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Process arugula, parsley, olive oil, garlic, Parmesan cheese, water, lemon juice, salt, and pepper in a food pr...

  • 2 cups firmly packed arugula
  • 1/2 cup firmly packed fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 2 garlic cloves $
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
5/5 (5 Votes)

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Cook's Note: You can use the calamari tentacles, just be careful they don't fall off the skewer into the grill

  • GRAPEFRUIT VINAIGRETTE:
  • 1/4 cup fresh grapefruit juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • CALAMARI SALAD:
  • 1/4 cup extra-virgin olive oil
  • Pinch red chili flakes
  • 1 clove garlic, peeled and finely chopped
  • Zest of 1 lemon, plus juice of 1/2 lemon
  • 1 small bunch fresh parsley, chopped (about 1/3 cup)
  • Sea salt
  • 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
  • Freshly ground pepper
  • 4 handfuls baby arugula
  • 1 pink grapefruit, segmented
  • 1/2 bulb fennel, shaved very thinly on a mandolin
  • Bamboo skewers, soaked for 30 minutes or metal skewers
5/5 (3 Votes)

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Roasted sweet carrots with sea salt, goat cheese and crispy garlic chips are the stars of this refreshing, healthy

  • 2 bunches (10-12 medium size) carrots
  • 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
  • 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
  • 4 large garlic cloves, peeled
  • Extra Virgin Olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
5/5 (3 Votes)

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1 tablespoon drained capers, rinsed and coarsely chopped 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon coarse salt

  • 1 tablespoon drained capers, rinsed and coarsely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 4 ounces baby arugula (8 cups)
  • 1 cup celery leaves
  • 1 cup fresh flat-leaf parsley
  • 1 cup thinly sliced radishes (about 4)
  • 2 thinly sliced scallions
5/5 (3 Votes)

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Pre-soak the beans in 4 cups water overnight

  • 1 pound medium gulf white shrimp (shelled and de-veined)
  • 1 cup dried Rancho Gordo white beans such as Alubia Blanca or Royal Corona
  • 6 ounces Italian sausage (we use Caggiano from Sonoma)
  • 1 Tbsp. garlic, chopped fine
  • 1 yellow onion, diced fine
  • 1 carrot, diced fine
  • 2 small celery stalks, diced fine
  • 1 Tbsp. butter
  • 1 cup arugula
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • 1/2 cup bean cooking liquid
5/5 (2 Votes)

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You can prep the components of this pasta salad in advance -- toss together just before serving

  • Coarse salt and ground pepper
  • 3/4 pound gemelli or other short pasta
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 bunch arugula (8 ounces), torn
  • 1/2 small red onion, thinly sliced
5/5 (2 Votes)

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Light, fresh, and delicious

  • Fresh Mozzarella
  • Arugula
  • Italian Olives
  • Cherry tomatoes
  • Olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Lemon Juice
  • Honey
5/5 (1 Votes)

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This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna

  • 1 Tbs. lemon juice
  • 1 clove garlic
  • 2 cups arugula
  • 1 cup fresh basil
  • 3 Tbs. extra-virgin olive oil freshly ground black pepper
  • 1 398 mL can no-salt-added chickpeas, drained
  • 1/2 tsp. kosher salt 8 butter lettuce leaves
5/5 (1 Votes)

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Combine and Top with your favorite Reboot Dressing

  • 2 cups Arugula
  • 1 cup Spinach
  • 1/3 Avocado
  • 1/2 cup thinly sliced Red Onion
  • 1/2 cup chopped Tomato
  • 1/2 cup Jicama
5/5 (1 Votes)

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Whisk together all the marinade ingredients, and pour over flank steak

  • For the Marinade:
  • 1 1/2 - 2 Lb flank steak
  • 2 Lb baby potatoes (Yukon or redskin)
  • 6 cups arugula
  • 1/2 shallot (thinly sliced)
  • 2 tablespoons olive oil plus more for drizzling
  • Salt
  • Pepper
  • .
  • 1/2 cup soy sauce
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic (crushed and roughly chopped)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/4 teapsoon chili flake
  • 1 small bundle fresh thyme or 1 teaspoon dried thyme
  • .
  • For the Vinaigrette:
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons whole grain mustard
  • 1 cloves minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper
5/5 (1 Votes)

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