Tag Archives: arugula

Sausage and Arugula Pasta

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Mother Nature teased us all weekend. We got the clouds, the cool temperatures, and the wind; but not a drop of rain. It is so dry going into our fire season (so sad that we consider fire a season).

I was glad to see arugula in our box this week. It was a little too tough to use for a salad, so I decided to use it in pasta instead. I found a recipe on Allrecipes.com, and decided to try a variation.

Sausage and Arugula Pasta

I love to combine vegetables with pasta! I used very little meat for this recipe; just enough to give the pasta a little meat flavor.

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Sausage and Arugula Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ pound whole wheat thin spaghetti
  • 2 tablespoons olive oil
  • ½ pound Italian seasoned ground turkey
  • 4 cloves garlic
  • 1 pint grape tomatoes, cut in half
  • ½ cup white wine
  • 1 bunch arugula, coarsely chopped
  • ½ cup fresh basil, coarsely chopped
  • ½ cup grated Parmesan cheese
Instructions
  1. Bring pot of water to boil over high heat. Cook spaghetti according to package directions. Drain.
  2. While water is coming to boil, heat olive oil in a large skillet. Brown ground turkey. Add garlic and tomatoes. Cook until tomatoes soften, about 7 minutes.
  3. Add ¼ cup wine to skillet, use to deglaze the pan. Add arugula and basil. Cover and steam until wilted, about 3 minutes. Add more wine if needed to allow for steaming.
  4. Add drained spaghetti to arugula mixture. Toss to combine. Toss in Parmesan cheese just prior to serving.
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Chicken Arugula Pasta

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Chicken Arugula PastaI love pasta! It is so flexible-you can put almost anything in it. I left the arugula too long to eat it uncooked, so I decided to use some of the huge quantity of onions and garlic we’ve been getting and throw it all in a pasta. We grilled some chicken breasts and added them in. It was so satisfying!

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Chicken Arugula Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 ounces whole wheat linguini
  • 1 pound chicken breasts
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, chopped
  • 1 cup grape tomato halves
  • 5 ounces arugula
  • ½ cup basil leaves
  • ½ cup grated Parmesan cheese
Instructions
  1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
  2. In the mean time, season chicken with oregano. Grill over medium heat until done.
  3. While the pasta and chicken are cooking, heat oil in large skillet over medium heat. Saute onion and garlic for 5 minutes. Add tomatoes, cook another 5 minutes.
  4. Add drained pasta to skillet, toss to combine. Add arugula and basil, continue to toss.
  5. Add cheese and grilled chicken to skillet, toss to combine.
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Happy eating!

Ruth

Greek Inspired Pesto Pizza

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Greek inspired pesto pizzaA couple of days ago, I shared that we got pizza dough with our harvest box this week. My original plan was to make a veggie pizza, but when I looked at the vegetables we got this week, nothing really stood out as a good pizza vegetable. While looking for arugula recipes, I saw several for arugula pesto, so I decided to do a pesto pizza with a Greek theme. This was definitely a different flavor combination, but turned out pretty good.

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Greek Inspired Pesto Pizza
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whole wheat pizza dough (enough for one pizza)
  • 6 ounces arugula, washed and trimmed
  • ¼ cup olive oil
  • ½ cup pine nuts, toasted
  • ½ cup shredded parmesan cheese
  • 1 cup cubed cooked chicken breast
  • ½ of a 14 ounce can of artichoke hearts
  • 1-2 Roma tomatoes, sliced
  • ¼ cup Kalamata olives, chopped
  • ⅓ cup feta cheese, crumbled
Instructions
  1. Preheat oven to 400 degrees. Dust a jelly roll pan with cornmeal. Roll out pizza dough. Bake for 5-7 minutes, until it starts to firm up.
  2. While the dough is starting to bake, place a couple of handfuls of arugula and half of the oil in a food processor and start to puree. Add additional arugula a little at a time until it is all pureed. (Add a little more oil as needed.) Add nuts and cheese, continue to puree until smooth, adding additional oil as needed.
  3. When the crust comes out of the oven, spread the arugula mixture over the top, coming close to the edges. Sprinkle chicken artichokes, tomatoes, and olives over the top, top with cheese.
  4. Continue baking until crust is golden and cheese starts to soften, about 10 minutes.
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I will definitely order the pizza dough again; it was really good.

Happy eating!

Ruth

More Pasta

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tuna arugula pastaI didn’t realize until I started writing this post that I had scheduled two pasta dishes this week. Guess I have been craving comfort food, and pasta definitely is a comfort food! I started tonight’s pasta with this recipe from Simply Recipes. Rather than the hot spices, I decided to go with lemon instead. I wish I had used more lemon, but that might be a personal taste thing, so I am not going to adjust it in the recipe. If you really like lemon, you might want to double up on the lemon juice.

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Tuna Arugula Pasta
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 6 ounces whole wheat thin spaghetti
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2-6 ounce cans tuna
  • 6 ounces arugula, cleaned and trimmed
  • Juice of 1 lemon
  • ¾ cup shredded parmesan cheese
Instructions
  1. Cook spaghetti according to package directions. Drain.
  2. While spaghetti cooks, heat oil in large skillet over medium high heat. Add garlic, saute until it just starts to brown. Add tuna and continue to cook, until the tuna is heated through.
  3. Add drained spaghetti and arugula to tuna mixture. Top with lemon juice and cheese. Toss to combine.
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I’ve shared a couple of pasta dishes in a row. What do you put in your pasta?

Happy eating!

Ruth

Arugula, Pear and Cranberry Salad

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arugula, pear, and cranberry saladFarmer Monte, the head of our CSA, always includes a recipe with each box. This week, he suggested a salad of arugula and pears. I also found this recipe on the kitchn (yes that’s how they spell it) for a wilted version of the same combination. I’m not a fan of blue cheese, so I decided to go for one of my favorite combinations-feta and dried cranberries. This turned out great! It was a nice salad to accompany an Italian meal.

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Arugula, Pear and Cranberry Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • 4 cups fresh arugula
  • 1 pear, sliced
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons dried cranberries
  • balsamic vinegar
Instructions
  1. Heat olive oil in a skillet. Add arugula and saute until it just begins to wilt. Remove from heat.
  2. Divide arugula between two plates. Top each with half of the pear slices, feta, and cranberries. Shake a little balsamic vinegar over each plate.
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This would be great on Thanksgiving!

Happy eating!

Ruth