RECIPE: Red Curry Chicken and Eggplant

Ingredients:

1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

RECIPE: Hearty Greens with Tomatoes and Curry

Ingredients:

At least two big bunches of hearty greens, shredded like slaw

2-4 Tablespoons butter or coconut oil, or other oil of your choice

1 onion, diced

Big can of tomatoes, diced, or however you like

2 Tablespoons Curry

If you don’t have pre-made, you can make your own using cumin, coriander, tumeric, mustard seeds and maybe even a sprinkle of cinnamon.  Be bold! Curry is an art, not a science.

Heat the butter in a pan on medium-high heat.  When it’s foaming, add the diced onion. Sprinkle with salt and stir often till the onions are sweated and turning slightly brown.

Add the hearty greens and the curry.  Cook till fragrant, about two minutes.

Add the can of tomatoes and bring to boil.

Reduce heat to low and cook, covered, for 30 minutes.  (In an Instant Pot, cook on high pressure for 7 minutes.)

Serve with meat and/or over rice, or eat in a bowl while it’s still warm.  Delicious!

TIP: The 6 Biggest Salad Mistakes—and How to Avoid Them

Salads are supposed to be light, bright, and full of life—but too often, they hit the table flat, limp, and soggy, with all the good stuff sunk at the bottom of the bowl. There are a number of reasons this happens, and now that spring is upon us, we want our readers to enjoy the crunchiest, most satisfying salads ever. So we asked assistant food editor Claire Saffitz and test kitchen contributor Alfia Muzio to identify the most common mistakes people make when tossing up a salad. (And, honestly, this writer learned a thing or two about salad-making.) Here's their awesome advice, below:

1. Go with What You Know

There's a whole world of greens outside of arugula, mesclun, kale, and romaine. Browse your farmers' market or grocery aisle to find seasonal leafy greens for your salad base, like mâche, dandelion greens, microgreens, baby kale, chicory, and escarole. You'll be amazed how much flavor and texture they'll add. And, dear God, please stay away from iceberg (unless you're making a wedge).

2. Just Wash n' Toss

A soggy salad is a sad sight—so dry those greens! We're big proponents of the salad spinner—one of the few single-purpose kitchen items that are absolutely worth it—but if you don't have one, try this trick: Line a plastic shopping bag with paper towels, throw in your greens, and knot the bag. Then take the bag by the handle and give it a couple good, hard spins in the air. Your greens should come out (mostly) dry. You may proceed.

3. All Greens Need Is Dressing

Nope! Once they're in the bowl, you need to give your greens some undergarments before they get dressed. After you've dried them, season your naked greens with salt and pepper. (This is, incidentally, Bobby Flay's approach, too.) Think of it as another opportunity for flavor—then you won't have to over-season your dressing to compensate. Speaking of seasoning your dressing: Mustard, lemon juice, and olive oil alone do not a dressing make. Like every layer of your salad, it's important to season your dressing to taste.

4. Any Dressing Will Work

There's a lot to consider when it comes to dressing your greens. First, and most important, you need to ask yourself: Did I match my greens to my dressing? Delicate arugula won't hold up to bold, creamy Caesar dressing. Kale overpowers a light balsamic vinaigrette. Like wines, match the bold with the bold, and the light with the light. Second, try to strike the perfect balance of dressing and salad. Overdressing your salad makes it a soggy mess, while underdressing will leave something to be desired. Add dressing little by little—tasting as you go—to make sure you get the perfect amount.

5. Where Are Those Salad Tongs?

The best tool you can use for mixing salad is: Your hands. Bear with us, here: A salad should be light and airy—even if it's made with hearty greens and a creamy dressing—and handled with a gentle touch. Using your hands to toss allows air to get into your mix and incorporates your ingredients in a more distributed way. Here's our preferred way: Drizzle your dressing along the walls of your bowl, then lightly toss your greens until the dressing is evenly distributed. No bruised or crushed leaves here!

6. Toss It All Together!

Sometimes, it's best to leave some ingredients out until the last minute. We like adding in some of the heavy ingredients for the toss—like nuts, seeds, tomatoes, peas, and other bulky add-ins that sink to the bottom—then topping the salad with the rest post-toss. Your guests will get to see everything that's in the salad, and it's easier to get a little bit of everything when there's stuff on top. Also, toss your greens in dressing before adding herbs: their delicate flavor will shine through much more when they're the outermost layer.

TIP: How to Dress Any Salad Green

Anyone can make a decent salad, but it takes some skill and know-how to create a masterpiece in green. It's important, first, to brush up on the basics: Are you sufficiently drying your greens? Are your toppers crushing the delicate leaves? Once you've finished your refresher course, though, there's one big, often-overlooked piece of advice you've got to remember: You've got to pair the right dressing with the right greens.

Think this isn't a big deal? Think again. Just imagine tender spring mix leaves doused with creamy-crumbly blue cheese. They'd be smothered beyond recognition! And what about arugula with a peppercorn-heavy vinaigrette? Your salad would be tragically spicy. This is important stuff, so we called in the pros: Senior food editor Dawn Perry and assistant food editor Claire Saffitz in the Bon Appétit test kitchen gave us the rundown on what dressing is a perfect match for just about every salad your heart could desire.

Arugula

Peppery arugula leaves are best when tempered with a little sweetness—try adding honey or maple to your vinaigrette. And keep in mind that arugula wilts quickly and aggressively, so avoid heavy dressings (skip the cream and Dijon mustard), and use a light hand when tossing everything together. Your best bet for a dressing? Simple salt, pepper, vinegar or lemon juice, and olive oil with just a touch of honey.

Tender Head Lettuce (bibb, red leaf, green leaf, little gem, etc.)

Similar to arugula in texture and tenderness, tender head lettuces also requires a featherlight touch. Unlike arugula, though, the leaves aren't bitter, and don't need any additional sweetness. Just salt, pepper, vinegar/lemon, and olive oil are sufficient.

Endive

Endive's intensely bitter, and it's also hefty, with thick leaves. If there was ever an opportunity to embrace sweetness and fat in a dressing, this is it: Endive can seriously hold its own against a creamy blue cheese dressing.

Frisée

Also bitter, but much rougher and frillier than endive, this chicory is screaming for both fat and salt. A warm bacon vinaigrette is the classic choice—and one we particularly like. Emulsifying your dressing with an egg yolk (or just breaking a poached egg on top of the greens) wouldn't be the worst thing in the world, either.

Grains (farro, wheat berries, barley, etc.)

Grain salads need a good dressing just as much as your favorite garden salad. These chewy, filling dishes can stand up to creamier dressings that make good use of buttermilk, tahini, or mild, soft cheese. "Basically, anything goes here except ranch," says Perry. The aggressive, peppery flavor of ranch will mask the unique flavor of the grains. Be liberal with your use of herbs, and dress the grains just after cooking, while they're still warm—the dressing will be absorbed and incorporated better.

Iceberg

Iceberg has great crunch but not a ton of flavor, so it's up to your dressing to make things sing. We say yes to the classic blue cheese-and-bacon wedge salad, but would definitely not be mad if you whip up an ugly-but-crazy-tasty caramelized-onion dressing. To make a caramelized-onion dressing, think dip (sour cream, a little mayonnaise, some lemon for acidity, caramelized onions with fresh scallion or chive), and thin it with water until it's pourable. Ranch is A-OK, too, and in fact, the only time we advocate not using a creamy dressing with iceberg is when it's chopped up finely and dressed Italian pizza joint-style, with plenty of oregano and peperoncini.

Kale

Kale's hefty. It's important to slice it thinly so you don't suffer from jaw fatigue before the salad's half-eaten. Incorporating a good amount of acid to your dressing—think plenty of lemon juice—will further break down the cellular structure of the leaves, making them easier to eat and digest. Don't drown the greens, though; nobody likes a soggy salad. Here's more on how to make the perfect kale salad.

Radicchio

This chicory is bitter, like endive, but a little more tender. It can handle a dressing with Dijon or an egg yolk, but fares best without a heavy dumping of cream or mayonnaise. Don't forget the sweetener.

Romaine

"The world is your oyster with Romaine," says Perry. It's crunchy like iceberg, so creamy dressings are a go, but it also fares nicely with a simple vinaigrette. Feel free to experiment.

Spinach

Be wary of the wilt with spinach salads—these leaves succumb to very acidic and creamy dressings quickly. Sturdy, mature leaves can handle a little creaminess or heat (again, we're fans of that warm bacon dressing), but baby spinach needs no more than olive oil, salt, pepper, and a squeeze of lemon.

Spring/Summer Mix

These tender leaves are pillow-soft. Keep things simple with the most basic vinaigrette possible, letting the sweetness of the lettuce shine through.

Swiss Chard

Chard is thin but tough. To help tenderize the leaves, tear them into bite-size pieces and dress them with something sweet and acidic, like this tomato vinaigrette. Its flavor runs toward earthy (especially the stems), so think light and bright when dressing.

Watercress

Watercress looks delicate but its flavor is bossy—peppery and fresh, with some bite. Embrace fat, sweetness, and a medium-level creaminess (hello, buttermilk).

RECIPE: CSA Summer Salad

Greens of your choosing. A mix of leaf lettuce and arugula or mixed greens works well.

2 golden beets

1 cucumber

1/2 medium red onion, sliced thin

1 ear of corn, cut from the cob and sautéed in pan with butter or olive oil

Goat or feta cheese (optional)

Seeds or nuts of your choosing (optional)

Salt and Pepper

Extra Virgin Olive Oil and Lemon or Red Wine Vinegar

Cut kernels from 1 ear of boiled corn, sautée in pan, preferably cast iron, with butter or olive oil until beginning to brown. Set aside to cool.

If using nuts or seeds, roast in a pan on low heat until fragrant and beginning to brown. Set aside to cool.

Rinse and dry greens and cut to desired size.

Rinse beets, cut into quarters and thinly slice.

Cut cucumber into quarters and thinly slice.

Mix greens, beets, cucumbers and red onion. Season with salt, pepper, olive oil and acid to taste. Add corn, nuts and goat cheese and mix gently until combined.

RECIPE: Spicy Radish Top Pesto

1 bunch Radish Tops, washed thoroughly

1 bunch Arugula

1 handful Basil leaves

1 handful Parsley leaves

1 handful Nuts – Pine Nuts, Walnuts, Almonds or Cashews, optional

1-2 cloves Garlic, smashed

3 tablespoons or more grated cheese – Parmesan, Pecorino, Grana Padano

Olive Oil

Salt and Pepper

Method

Wash all herbs thoroughly and place in food processor or blender. Herbs are relatively interchangeable, if you don’t have arugula or are using as the base of the salad, increase the amount of basil or parsley to compensate and adjust the flavor to your needs. Process on high until greens become coarsely chopped.

Toast nuts in pan or oven if using. Rough chop and place with greens. Add garlic as well. Process again on high until paste begins to form.

Begin with a ¼ cup of olive oil and drizzle slowly while processing on low.

Add grated cheese and salt and pepper to taste. Process on low until combined.

Drizzle more olive oil while processing on low until you achieve desired consistency.

Store in a mason jar in the refrigerator or freezer. Cover the top of the pesto with olive oil to prevent browning.

Arugula with roasted beets and goat cheese salad

Arugula with roasted beets and goat cheese salad

Serves 4 as a starter salad

5 ounces arugula

1 recipe quick-roasted beets (see blog entry)

Homemade balsamic or lemon vinaigrette

1 1/2 ounces fresh goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Kosher salt and freshly ground black pepper to

taste

In a serving bowl combine the arugula and

beets. Lightly drizzle with a few tablespoons of

vinaigrette and toss to combine. Season to taste

with kosher salt and freshly ground black

pepper. Sprinkle with the goat cheese and

walnuts and add more dressing to taste.

RECIPE: Pear Salad

Difficulty Level: EASY

Vinaigrette:

•1 large shallot, halved and thinly sliced
•1 tablespoon pomegranate molasses
•2 tablespoons sherry or apple cider vinegar
•1/2 teaspoon kosher salt
•1/4 teaspoon black pepepr
•1/3 cup extra virgin olive oil

For the salad:

•4 cups arugula, lightly packed (or other lettuces)
•4 cups romaine, torn into bite-sized pieces (or other lettuces)
•2 ripe pears, cored and cut into 1/2" cubes
•1/3 cup pomegranate seeds
•3 ounces fresh goat cheese or feta, crumbled (or other CSA cheese)
•1/4 cup pistachios, toasted and coarsely chopped

1. In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.

2. Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.

3. Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.

4. Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).

5. Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.

6. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.

7. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

RECIPE: Korean Greens Side Salad

Difficulty Level: Easy
(note some unusual ingredients)

1 bunch dandelion, arugula, and/or sorrel, washed and chopped

1 tsp salt
1 Tbs sugar
2 Tbs gochujang (Korean red pepper paste)
1 Tbs rice vinegar
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds

Throw everything in a bowl and start massaging with your hands.  The greens should wilt and be thoroughly mixed with the dressing.  Taste and adjust the salt or sugar level to your liking.  Serve with short grain brown or white rice. 

One Bowl Meal Variation: place over rice in a bowl, top with a fried egg - runny yolk a must! Mix everything together and enjoy.

RECIPE: Pesto Variations

Difficulty Level: EASY

 

We recently got a lot of great ingredients for pesto.  The garlic scapes can be made into a robust, very garlicky pesto on their own, but I prefer using a few garlic scapes in a batch of herb pesto to add a subtler flavor. The trick is to blend the scapes in olive oil first, because they need more time through the blender than the herbs do -- add in softer ingredients once the scapes are pulverized. Try the following combinations for a delicious topping for pasta, rice, salmon or chicken:

2 scapes, 3 TB olive oil, 1 tsp salt, 1 good squeeze of a lemon, and the entire bunch of fresh dill, trimmed and washed (this is actually delicious in chicken soup!)

2 scapes, 3 TB olive oil, 1 tsp salt, 1 TB parmesan, plus the bunch of spinach or arugula or kale, trimmed, washed, and boiled for 1-2 minutes and then mostly drained.

OR the whole bunch of scapes, 3 TB olive oil, 1 tsp salt, 1  good squeeze of a lemon and the fresh dill PLUS the slightly cooked spinach/arugula/kale. 

 

 

I went easy on the salt because I knew I'd be putting mine on smoked salmon, but you'll probably want to add a little more salt and possibly pepper depending on what you decide to use these for.

Submitted by Adrienne Mishkin

RECIPE: Shaved Fennel Salad

Note: If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close.

Ingredients:

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin

2/3 cup / .5oz/ 15g loosely chopped fresh dill

1/3 cup / 80ml fresh lemon juice, plus more if needed

1/3 cup / 80ml 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

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

RECIPE: Lemon Fusilli with Arugula

Lemon Fusilli with Arugula

Ingredients:
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Salt and freshly ground black pepper
1 bunch brocolli1 pound dried fusilli pasta
1/2 pound baby arugula
1/2 cup freshly grated Parmesan
1 pint grape tomatoes, halved

Directions:
1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.

2. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.

3. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

4. Meanwhile, cut the broccoli in florets. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

5. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot.

6. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.

7. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

RECIPE: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

From Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Ingredients:

1 (1 1/2 lb) butternut squash, peeled and diced into 3/4-inch cubes

evoo

1 tbsp pure maple syrup

kosher salt and freshly ground black pepper

3 tbsp dried cranberries

3/4 cup apple cider or apple juice

2 tbsp cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan

Procedure:

1. Preheat the oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Submitted by Vicki Boyne

RECIPE: Arugula with Tomato Raisins

Adapted from Molto Gusto: Easy Italian Cooking b

y Mario Batali and Mark Ladner

Ingredients:

1 pint (about 2 cups) cherry or grape tomatoes

1 tbsp evoo

kosher salt

2 tbsp freshly squeezed lemon juice

1/2 tsp lemon zest

1/4 cup evoo

1 lb. arugula, trimmed, washed and spun dry

Maldon or other flaky sea salt and coarsely ground black pepper

Tomato Raisins (recipe follows)

Procedure:

1. Preheat the oven to 250 degrees F. Line a heavy baking sheet with parchment paper or foil.

2. Toss the tomatoes with evoo and salt in a bowl. Spread the tomatoes out on the baking sheet and bake, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled, about 2 1/2 to 3 hours for grape tomatoes or 3 1/2 to 4 hours for cherry tomatoes.

3. In a small bowl, whisk together lemon juice, marmalade or zest, and evoo.

4. Toss the arugula with just enough vinaigrette to coat the arugula in a large mixing bowl. Season with s&p.

Transfer to a serving bowl or platter, garnish with the tomatoes, and serve.

Submitted by Vicki Boyne

RECIPE: Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Submitted by Seth Burroughs

RECIPE: Watermelon, Feta, and Arugula Salad

Ingredients:

3/4 cup balsamic vinegar

6 oz. baby arugula
8 cups seedless watermelon, cut into 3/4-inch cubes
7 oz. feta cheese, cut into 1/2-inch cubes (crumbled also works)

1/4 tsp freshly ground black pepper

Procedure:

1. Pour balsamic vinegar into a small saucepan or skillet. Boil over medium-high heat until reduced to approximately 3 tablespoons, 6 to 7 minutes.

2. Meanwhile, separate arugula into individual salad plates. Scatter watermelon, then feta over arugula. Drizzle with balsamic glaze and sprinkle with black pepper.

Submitted by Vicki Boyne

RECIPE: Arugula and Radish Salad

From Everyday Food July/August 2008

Serves 8

Ingredients:
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

Procedure:
In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

(Try adding in some sliced apple for a little sweetness)

RECIPE: Orange and Fennel Salad

From the Whole Foods website

Serves 4

Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds

Method

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.

Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.

RECIPE: Arugula Pecan Pesto

From The Vegetable Dishes I Can't Live Without

Yield: 1 1/3 cups

Ingredients:

4 packed cups arugula (about 8 ounces)

1 small garlic clove

1 cup chopped pecans (toasting optional)*

1/4 teaspoon salt (or more)

1 to 2 teaspoons lemon juice (or to taste)

1 to 2 tablespoons (packed measure) golden raisins (or more)

5 to 6 tablespoons extra-virgin olive oil (possibly more)

Procedure:

1. Place the arugula, garlic, pecans, and salt in a food processor fitted with a steel blade. Pulse until pulverized, adding lemon juice and raisins as you go.

2. Run the processor again, drizzling in the olive oil in a steady stream. When it reaches the consistency that looks right to you, stop the machine. Transfer the pesto to a small container with a tight-fitting lid. Taste to adjust the lemon juice and salt.

3. Smooth the top of the pesto with the back of a spoon, and add a thin layer of olive oil to cover the top. Cover and chill. Serve as desired.**

* The pecans do not need to be toasted, but you can experiment with toasting them lightly to see if you prefer the slightly enhanced flavor.

**The pesto will keep for up to a week in a tightly covered container in the refrigerator. A thin layer of olive oil over the surface will help preserve it.

RECIPE: Spaghetti with Olives, Tomatoes, and Arugula

Adapted from The Naked Chef Takes Off

Serves 4

Ingredients:

Olive oil

1 clove of garlic, minced

1 dried chili, to taste

1 cup (about 24) cherry or grape tomatoes, seeded and roughly chopped

8-10 olives, crushed and pitted

1 lb dried spaghetti

salt and freshly ground pepper to taste

3 large handfuls of arugula, roughly chopped

Procedure:

1. Heat a large frying pan, add a few tablespoons of olive oil, fry the garlic and chili for 30 seconds; add the tomatoes and olives. Toss and allow to cook 4-6 minutes. The tomatoes should thicken into a sauce with some chunks in it. Season with salt and pepper to taste.

2. Meanwhile, cook the spaghetti according to the directions on the package in well-salted, boiling water. Drain.

3. Add the pasta and the chopped arugula to the tomato sauce and toss together until the arugula wilts.

Contributed by Lisa Bretherick