Authentic Ceasar Salad

salad:
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste

dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic

Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!

"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger

White Pizzas with Arugula

For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Preparation:
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

from Ina Garten

Arugula Salad

7 cups trimmed arugula (about 5 ounces)

Dressing:
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Topping:
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation:
Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.

Jena says: "This is great with farm fresh arugula!!"

Nutritional Information:
Calories: 38 (76% from fat), Fat: 3.2g (sat 0.8g,mono 2g,poly 0.3g), Protein: 1.5g,
Carbohydrate: 1.3g, Fiber: 0.3g, Cholesterol: 2mg, Iron: 0.3mg, Sodium: 102mg, Calcium: 57mg

submitted by Jena Bulger from Cooking Light (9/08 issue)

About... Asian Greens

Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger.  They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.

Maggie's favorite is just to wash, chop, add salad dressing, and eat! 

Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari

Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4

Source: The Oeconomist http://oeconomist.infotrope.net/