Not exact matches
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
3
cups washed and dried
arugula leaves 1/2
cup shaved Asiago cheese Freshly coarse cracked black pepper
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
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
2
cups of
arugula 1/2 pint of cherry tomatoes, sliced 1/2 can of cannellini beans,
washed and drained Lemon Sea salt Cold - pressed extra-virgin olive oil