1. Should
I post more tartine recipes?
2. Should
I find a way to use up the leftover arugula? Block of parmesan? Tub of ricotta?
3. Should
I help my friend Deb use the tomatoes that are dripping off of the plants in
her garden?
4. Should
I try some of the recipes that I saw on the Today
show this morning?
Choices! The frugal side of me prevailed – sorry Deb,
I’ll get back to you – and I went searching for arugula recipes. I found a few good ones so buy yourself a box
of arugula if you used it all up on the tartines. This Barefoot
Contessa recipe landed on the top of our list because I also needed to use
up some butterflied chicken breasts that I bought at Whole Foods earlier in the
week. Also, try out this lemon fusilli pasta recipe with tomatoes and arugula.
Ingredients:
Arugula Salad with Parmesan |
1. 1/4
cup freshly squeezed lemon juice (2 lemons)
2. 1/2
cup good olive oil
3. 1/2
teaspoon kosher salt
4. 1/4
teaspoon freshly ground black pepper
5. Arugula
6. Parmesan,
freshly shaved
In a small bowl, whisk together
ingredients #1-4. Pour over arugula and
toss. Shave fresh parmesan on top and
serve.
Serve with this pan-cooked parmesan chicken. Delish!
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