pesto tartlets

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry  - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper

steps:
1.  in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic.  season with salt and pepper to taste.

2.  preheat oven to 425 degrees.  place puff pastry on a parchment-lined baking sheet.  pierce with fork.  top with tomatoes and season with salt and pepper.  bake until crisp, 15 minutes.

3.  top with burrata and pesto.

- rachael ray magazine, july/august 2014

risotto with edamame, arugula, and porcini

prep time:  10 minutes
cook time:  30 minutes
servings:  4

ingredients:
1 ounce dried porcini mushrooms
2 cups water
1 bag frozen shelled edamame
1 1/2 cup arborio rice
1/4 cup chopped shallot
1 1/2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula - torn into bit-size pieces
1/2 cup freshly grated parmesan cheese

steps:
1.  bring mushrooms and water to a boil in a small saucepan over high heat.  cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes.  line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.  pour the mushrooms and liquid into the sieve.  reserve the liquid.  transfer the mushrooms to a cutting boar and let cool slightly, then coarsely chop.  add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid.

2.  cover edamame with water in a small saucepan and bring to a boil over high heat.  reduce heat to medium and simmer for 2 minutes, set aside in the cooking water.

3.  meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave.  stir in oil until the rice is evenly coated.  spread the rice evenly in the dish and microwave, uncovered, on high until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

4.  add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well.  microwave on high for 9 minutes. stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. after 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness.  drain the edamame and add to the risotto along with arugula and parmesan; stir until the arugul is wilted.

- delish

corn salad

prep time:  tbd
cook time:  7 minutes
servings:  tbd

neelys bbq seasoning:
1 1/2 cup paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

lemon dressing ingredients:
1 lemon - juiced
4 tablespoons olive oil
salt
pepper
neelys bbq seasoning

salad ingredients:
6 ears fresh corn - husked with silks removed
2 tablespoon canola oil
salt
pepper
2 cups halved cherry tomates
1 small red bell pepper - finely chopped
4 scallions - finely chopped
2 cups packed arugula
lemon dressing

neelys bbq seasoning steps:
1.  combine paprika, sugar and onion powder in a bowl and mix.  can be stored in an airtight container for up to 6 months.

lemon dressing steps:
1.  whisk lemon juice, olive oil, salt, pepper and neelys bbq seasoning to taste.

salad steps:
1.  preheat grill or broiler to medium heat.  rub corn with 2 tablespoons of canola oil and season with salt and pepper.  grill or broil corn for 7 minutes or until ears are lightly browned.  remove from grill and allow to cool.  remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.

2.  toss the salad with the dressing and serve at room temperature.

- food network

white cheddar and arugula pesto mac and cheese

prep time:  tbd
cook time  30 - 35 minutes
servings:  4 - 6

arugula pesto:
4 cups arugula
1/3 cup asiago cheese
3 garlic cloves
1/4 cup olive oil

macaroni ingredients:
4 cups uncooked whole wheat pasta
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 cup heavy cream
10 ounces freshly grated white cheddar cheese + more for topping
pinch of nutmeg
salt
pepper
1/3 cup arugula pesto
1/3 cup panko bread crumbs

arugula pesto:
1.  in a food processor, combine garlic, arugula and cheese.  pulse until combined.  stream in olive oil a tablespoon at a time until the pesto becomes smooth.

macaroni steps:
1.  preheat oven to 400 degrees.  bring water to a boil and cook pasta according to directions.

2.  while pasta is cooking, heat butter in a saucepan over medium heat. once sizzling, add flour and whisk until smooth to create a roux. cook for 2-3 minutes, until golden and has a nutty aroma. add milk and cream, bring to a boil while constantly whisking. reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. add nutmeg, then taste and season with salt and pepper as desired.

3.  add pasta to a baking dish and pour cheese sauce over top.  stir to distribute sauce, then stir in pesto. top with additional grated cheese and breadcrumbs. bake for 30-35 minutes, or until top is golden and bubbly.

- how sweet eats

roasted beet and goat cheese salad

prep time:  tbd
cook time:  tbd
servings: 4


ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled

steps:
1.  preheat the oven to 425 degrees.  rinse the beets and wrap in foil (together if similar sizes).  place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure.  when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands).  cut the beets in half and thinly slice.

2.  meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt.  add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes.  immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.

3.  in a large bowl, whisk together the lemon juice, oil, and mustard.  season with salt to taste.  add the beets, cucumbers, fennel, arugula, and pecans and toss to combine.  serve with the goat cheese scattered over the top.
 
- goop, november 2011

baked halibut pockets

prep time:  tbd
cook time:  13 - 15 minutes
servings:  2

ingredients:
2 8 - 10-ounce halibut steaks/fillets
salt
pepper
2 cups fresh spinach
1 carrot - peeled, quartered and thinly sliced
2 teaspoons fresh finely minced garlic
2 tablespoons fresh ginger - peeled and finely minced
2 tablespoons thinly sliced green onion
2 teaspoons sesame oil
2 tablespoons soy or teriyaki sauce
2 teaspoons port or marsala wine
1/4 cup fresh arugula - chopped
lemon wedges for garnish
2 large pieces of heavy duty aluminum foil

steps:
1.  preheat oven to 400 degrees.

2.  lightly season the fish with salt and pepper to taste.  on each sheet of foil place 1 cup of spinach, 1/2 of the carrot then top with the fish.

3.  sprinkle 1 teaspoon garlic, 1 tablespoon ginger and 1 tablespoon green onion over the top.  drizzle 1 tablespoon soy sauce, 1 teaspoon port and top with 1/2 of the chopped arugula.

4.  gather the foil over the fish and pinch tightly to seal.  place both "pockets" on a baking sheet and bake for 13 - 15 minutes until the greens are wilted and the fish is flaky.

5.  transfer contents of "pocket" to a welled plate or large bowl.  squeeze lemon over fish and serve alongside rice or potatoes.

- unknown.

chicken salad

prep time:  20 minutes
servings:  4

ingredients:
2 1/2 cups shredded cooked chicken
1/2 green apple - peeled and cut into 1/4-inch dice
2 tablespoons chopped fresh parsley
2 scallions - thinly diced
2 handfuls arugula - roughly chopped
1/2 cup mayonnaise
2 teaspoons fresh lime juice
salt and pepper to taste

steps:
1.  stir all ingredients together.  serve.

- goop, august 2009

roasted delicata and quinoa

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 delicata squash - halved and seeded
1 tablespoon extra virgin olive oil
salt
pepper
1 cup cooked quinoa
1 tablespoon apple cider vinegar
1 apple - finely diced
1 shallot - minced
1 garlic clove - minced
chopped parsley
2 cups arugula

steps:
1.  roast the delicata in the oven at 350 - 400 degrees until tender and sweet.

2.  cook the quinoa until water is absorbed and fluffy and toss with vinegar, apples, shallots, garlic and herbs.  mix with lightly steamed arugula and serve on top of the squash halves.

- goop, january 2011

warm salmon and asparagus salad with pesto

prep time:  tbd
cook time:  tbd
servings:  2

pesto ingredients:
2 bunches fresh basil - washed and leaves pulled
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove garlic
sea salt

salmon ingredients:
2 portions wild salmon
2 tablespoons fresh pesto
1 bunch asparagus - woody ends trimmed
4 cups mesclun greens or arugula
extra virgin olive oil
lemon

pesto steps:
1.  place basil, pine nuts, and garlic in a food processor; process on medium.  drizzle in olive oil while the motor is running.  season with salt.

2.  if too thick, add a small amount of water and process.  set aside in a bowl.

salmon steps:
1.  turn grill or broiler on high.  brush each piece of salmon with olive oil and season with salt and pepper.  do the same with the asparagus.

2.  grill the asparagus for 2 minutes on each side.  set aside.  grill the salmon for 3 minutes on each side. 

3.  meanwhile, place the greens in a bowl, toss with olive oil, salt and lemon juice.  place on 2 plates.

4.  arrange the asparagus and salmon.  drizzle 1 tablespoon of pesto over the top of each piece of salmon.  serve while salmon is warm.

- goop, january 2011

brie, apple and arugula quesadillas

prep time:  tbd
cooking time:  5 minutes
servings: 9

ingredients:
1 tablespoon dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces brie cheese - rind removed and cut into 1/4 inch thick slices
1 fuji apple - cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper

steps:
1.  combine mustard and cider in a small bowl; stir well.

2.  heat a large nonstick skillet over medium heat.  spread each tortilla with about 1 1/2 teaspoon of the mustard mixture.  place one tortilla mustard side up, in pan.

3.  arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.

4.  arrange one third of apple slices over cheese; top with 1 cup of arugula.  sprinkle with 1/4 teaspoon pepper.

5.  fold tortilla in half, press gently with a spatula.

6.  cook 2 minutes on each side or until golden brown.  repeat process with remaining two tortillas. cut each finished quesadilla into 3 triangles.

- atlantis home by way of cooking light, october