Arugula
Arugula, Beet and Goat Cheese Salad
Adapted from The World in My Kitchen
Salad:
4 medium beets
1/8 cup olive oil
1/2 log of semi-soft goat cheese
Arugula (about 4 cups or more to taste)
1/2 small onion, thinly sliced
Dressing:
1/2 cup extra virgin olive oil
5 Tablespoons white balsamic vinegar (or regular balsamic)
1 Tablespoon dried oregano
Salt and pepper to taste
To prepare the beets: Preheat the oven to 375 degrees F. Place the beets in a baking dish and drizzle with the olive oil. Roll the beets around until the beets are completely covered with oil. Cover the dish with foil and bake until fork-tender, between 45 and 90 minutes, depending on the size of the beets. Remove from the oven to cool. Once the beets are cool, remove the skins and cut into 1-inch pieces. (You can do this up to a few days ahead of time. Place the beet pieces in a covered container and refrigerate until ready to use.)
Mix the dressing ingredients in a bowl or jar and set aside.
Place the arugula in a salad bowl. Add the onion and beets and crumble the goat cheese over the salad. When ready to serve, mix the dressing again and pour just enough over the salad to coat the leaves lightly. Serve immediately.
Loaded Vegetable Flatbreads
from My Fiance Likes It, So It Must Be Good
1 cup spinach
1 cup arugula leaves, plus more for garnish
1/2 cup olive oil, plus additional for brushing
4 garlic cloves, chopped
1 cup warm water, divided
1 tablespoon honey
2 packets active dry yeast (1/4 ounce each)
3 cups flour
1/4 teaspoon salt
Cornmeal (for sprinkling)
3-4 red potatoes, cooked, cooled, and sliced thinly
1/2 bunch asparagus, cut into 1/2 inch pieces
1 cup frozen corn
2/3 cup frozen peas
3/4 cup ricotta cheese
8 eggs
parmesan cheese shavings (optional)
You can start by making the dough for the flatbreads. In a small bowl, mix 1/4 cup warm water with honey. Stir in yeast and let stand for about 10 minutes. It should be pretty foamy, if not, start again with new yeast.
In a large bowl, combine flour and salt. Add 3/4 warm water and yeast mixture. Mix until dough starts to come together, adding more water if dough seems too dry.
Brush a large bowl with olive oil. Form the dough into a ball and place in bowl, turning the dough to coat it in the oil. Cover bowl with plastic wrap and place damp towel over top. Let dough rest for 1 hour.
After the hour, knead the dough in the bowl for about a minute or two. Cover and let rise again for about 45 minutes.
Meanwhile, you can make your pesto sauce. Place spinach in a microwave safe bowl and sprinkle with water. Microwave for about 20-30 seconds, or until spinach starts to wilt. Drain the spinach, releasing any liquid.
In the bowl of a food processor, add spinach, 1 cup of arugula, 1/2 cup olive oil, and garlic. Pulse until you reach a desired consistency. I like mine pretty smooth. Season with salt and pepper, to taste, and set aside.
Place pizza stone or baking sheet (if doing this method, which is the one I did, turn baking sheet upside-down) in oven and preheat oven to 500 F.
Divide the dough into 4 equal portions and form each into a ball. Place on floured work surface and cover the balls with plastic wrap and let rest for an additional 10 minutes.
Sprinkle the baking sheet with cornmeal. Using 1 dough ball at a time, roll out into a thin oval on a floured surface, about personal pizza size. Transfer to a sheet or pizza peel so it is easy to transfer in and out of the oven. Spread 2 tablespoons of spinach pesto over dough, leaving a little border. Then top with sliced potatoes, asparagus, corn, and peas. Do however much of each, but remember to "top lightly"... you don't want your flatbread weighing a million pounds, so use some will power and don't overdo the toppings. Then spoon 3 dollops of ricotta over the vegetables.
Slide flatbread onto pizza stone or baking sheet. Bake for about 10-12 minutes, or until edges of flatbread are golden brown.
While flatbread is cooking, you can fry your eggs. Heat a large skillet under medium high heat and add olive oil to coat pan. Crack 2 eggs into skillet and cook until whites are just set, leaving yolks still runny, about 3 to 5 minutes.
Take flatbread out of oven and transfer to a cutting board or work surface. Top with 2 fried eggs and shaved parmesan. Spread arugula leaves on top, also. Repeat with remaining dough balls, or store them in the freezer for a later time!
Adapted from The World in My Kitchen
Salad:
4 medium beets
1/8 cup olive oil
1/2 log of semi-soft goat cheese
Arugula (about 4 cups or more to taste)
1/2 small onion, thinly sliced
Dressing:
1/2 cup extra virgin olive oil
5 Tablespoons white balsamic vinegar (or regular balsamic)
1 Tablespoon dried oregano
Salt and pepper to taste
To prepare the beets: Preheat the oven to 375 degrees F. Place the beets in a baking dish and drizzle with the olive oil. Roll the beets around until the beets are completely covered with oil. Cover the dish with foil and bake until fork-tender, between 45 and 90 minutes, depending on the size of the beets. Remove from the oven to cool. Once the beets are cool, remove the skins and cut into 1-inch pieces. (You can do this up to a few days ahead of time. Place the beet pieces in a covered container and refrigerate until ready to use.)
Mix the dressing ingredients in a bowl or jar and set aside.
Place the arugula in a salad bowl. Add the onion and beets and crumble the goat cheese over the salad. When ready to serve, mix the dressing again and pour just enough over the salad to coat the leaves lightly. Serve immediately.
Loaded Vegetable Flatbreads
from My Fiance Likes It, So It Must Be Good
1 cup spinach
1 cup arugula leaves, plus more for garnish
1/2 cup olive oil, plus additional for brushing
4 garlic cloves, chopped
1 cup warm water, divided
1 tablespoon honey
2 packets active dry yeast (1/4 ounce each)
3 cups flour
1/4 teaspoon salt
Cornmeal (for sprinkling)
3-4 red potatoes, cooked, cooled, and sliced thinly
1/2 bunch asparagus, cut into 1/2 inch pieces
1 cup frozen corn
2/3 cup frozen peas
3/4 cup ricotta cheese
8 eggs
parmesan cheese shavings (optional)
You can start by making the dough for the flatbreads. In a small bowl, mix 1/4 cup warm water with honey. Stir in yeast and let stand for about 10 minutes. It should be pretty foamy, if not, start again with new yeast.
In a large bowl, combine flour and salt. Add 3/4 warm water and yeast mixture. Mix until dough starts to come together, adding more water if dough seems too dry.
Brush a large bowl with olive oil. Form the dough into a ball and place in bowl, turning the dough to coat it in the oil. Cover bowl with plastic wrap and place damp towel over top. Let dough rest for 1 hour.
After the hour, knead the dough in the bowl for about a minute or two. Cover and let rise again for about 45 minutes.
Meanwhile, you can make your pesto sauce. Place spinach in a microwave safe bowl and sprinkle with water. Microwave for about 20-30 seconds, or until spinach starts to wilt. Drain the spinach, releasing any liquid.
In the bowl of a food processor, add spinach, 1 cup of arugula, 1/2 cup olive oil, and garlic. Pulse until you reach a desired consistency. I like mine pretty smooth. Season with salt and pepper, to taste, and set aside.
Place pizza stone or baking sheet (if doing this method, which is the one I did, turn baking sheet upside-down) in oven and preheat oven to 500 F.
Divide the dough into 4 equal portions and form each into a ball. Place on floured work surface and cover the balls with plastic wrap and let rest for an additional 10 minutes.
Sprinkle the baking sheet with cornmeal. Using 1 dough ball at a time, roll out into a thin oval on a floured surface, about personal pizza size. Transfer to a sheet or pizza peel so it is easy to transfer in and out of the oven. Spread 2 tablespoons of spinach pesto over dough, leaving a little border. Then top with sliced potatoes, asparagus, corn, and peas. Do however much of each, but remember to "top lightly"... you don't want your flatbread weighing a million pounds, so use some will power and don't overdo the toppings. Then spoon 3 dollops of ricotta over the vegetables.
Slide flatbread onto pizza stone or baking sheet. Bake for about 10-12 minutes, or until edges of flatbread are golden brown.
While flatbread is cooking, you can fry your eggs. Heat a large skillet under medium high heat and add olive oil to coat pan. Crack 2 eggs into skillet and cook until whites are just set, leaving yolks still runny, about 3 to 5 minutes.
Take flatbread out of oven and transfer to a cutting board or work surface. Top with 2 fried eggs and shaved parmesan. Spread arugula leaves on top, also. Repeat with remaining dough balls, or store them in the freezer for a later time!
