Photo borrowed from TraceyMillerWellness.com
For some of you, Arugula is a new adventure while others are thrilled to see it’s return. Wondering what to do with it? Oh the possibilities.
My personal favorite is to add some tomato slices and red onion rings on top of a bed of arugula and top with balsamic vinaigrette. If the arugula is too peppery, mix it with the leaf lettuce in your box.
Here are some other suggestions:
1. Easy Arugula Salad by All Recipes
2. Arugula Salad by Epicurious
3. Arugula Salads Index by Simply Recipes
4. Arugula and Orange Salad by Rachel Ray
5. Arugula Pesto by Simply Recipes
6. Rice Pilaf with Arugula by Rachel Ray
7. Warm Potato Salad with Arugula by FoodandWine.com
A friend and long-time Gainesville resident whose just moved to the DC area, Marcy Hairston, suggested I try boiled kale with fried egg and toast. She says its her favorite dish. It originally appeared on a fantastic blog called Orangette. Check it out! This blogger, Molly Wizenberg is not only a great cook, but a great writer of a culinary book called A Homemade Life: Stories from Recipes from My Kitchen Table. Its a really great read.
Photo borrowed from the Orangette Blog
Posted in Books, Bread, Eggs, Kale, Recipes Links for Nov. 3 Box, Vegetables
Tagged blog, book, egg, Kale, orangette, recipe
After posting the acorn squash bread recipe earlier today and now this Roasted Beet Bread, I’m beginning to think you can make bread out of almost any roasted vegetable. The color of this bread alone makes me want to try it. Here’s the link to the step-by-step directions. I’m not sure what to make first…
Several people have asked Angela for raw recipes. I ran across this recipe for raw acorn squash soup that sounded really good! If anyone tries it let us know (and take a photo so we can add it to the post)!
I am really in the mood for bread today and also really want to use my acorn squash. An internet search led me to this great acorn bread from The Knead for Bread (the photo is also borrowed from their site). The recipe uses roasted maple brown sugar acorn squash, whole wheat flour, and flax seed. This site has a step-by-step tutorial.
It does take a bit of forethought – the yeast mixture has to sit for about 16 hours on the counter. I’m about to start by setting out the “day before” ingredients. Since the recipe only calls for one cup of roasted squash, I’ll roast it later for dinner, reserving a cup of squash. I’ll check back tomorrow and let you know how it goes!
Caramelized shallots make a great topping for pizza, brie en croute (like Angela’s post minus the apples), pasta, and so many other things. Its really easy to do:
Slice the shallots into thin circles starting from the root. Melt about a tbsn of butter in a pan and add the shallots. Saute until they become clear. Add a pinch or two of sugar to the shallots and continue to saute until they become brown and a bit sticky. That’s it!
As for the pizza, I used dough from Publix. I used a bit of non-stick spray on the pizza sheet and then dusted the sheet with ground flax seed instead of cornmeal. I like the crunch it adds to the crust. I topped the pizza with caramelized shallots, sautéed spinach, and tomatoes, and finally, some Nettle’s Sausage. The shallots gave it a great smoky taste while the Nettle’s added a bit of spice.
Nettle’s is a brand of sausage made in Lake City. If you haven’t tried it, you must. Its available at Ward’s in Gainesville.
Image from the Smitten Kitchen
The Smitten Kitchen posted a version of Ina Garten of The Barefoot Contessa’s Caramelized Shallot recipe. It looks heavenly! I’ve heard the butter sauce is addictive.
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In our house, stir-fry never gets boring. No matter how many times you’ve had it, there is always a way to make it a little different. Here are a few examples: 1. Vary the veggies: The photo above is from … Continue reading
Looking for something a little different to put your golden delicious apples in? Look no further. Annie’s Eats just posted her Baked Brie en Croute with Apple Compote recipe TODAY. Give it a try. It looks fancy and delish!!
Here’s a great on-the-go breakfast or snack. Annie shares her recipe for Apple Cranberry Oatmeal Muffins on her blog. Enjoy.
NOTES: When I used this recipe, I used 1 cup of fresh cranberries and 1 granny smith apples (chopped into small pieces). The picture of them is above.
- Photo borrowed from http://www.annieseats.blogspot.com