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 taste)
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
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
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
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
1/2
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.)
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 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 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
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.)
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
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
Yield 2 servings Ingredients 1/2
cup sorghum 2
cups water
Kosher salt 2
cups arugula leaves, washed 3 large radishes, sliced into thin rounds 1/2
cup cider vinegar 3/4
cup frozen peas, thawed Ricotta salata Fresh mint leaves Black pepper Extra virgin olive oil
99 % fat - free ground turkey breast 1/4
cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp
kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1
cup arugula 4 whole - wheat buns
Recipe by Suzanne Goin, Bon Appetit Ingredients: 1/2 pound seedless red or purple grapes 1 tablespoon minced shallot 1 tablespoon (or more) Sherry vinegar 1/4 teaspoon
kosher salt plus more for seasoning 1/4
cup extra-virgin olive oil 1 tablespoon saba or aged balsamic vinegar plus more for drizzling Freshly ground black pepper 1/2 pound
arugula (about -LSB-...]
1 pound watermelon 2 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar 2
cups arugula 1 teaspoon
kosher salt 1/4
cup crumbled goat cheese Cracked black pepper, to taste
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