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.
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.
I 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!
A 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.
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.
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.
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.
Continue baking until crust is golden and cheese starts to soften, about 10 minutes.
I 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.
Farmer 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.