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Posts Tagged arugula

Strawberry Pistachio and Goat Cheese Pizza

1 (12-ounce) prebaked pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress or arugula
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

1. Preheat oven to 425°.
2. Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

From: Cooking Light




Delicata Squash with Quinoa Salad

Delicata squash (about 1 pound each), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
2 tablespoons golden raisins
1 tablespoon sherry vinegar
1 teaspoon honey
1 Granny Smith apple, finely diced
1 large shallot, minced
1 garlic clove, minced
2 tablespoons chopped mint
2 tablespoons chopped parsley
2 ounces arugula (2 cups)

Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
Set the squash halves on plates. Fill with the salad and serve.


From: Food and Wine




Grilled Italian Sausage with Peppers, Onions and Arugula Recipe

An updated old favorite!

1 large red onion, cut into wedges*
2 large red bell peppers, seeded and cut into thirds
1 pound sweet Italian sausage links
Olive oil
3 Tbsp. honey
3 Tbsp. balsamic vinegar
2 to 3 handfuls of baby arugula
*Cut the onion wedges so that the root end is still intact on each wedge. It will make the onion wedges easier to grill and help keep them from falling apart on the grill.
Preheat the grill. Mix together the balsamic vinegar and honey in a small bowl and set aside.

Coat the onion, peppers and sausages with a little olive oil. Salt the peppers and onion. Coat the grill grates with a little olive oil. Put the onion wedges on the grill and cover the grill. Let the onions roast for 5 minutes, or until they are a little charred. Turn the onions and move them to a cooler part of the grill to finish.

If your grill has two levels, place the sausages on the top part of the grill and the peppers directly below them. Done this way, as the sausages drip juice and fat, it will fall on the peppers, flavoring them while simultaneously preventing flare-ups. If your grill does not have two levels, put the peppers on the hottest part of the grill and the sausages on the coolest. Cover and grill everything for 15 to 20 minutes or so, periodically checking and turning the sausages and peppers as needed. Towards the end of cooking, baste the sausages, peppers and onions with the honey and balsamic mixture.

Salmon with Arugula, Tomato and Caper Sauce

Serves 4

1 pound plum tomatoes, seeded, chopped ( or any tomatoes that you have)
3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
¼-1/2  cup olive oil or less (to taste)
1 shallot, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
4 6-ounce salmon fillets
Olive oil
Lemon wedges


Combine first 6 ingredients in medium bowl. Season with salt and pepper.
Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

Nutrition Information per serving (4 servings)
•    Calories 686
•    Carbohydrates 8 g (3%)
•    Fat 57 g (88%)
•    Protein 36 g (73%)
•    Saturated Fat 10 g (49%)
•    Sodium 173 mg (7%)
•    Polyunsaturated Fat10 g
•    Fiber 2 g (8%)
•    Monounsaturated Fa t31 g
•    Cholesterol 94 mg (31%)

Seared steak sandwich with Heirloom Tomatoes, Basil and Sweet Corn Mayo

4-5 oz. strip loin steak
Salt & pepper
3/4 cup mayonnaise
1 cup roasted corn kernels (fresh or frozen)
2 tablespoons fresh basil, chopped
1 cup ricotta cheese
2 tablespoons chopped herbs (such as parsley, chives, basil, tarragon)
4 1-inch slices Challah bread
4 tablespoons butter, plus extra for spreading
3-4 heirloom tomatoes
2 cups arugula
4 oz. Parmesan cheese

Bring steak to room temperature before searing (this will help with even and consistent cooking). Season steak with salt and pepper. Sear on high heat 3-4 minutes per side for medium rare (use a cast iron pan to give the steak good caramelization). Let steak rest 10 minutes, and then slice. Combine the mayonnaise in a bowl with the corn and fresh basil. Stir and season with salt and pepper. In a separate bowl, combine the ricotta with the mixed herbs.

Spread each slice of challah bread with butter, toast in pan until golden brown. Spread extra butter on the bread. Spread some ricotta on each slice of bread. Add some of the corn basil mayo, sliced tomato, then slices of steak. Top with arugula and shaved Parmesan.


Asparagus Pizza Pie

Pizza Dough

3 1/2 cups all-purpose flour
1/2 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water

The night before preparing the pizza, combine all the ingredients for the dough in a large bowl and stir to combine. It will make a shaggy dough, similar to a scone dough. It will be hard to stir.  Cover with plastic wrap and set on the counter overnight to rise.  In the morning transfer the dough to the refrigerator until ready to use.  May be made 2-3 days in advance and kept in the fridge

Asparagus Pizza Pie

1 Tablespoon olive oil, divided
1 1/2 cups part- skim ricotta
2 cloves garlic, minced
1 large russet potato
1/2 pound asparagus spears
2 cups arugula
1/4 red onion, thinly sliced
2 Tablespoons vinaigrette dressing

Remove the dough from the fridge and divide into 6 equal portions.
Preheat oven at highest temperature possible- 550 degrees or better. If using a stone or cast iron pan, preheat as well.

With your fingertips pat out the dough into rounds. If planning on transferring to a pizza stone, line working table with cornmeal to facilitate sliding onto the stone or cast iron pan.  Brush the olive oil over the top of the dough.  Combine the ricotta and garlic, divide evenly between the crusts and spread evenly.   Thinly slice the potato, preferably on a mandolin, and arrange on top of ricotta layer.

Place the asparagus spears over the potato slices.  Bake the pizzas in the bottom third of the oven until the crust is golden brown and the potatoes have browned on the edges. Approximately 15-20 minutes, depending on your oven.  Checking every 8- 10 minutes.

Mix the arugula with the vinaigrette dressing and serve on top of the baked pizza

From:  The New York Times

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