
1/4
cup shelled pistachios 1
cup quinoa 1
cup red rice (see headnotes) 1 medium white onion, sliced 2/3
cup olive oil grated zest and
juice of one orange 2 teaspoons lemon
juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2
cup dried apricots, roughly chopped 2 handfuls of rocket (
arugula) salt and black pepper
* 1
cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4
cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2
cups packed baby
arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon
juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
1 teaspoon olive oil 1 scant
cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2
cups vegetable broth 1/3
cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4
cup capers with a little brine 3 tablespoons fresh lemon
juice 4
cups arugula
2 tablespoons extra-virgin olive oil 1 tablespoon aged balsamic vinegar 2 tablespoons pineapple
juice Sea salt and pepper to taste Watermelon slices, seeds and rind removed 5 ounces
arugula or rocket lettuce 1/4
cup crumbled goat cheese
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
1
cup Kale — packed 1
cup Arugula — packed 1 can White beans, Great Northern or Navy beans 1/4
cup Pine nuts 6 to 8 Basil leaves — or 1 Tbsp dried 1 Tbsp Lemon
juice 1 Tbsp Olive oil 1 tsp Onion powder 1/2 tsp Chili powder 1/2 tsp Cumin 1/2 tsp Turmeric 1/2 tsp Garlic powder
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
Fresh
Arugula Pasta Dough 1/2 cup fresh baby arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup Re
Arugula Pasta Dough 1/2
cup fresh baby
arugula 1 tablespoon lemon juice 1-1/2 cup fine semolina flour 3/4 cup Re
arugula 1 tablespoon lemon
juice 1-1/2
cup fine semolina flour 3/4
cup Read More
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
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
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
Just curious, what is the serving size for
arugula vs an 8 oz
cup of beet
juice?
cup of vegetable
juice, made from any combination of tomatoes, beets, celery, carrots, cucumbers, mint, parsley,
arugula, kale.
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3
cup raw cashew butter 1/2
cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon
juice, divided 1/2 teaspoon gluten - free tamari OR coconut aminos 1
cup packed
arugula, plus extra for serving 1 medium shallot, small dice (about 1/2
cup diced shallot) 1 1/2
cups cooked chickpeas
5
cups arugula, cleaned and packed 1
cup sour cream 1/2 teaspoon salt 1 1/2 teaspoon lemon
juice 1 medium garlic clove, finely chopped 1 teaspoon fresh thyme, finely chopped
Add the
arugula, 1⁄2
cup Parmesan, lemon
juice and remaining garlic; pulse to combine.