Bruschetta with Caramelized Onions, Parmesan & Arugula

Crisp, savory toasted bread topped with tender sweet onion and pungent arugula.  Must... stop...  devouring...

Prep time:  5 minutes
Cook time:  15 minutes
Serves:  4-6 as an appetizer









INGREDIENTS

1/2 - 3/4 cup Olive oil (plain or infused)

Two large spring onions, thinly sliced (about 1 1/2 cups)
8 slices whole wheat (or white) bread, cut into quarters or triangles

1/2 to 3/4 cup shredded Parmesan cheese

1 cup coarsely chopped fresh, crisp arugula
Salt to taste

DIRECTIONS
Heat 2-3 tablespoons olive oil in a small skillet over medium heat on your stove and caute the onion for 5 minutes, stirring occasionally.

While onion is cooking, preheat your broiler.

Remove onion from heat when pieces are translucent and tender.

Place bread on a baking tray, and brush with olive oil.  Broil for 2-3 minutes on the second rack down from the broiler, watching carefully. When crisp on one side, remove the baking tray, flip the bread, brush again, and broil until toasts are crisp.

Remove tray from under broiler, and top each piece of toast with a bit of caramelized onion, and a generous pinch of Parmesan.  Run the tray under the broiler again for 30 seconds, or until cheese begins to melt.  Remove, top each toast with fresh arugula, and give the assembled multitude a quick grind of salt.

Serve with a dry rose wine and a view of the ocean.

Photo and recipe by Tod Dimmick

Powisset Chicken Salad

This crunchy, refreshing salad couldn't be simpler to prepare, and is perfect for a hot weather meal.  Talk about incentive to cook extra chicken the night before.

Prep time:  15 minutes
Serves:  4

INGREDIENTS
1 1/2 cups cooked chicken meat, 1/2 inch dice
1 - 1 1/2 cups chopped carrot, 1/2 inch dice
1 cup arugula, chopped
1/2 cup chopped parsley
1 apple, peel on, sliced and chopped
3 tablespoons slivered almonds
2 tablespoons shredded Parmesan
Juice of 1 lemon (2-3 tablespoons)
3 tablespoons olive oil
Salt
Pepper

DIRECTIONS
Toss the chicken, carrot, arugula, parsley, apple, almonds and Parmesan with the lemon juice and olive oil.  Serve, seasoning to taste with salt and pepper.

A cool white or rosé alongside makes the picture complete.

Photo and Recipe by Tod Dimmick

Scallion, Zucchini & Arugula Egg Sandwich

No recipe, this is just for visual appeal.

Radish Club Sandwich

This one is just plain fun.  Radishes (and arugula) add a pungent crunch to the more conventional layers of turkey, bacon, and provolone.  

No recipe necessary, I think?

Arugula Carbonara

Crisp, flavorful arugula dances on the palate with creamy, nutty whole wheat pasta and sweet, tender crisp peppers. 


Prep time:  15 minutes
Cook time:  15 minutes
Serves:  6+







INGREDIENTS
1/2 pound ground sausage meat (optional)
1 large sweet pepper, cut into 1/2" chunks (about 1 cup)
1 pound whole wheat pasta, your favorite shape
2 eggs
1/3 cup shredded Parmesan cheese
1 cup coarsely chopped fresh arugula
Olive oil for drizzling
Salt
Pepper


DIRECTIONS
Heat water for the pasta in a large pot.  While water is heating, heat a large saute pan over medium heat and cook the sausage, stirring, for 4 minutes.  Add the sweet pepper and continue cooking until the sausage is done and the pepper chunks are tender crisp, roughly another 4 minutes.  Remove from heat.

Cook the pasta as you like it.
While pasta is cooking, whisk the eggs in a small bowl.

When pasta is done, drain it in a colander, quickly return hot pasta to the pot, and toss with the eggs (the eggs will cook), then with the Parmesan, and then mix in the sausage and pepper mix from the saute pan, and the fresh arugula.

Serve, drizzling with a bit of good olive oil, and seasoning to taste with salt and pepper.  This dish will pair well with a dry red wine - Cotes du Rhone, or even Chianti, would be a natural.

Variations:  to prepare without the sausage, cook the peppers until tender crisp in olive oil, and complete the rest of the recipe as above.

Photo and Recipe by Tod Dimmick

Omelet with Spinach & Arugula

The tart crunch of arugula,  earthy spinach, and the creamy richness of eggs & buttermilk.  Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
2 eggs
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
SaltPepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.

While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.

When the spinach is ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula.  Using a spatula, gently fold the opposing side over the cheese.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

An omelet like this is the perfect thing for breakfast.  Or lunch.  Or dinner...

Photo and Recipe by Tod Dimmick

Beet and Arugula Salad

The sweet richness of the beets pairs beautifully with the sharp bite of arugula in this fast, simple salad.

Prep time (Not including cooking the beets!)  10 minutes
Serves:  4-6

INGREDIENTS
3 cups cooked beets cut into 1/2" chunks (about 2 large beets)
1 cup chopped fresh arugula
3 tablespoons slivered almonds
3 tablespoons shredded Parmesan cheese
1-2 tablespoons fresh lemon juice
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste

DIRECTIONS
In a large bowl, toss the beets, arugula, almonds, and Parmesan with the lemon juice and olive oil.  Serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

White Beans with Sautéed Onions and Arugula

Having just enjoyed this for breakfast, I can safely say this simple, satisfying dish could be tasty any time of day.

Prep time: 5 minutes (not including bean prep time!)
Cook time: 12 minutes
Serves:  2+ as a side dish

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or the equivalent thinly sliced fresh garlic
1 small onion, thinly sliced (about 1/2 cup)
2 cups prepared white beans (or one 15 ounce can cannellini beans, drained)
1 cup fresh arugula, chopped
Salt
Pepper

DIRECTIONS
Heat the olive oil in a small skillet over medium-low heat and sauté the onions and garlic, stirring, for 8-10 minutes or until onions are soft and slightly browned. Add the white beans and cook, stirring, for 2 minutes or until mixture is hot. Scoop to serving bowls or plates, top with arugula and sprinkle with salt and pepper. Another drizzle of olive oil completes the picture.

Note: I used Rancho Gordo "White Tepary" beans for this.

Photo and recipe by Tod Dimmick

Arugula Lover's Quiche

Try this with that bunch of fresh arugula!  This is a crustless quiche, although you could easily add a crust.

Prep time:  10 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
3 tablespoons olive oil
1 onion, 1/4 inch dice
5 eggs
1 bunch arugula, chopped in to 1/4 inch pieces (about 2 cups)
1 1/2 cups milk
1/2 cup crumbled feta cheese
1 teaspoon salt
1 teaspoon Freshly Ground black pepper

DIRECTIONS
Preheat your oven to 350F.

Heat the olive oil in a medium (8") oven-safe skillet over medium heat and sauté the onion, stirring occasionally, until, about 8 minutes. While onion is cooking, whisk the eggs in a mixing bowl, then whisk in the arugula, milk, feta, salt and pepper.

When the onion is done, pour the egg mixture into the skillet over the onion.  Quickly stir to mix, stop stirring, and let the mixture cook for 1 minute.  Gently lift the skillet from the stovetop and place in the hot oven, and cook for 30 minutes, or until the quiche has set (the middle will be just firm). Remove from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.  This quiche pairs beautifully with toasted whole wheat bread.

Tip:  If you happen to have extra arugula, you can freeze it in a sealed bag, then use the crumbly leaves for cooking veggie-intensive dishes like this in the winter.


Photo and recipe by Tod Dimmick

Penne with Tomatoes, Arugula, & Sour Cream

Another entry in the "Mac and Cheese for Adults" category.  Fast, indulgent, and tasty.  

Prep time:  5 minutes
Cook time:  15 minutes
Serves: 4-6, depending on how ravenous your guests are

INGREDIENTS
1 pound whole wheat penne
3 tablespoons olive oil
2 garlic scapes, minced, or 2 cloves garlic, crushed
1 cup sliced grape tomatoes
2 cups fresh arugula, coarsely chopped
1/4 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1 tablespoon capers
salt to taste

DIRECTIONS
Cook your pasta per package directions.

While pasta is cooking, heat the olive oil in a small skillet over medium heat and cook the garlic, stirring, for 2 minutes, or until fragrant and lightly tanned.  Remove from heat.

Slice the tomatoes, and rinse and dry the arugula.

Drain cooked pasta, return to its cooking pot, and stir in the garlic, tomatoes, arugula, sour cream and black pepper.  Distribute to serving plates, topping with feta cheese and sprinkling with capers and salt.

A dry rosé wine alongside would complete the picture.

Photo and recipe by Tod Dimmick

Hot Zucchini, Bacon & Arugula Club

Warm, juicy zucchini, crunchy arugula, and crisp, salty bacon.  Better make two batches.

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  2 sandwiches

INGREDIENTS

4 thick slices sturdy bread (baguettes with plenty of crust would be perfect)

4 slices bacon

Olive oil

1 small zucchini, sliced 1/4 inch thick lengthwise

8-12 leaves fresh sage (or 1 tsp dried)

2 scallions, minced (about 2 tablespoons )

1 cup fresh arugula leaves

Salt 

Pepper

DIRECTIONS

Toast bread the bread.

Cook the bacon in a large skillet over medium heat.  Remove bacon to dry on paper towels.  Pour off most of the fat and add olive oil.  Sauté squash in a single layer for 4 minutes, turn squash and add the sage leaves in any extra skillet surface area, and cook for another 2-4 minutes or until squash is just soft.

Drizzle toast with olive oil.  Layer two pieces of the toast with equal amounts of squash, bacon, sage, minced scallions, and arugula. Sprinkle to taste with salt and pepper, and cover with the remaining two slices of toasted bread.  Eat immediately (the zucchini is very juicy).

Variations:  Omit the bacon. Add tomato.  Use other summer squashes.  Mix up the herbs.  Add a fried egg.  Add lettuce.  All of the above?

Photo and Recipe by Tod Dimmick

Green Crunch Salad

A crunchy, colorful salad.  

Prep time:  15 minutes
Serves 4

INGREDIENTS
3 large carrots (or enough to yield about 2 cups processed)
1 large stick celery (or enough to yield 1 to 1 1/2 cups processed)
1 apple cored and cut into wedges
1 cup chopped arugula
1 cup chopped young broccoli leaves
1/4 cup chopped chives
1/4 cup chopped parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 cup chopped pecans
1/2 cup crumbled blue cheese

DIRECTIONS
For the salad:  Fire up your food processor and, using the thin slicing disk, slice up the carrots, apple, and celery.  Of course, slicing with a knife is always an option.  Scrape sliced vegetables into a bowl, and add the arugula, broccoli leaves, chives, and parsley.

Drizzle the lemon juice, then the olive oil, over the salad and toss to coat.  Distribute to serving plates, sprinkling with pecans and crumbled blue cheese.

Variations:  Endless.  All kinds of greens (radish greens, lettuce, turnip greens, young kale, escarole) could be used.


Photo and recipe by Tod Dimmick

Heirloom Tomato Salad with Herbs and Feta

This colorful salad looks as good as it tastes. 

Prep time:  15 minutes
Serves:  4-6

INGREDIENTS
3 large heirloom tomatoes, sliced into 1/2 inch chunks (about 3 cups)
1 - 1 1/2 cups greens and herbs, coarsely chopped.  I used:
3/4 cup chopped arugula
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped mint
3-4 tablespoons olive oil
2-3 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
1/4 cup crumbled feta cheese
salt to taste
freshly-ground black pepper to taste

DIRECTIONS
Place the tomatoes and greens in a serving bowl, drizzle with the lemon juice and olive oil, and gently toss.  Serve, sprinkling with feta, salt and pepper.

Note:  Vary the herbs, and the proportions, according to your taste.  As long as the total volume is between 1 and 1 1/2 cups, you'll reach the right balance.

Photo and Recipe by Tod Dimmick

Arugula, Caramelized Onion, and Oven Dried Tomato Omelet

Now is the time to raid the freezer for any remaining oven dried tomatoes from last season.  Marry them with creamy eggs, sweet caramelized onion, and fresh, crisp arugula for a breakfast to remember. 

Prep time:  5 minutes
Cook time:  15 minutes
Yield: 2 omelets

INGREDIENTS
4 eggs
2-3 tablespoons cold water
3 tablespoons olive oil
1 onion, thinly sliced
1/2 cup oven dried tomatoes
3 tablespoons Parmesan cheese
1 cup coarsely chopped arugula
SaltPepper

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in 2-3 tablespoons cold water.  Set aside.

Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium low heat and saute the onions for 5-6 minutes, turning once or twice, or until the onion begins to soften and turn translucent.  Add the tomatoes and cook for another 2 minutes.  Scrape the onion and tomato into a bowl or plate alongside the omelet pan.

Add the remaining 1 tablespoon of the olive oil the the pan.  Pour in half of the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula.  Arrange half of the onions and tomatoes on one side of the omelet, and sprinkle with half of the Parmesan and half of the arugula.  Using a spatula, gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Powisset "Waldorf" Salad

This entree salad is delicious alone, or inside a summer sandwich. Fresh celery adds the world's best pungent fresh green crunch.  Must ... stop... eating ...

Prep time:  10 minutes
Yield:  4-6 sandwiches

INGREDIENTS
1 1/2 "ish" cups cooked chicken, chopped
1 - 1 1/2 cups diced celery
1 cup seedless grapes, halved
1/4 cup diced sweet onion
1/4 cup chopped arugula
4-6 TB mayonnaise
2 tsp fresh dill, minced
Salt and pepper to taste
Whole grain rolls or wraps

DIRECTIONS
Mix all ingredients in a large bowl.  Spoon into rolls, or right onto your plate. 

Photo and Recipe by Tod Dimmick

Egg Sandwich with Arugula & Caramelized Onion

Photo:  Tod Dimmick










I love arugula.  Its fresh green flavors and crisp texture enhance many things, and provide the perfect pungent counterpoint to the rich egg flavors in this sandwich, combined with an over-easy egg,  caramelized onion, provolone, and toasted whole grain bread.  It's going to be a good day!

Salad of Arugula, Apple, Cabbage, & Carrots

Salad of pungent greens, feta, & cherry tomatoes

Photo:
Tod Dimmick













This dish of bitter greens paired with sweet cherry tomatoes, laced with creamy feta, and dressed with vinaigrette, is perfect for a warm late summer night. It's hard to stop eating this crunchy salad. The amounts listed are approximate, use what you have on hand.

Prep time: 15 minutes
Serves: 4

2 cups cherry tomatoes (I used Matts Wild Cherry, which are small and sweet)
1 cup arugula leaves, washed and spun dry
1 cup parsley and par-cel leaves, washed and spun dry
1/2 cup basil leaves, washed and spun dry
1/2 cup feta cheese, crumbled
2 TB red wine vinegar
2 TB olive oil
Salt and pepper to taste

Toss the tomatoes, greens and feta. Dress with vinegar and oil. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

Very Green Salad

 





If you're not shy about assertive flavors, try a combination like this.

Prep time:  10 minutes
Serves:  4 or more

INGREDIENTS
1 bunch arugula, washed, dried, and coarsely chopped
1 cucumber, quartered lengthwise and chopped into 1/2" sections
About 1 cup Parsley, coarsely chopped
4 scallions, cleaned and chopped into 1/4" sections (white, light green, and as much of the dark green section as you like)
a handful raw sugar snap peas, for entertainment
1/2 cup dried cherries or cranberries. (Dried cherries can be found at Trader Joe's)
1/4 cup shredded Parmesan
Your favorite vinaigrette

DIRECTIONS
Mix.

Photo and recipe by Tod Dimmick

Arugula Pizza

Photo:
Tod Dimmick










A colorful and delicious way to use fresh greens. Basil, sage, scallions etc would all work.

Prep time: 15 minutes
Cook time: 8-10 minutes
Serves: 2-4

1 package (1 lb.) pizza dough, or the equivalent homemade.
2 cups (8 oz) shredded mozzarella cheese, mixed with 1/4 cup Parmesan cheese
1 cup pizza sauce
A handful of absolutely perfect arugula leaves. :)

Preheat the oven to 450.

Roll the dough out on a floured work surface into a circle about 16" in diameter. If you are using a pizza pan, set the dough on the pan, or if you are using a peel to move the pizza into the oven to a pizza stone, just assemble on the counter. Spread the sauce with the back of a spoon over the dough. Top with the mozzarella and Parmesan mixture. Cook in the hot oven for 8-10 minutes or until dough is nicely browned and crisp. Remove from the oven, top with greenery, and serve to applause (and there was much rejoicing).

Serve with a dry red wine, and devour on your balcony looking over the piazza in Firenze.

This pizza can easily be grilled, but use smaller size pies to easily manipulate the dough.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes