Arugula

Arugula and Olive Pesto

July 28, 2009 By HLFM

Ingredients:

3 cups arugula
½ cup best-quality extra virgin olive oil
1 small clover garlic, coarsely chopped
¼ cup pine nuts
¼ cup coarsely chopped Kalamata olives, or other oil-cured black olive
¼ tsp. salt
Freshly ground black pepper to taste
¼ cup freshly grated Pecorino Romano or Parmesan cheese

Directions:
Place all ingredients except chest in the bowl of a good processor fitted with the steel blade. Process until smooth, scarping down the sides of the bowl as necessary. … Continue Reading ...

Corn, Arugula & Tomato Salad

July 10, 2008 By HLFM

Adapted from EatingWell Magazine

6 servings, 1 cup each

INGREDIENTS:
3 tablespoons red wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt – Freshly ground pepper to taste
6 cups loosely packed arugula (about 6 ounces)
2 cups corn kernels (about 4 ears)
1 1/2 pints cherry tomatoes, halved

DIRECTIONS:
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. … Continue Reading ...

Red Radish and Arugula Soup

June 21, 2008 By HLFM

Prep time: 30 minutes. Serves 4

Ingredients:

1 bunch fresh radishes (6-10, depending on size)
1 cup fresh arugula
3 stalks celery
1 large potato
1 shallot
2 cups water
Chervil
Salt and pepper (Sea salt)
Goat Cheese (Chevre) from Pipe Dreams Fromage
A dash of heavy cream or creme fraiche
Baguette from Old World Bread

Directions:

Wash arugula and peel potato
Chop shallot and celery branches thinly
Heat butter in a large pot and, when hot, add