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Posts Tagged arugula

Roasted Parsnips Salad

From your share:
3 large parsnips, peeled and cut into sticks
1 apples, cut into matchsticks
4-5 handfuls of arugula and/or mizuna

From your kitchen:
4 ounces diced pancetta
1 tablespoon olive oil
½ tablespoon kosher salt
1/4 cup grated Parmesan cheese or slivered almonds

For the Dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt

Preheat oven to 425 degrees. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender. While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again. When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.

From: girlgonegourmet.com

 

 

Arugula Simple Ideas

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. Use your favorite recipe

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna or arugua and then toss in a pan with garlic and olive oil. Leave whole
like in this side to local pork chops or chop into bite-size pieces.

 

From: Earlymorningfarm.com

 

 

 

Fresh English Pea Salad with Mint and Pecorino

2 cups water
1 cup shelled green peas (about 1 pound unshelled)
6 cups trimmed arugula
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon Extra Virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shaved fresh Pecorino Romano cheese

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

 

 

 

Salad with Warm Brie Dressing

I gave this salad a little color with some chopped tomatoes or even cherry or grape tomatoes.

Croutons:
5 slices whole wheat or multi-grain bread
3 tablespoons butter
1 clove garlic
——————————
Salad:
1 head of green lettuce or mixed greens
1 bunch watercress or arugula
——————————
Warm Brie Dressing:
1/2 cup vegetable oil
4 tablespoons chopped onions
1 tablespoon chopped garlic
1/3 cup tarragon vinegar
1 tablespoon lemon juice
3 teaspoons Dijon style mustard
7 ounces brie cheese

Croutons:  Purchase or prepare croutons:
Remove crusts from bread and cut into cubes. Melt butter in a heavy skillet. Put garlic through a garlic press and add to butter. Stir. Fry bread cubes in garlic butter until golden. Remove from skillet and drain on paper towels.

Salad:
Wash and dry lettuce. Slice vertically through the center spine of each leaf. Then slice each piece horizontally into 1 1/2-inch strips. Wash, dry, and remove tough stems from watercress/arugula. Toss with lettuce and arrange on individual plates.

Warm Brie Dressing:
Heat oil in a heavy skillet and fry onion and garlic until limp and slightly golden. Turn heat to warm. Add vinegar, lemon juice, and mustard. Combine well. Remove the thin layer of rind from the Brie. Discard the rind. Cut cheese into chunks. Turn up the heat under the skillet. Add the Brie and stir with a wooden spoon until melted. Pour dressing over greens and top with croutons. Serve immediately while still warm.

 

Adapted from DVO.com

 

 

 

Arugula BLT Pizzas

To store fresh arugula: remove rubber bands rinse in cool water, drain and completely dry.  Wrap in paper towel and store in a plastic bag or container refrigerate for up to 5 days.

1/4 cup marinara sauce
2 whole grain English muffins, split and toasted
1/2 cup arugula leaves
1/4 cup chopped, seeded tomato
3-6 slices turkey bacon, crisp-cooked and chopped
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Preheat broiler. Spread marinara sauce evenly over English muffin halves. Top with arugula, tomatoes, and bacon. Sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted. 

From your box:
Arugula Leaves

From your kitchen:
Marinara sauce
English muffins
Tomato
Bacon
Mozzarella cheese

 

Adapted from: betterhomesandgardens.com

 

 

 

 

Mixed Green Salad with Red Onions, Red Grapes and Pickled Cucumbers

About 5 servings

3 cups mixed lettuce greens
1 bunch arugula rinsed well, tips trimmed
1 cup thinly sliced red onion
2 cups red grapes sliced
1 cup toasted slivered almonds
2 cups of chopped pickled cucumbers

Dressing:
1/3 cup olive oil
3 T red wine vinegar
2 T balsamic vinegar
Kosher or sea salt to taste

Mix the salad greens, add the red onion and grapes. Top with the almonds
Prepare the dressing. Toss the salad with the pickled cucumbers and dressing to taste.

 

 

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