the arugula files

Peach and Cheddar Sandwich with Arugula, Actually Grilled ("Real Grilled Cheese"?)

I love me some grilled cheese.  So when Mark Bittman boasted to the rest of the internets that he was actually making real grilled cheese, I felt intrigued, goaded, and hypnotized at the same time.  Real grilled cheese?  Yes, I want some.  I will make some.  Today.  

Instead of using a frying pan or griddle, Bittman actually cooked his grilled cheese on a grill.  Sounds good, right?  Although I love grilled cheese, I don't eat it often, mostly because of the high fat content.  So, the idea that "it was not frying in a lot of grease," as Bittman points out in this video, was quite appealing. 

Working to turn convention totally up side down, I substituted peaches for tomatoes.  See you later, boring old tomatoes and cheese, I'm making peaches and cheese (and arugula).  For the bookends I used my favorite: olive bread from Atwater's.

Melon, Arugula, Prosciutto Israeli Couscous Salad

Summer is almost over.  Sigh.  Here's a light summer salad that's salty, sweet, and perfect for hot days.  It's also mayonnaise-free and features one of my favorite pasta products: Israeli couscous.  If you can't find Israeli couscous at your local supermarket, you can buy it on the internets. 

Peaches and Cheese Sandwich, Plus What if there Were Farmer's Markets in Office Lobbies?

This past Sunday I had to go into the office.  It was a beautiful day and my only reprieve was a stop at the farmer's market on my way in.  I picked up peaches, creamy feta cheese, arugula, and bread, and, when I got to work, I had myself a little picnic at my desk.  Not an ideal way to spend a Sunday, but, no doubt, better than dining on Subway sandwiches.  As I sat at my desk eating my peaches and cheese sandwich, I thought: when I'm President, there will be farmer's markets in every office lobby.   Yes, we can.

p.s., I'm on vacation this week.  Stay tuned for some photos and scrumptious treats from Boston, including a new dish from Uncle Sonny.

Peach, Arugula, and Bleu Pizza

Peaches on pizza?  Trust me.  A perfectly ripe peach can go from sweet to savory with the right company.  All you need is pizza dough, some sauteed onion, garlic, thyme, and cheese.  Cheddar would work.  So would parmesan.  I used bleu cheese because that's what I had on hand. 

Sun-dried Tomatoes with Arugula and Ravioli

Here's a quick week night meal that's healthy, tasty, and made, mostly, with ingredients that I always have on hand.  Sun-dried tomatoes are a kitchen staple in my house.  I also like to keep pine nuts around.  What go-to ingredient do you keep in your pantry? 

Strawberry and Arugula Salad with Feta Dressing

This past week on the Splendid Table Lynn talked with the guy who wrote How to Pick a Peach.  His name? Hold on, let me google him....Russ Parsons, that's him.  Anyway, Lynn and Mr. Parsons were talking about strawberries.  About how industrial strawberries are cultivated for traveling, and as a result they have little tough skins that protect them from bumps in the road.   I can't tell you how many times I've excitedly bought strawberries from the supermarket and been left utterly disappointed and annoyed.  Tough and tasteless, these bright red berries need a pound of sugar to make them edible.  Somehow I learned my lesson and avoided buying strawberries for the past six months.   So when I saw the season's first batch of strawberries at the farmer's market I almost turned to a complete stranger and giddily exclaimed, "Strawberries. Yummy!"  Instead of scaring anyone, I put out a little tweet, telling everyone to RUN down to the market before they were gone, which, judging by the crowds hovering over them, would be soon.

My Sunday farmer's market dinners are always the best taste of the week.  This strawberry and arugula salad with feta from Keswick Creamery was no exception. I included arugula, a handful of basil, almonds, and sweet, juicy  strawberries.  For the dressing I used a 2:1 ratio with 2 parts red wine vinegar and 1 part olive oil.  If you like your dressing a little on the tart side - the way I do - then 2:1 is for you; otherwise, you should play around with the ratio (standard is 3:1, with more oil than vinegar). To finish the dressing, I also added my favorite feta from Keswick (Feta de Provence) and a little flavor magic in the form of Penzy's Sandwich Sprinkle.  Combine the dressing ingredients in an old jar and shake it wildly.  Best. Salad. Ever.

Lemony Israeli Couscous with Arugula

Remember when I said that I wanted to be eating more whole grains?   It wasn't really working out that well, mostly because I like pasta way more than I like quinoa.  I found something that might help me overcome my quinoa resistance.  It's from Trader Joe's and it's called Harvest Blend.  Sure, most of the blend is Israeli Couscous, which is, at least in my mind, basically pasta.  But there's also orzo, split baby garbanzo beans, and red quinoa.  For this dish, I added arugula, feta, and some more garbanzos. And lots of lemon.

Marcus calls garbanzo beans "butt beans" (because he thinks they look like little butts). He doesn't like them, and picks them out of his food.  I may not love quinoa, but I sure do love garbanzos. (Yes, it's true, I have a carbohydrate disorder).

This dish is quite delicious, and only takes about fifteen minutes to make, including chopping and zesting.  "Lovely," as Gordon Ramsay says.

Rigatoni with Arugula Pesto and Prosciutto

A big bowl of pasta makes me seriously happy.  Really, really, happy.  I think pasta triggers a dopamine response in my brain.  It's a little like heroin.

Remember in Brokeback Mountain when Jack says to Ennis, "I wish I knew how to quit you." I feel the same way about pasta.  I just can't do it.  And I won't switch to whole grain pasta.  I tried that ugliness before and those were dark days.  How many people out there eat whole grain pasta instead of the regular stuff?