Feeds:
Posts
Comments

Posts Tagged ‘arugula’

I have a sick toddler at home right now, so this weekend I took a stab at creating my own version of chicken noodle soup. I used whole-wheat orzo pasta for easy scooping (I hate it when the noodles are so long they fall off of the spoon), and added several vegetables I had in the fridge, including a big bunch of Greenling arugula – an unusual choice, but it blended right in, and it never hurts to work in extra veggies.

I like a high stuff-to-broth ratio in my soup, so this one is pretty thick. Feel free to add more liquid if you like your soup more brothy.

Chicken-Orzo Soup

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 cup chopped onion (about half a large onion)
1 carrot, chopped
3 stalks celery, chopped
1 bunch arugula leaves, chopped
1 bunch mustard greens, stems removed, chopped
1 bell pepper, chopped (or 2-3 smaller sweet peppers, like banana)
1 tsp dried sage
1 cup whole-wheat orzo
8 cups chicken or vegetable broth
Salt and pepper to taste

Heat oil over medium-high heat in large Dutch oven. Add chicken and season with salt and pepper. Cook for several minutes, until the pieces start to brown. Add veggies and sage and cook another 10 minutes or so, until the veggies start to tenderize.

Add broth and bring to a boil. Stir in orzo, return to a boil, and cook 8-10 minutes, until orzo is tender.

Advertisements

Read Full Post »

There are two failproof ways to dress up a food item that you are either not so fond of or are tired of eating. One involves covering the item in question with cheese. The other, invariably, involves sausage.

Now, I like squash. A lot. But we have eaten a lot of it this summer, and so I decided to come up with a fun way to serve it up. I combined sweet turkey Italian sausage with bell peppers, arugula, garlic, and fennel seed, added some jarred pasta sauce, and voila! We had epic stuffed squash. If you have any leftover sauce after stuffing your squash, save it to top spaghetti.

After the squash finished baking, I spotted some Pure Luck parsley and garlic chevre (which you can buy from Greenling) in the fridge and dotted our servings with it. It turned out to be a great final touch — just added a bit of tanginess to the sweet sauce. I’m listing the chevre as an optional ingredient, but I highly recommend it if you have some lying around.

Sausage-Stuffed Squash

4 summer squash (I used two 8-ball and two yellow)
1 tbsp olive oil
2 bell peppers, finely chopped
1 bunch arugula, finely chopped
3 cloves garlic, minced
20 oz pkg sweet turkey Italian sausage
1 tbsp fennel (anise) seed
24 oz jar pasta sauce (I used Classico Tomato Basil)
Salt and pepper to taste
Chevre (optional)

Preheat oven to 400 degrees. Cut the tops off of the 8-ball squash and scoop out the innards, leaving a thin rind. Halve the yellow squash and do the same. Be sure to get all of the seeds.

Heat olive oil over medium-high heat. Remove sausage from casing and add to skillet, stirring to crumble. Add peppers, garlic, arugula, and fennel seed. Cook 10-15 minutes, until sausage is browned, veggies are tender, and most of the liquid has evaporated. Add pasta sauce and cook another 5 minutes or so, until heated through.

Using a small spoon, fill squash with sauce. Bake for 25 minutes, until squash is tender. Dot with crumbled chevre, if using.

Read Full Post »

I don’t consider summer to have fully arrived until it is so hot out that all I have to do is step outside to break a sweat. This week was full of days like that, and after spending some time in my garden today, you couldn’t have paid me to turn on my oven or stove.

Enter this simple salad. It’s for arugula lovers, and is full of that green’s peppery bite. I used raspberry white balsamic vinegar for the dressing, which I found at HEB, but if you can’t find it, substitute regular white balsamic or red wine vinegar instead. Add grilled shrimp to make it an entree.

Arugula and Pea Salad (adapted from Recipezaar)

2 cups green peas (fresh or frozen)
1 cup green onions, cut in 3 inch strips
6 cups arugula or baby spinach
4 cups Swiss chard
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper

Bring a large pot of water to boil. Add peas, return to a boil, and cook 3 minutes. Drain and cool. Combine peas, green onions, arugula and Swiss chard in a large platter or in a serving bowl.

Whisk together raspberry vinegar, olive oil, salt, and pepper until well-combined. Drizzle over salad.

Makes 6-8 servings.

*If you aren’t planning to serve the salad immediately, wait to dress it until it’s time to eat.

Read Full Post »