18 recipes found
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Place ½ cup frozen blueberries, ½ cup frozen raspberries, balsamic vinegar, 2 tablespoons honey, and 1 tablespoon lemon juice in a blender; season with salt and black pepper. Blend vinaigrette for at least 1 minute. Pour in ½ cup olive oil in a slow, steady stream while the blender is running; blend until smooth and emulsified, 10 to 15 seconds. Set vinaigrette aside.
Whisk 2 tablespoons lemon juice, 2 teaspoons honey, 1 teaspoon salt, and 1 teaspoon black pepper together in a large bowl until combined; drizzle in 2 tablespoons olive oil, whisking rapidly until smooth. Add arugula, ½ cup fresh blueberries, strawberries, blackberries, and ¼ cup fresh raspberries, walnuts, and cranberries to the bowl; toss to coat with lemon juice mixture.
Divide salad among four serving bowls; drizzle with vinaigrette.
Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.
Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind, balsamic, and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat and let cool slightly.
2. In a salad bowl, combine the arugula, basil, and figs. Top with torn burrata and prosciutto. Spoon the tomato vinaigrette over the salad. Serve immediately.
Pickled Red Onions: Place the vinegars, water, sugar, and salt in a jar with a tight fitting – shake lid until well combined. Add the sliced red onions. Refrigerate at least 24 hours or longer for best flavor.
Dressing: Place the vinegar, olive oil, sugar, pepper, and salt in a jar. Crush the garlic clove and just drop it in the jar in one or two pieces – the idea is that you’ll still get some fresh garlic flavor infused into the dressing without the little pieces of raw garlic in the dressing when you serve it. 🙂 Shake to combine. You can make this ahead.
Assembly: Toss the grapes and farro with about half of the dressing. Add the arugula, basil, cashews, and a handful (however much you want) of the pickled red onions. Toss to combine. Add additional dressing if it needs any more – for me, the original amount of dressing was just about right. Let the salad sit for just a few minutes to really get it nice and yummy, soaking in that dressing.
Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavors of the dressing (I let it chill completely, but you wouldn’t have to do that).
Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
Toss the arugula, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. YUM.
Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.
(You may have a little extra vinaigrette.)
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl.
Brush 1 teaspoon olive oil onto cut-side of peaches. Place peaches, cut-side down, onto preheated grill, and cook until heated through, about 4 minutes. Transfer peaches to a plate.
Brush remaining oil onto both sides of chicken breasts; season with salt.
Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Slice chicken into thin pieces; cut peaches into 1/2-inch thick pieces.
Toss arugula and shallot vinegar dressing together in a bowl to coat. Divide dressed arugula among plates; top with peaches and chicken.
Combine mayonnaise and garlic in a small bowl; spread onto one side bread slices.
Toss arugula with olive oil, lemon juice, 1 pinch salt, and 1 pinch black pepper in a bowl until coated; place ¼ onto mayonnaise sides each bread slice.
Coat a skillet with cooking spray over medium-high heat; crack eggs into skillet, one at a time. Cook on one side until whites are firm and yolks are slightly runny, 2 to 3 minutes; season with salt and black pepper. Gently place 1 egg on each open-faced sandwich.
Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl until well combined.
Drizzle honey and balsamic vinegar over salad before serving.
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Whisk together olive oil, vinegar, salt, and pepper in a small bowl for the dressing.
Arrange tomatoes, arugula, basil, nectarines, and peach slices on a large platter. Drizzle with half the dressing. Top with cherries, sea salt, and remaining dressing. Serve immediately.
Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Preheat the oven to 425 degrees F (220 degrees C).
Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
Roast in the preheated oven until beets are tender, about 40 minutes.
Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.
Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.