Recipes with Arugula as main dish!!?!
I have a huge amount of Arugula!. I need a few recipes with the main dish to be arugula!. Www@FoodAQ@Com
Answers:
Pasta with Arugula and Goat Cheese Sauce
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil!.
Wash and clean well the arugula and parsley!. Dry thoroughly!. Trim and chop both the arugula and the parsley!.
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!.
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!.
Arugula, Watermelon Radish, and Sauteed Mushroom Salad
2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P
Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently!. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan!. Serves 4 to 6!.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks!.!.!.
3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine!. With motor running add oil in a stream, blending mixture until smooth!. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap!. Bring sauce to room temperature to continue!. Stir in 1/4 cup hot water plus additional for thinner consistency if desired!.
This site below is a good one with some nice recipes for you to try!.
http://www!.seasonalchef!.com/recipe0106c!.!.!.!.Www@FoodAQ@Com
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole with water, and bring the water to a boil!.
Wash and clean well the arugula and parsley!. Dry thoroughly!. Trim and chop both the arugula and the parsley!.
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!.
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!.
Arugula, Watermelon Radish, and Sauteed Mushroom Salad
2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
S & P
Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently!. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan!. Serves 4 to 6!.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks!.!.!.
3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine!. With motor running add oil in a stream, blending mixture until smooth!. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap!. Bring sauce to room temperature to continue!. Stir in 1/4 cup hot water plus additional for thinner consistency if desired!.
This site below is a good one with some nice recipes for you to try!.
http://www!.seasonalchef!.com/recipe0106c!.!.!.!.Www@FoodAQ@Com
http://www!.epicurious!.com/tools/searchre!.!.!.Www@FoodAQ@Com