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/

Wilted Arugula

1 bunch of arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese

Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.

Fettucine with Arugula and Goat Cheese

Serves 4

1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table

Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.

Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.

From Sicilian Vegetarian Cooking by John Penza

Arugula Toast

Serves 4 as an appetizer.

1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon

Preheat the broiler.

Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.

Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.

From Sicilian Vegetarian Cooking by John Penza

Arugula Pesto

4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil

Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.

From www.epicurious.com

Sauteed Radishes with Radish Greens or Arugula

Serves 2

Radish greens and Arugula both have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use either radish greens or arugula, or both, for this recipe.

2 tablespoons butter
1/2 pound radishes
2 cups radish greens or arugula
1 tablespoon freshly squeezed lemon juice
salt & freshly ground black pepper

Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to the stove.

Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.

Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.

From Farmer John’s Cookbook

Arugula Strawberry Salad

Makes 4 servings

1/2 cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
2 ounces Parmesan cheese, shaved & crumbled (1/2 cup)
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 Tbsp balsamic vinegar & 1 Tbsp olive oil

Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl & let cool 5 min.

Add arugula, strawberries, parmesan, pepper and salt. Sprinkle vinegar and oil over the salad. Toss gently and serve at once.

From Eating Well Magazine

Lemon Arugula & Mizuna

1 bunch Arugula
1 bunch Mizuna or Mustard Greens

Juice of 1 lemon
Dash onion powder
Dash garlic powder
1/4 tsp. fresh ground black pepper

Wash and tear up Arugula & Mizuna. Toss with remaining ingredients.

From Grindstone Farm CSA in Polaski, New York

Fresh Herb Salad with Edible Flower and Mustard-Dill Dressing

Serves 6

Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).

1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers

Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste

Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.

In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.

From Delicious Living Magazine

Arugula with Slow-Roasted Shallots and Toasted Pecans

4 servings

8 shallots, peeled and ends trimmed
2 Tbs. olive oil
3 Tbs. balsamic vinegar

Vinaigrette:
1 tsp. Dijon mustard
½ tsp. freshly squeezed lemon juice
1 tsp. balsamic vinegar
4 tsp. olive oil
salt and freshly ground black pepper, to taste

¼ cup pecan pieces
3 bunches arugula leaves, torn into thirds

Preheat the oven to 425 degrees. Put the shallots in a large bowl and toss them with the olive oil and balsamic vinegar. Place the shallots on a baking sheet or in a baking dish and bake for 35-40 minutes, or until tender.

Meanwhile, place the pecan pieces in a pie tin and toast them in the oven for 5-7 minutes, checking frequently to make sure they do not burn.

To make the vinaigrette: Combine mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking continually, until mixed and creamy. Add salt and pepper.

When shallots are cooked, put arugula in a large serving bowl and toss with pecans and vinaigrette.

To serve, put the greens and nuts onto individual plates. Plate 2 roasted shallots on top.

From Intimate Gatherings – Great Food for Great Friends Cookbook

Pasta with Caramelized Onion Sauce

4-5 servings

½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine

1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese

¾ lb. pasta (like penne or fusilli)

1 cup chopped, toasted walnuts
Parmesan

Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).

Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.

Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.

After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.

From The New Moosewood Cookbook

Arugula and Parsley Soup

3 c flat-leafed Italian parsley
2-4 Tbl of butter (or ghee)
1 med.-sized potato, sliced
2-1/2 c sliced leeks
2 c sliced celery (or 1 c sliced celeriac)
1-1/2 qts Vegetable Stock (or as much water with veggie bouillon cubes)
3 c arugula
3/4 c light cream (or whipped dry nonfat milk)
salt and pepper to taste

Remove the stalks from the parsley, and chop them roughly.

Melt the butter in a large saucepan. Add the chopped parsley stalks, potato, leeks, and celery (or celeriac). Cover the pan, and cook over a low heat for about 10 min, stirring occasionally. Add the vegetable stock, bring to a boil, and simmer for 15 min. (at most).

Roughly chop a handful of parsley and arugula leaves, and set aside. Add the remaining leaves to the pan, bring to a boil and simmer for a minute or two. The leaves should remain bright green.

Liquidize the mixture (a hand Braun mixer can do this right in the pan), then pass through a strainer (or skip the straining), and return to the pan. Season to taste. Add the cream, and reheat gently (if needed). Check the seasoning.

Garnish each bowl with the reserved chopped leaves, and serve with croutons (or
crusty bread).

submitted by Patti Andrews; from New Vegetarian Food by Christine McFadden

BLT Dip

½ cup Mayonnaise
1 ½ cups sour cream
½ tsp each garlic powder and onion powder
2 cups chopped arugula
18 slices bacon cooled
4 tomatoes diced fine

Combine above in medium bowl. Cover and chill at least 5 hours up to 24 hours.

Remove from fridge about 1 hour before serving. Before serving stir in 2 cups chopped arugula (stems removed); 18 slices bacon cooled and crumbled; 4 tomatoes diced fine. Serve with melba toast; bread sticks or crackers.

Submitted by Cheryl’s Mom from Family Circle magazine.

Arugula Pesto

1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste

Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.

Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.

Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.

Serve the pesto over some freshly cooked pasta or boiled potatoes.

(Found on gourmetsleuth.com)

Salad of Peppery Greens with Baked Goat Cheese & Olives

Serves 8

Lots of Arugula (plus Raddichio and Endive if available) – enough for 8 servings
Handful of fresh basil leaves
1 10-oz. log of fresh white goat cheese
2/3 cup fruity green olive oil
½ cup fine dry breadcrumbs
½ cup coarse-ground walnuts
3-4 Tbsp. balsamic vinegar
salt and pepper
25-30 cured black olives

Wash greens and spin them dry. Cut basil leaves into slivers.

Cut log of goat cheese into 8 thick circles of equal size. Pour 1/3 cup of olive oil into a small bowl. In another bowl, combine the breadcrumbs and ground walnuts. Take one goat cheese slice at a time, coat it lightly with the olive oil, then dip it on all sides into the breadcrumb mixture, pressing gently, until the goat cheese is wearing a nice little coat of crumbs and walnuts. Arrange the coated goat cheeses on a stainless steel baking sheet.

About 10 min. before you are ready to serve the salad, preheat your oven to 400 degrees. Toss the salad greens together in a big bowl with the remaining 1/3 cup of olive oil, some balsamic vinegar, and salt and pepper to taste. Divide the salad among 8 plates.

Bake the goat cheeses in the preheated oven for 5 minutes, then check them. Their crusts should be just turning golden brown. Leave them for another minute or two if necessary, but watch them carefully.

Remove the goat cheeses from the oven and quickly pick up one at a time with a spatula and slide it onto the center of the salad. Garnish each salad with a few olives, and marinated sun-dried tomatoes, if desired. Serve at once.

Submitted by Kate Sullivan ~ Adapted from The New Vegetarian Epicure by Anna Thomas

Fresh Mozzarella, Tomato, & Red Onion Salad with Arugula

2 bunches of arugala washed and patted dry
4-small balls mozzarella (about 4 oz. each) fresh and sliced
4 vine ripened tomatoes, sliced
1 red onion thinly sliced
8 leaves of fresh basil
freshly ground black pepper
½ c. balsamic vinaigrette

Soak onion slices in ice water for about 10 minutes to get rid of the heat of the onion. Pat dry after soaking.

Put cleaned arugala onto four plates. Alternately layer slices of mozzarella, tomato, onion and basil on the plates. Season with freshly ground black pepper. Drizzle balsamic vinaigrette over each salad
and serve.

Balsamic Vinaigrette
½ c. olive oil
½ c. balsamic vinegar
1 T. water
1 T. dijon mustard
1 clove garlic finely chopped
Salt and pepper to taste

Whisk together to mix.

submitted by the Cadwell Family

Roasted Beet and Arugula Salad

Serves 4

1 pound red beets, trimmed and scrubbed but skin left on
1 small onion, peeled
3 tablespoons olive oil
¼ teaspoon sea salt or kosher salt
1 tablespoon plus 1 teaspoon sherry vinegar
1 large bunch arugula
¼ cup blue cheese

Preparation:
Preheat the oven to 375°.

Using the slicing disk of a food processor, vegetable slicer, or mandoline, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, breaking the slices into rings and scattering them over the beets. Drizzle the mixture with 2 tablespoons of olive oil and sprinkle with the salt.

Roast the beets until they are tender and have begun to char around the edges, 30-35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon of sherry vinegar while still warm.

Next, place handfuls of arugula on a serving plate and drizzle with olive oil. Place roasted
beets in the center of the arugula. Garnish the plate with blue cheese.

Adapted from The Hay Day Country Market Cookbook

Salad of Arugula and Radicchio

Serves 6-8

5 cups Arugula (bite size leaves)
½ cup plump raisins
5 cups Raddichio (torn into pieces)
4-6 oz. crumbled goat cheese or blue cheese
Handful of fresh basil leaves
2 Tbs. walnut oil or olive oil
Small handful of fresh mint leaves
2 Tbs. raspberry vinegar
1 large red bell pepper
salt and pepper to taste

Wash the radicchio and arugula and spin it dry. Cut the basil and mint leaves into thin slivers. Trim and core the bell pepper, quarter it lengthwise, and cut into very thin slices. If your raisins are not plump and soft, soak them briefly in a cup of scalding water with a dash of wine vinegar in it. Drain them well before adding them to the salad.

Toss everything together in a large mixing bowl, dress lightly with the walnut oil and raspberry
vinegar, add a little salt and pepper if you like, and serve.

Submitted by Kate Sullivan