Arugulawalnutpatewithbelgianendive Recipes

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

ARUGULA SALAD WITH CANNELLINI BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

PASTA WITH SAUSAGE AND ARUGULA

Steps:

• Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25-30 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
• Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

PASTA WITH ANCHOVIES AND ARUGULA

Steps:

• Set a large pot of water to a boil, and salt it.
• Put half of the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.
• Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid, and drain. Add pasta and arugula to skillet, along with enough of the reserved cooking water to make a sauce. Turn heat to medium, and stir for a minute. Add salt and pepper to taste, plus a pinch or more of red pepper flakes.
• Turn pasta and sauce into a bowl, toss with remaining olive oil and serve.

BUTTERNUT, ARUGULA AND PINE NUT SALAD

Steps:

• 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
• 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
• 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
• 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
• 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
• 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
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PASTA WITH ARUGULA, WHITE BEANS, AND WALNUTS

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
• Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
• Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with walnuts.

ARUGULA WALNUT PATE WITH BELGIAN ENDIVE

Steps:

• In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions.
• Puree until fairly smooth.
• On a serving platter, arrange endive leaves like flower petals around the edge of the plate.
• Mound pate in the center and use whole leaves as scoops.