I find Arugula mostly in salad, so this week I was committed to finding a different way of preparing it. Matt's grandmother subscribes me to cooking magazines which I love to browse through and pick recipes to try. This week Paula Deen came in the mail. She highlighted a cranberry chicken with butternut squash and pasta salad. Yes, I know I said no salad, and where's the Arugula in that? This dish called for wilted Arugula (kind of like the way you prepare spinach.) It's mixed into a ditalini pasta and butternut squash with a honey dijon mustard dressing. Atop that sits the chicken with cranberries sauce drizzled. So delish!! And, as Matt pointed out, fun food to play with. Enjoy!
Unfortunately where I live it's hit or miss when it comes to food items. I've rarely been able to find arugula. Most often it's mixed with baby spinach. Come to think of it, I've found arugula all on its own one time only. Sadly it wasn't this time. I did find Amish egg noodles though! I didn't want to NOT contribute something. So I did get fresh spinach. I figured the spinach and arugula could be swapped out. And I chose a lovely soup for the cooler weather. So here ya go:
Click below for recipe
Quick Tortellini and Spinach (pretend that it's arugula) Soup
Pizza with Arugula I used a frozen DiGiorno pizza added arugula, Parmesan cheese, colby jack cheese, garlic, onions, red pepper flakes and celery seed. Baked in a 400 degree oven for 20 min and enjoy
In a large bowl combine diced potatoes, some olive oil and spices of your liking. Bake in a 400 degree oven for 10-12 min. Take out and stir while still on cookie sheet with some garlic. Cook another 10 min in oven. When done, mix in a bowl with arugala and squeeze fresh lemon juice over it. Enjoy hot or cold
I wanted to make something different than just a salad with arugula in it.. So my search was on. I'd like to say it was a success.. It was for me.. But.. The husband doesn't like anything with the name squash in it.. But I like it.. I loved the different textures and flavors.
Click below for the recipe
Arugula Salad with Roasted Butternut Squash and Cranberries
Angie M & Anni
So we found a goat cheese and pasta salad recipe online but I had to improvise a little... I was afraid of how it would turn out but I really like it...
So I didn't have all the ingredients I needed to make the dish from the Internet. I didn't have the right so pasta I use the regular organic spaghetti noodles that I had from Costco and I boil them in water with oil in it until the noodles are done. Then I cut up 2 cups of the arugula and chopped it and then I put that in with about a cup of cherry tomatoes and a half a cup of olive oil and instead of goat cheese I used on him about 7 ounces of ricotta cheese. Then for spices I used salt, pepper, garlic powder, and Italian seasoning to taste. I'm happy with it. I hope you all enjoyed your dishes this week too!
Angie M. and Annika
There is something profoundly satisfying about sharing a meal. Eating together, breaking bread together, is one of the oldest and most fundamentally unifying of human experiences.
Nikita, Amy, Angie C, Georgia, Angie M and Annika
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