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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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This bacon and egg sandwich with caramelized onions and arugula is sure to impress your family and friends

  • 4 slices center-cut bacon
  • 2 cups onion, thinly sliced
  • 1 tablespoon water
  • 1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
  • 1 tablespoon butter
  • Dash sugar
  • Cooking spray
  • 4 (1/2-ounce) slices whole-wheat bread
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup arugula
4.6/5 (27 Votes)

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Sweet lime vinaigrette adds acidity and brightness to this salad of spicy arugula and sweet strawberries

  • 8 strawberries, hulled and thinly sliced (about 1 cup)
  • 10 cups baby arugula
  • 4 ounces Parmesan cheese, crumbled with the tip of a knife (about 1 cup)
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Toss the strawberry slices, arugula and parmesan crumbles in a large bowl.
4.6/5 (29 Votes)

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1. Cook the pasta according to the package instructions

  • 8 oz angel hair pasta (1/2 box)
  • 6 tbsp evoo, divided
  • 4 large garlic cloves, minced
  • 4 tbsp finely chopped fresh basil
  • 1 tbsp finely chopped fresh parsley
  • 2 tsp lemon zest
  • freshly ground pepper, to taste
  • salt, to taste
  • 1 1/4 lb shrimp
  • 1 medium tomato, seeded and chopped
  • 1/4 C chardonnay or chenin blanc
  • 4 C arugula, torn into smaller pieces
  • 1/4 C parmesan cheese
  • 1 tsp fresh mint, julienned for garnish
4.7/5 (12 Votes)

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A bright green arugula pesto takes this veggie pizza over the top, complementing fresh ricotta, cherry tomatoes, cr...

  • Nonstick cooking spray
  • Flour for dusting
  • 1 pound frozen whole-wheat pizza dough, thawed, at room temperature
  • 1 1/2 cups baby arugula leaves, loosely packed
  • 1/2 cup fresh basil, loosely packed, plus 4 leaves
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons water
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon salt plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper plus more for seasoning
  • 2 cups rainbow chard, loosely packed, sliced into thin strips
  • 1 1/2 cups cremini mushrooms, sliced thinly
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup part-skim ricotta
4.7/5 (7 Votes)

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Preheat oven to 375 degrees F

  • 1/2 cup of your favorite beer (I prefer a wheat version)
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons orange marmalade
  • 1 teaspoon freshly grated orange zest
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless chicken thighs (and/or drumsticks)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • orange arugula greens
  • 6 cups baby arugula
  • 1/2 red onion, thinly sliced
  • 1 tangerine or orange, segmented
  • 3 tablespoons olive oil
  • 1 tablespoon freshly squeeze orange juice
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons pine nuts, toasted
4.4/5 (5 Votes)

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Preheat oven 475 degrees Divide pizza dough (I use Portland Pie company dough) in half

  • 1/2 ready made pizza dough
  • 2 tablespoons Fiore Tuscan herb olive oil
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 3 slices provolone cheese
  • 3 slices prosciutto
  • 1 cup arugula
  • 1 teaspoon fresh oregano
4.7/5 (9 Votes)

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Published: May 11, 2013 Source: www

  • Served as a meal, this salad has an inviting balance of vegetable and fruit flavors that allow full enjoyment of the lightly crusted chicken.
  • Ingredients
  • 1/3 c. plus 1 tbsp Select extra virgin olive oil, divided
  • 2 tbsp balsamic vinegar
  • 2 tbsp seedless raspberry jam
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt, divided
  • 1/8 tsp freshly ground black pepper
  • 12 ounces fresh asparagus, trimmed and cut into 3-inch lengths
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 c. whole wheat bread crumbs
  • 1/2 tsp dried thyme
  • 2 large eggs
  • 2 skinless, boneless chicken breast halves (1 pound)
  • 3 c. arugula
  • 3 c. leaf lettuce
  • 1 c. curly endive
  • 1 1/2 c. sliced fresh strawberries
4.7/5 (9 Votes)

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This recipe comes from The Pioneer Woman (Ree Drummond)

  • Pizza Crust:
  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • Scant 1/4 cup olive oil, plus more for bowl
  • Topping:
  • 2 tablespoons olive oil
  • Kosher salt
  • 6 to 8 tablespoons fig spread or jam
  • 12 ounces fresh mozzarella, sliced thin
  • Freshly ground black pepper
  • 6 ounces thinly sliced prosciutto
  • 1 bunch washed and rinsed arugula
  • 1 cup shaved Parmesan
4.7/5 (9 Votes)

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