Vegetable Information
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Lettuce
Beans
Cauliflower
Arugula:Description with how to store
Arugula Pesto
INGREDIENTS:
-
3 cups of arugula (1-5 ounce package)
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3 garlic cloves, roughly chopped
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1/2 cup shredded parmesan cheese
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1/4 cup toasted walnuts
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1/4 cup light olive oil
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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.
BAT (Bacon, Arugula,Tomato)
INGREDIENTS:
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Thick smoked bacon
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Sliced tomato
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Arugula (or arugula pesto)
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Bread
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Mayonnaise
Make a sandwich.
Arugula Salad with Chickpea Croutons
Ingredients:
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1 can chickpeas, drained, rinsed, peeled, dried
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1 teaspoon extra virgin olive oil
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1/4 teaspoon cumin
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1/4 teaspoon smoked paprika
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1teaspoon salt
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dash garlic powder
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3-5 ounces arugula
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1/2 cup sundried tomatoes
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1 avocado, diced and sprinkled with lemon juice
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2/3 cup cooked quinoa
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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.
Beans: Description and how to store
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Soy Sesame Green Beans
Ingredients:
For Beans
Green beans
2 teaspoons oil of your choice
1/2 to 1 teaspoon minced garlic
1/2 teaspoon freshly grated ginger
1/4 teaspoon red chile pepper flakes
1 cup sliced red bell peppers(about 1/2 of a large pepper)
1 tablespoon toasted sesame seeds
For the glaze
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon cornstarch whisked together with 1 tablespoon cold water
Bring a pot of water to a boil and get a large bowl of ice water ready. Drop the beans into the boiling water. Cook beans for 2 to 4 minutes. Strain beans and plunge into the ice water for a few minutes then remove from water. Pat beans dry then slice in half, at an angle or how you prefer.
To make the glaze heat a small pan on medium-high heat for several minutes. Add soy sauce to skillet then stir in honey and vinegar. Stir in cold water. Set aside once the mixture thickens (about a minute)
Heat oil in a large pan on medium-high heat. Get beans coated in oil from pan. Add the garlic, ginger and pepper flakes. Saute for a minute or two. Add the glaze, coating everything and cook until heated. Serve sprinkled with toasted sesame seeds.
* Toast sesame seeds in a dry pan on medium heat. Stir, shake or toss seeds occasionally to prevent burning. Watch closely, seeds are ready when they start to darken and smell nutty.
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