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peach + tomato panzanella.

August 6, 2012 — 8 Comments

One of my favorite things: When I tell Daniel what I’m making and he whines about it … then he eats it, and loses his mind over how delicious it is.

Peach + Tomato Panzanella

How on earth could one whine after being presented to the thought of a luxurious bread salad – packed with fresh summer peaches, tomatoes, arugula, basil, and blue cheese – you ask?

Well, it all started when I explained to him what a panzanella is … Traditionally, it’s an Italian bread and tomato salad where the chunks of stale bread soak up the juices from the tomatoes. From there, anything can be added – more veggies, dressing, etc. But none of that matters because I lost him at the whole bread-soaking-up-tomato-juices thing.

In Salad Bar arugula, basil, blue cheese, main course salads, peaches, side salads, summer recipes, tomatoes

skirt steak + {summer} squash tacos.

June 25, 2012 — 20 Comments

Tacos, allow me to introduce you to the classic Argentinean combination of skirt steak and chimichurri.

Skirt Steak + {Summer} Squash Tacos

This isn’t, however, the traditional chimichurri made with parsley that you might be thinking of. This one’s made with arugula and basil – and it’s pretty divine.

Also – we’ve gone ahead and added grilled summer squash to these beauties, up-ing the health factor, and an easy goat cheese crema – which is really just a fancy term for goat cheese mixed with Greek yogurt.

This is one of my favorite meals I’ve made in a while, and it’s so super-simple – and perfect for summer! Cranking up my good ol’ Griddler to its highest heat got me the grill marks I was looking for, and I didn’t have any pots and pans to dirty up in the process since I used it for the meat, the squash, and even the tortillas.

In Food Matters Project, Main Dishes arugula, basil, beef, chimichurri, goat cheese, skirt steak, summer recipes, summer squash, tacos

arugula + avocado salad with basil vinaigrette.

June 6, 2012 — 4 Comments

Any decent dinner party menu involves a big green salad. It’s just a fact of life.

Arugula + Avocado Salad with Basil Vinaigrette

A big green salad makes you feel better about indulging in, er, indulgent things. Things like fried chicken and blue cheese grits.

It’s just … a fact.

I hope that you do enjoy a big green salad, because if you do, you won’t try to argue with me here. There are people who do enjoy this sort of thing, you know. As a matter of fact, one of my dinner party guests told me he wanted more of this salad instead of dessert. Well, not entirely true – he still wanted dessert, but he said that this salad was so good that he just wanted to keep eating more of it. And this was after dessert was long gone.

If, on the other hand, you don’t enjoy a big green salad, allow me to let you in on a little secret. And it’s not, “adding bacon, because bacon makes everything better.” That’s also a fact, but it’s a fact everyone knows.

Can I get away with telling you avocado makes everything better? Maybe. You likely already know it, fine – but I think we can let that one slide moreso than the bacon statement.

How about this … how about we talk about the magic that happens when basil vinaigrette is poured, generously, over a vat of arugula? Now, this … this might be news to you.

In On the Side, Salad Bar arugula, avocado, bacon, basil, basil vinaigrette, first-course salads

arugula-crème fraîche pasta.

May 15, 2012 — 8 Comments

It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere.

Arugula-Creme Fraiche Pasta

But what happens when you get excited about a meal that’s super-simple … something easy enough for a weeknight, even? Well, then you know you’re onto something.

I’d been eyeing this easy idea in my favorite cookbook {pretty sure I should start getting paid for these mentions} for a while. The idea seemed so simple, it was like – whaaaa?

Crème fraîche = pasta sauce. That just about sums it up.

Add a little lemon and seasoning, and crème fraîche becomes a perfect vehicle for pasta. Now, toss that with a few handfuls of fresh arugula and grated Parmesan and you’ve got a gorgeous and satisfying meal.

You could very easily stop right there, as the original recipe suggested, or you could pop in a few more additions and make it just a litttttle bit better. In my crazy-brain, the arugula, lemon, and Parmesan were speaking to me … asking – no, begging – to be transformed into a riff on a deconstructed arugula pesto. Who am I to argue with such an idea?! Enter in the garlic, pine nuts, and basil – and you’re there. Simple as that.

In Fabulously Simple, Main Dishes arugula, basil, crème fraîche, easy-breezy, lemon, parmigiano-reggiano, pasta, pine nuts, weeknight fix

spring vegetable {goat cheese} dip.

April 9, 2012 — 9 Comments

Oh, how I love a hot and cheesy dip.

Typically reserved for our football gatherings in the fall and winter, you can imagine my delight when I stumbled upon a cheesy dip designed for the spring. A hot and cheesy dip packed with fresh flavor from all of my favorite spring vegetables? Yes, please.

Now, don’t me wrong: This dip is still creamy, cheesy, and totally dreamy – thanks to the béchamel base it starts with, and plenty of white cheddar and goat cheese. The goat cheese makes for a perfect pairing with spring vegetables like asparagus and artichokes – which make for a perfect pairing with – drumroll, please – wine! Yes, wine. It can be done, and it can be done well.

If you’re not into wine – or, let me rephrase – if you’re into drinking wine but don’t know too much about it, spring veggies like artichokes and asparagus are a no-no when it comes to vino. They contain certain chemicals that can make the wine taste off, or even rancid (especially red wines).

You can imagine the predicament I found myself in here. I was obsessing over two things: a springtime dinner party, and a wine pairing dinner party. But how could a springtime dinner party not pay homage to all of the fabulous vegetables springtime has to offer? I’m not one of those super-fussy people who say X wine must be served with X food, but at the same time, if I’m hosting a wine pairing dinner party, well, then the pairings need to make sense!

In Dinner Party Worthy, Starters artichokes, arugula, asparagus, dips + spreads, goat cheese, peas, prosciutto, spring recipes, sugar snap peas

BLT wraps with basil aioli.

February 2, 2012 — 2 Comments

White bread. A thick smear of mayo, full-fat – preferably homemade. Crispy slices of thick-cut bacon. Cool, crisp Boston lettuce leaves. Thick, juicy bright red slices of heirloom tomato…well-seasoned, of course.

It’s a good time.

That folks, is a real BLT – a traditional BLT. It’s a truly perfect sandwich, if you ask me. The only problem with this sandwich is that it’s fairly limited by season. If you can’t get your hands on the perfect tomato, then you’re missing an imperative part of the sandwich. A BLT is the poster-child of simple food = beautiful food, and that means all of your ingredients must be, well, perfect.

Which is why I bring you this winter-friendly version of everyone’s favorite sandwich, the BLT.

In Fabulously Simple, Starters aioli, arugula, bacon, basil, lunching, sandwiches, sun-dried tomatoes

tomato + avocado salad with blue cheese.

September 6, 2011 — Leave a comment

Here’s a super-simple idea to help you use up all of those gorgeous tomatoes at the market right now.

{Not that you needed any help in that area}

There’s something about yellow tomatoes that I just love – they always seem to be extra-firm, even when perfectly ripe. My picky tomato eater – who never ate them until the ripe old age of 34 – is also partial to the yellow variety, so that has to mean something.

In On the Side arugula, avocado, blue cheese, side salads, summer recipes, tomatoes

arugula salad with lemon-parmesan dressing.

April 20, 2011 — 1 Comment

Yes, it’s {yet another} arugula salad.

Clearly, I can’t get enough of the stuff.

When I’m serving it as a side salad or starter, I usually opt for the simplest preparation: a squeeze of lemon and a drizzle of oil, and perhaps a few shards of fresh Parmesan.

This salad is basically a juiced-up version of that. Instead, you’re just creating a dressing from those same ingredients. You can add cherry tomatoes, or whatever else your heart desires – maybe some red onion or oil-cured olives. The dressing gives it such a punch of flavor; I love that you can taste the Parmesan in every bite.

Arugula Salad with Lemon-Parmesan Dressing

Adapted from Bon Appétit

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 5-oz container baby arugula
1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Serves 4 as a starter.

In Dinner Party Worthy, Fabulously Simple, Salad Bar arugula, lemon vinaigrette, parmigiano-reggiano

arugula + italian tuna salad.

April 11, 2011 — 2 Comments

Allow me to introduce you to my latest favorite weeknight fix.

Or – perhaps I should introduce to my latest favorite ingredient: canned Italian tuna packed in olive oil. It’s the secret to this salad, and the secret to getting a complete, protein-packed meal on the table – no cooking involved.

I’m thinking about making this salad a weekly thing. It’s so delicious, and so easy to throw together with staple ingredients you can easily keep on hand – like white cannellini beans, tuna, and a hunk of Parmigiano-Reggiano.

I suppose you could use regular canned tuna, but the Italian tuna in the olive oil is so much more flavorful. I recommend splurging and stocking up on a few cans. This way, all you’ll need to remember to pick up from the store is the arugula and tomatoes and you’ll have a healthy, delicious meal ready any night of the week.

Arugula, Italian Tuna, and White Bean Salad

Adapted from Cooking Light

Juice of 1 lemon
2 – 3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata or Niçoise olives
1/2 red onion, sliced
2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved

Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 5 ingredients (through arugula); toss. Top with cheese.

Serves 4.

In Healthy Eats, Salad Bar arugula, canned tuna packed in olive oil, main course salads, parmigiano-reggiano, weeknight fix, white beans

skirt steak + arugula salad with blue cheese.

December 16, 2010 — 3 Comments

This time of year, we could all use a little more salad in our lives.

This salad, however, isn’t your average salad. This salad just so happens to be filled with some of my favorite ingredients ever to exist. Anything with arugula instantly wins me over, and I love the addition of skirt steak – it’s a great way to mix up the usual grilled chicken routine. Topping it all off with a super-easy mustard vinaigrette and crumbles of fresh blue cheese just takes it to the next level. It’s so delish, and best of all, so simple – you’ll be ready to eat in less than 15 minutes.

Which means more of another thing we could all use more of right about now: TIME! Cheers to that!

Skirt Steak + Arugula Salad with Blue Cheese and Mustard Vinaigrette

Via Smitten Kitchen, adapted from Gourmet

1 pound skirt steak, trimmed of excess fat, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
3 tablespoons minced chives, 2 thinly sliced scallions, or 3 tablespoons finely chopped red onion {for garnish}

For the Steakhouse Mustard Vinaigrette:

1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

Got a cast-iron skillet?

Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and let it cook for 5 minutes without touching it. Turn it once, and cook for another 3 minutes for medium-rare.

Got a grill?

Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. If using an indoor grill, heat to medium-high and cook for about the same time.

Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then add garnish of your choosing. Serve with additional vinaigrette on the side.

Serves 4.

In Fabulously Simple, Salad Bar arugula, blue cheese, main course salads, skirt steak, smitten kitchen obsessed, vinaigrette