Tag: baby arugula
Fresh Corn & Arugula Salad with Queso Fresco
- 4 ears of corn, taken off the cob
- 3 cups of baby arugula
- ½ cup roasted sliced almonds
- ½ cup crumbled queso fresco
Dressing
- 2 medium lemons, washed, cut in quarters and deseeded
- ¼ cup water
- ¼ cup extra virgin olive oil
- ½ cup cilantro, chopped
- Salt
- Pepper
Transfer the ingredients to a blender. Blend till the dressing is creamy and smooth. Dress the salad and serve immediately.
Arugula Fennel & Orange Salad
The orange theme continues. I served this delicious salad with the yummy stew from yesterday. I love cooking with a theme- it doesn’t have to be very complicated. It could either be the same cuisine or just one ingredient that ties the meal together.
As I am obsessed with oranges right now and decided to add them to both my main entree as well as this salad.
The other ingredient in this delicious salad is fennel. Full disclosure on this veggie- I am not a big fan. Well, I guess I wasn’t a big fan until I started giving it a chance and started picking it up every time I would go grocery shopping. I started using it raw in salads. I used my nifty mandolin and came up with super thin, crunchy slices of fennel. It complements oranges really well.
I finished the salad with arugula. Arugula is one of my favorite greens to eat. I love the subtle bitterness they provide.
I then made a very easy salad dressing that includes fresh orange juice, Dijon mustard and agave. Agave is my new favorite sweetness to use in everything. Try this salad- it is yummy!
- 4 cups baby arugula
- 2 navel oranges, segments out and the rest juiced
- 1 large fennel bulb, cleaned and sliced thin
Add the arugula, orange segments and fennel slices in a salad bowl. Mix well and keep aside.
Salad Dressing
- Juice of the two navel oranges (about ¼ cup)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons agave
- Salt
- Pepper
- 3 tablespoons extra virgin olive oil
Add the orange juice, vinegar, mustard, agave, salt and pepper. Slowly drizzle the olive oil into the mixture until emulsified. Check for seasonings and add to the salad. Toss and serve.
Balsamic Grilled Chicken with Tomato Salad
I would make this dish if you want to impress someone. It looks beautiful with lots of vivid summer colors. It is an overall winner of a recipe. It is super easy to make and best of all it is very healthy, low in carbs.. but the important thing is that you don’t feel that it is low in carbs. My main goal as the cook in the house is to incorporate as many healthy and varied ingredients as I can in any meal I serve.
Tomatoes are in abundance right now and I love buying the grape variety. They are very sweet and burst in the mouth and best of all, delicious! I cut them up and added some salt, garlic, olive oil and basil. I let the juicy tomatoes sit for a while so they can get even juicier. I marinated chicken breasts that I pounded super thin with balsamic vinegar, salt and pepper. You can buy thin breast cutlets in the store but they are more expensive than the regular breast. I quickly grilled the chicken.. it literally took two minutes on one side on a very hot grill. I also put together an arugula salad with a delicious homemade apricot dressing.
The meal was simply delicious… perfect for a summer barbecue…
read more …
Brie and Fig Grilled Cheese served with Sweet Potato Fries
I made this dish after eating at Food restaurant in Summit, NJ. I took a friend out for lunch and ordered a brie and fig grilled cheese with sweet potato fries.
Before going there I spoke to the summit patch editor to see if she would be interested in a recipe replication with an article. She was fascinated and said yes.
As I looked through the menu, this particular dish stood out to me. I love sweet flavors mixed in with savory. I also love any kind of fries- especially sweet potato. Sweet potatoes are extremely healthy and I try to incorporate them into my diet as much as I can.
The original dish was good but a bit too rich for my taste. It was clearly cooked it butter and had too much fig jam in it. I started with whole wheat sour dough bread and added a fig compote instead. The fig compote is less sweet and a bit more savory. I also added peppery arugula to the mix.
Overall, I ended up with a delicious, healthy sandwich and fries. I of course made the sweet potato fries in the oven and added my favorite ingredient- smoked paprika.
Try the brie and fig grilled cheese with sweet potato fries for lunch next time…
read more …