Roasted Butternut Squash, Quinoa and Arugula

butternut squash

What You Need:


  • 2 cups ¼” cubed butternut Squash
  • 2 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon honey
  • ¼ cup diced scallions
  • 1 cup cooked quinoa
  • ¼ cup pecan pieces
  • 2-3 cups arugula
  • ⅓ cup crumbled feta

    How to Make It:

Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

Recipe courtesy of: Naturally Ella

Arugula Cranberry Salad

arugula_@72

What You Need:


  • 3/4 cup dried cranberries
  • 1 1/2 cups boiling water
  • 3 Tbs. fresh orange juice
  • 1 1/2 Tbs. cider vinegar
  • 1 1/2 tsp. Dijon mustard
  • 6 Tbs. canola oil
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground pepper, to taste
  • 10 oz. arugula
  • 1 1/4 cups pecan halves, toasted
  • 5 oz. goat cheese, crumbled

How to Make It:

Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain. In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper. Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.

Recipe courtesy of: Williams-Sonoma

Apple-Fennel Salad

IMG_5440

What You Need:


  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons roasted walnut oil or olive oil
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 apples quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces

How to Make It:

Whisk together shallots, juice, vinegar, oil, honey and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

Fall Pizza with Arugula, Goat Cheese, Apple

Apples with engraved hearts

What you Need :


  • 1 (1-pound) six-grain pizza crust
  • Cooking spray
  • 3 cups thinly sliced aple 
  • 1 cup (4 ounces) crumbled goat cheese
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • 2 cups baby arugula
  • 3 tablespoons chopped pecans, toasted
  • 1 tablespoon crushed red pepper

How to Make It :

Preheat oven to 450°. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans and crushed red pepper evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Recipe adapted from: myrecipes.com 

Honey Almond Encrusted Pork with Apples and Arugula

arugula_@72

What you Need :


  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • 1 tablespoon yellow mustard
  • 1/4 cup brown mustard
  • 1/4 cup honey
  • salt and pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 red apples, peeled & thinly sliced 
  • freshly grated nutmeg
  • 2 ounces white cooking wine 
  • 4-8 cups arugula, chopped if leaves are large
  • 1 tablespoon sage

How to Make It :

Mix mustards and honey in small bowl. Set aside. Season the pork with salt. Dredge lightly in honey mustard mixture. Place the almond flour in a shallow dish and season with salt and pepper. Dredge the pork in the almond flour, allowing excess to fall off. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside. Serve grilled pork over the arugula topped with the apples, with a drizzle of olive oil, if desired.

Recipe adapted from: The brookcook blog 

Arugula Parmesan Risotto

DSC_2920

What you Need :


  • 1 cup arborio rice
  • 2 Tbsp olive oil
  • 3 shallots, chopped
  • ½ cup dry white wine
  • 3 cups hot vegetable stock (plus 1 just in case)
  • 2 Tbsp cold butter
  • 2 cups arugula, washed and dried
  • 1 cup little vine tomatoes (or cherry tomatoes), quartered
  • ¾ cup fresh mozzarella, diced
  • Parmigiano Reggiano to serve
  • Salt to taste

How to Make It :

Start by setting your vegetable stock to simmer in a separate pot. It has to be hot by the time you add it to the rice. In a medium or large pan, over medium/high heat add the olive oil and once it’s hot, add the shallots, making a soffritto. Once the shallots are translucent, add the arborio rice and fry it with the soffritto so all the grains get coated in the fat. Reduce the heat to medium low. Add the white wine and cook until it evaporates completely. Add the first cup of vegetable stock and cook, stirring occasionally (and gently) until it is absorbed by the rice. Repeat the process with the other 2 cups of stock, one at a time. If at the end, you think your rice is still too hard, add one more cup of stock and cook until it’s al dente.Turn the heat off and add the butter, stirring vigorously but being careful to not break the grains. Once the butter has been added and stirred, add the tomatoes and the arugula and stir until everything is incorporated. Add the fresh mozzarella and stir gently. Taste to check seasoning and add salt if necessary. Serve immediately, with fresh herbs and top and freshly grated Parmigiano Reggiano.

Recipe adapted from: Olivia’s Cuisine 

Quinoa Salad with Arugula, Chickpeas, Feta and Almonds

salmon

What you Need :


  • 1 cup of dry quinoa – cook as per the package instructions
  • 1 veggie bouillon cube
  • 1 5 oz bag of baby arugula
  • 2 medium sized carrots – grated
  • ½ cup of sliced almonds
  • ½ cup of golden raisins
  • 1 15 oz can of chickpeas or garbanzo beans
  • 2 oz feta cheese – cubed
  • 2 tbs lemon juice
  • 4 tbs olive oil
  • 1 squeeze of honey – about 1 tsp
  • black pepper 

How to Make It :

  1. Cook the quinoa as per the package instructions. Add 1 bouillon cube to the water before it begins to boil. When quinoa is done – drain if necessary and turn out onto a baking sheet to cool.
  2. Wash and dry arugula. Give arugula a rough chop so the leaves aren’t so difficult to eat. Add arugula to a large bowl.
  3. Grate carrots using the fine side of a grater. Add to the large bowl.
  4. Add almonds and raisins to the bowl.
  5. Open can, drain chickpeas and peel off skins (if you feel like it). To peel, just squeeze chickpea slightly and it will slip right out of it’s skin. Add chickpeas to the bowl.
  6. Dice feta and set aside.
  7. Whisk lemon, olive oil, honey and black pepper together.
  8. Toss cooled quinoa with ingredients in the large bowl. Add dressing and toss to combine. Add feta and lightly toss so feta doesn’t completely break up

Recipe adapted from: Green Valley Kitchen 

Ricotta Spaghetti Squash Casserole

Split Spaghetti Squash

What you Need :


  • 4 cups whole milk
  • ½ teaspoon salt
  • 3 tablespoons lemon juice (from 2 small lemons)
  • 1 3- to 4-pound spaghetti squash, cut in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • 1 large egg
  • 2 cups fresh arugula, spinach (or a mixture of both)
  • 1 garlic clove, minced
  • salt and pepper to taste
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese 

How to Make It :

Preheat oven to 400°. Brush cut sides of squash with olive oil and place, cut side down on a baking sheet. Bake until just tender, 20-40 minutes. Set aside to cool. When cool enough to handle, shred flesh with a fork and set aside. Discard skin. You should have about 3 cups of squash. Line a fine mesh sieve with a wet, woven towel and place over a large bowl. Set aside. In a large saucepan, over medium-high heat warm milk to 190°. Remove from heat and add ½ teaspoon of salt and 3 tablespoons of lemon juice. Stir once and set aside for about 5 minutes (the milk will curdle). Carefully pour milk mixture into cloth lined sieve and let it drain for about an hour. Congratulations, you’ve just made whole milk ricotta cheese. Reserve cheese and discard the liquid. In a large bowl, add your fresh ricotta (should be ¾ – 1 cup), and stir in egg. Fold in arugula and garlic. Add spaghetti squash shreds. Season with salt and pepper. Lightly grease a small, 9-inch baking dish. Pour in squash mixture. Top with mozzarella and parmesan cheese and bake until cheese is golden brown and casserole is warmed through, about 20 minutes.

Recipe courtesy of Melissa Peterson

Eggplant Arugula Salad

Eggplant

What you Need :


  • 2 medium eggplant, cut into 1” slices (skin on or peeled)
  • olive oil
  • salt and pepper
  • 1 tablespoon honey
  • Juice from 2 lemons
  • ¼ cup olive oil
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 3 cups fresh arugula
  • ½ cup feta cheese
  • 1-2 tablespoons fresh mint, finely chopped

How to Make It :

Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2 – 3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1” cubes. To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper. In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately. Eggplant salad — Add cubes of grilled eggplant to halved cherry tomatoes, crumbled feta cheese and fresh arugula. Dress with a simple vinaigrette. Season with salt and pepper. Garnish with finely chopped, fresh mint.

Recipe courtesy of Melissa Peterson

Autumn Potato Salad

sweet-potatoes-130x90

What you Need :


  • 4 red potatoes potatoes, skin on cut into 1/2” cubes
  • 1 large sweet potato,  peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

Put red potatoes in a small saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Drain potatoes and chill. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream. Season with salt and pepper.Carefully toss potatoes with dressing and fold in arugula, onion and celery. Perfect side to an apple pork tenderloin or other  Fall meal.

Recipe adapted from Melissa Peterson

Two Potato Salad

sweet-potatoes-130x90

What you Need :


  • 2 Yukon gold potatoes, peeled and cut into 1/2” cubes
  • 1 large sweet potato, peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

  1. Put Yukon potatoes in a small saucepan, cover with water.
  2. Bring to boil, lower heat and simmer until just tender.
  3. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender.
  4. Drain potatoes and chill.
  5. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream.
  6. Season with salt and pepper
  7. Carefully toss potatoes with dressing and fold in arugula onion and celery.

Recipe Courtesy of Melissa Petersen