Not exact matches
I love mine layered with tomato puree,
chopped cherry tomatoes and
fresh basil and then topped with artichoke hearts, black olives and rocket (
arugula).
Main Dishes / Entrees: American
Chop Suey Apple, Cheddar, and Bacon Quesadillas
Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza Asian Sesame Beef Skewers Autumn Orzo with Caramelized Vegetables Bacon + Kale Quinoa Fried Rice Bacon Fried Rice Baked Chicken Meatballs with Caramelized Tomato Glaze Baked Macaroni and Cheese Beef and Three - Bean Chili Chicken and Dumplings Chicken Broccoli Alfredo Stuffed Shells Chicken, Cheddar + Wild Rice Casserole Chicken Enchilada + Black Bean Rice Bake Chicken Florentine Chicken Pot Pie Chicken Sausage Skillet with Sweet Potatoes, Brussels Sprouts, + Apples Chicken, Spinach + Pepper Jack Enchiladas Chicken Tamale Casserole Chicken - Zucchini Meatballs -LCB- Paleo -RCB- Chorizo and Chicken Paella Creamy Avocado Pasta Creamy Fettuccine with Corn and
Arugula Crispy Coconut Chicken Falafel Burgers -LCB- Vegan -RCB-
Fresh Carrot Pasta Grilled Chili - Lime Chicken Grilled Chimichurri Skirt Steak Healthier Chili - Cheese Macaroni Honey - Chipotle Turkey Meatballs Hoppin» John Jalapeño Bacon Macaroni + Cheese Kung Pao Tofu Lightened - Up Fettuccine Alfredo Lighter Chicken Enchiladas Meatballs with Parmesan and Parsley Mexican Pulled Pork (Carnitas) Middle Eastern Kofta Kebabs Moroccan - Spiced Spaghetti Squash with Chickpeas My Favorite Turkey Burgers New Mexican Rubbed Pork Tenderloin with Bourbon - Ancho Sauce One - Pot Spicy Chicken + Rigatoni One - Pot Tomato, Basil, + Chicken Pasta One - Pot Tortellini with Sausage, Spinach + Peas Orecchiette with Chicken Bolognese Parsnip + Rosemary Risotto Pasta With Carrots, Risotto - Style Pasta With
Fresh Summer Tomatoes, Basil, + Parmesan Pasta with Kale and Walnut Pesto Pasta With Lentil «Bolognese» Pasta with Pumpkin - Sage Cream Sauce Pasta With Tofu «Bolognese» -LCB- meat - free + vegetarian -RCB- Pork and Hominy Stew Puff Pastry Pizza Quick Red Beans + Rice With Sausage Rice + Beef Stuffed Peppers Roast Chicken with Herb Butter Shepherd's Pie Simple Beef and Broccoli Simple, Delicious Spaghetti + Meatballs Southwestern Skillet Chicken Chili Macaroni Spaghetti With Oven - Roasted Tomatoes + Caramelized Fennel Spicy Chicken + Caramelized Onion Quesadillas Spicy Sausage Bolognese Spinach + Ricotta Stuffed Pasta Shells Spring Vegetable Pasta With Lemon and Herbs Thin Crust Pizza -LCB- the best EVER! -RCB-
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
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
5 ounces baby
arugula 8 ounces strawberries, hulled and halved or quartered 1 yellow bell pepper, stemmed, deseeded, and
chopped 1 avocado, peeled, pitted, and
chopped 1 cup
fresh blueberries 1/4 purple cabbage, cored and finely
chopped
If prepping this recipe and plan to have leftovers, keep the dressed lentils, the
chopped tomato / cucumber / cilantro mixture, and the
fresh arugula separate until serving.
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
I tend to take a dish to insure I have a veg option, so I usually make some kind of bean salad, filled with loads of
fresh veggies, maybe some
chopped arugula or other salad greens,
chopped fresh herbs, and a bright vinaigrette.
4 hard - boiled eggs,
chopped (here is how to make them) 1 stalk of celery, finely
chopped 1/4 cup finely diced red pepper 1 tablespoon
fresh dill 2 tablespoons
fresh chives 1/4 teaspoon paprika 1 tablespoon grainy mustard 1/4 cup mayonnaise
Arugula or lettuce leaves 4 slices of bread
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced
fresh ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp
chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1 cup
chopped arugula (optional)
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
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, cru
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, cru
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, cru
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, cru
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
by Georgina Tobiska of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro 3/4 c. crumbled feta or goat cheese 3/4 c. dried
chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo) 3/4 c. toasted pecans 2 c. torn greens (such as kale,
arugula, spinach, beet greens) 1/2 c. minced green onion
Fresh herbs of choice... Continued
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
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
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
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
For the salad, place the
chopped tarragon and ruccola /
arugula / rocket in a bowl, drizzle over the olive oil and add a little
fresh pepper and salt if desired.
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons
fresh dill,
chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or
arugula 1 teaspoon of olive oil
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
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
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
6 eggs small handful
arugula, finely
chopped 2 teaspoons mustard 1/2 teaspoon salt 1/4 cup mayonnaise (I made homemade, since it's such a prominent taste in these eggs) a few grinds
fresh pepper smoked or regular paprika for garnish
I added
chopped fresh mustard greens and
arugula from my garden to the
chopped fresh cilantro.
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces)
fresh crimini mushrooms, coarsely
chopped 2 green onions, sliced 3 cups
fresh baby greens (I used a mix of spinach and
arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
I keep planning elaborate meals, and then when Danny comes home at nearly 11, we pan-sear some pork
chops with plum jam for a quick glaze, dish up some brown rice from the rice cooker, and make a salad with
fresh arugula, yellow heirloom tomatoes, and some sunflower seeds.
1 tablespoon olive oil 1/2 yellow onion,
chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups vegetable stock or broth 2 cups
chopped, stemmed
arugula (rocket) 1 small carrot, peeled and finely shredded 1/2 cup thinly sliced
fresh shiitake mushrooms 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
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
January: 10 Visits to the YMCA; Recipe: Gluten - Free Olive - and - Feta Corn Muffins February: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet - Hot Date - Onion Chutney March: Run 40 miles in 20 days; Recipe: Chocolate - Dipped Almond Butter Cookie Bites April: Walk 8,000 steps a day; Recipe: Herb - Flecked Spring Couscous May: 180 minutes of Nike Training Club; Recipe: Warm
Arugula Salad with Maple Mustard Dressing June:
Fresh fruit / veggies at every meal; Recipe: Chickpea Crepes with Grilled Curried Chicken and Mango Salsa July: 8 different types of exercise; Recipe: Homemade Spinach Wraps with
Chopped Greek Salad Filling
1 box of white quinoa 3 large carrots, peeled and
chopped 1 zucchini,
chopped 1 bunch of cilantro,
chopped 2 tablespoons of sesame seeds 1 cup of red cabbage,
chopped 1 cup of
fresh arugula 1 clove garlic 1 teaspoon coconut oil or grapeseed oil
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
Salad: 2 cups
fresh arugula 1 c.
chopped, cooked chicken 1 oz.
Ingredients, Serves 4 • 1 bunch spinach • 1/2 bunch
arugula • 1 mango, peeled and diced • 1 fennel bulb, grated • 1 cucumber, peeled and diced • 1 avocado, diced • 2 scallions,
chopped • 2 tbsp
fresh basil,
chopped • 1 tbsp rice vinegar • juice from 1 lime
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
1/2 cup
fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or
arugula leaves,
chopped
1 small watermelon, seeded and diced 1 small cantaloupe, seeded and diced 1 pint of cherry tomatoes, halved 1 bunch of
arugula, washed and finely
chopped 1 small red onion, minced 1 small jalapeno, seeded and minced 2 Tbsp
fresh mint, finely
chopped 2 Tbsp
fresh basil, finely
chopped 1 lime, juiced Sea salt, to -LSB-...]
● 1 medium butternut squash or pumpkin, pitted, peeled and
chopped into 1» cubes ● 1 tbsp unrefined avocado oil ● Himalayan salt, to taste ● 4 cups
fresh arugula ● 1/2 cup feta cheese ● 1/2 cup pomegranate seeds ● 1/2 cup roasted pumpkin seeds ● 1 cup cooked quinoa ● 1 lemon ● 1/4 cup olive oil ● Black pepper, to taste
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 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
8 cups water 2 large bunches of
fresh spinach (about 8 ounces), with large stems removed, well rinsed and drained 1/2 cup loosely packed
arugula leaves 3 scallions, white and green parts, roughly
chopped
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
mix of
arugula and spinach 1 avocado, peeled, pitted, and sliced 1 cup halved cherry tomatoes 1/4 cup
fresh cilantro,
chopped 1 cup of your preferred protein source 1 - 2 tsp.
7 If you're going to make this an entire one - plate meal, strew the bottom of a large serving platter with
fresh arugula, or any other leafage you desire, and when the lamb
chops are cooked, but still juicily pink on the inside, remove them to the salad - lined (or, indeed, naked) plate.