Recipes

Arugula, Fennel and Pomegranate Salad

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 apple, halved, cored, cut into matchstick-size pieces
6 cups trimmed arugula leaves
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices; Pomegranate seeds
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.

Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with mandarin orange slices and sprinkle with pomegranate seeds.

Watercress and Pine Nut Forcemeat

1 bunch of watercress, washed

2 chicken breasts, boneless/skinless

1 egg

½ C toasted pine nuts

Salt and pepper to taste

Optional: ¼ C softened cream cheese

1. Blanch the watercress in boiling water for thirty seconds to set the colour, and immediately shock in ice water. Drain the leaves when cool, squeeze to remove excess moisture, add to a food processor and puree.

2. Add all ingredients but the pine nuts, and continue to puree this until all ingredients are a smooth, thick paste.

3. Remove the forcemeat from the processor, and stir in the pine nuts.

You can use this stuffing in all cuts of chicken, pork chops and tenderloin, even as a stuffing for whole baby trout.

Watercress and Fine Herb Salad

1 bunch watercress, cleaned and stems removed

1 bunch flat leaf parsley*

1 bunch each of green and purple basil*

1 bunch chervil*

1 bunch sorrel*

Optional: baby mache leaves

* Leaves only.

Honey Vinaigrette

2 tbsp honey

1 tsp Dijon mustard

Juice of 1 lemon

The seeds from 1 vanilla bean, or ½ tsp of pure vanilla extract

¼ C extra virgin olive oil

Salt and pepper

1. In a bowl, whisk together all vinaigrette ingredients but the oil. Gradually incorporate the oil while whisking until everything is emulsified. Season to taste.

2. Combine all salad ingredients into a large mixing bowl, and dress them with the vinaigrette. Toss to combine, and serve.

This makes a great accompaniment to fish, and will serve as a wonderful first course.

Arugula and Pistachio Pesto

2 bunches cleaned arugula, stems removed

1 bunch of flat-leaf parsley, cleaned and stems removed

2 cloves of garlic, peeled

½ C extra virgin olive oil

¼ C pecorino romano cheese

½ C toasted pistachios

Add all ingredients to a food processor, and puree until smooth.

Stir into soups, pastas, sauces, or simply spread on toasted baguette slices.

Parsnip and Arugula “Tagliatelle”

1 bunch arugula, cleaned and hard stems removed

3-4 medium size parsnips, outer layer peeled

1 green zucchini

½ C Vidalia onion, thinly sliced

3 tbsp extra virgin olive oil

Salt and pepper to taste

¼ tsp chili flakes

1. Using a mandolin or hand peeler, shave thin lengthwise strips of the parsnips and the zucchini until no more decent “tagliatelle” can be peeled.

2. Heat a large, heavy-bottomed skillet over high heat. Add the olive oil, and begin sautéing the onion for two minutes.

3. Add the parsnips, and continue to sauté briskly for another minute. Then add the zucchini, and season this mixture with the salt, pepper, and chili flakes. Allow 1-2 minutes for this mixture to reduce in volume and cook through.

4. Add the arugula leaves, toss everything together, and cook just long enough for them to wilt.

This makes a great side dish to heartier meals. For a vegetarian option, increase all quantities by 50% and add 1 cup of cooked white beans to the final dish.