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Posts Tagged arugula

Pan-Grilled Tomato Salad with Lemon Dressing

5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon chopped fresh parsley
1 pound green beans, trimmed
1  8-ounce piece of Feta cheese (not crumbled)
2 large beefsteak tomatoes, sliced 1/2-inch thick
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
Kosher salt and black pepper
1/4 cup dry bread crumbs
6 cups arugula

In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.

Cut the Feta into 4 slices. Set aside to drain on paper towels.

Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side.

Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side.

Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.





Canal House Shaved Asparagus and Arugula Salad

Serves 4 to 6
1 1/2 cups (4 3/4 ounces) finely grated Pecorino Romano
1/2 cup extra-virgin olive oil
Salt to taste
Pepper to taste
1 pound fat asparagus
8 cups (4 ounces) arugula
Pizza dough or bruschetta for serving

For the dressing: Place the cheese in a large bowl. Gradually add 1/2 cup of boiling water, whisking constantly. Slowly drizzle in the olive oil, whisking constantly. Taste. Season with salt and pepper.

For the salad, lay the spears flat on a cutting board and trim off the woody ends with a sharp knife. Using a vegetable peeler and pressing hard, shave each spear into long, thin ribbons. (If necessary, cut the final layer of each stalk into thin strips—it might be thicker than the other ribbons, which is just fine.) Trim off each tip and cut lengthwise in half. Toss the asparagus pieces with several tablespoons of the dressing. Add arugula and toss again. Season with more salt and pepper if necessary.

Serve with bruschetta or over flatbread or pizza.







Sautéed Radishes and Arugula

1 tablespoon unsalted butter
2 tsp. olive oil
1 bunch radishes, greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
Salt and pepper to taste
1/2 cup water
1 bunch arugula, coarse stems discarded and cut into 2-inch lengths

Heat butter with oil in an 8-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add arugula and sauté, stirring, until wilted, about 1 minute.


Adapted from





Gnocchi with Walnut-Arugula Pesto

6 cups loosely packed arugula, divided
1 1/4 cups (1 1/2 ounces) freshly grated Parmesan cheese, divided
1/4 cup walnuts
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
1 tablespoon water
1 (14-ounce) package frozen store-bought potato gnocchi

Place 4 cups arugula, 1 cup Parmesan cheese, walnuts, salt, and pepper in a food processor and pulse until incorporated, 30 seconds. With motor running, drizzle in olive oil and water, and process until smooth, another 30 seconds, adding more water by the tablespoonful if necessary.

2. Cook gnocchi according to package directions; drain. Return gnocchi to pot and add pesto.

3. Divide remaining 2 cups arugula among 4 bowls and toss with the gnocchi. Sprinkle with remaining Parmesan and serve immediately.






Watermelon Salad

2 cups spinach
2 cup arugula
2-3 cups fresh watermelon, chopped into small squares
1/4 cup roasted (or raw) pine nuts or pistachios (or mix)
2 Tbsp. walnut oil (or sunflower, safflower)
2 Tbsp. lime juice
A dash of salt
A dash of cayenne (optional)
Garnish lime zest (optional)

Mix oil, lime, salt and cayenne and mix evenly with greens. Top with watermelon and nuts. Garnish with lime zest and serve.






Cobb Salad Recipe

3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine torn into bite-size pieces
Fresh herbs (of your choice)
2 cups chopped watercress or arugula or alternate lettuce
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound+ 1 oz. Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely-ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish

Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound

Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern  covering the lettuce almost completely.

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Makes 4 to 6 servings.










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