Tipsy Watermelon Salad 1 medium watermelon — well chilled, rind removed, and cut into thick, uniform shapes sangria 1 fennel bulb —
shaved baby arugula leaves
Not exact matches
Slices of a juicy summer watermelon get soaked in sangria, topped with
shaved fennel and
baby arugula, and then sprinkled with a sweet dressing.
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 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
Chicken Milanese — pounded cutlet, sage lemon / butter sauce,
arugula, lemon vinaigrette,
shaved grana padano — 20 Shrimp & Grits — jumbo shrimp, corn grits, gouda cheese, basil oil, lemon oil, chili oil,
baby arugula — 26 Chimichurri Skirt Steak — 96 hour marinated skirt steak, creamed sweet corn, onion rings, chimichurri sauce — 24 Seared Salmon — purple peruvian mash, crispy brussels sprouts leaves — 22 Hand - Battered Fish & Chips — fresh cod, herb fries, lemon, malt vinegar, roasted jalepenos tartar sauce — 17
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)
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.)
Another says a rustic Spanish flat bread with
baby arugula and
shaved Manchego cheese and throw these Sweety Drop peppers on top,» says Stephano.
Baby Arugula salad with
shaved Parmesan, Prosciutto and a simple Balsamic Vinaigrette that stays emulsified for days
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