Arugula Pesto

INGREDIENTS:

 

  • 3 cups of arugula (1-5 ounce package)

  • 3 garlic cloves, roughly chopped

  • 1/2 cup shredded parmesan cheese

  • 1/4 cup toasted walnuts

  • 1/4 cup light olive oil

  • 1/2 teaspoon kosher salt 

 

Put all ingredients into a food processor and process until smooth.

Add to pasta dishes (spaghetti squash and zucchini noodles too!), use as a pizza topping, in scrambles eggs or spread on a sandwich.

Arugula Salad with Chickpea Croutons

Ingredients:

  • 1 can chickpeas, drained, rinsed, peeled, dried

  • 1 teaspoon extra virgin olive oil

  • 1/4 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • 1teaspoon salt

  • dash garlic powder

  • 3-5 ounces arugula

  • 1/2 cup sundried tomatoes

  • 1 avocado, diced and sprinkled with lemon juice

  • 2/3 cup cooked quinoa

  • salt/pepper to taste

Preheat oven to 425 degrees. Mix chickpeas with cumin, smoked paprika, salt, garlic powder and olive oil in a bowl.

Spread chickpeas on a baking sheet and bake for 20-30 minutes, or until chickpeas are slightly browned and crispy. 

Mix arugula, sun dried tomatoes, avocado and quinoa in a bowl. Salt and pepper to taste.

Top salad with the crispy baked chickpeas. 

Also tasty in wrap form.

BAT (Bacon, Arugula,Tomato)

INGREDIENTS:

  • Thick smoked bacon

  • Sliced tomato

  • Arugula  (or arugula pesto)

  • Bread

  • Mayonnaise

Make a sandwich. 

Arugula:Description with how to store

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