Radish, Orange, and Arugula Salad with Cumin Vinaigrette

 

Ingredients:

• 1/2 small red onion, thinly sliced
• 5 clementines, divided
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 1 tsp. ground cumin
• 2 cups baby arugula
• 2 Belgian endive, thinly sliced (2 cups)
• 1 1/2 cups sliced radishes
• 1/4 cup roasted, salted sunflower seeds
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced fresh mint leaves

Preparation:

1. Place onion slices in a bowl, and cover with cold water. Set aside.
2. Juice 1 clementine into a bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.
3. Peel the remaining 4 clementines, and pull them apart into halves. Slice each half into half-circles. Set aside.
4. Drain onion slices, and toss with arugula, endive, and radishes in a salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, blue cheese, and mint leaves.

vegetariantimes.com

Bitter Greens Salad with Melted Cheese

 

Ingredients:

• 3 tablespoons red wine vinegar
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 large head radicchio (3/4 pound), cored and coarsely shredded
• 5 ounces arugula
• 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
• 1/2 cup roughly chopped lightly toasted hazelnuts
• Saba or balsamic vinegar, for drizzling

Preparation:

1. Heat the broiler to high.
2. Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
3. Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

https://www.epicurious.com/recipes/food/views/bitter-greens-salad-with-melted-cheese

Fall Harvest Salad

Ingredients:

• MAPLE BALSAMIC VINAIGRETTE:

•  1 tablespoon aged balsamic vinegar
•  1 tablespoon freshly squeezed lemon juice
•  2 teaspoons pure maple syrup
•  1 teaspoon Dijon mustard
•  1 small garlic clove, pressed or grated with a microplane
•  2 tablespoons walnut oil or extra virgin olive oil
•  freshly ground black pepper
•  kosher salt

• FOR THE SALAD:

•  1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
•  2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
•  2 packed cups of baby arugula
•  1/2 cup chopped walnuts, toasted 
•  2 ripe, slightly firm Bosc pears, cored, and cut into quarters
•  4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)

• FLAVOR VARIATIONS AND OPTIONAL ADD-INS:

•  shredded roast chicken
•  pomegranate arils
•  sliced apple
•  roasted beets

Instructions:

1. In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
2. Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

https://www.abeautifulplate.com/fall-harvest-salad/

Roasted Beet and Goat Cheese Salad with Summer Greens

Ingredients:

• 2 large golden beets
• 2 large red beets
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 2 tablespoons lemon juice
• 2 shallots, finely diced
• 4 cups arugula
• 4 ounces soft mild goat cheese

Instructions:

1. Preheat the oven (or grill) to 425 degrees F. 
2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

https://www.cookingchanneltv.com/recipes/lynn-crawford/roasted-beet-and-goat-cheese-salad-with-summer-greens-2107002

Orzo with Shiitake and Garlic Scapes

Ingredients

• 1 small onion diced
• 5 Tbsp Extra virgin olive oil DIVIDED
• Salt and freshly ground pepper
• 4 cups chicken stock
• 12 oz orzo
• 6 oz shiitake mushrooms
• 3 garlic scapes cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler
• 4 Tbsp butter DIVIDED
• 3 Tbsp heavy cream
• 1/2 cup grated Parmesan cheese plus shavings for garnish
• 3 oz baby arugula 3-4 handfuls

Instructions:

• Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
• Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.
• While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
• Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.
• To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

https://www.seasonsandsuppers.ca

Roasted Potato Leek Soup

***This recipe will be available for tasting at the pick up this week. Thanks to shareholder, Tanya Rotenberg!

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
¼ cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
½ cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade (or, try veggie stock!)
¾ cup heavy cream
8 ounces crème fraîche
¼ cup freshly grated Parmesan cheese, plus extra for garnish

Preparation:

Preheat the oven to 400 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a purée. Pour the purée into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 table-spoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese

http://www.barefootcontessa.com/recipes.aspx?RecipeID=95&S=0

Orzo Salad

Ingredients:

1/2 cup pine nuts or almonds
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves, dandelion leaves, or spring mix (2 1/2 ounces)
2 cups chopped mustard greens or kale (2 1/2 ounces)

Instructions:
Preheat oven to 350°F with rack in middle.
Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
Add pine nuts, peppers, mozzarella, dandelion, and kale and toss well.
Season salad with salt, pepper, and additional lemon juice, if desired.

Cooks' Note:
•Orzo salad can be made 2 hours ahead and kept at room temperature. Leftovers can be chilled, but for entertaining purposes, the salad is at its best when made fresh and not refrigerated.

http://www.epicurious.com/recipes/food/views/Orzo-Salad-388789

Arugula Pesto

Ingredients

•                4 cups packed fresh arugula

•                1 tablespoon minced garlic

•                Salt and freshly ground pepper

•                1 cup pure olive oil

•                2 tablespoon pine nuts, toasted, plus 1 tablespoon

•                1/8 teaspoon vitamin C (optional)

•                1/2 cup freshly grated Parmesan

Directions

Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.

Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.

Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.

Source: http://www.foodnetwork.com/recipes/michael-chiarello/arugula-pesto-recipe/index.html

Arugula Pesto

Ingredients
• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste
Directions
1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Source: http://allrecipes.com/recipe/pesto-with-arugula/detail.aspx

Pasta with Arugula and Goat Cheese Sauce

from "A Complete Menu Cookbook for All Occasions" by Brother Victor-Antoine d’Avila-Latourrette. 4 servings

Ingredients:
Bunch of fresh arugula
4 springs fresh parsley
1 8-ounce container yogurt or sour cream
1/3 cup goat cheese, crumbled
Salt and pepper to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.