I picked a full colander full of arugula, baby spinach, romaine lettuce and sylvestra lettuce and decided to make myself a delightful salad to get the new year started off right.
I found a recipe on Love & Lemons that I found appealing and made a few modifications for what I had on hand.
Ingredients (1 large salad or 2 side salads):
- large handful of arugula (I added in my available spinach and lettuce varieties as well)
- 1 avocado, cubed
- 5 dried apricots, diced
- 1/4 cup goat cheese, crumbled
- 1/4 cup raw almonds, chopped
Dressing (2 servings):
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 medium lemon, juiced
- 2 teaspoons honey
- 1 teaspoon cumin
- salt & pepper (I used my rosemary, parley and lemon herb salt)
- Whisk the dressing ingredients together.
- Toss the arugula and other greens, avocado, apricots and goat cheese together. Drizzle with the dressing and top with chopped almonds.
- For additional heartiness, toss salad with 1 cup of cooked quinoa.
The salad was absolutely delicious. I've never had a more flavorful salad in all my life. What a treat to have my own greens grown right in my backyard garden! I didn't have any quinoa on hand today to toss the greens with, but I'll definitely be trying this option in the future!
I also had a craving for a pizza that I recently enjoyed in New York City and wanted to recreate...an arugula, mushroom and truffle oil no-sauce pizza (or cheesy bread, as my husband would say).
Arugula, Mushroom and Truffle Oil Pizza
Makes 3-4 servings
- 1 pound pizza dough (I used Pillsbury dough)
- 1/2 pound sliced mushrooms (I used half portobello, half shiitake)
- 1 1/2 cups shredded mozzarella
- 1-2 handfuls coarsely chopped arugula
- 1 tablespoon truffle oil
- salt & pepper to taste (I used my herb salt)
- Put a large heavy baking sheet on the lowest rack of the oven, preheat oven to 500 degrees F.
- Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16 x 13 inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
- Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, about 6 to 10 minutes.
- Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top. Top with roughly chopped arugula.
- Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, about 8 to 10 minutes. Drizzle with truffle oil. Serve immediately.
This was extremely delicious, but very rich, so I couldn't eat more than 3-4 small square pieces at a time (my waistline thanks me). I may try a version with a white cream sauce next time to see how it would compare, but will definitely keep this recipe in my box.
Do you have any favorite arugula recipes that I should try out?