Café con Leche

Winston and I planted a small arugula plant in our vegetable garden and its grown like a weed. We simply can't keep up with it. I've been taking arugula to share with my coworkers for one month, eating it almost daily and still can't make a dent.

This is another good arugula recipe from the San Francisco Food and Wine Newsletter

Lemony Arugula Salad with Feta, Mint & Garlic Croutons

INGREDIENTS:
4 slices day-old sourdough bread, cut into bite-size cubes
2 cloves garlic, finely chopped
6 to 8 cups arugula
Handful fresh mint leaves
Zest and juice of 1 lemon
1 to 2 shallots, chopped
3 to 4 tablespoons extra virgin olive oil
8 ounces wonderful-quality feta cheese, preferably Greek
I
NSTRUCTIONS: Lightly toast the bread under the broiler. Do not let it get too dark, you only want crisp and crunchy. Remove it from the oven and toss with the chopped garlic. Set aside while you put together the salad.

Toss the arugula with the mint, lemon zest, shallots, then the olive oil and lemon juice. Top with the feta cheese and garlicky croutons. Serve right away.

Serves 4

Posted by Rosa at 11:20 AM | Permalink

Ingredients

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

Dressing
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.

Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.

Posted by Rosa at 10:06 PM | Permalink | Comments (0)

1 cup each of fresh strawberries, raspberries and blueberries
1 Tablespoon fresh mint leaves, chopped
juice from 1/2 orange
1/2 Tablespoon of maple syrup
1 teaspoon vanilla extract
1 banana, sliced

Place the strawberries, raspberries and blueberries in a medium glass bowl. Add mint leaves, orange juice, maple syrup and vanilla extract and toss. Place fruits in serving bowls and place bananas slices on top.

This is great for breakfast as well as for dessert.

Posted by Rosa at 09:42 PM | Permalink | Comments (0)

Ingredients
3 tablespoons vegetable oil
3 tablespoons fresh orange juice
2 tablespoons soy sauce
1 1/2 teaspoons chili-garlic paste
1 1/2 teaspoons Asian sesame oil
1 teaspoon finely grated orange zest
2 garlic cloves, minced
1 pound pork tenderloin, cut into 1/2-inch-thick slices
salt and freshly ground pepper
2 bunches or 1/2 lb of arugula

Directions
1. In a bowl, combine 1 tablespoon of the vegetable oil with the orange juice, soy sauce, chili-garlic paste, sesame oil, zest and garlic. Transfer 2 tablespoons of the marinade to a bowl, add the arugula and toss. Season with salt and pepper. Add the pork to the remaining marinade; let stand for 15 minutes.

2. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Drain the pork, scrape off the marinade and season with salt. Cook over high heat, turning once, until browned, 4 minutes. Transfer to a plate.
Add the arugula to the skillet and cook over high heat, tossing, until wilted, about 1 minute. Transfer the arugula to plates and top with the pork.

Posted by Rosa at 03:07 AM | Permalink | Comments (0)

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
One bunch of arugula, thick stems discarded
1 cup cherry or grape tomatoes, halved
1/4 cup Parmesan cheese shavings

Directions
In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the arugula, tomatoes, Parmesan cheese shavings and toss thoroughly.

Posted by Rosa at 03:02 AM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 20 MIN

2 teaspoons finely grated orange zest
1 teaspoon Asian sesame oil
1/3 cup vegetable oil
4 garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper
1/8 teaspoon five-spice powder (optional)
1/2 cup fresh orange juice
Salt and freshly ground pepper
Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces
Directions

1. In a heatproof bowl, combine the orange zest and sesame oil. In a saucepan, heat the vegetable oil over moderate heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the ginger, crushed red pepper and five-spice powder and cook until fragrant, about 1 minute. Stir in the orange juice and boil over moderately high heat until reduced by half, about 4 minutes. Stir the orange juice mixture into the zest and season with salt and pepper.

2. In a saucepan, steam the broccoli until just tender, about 8 minutes.

3. Transfer the steamed broccoli to a warmed platter, spoon the orange-chile oil on top and serve.

The orange-chile oil can be refrigerated for 3 days.

From Food & Wine Magazine

Posted by Rosa at 11:28 PM | Permalink

This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor.

2 navel oranges
2 tangerines
3 clementines
1 large shallot, sliced paper-thin
3 tablespoons chopped mint leaves
1 tablespoon fresh lime juice
1 tablespoon walnut oil
1 tablespoon crème fraîche or sour cream
2 bunches of arugula (1/4 pound each), tough stems discarded
Salt and freshly ground pepper
Directions

1. Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

2. In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.

The salad can be prepared through Step 1 and refrigerated for up to 2 hours.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:23 PM | Permalink | Comments (0)

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
Salt and freshly ground pepper
¼ cup extra-virgin olive oil
4 ounces mesclun greens (8 cups)
2 ripe mangoes, peeled and thinly sliced
4 ounces thinly sliced country ham or prosciutto

Directions

1. In a small bowl, whisk the vinegar with the mustard and molasses; season with salt and pepper. Add the olive oil in a thin stream, whisking until emulsified.

2. In a large bowl, toss the greens and mangoes with two-thirds of the dressing. Transfer the salad to a platter and top with the ham. Drizzle the remaining dressing over the ham and serve.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:22 PM | Permalink | Comments (0)

Ingredients
1/4 pound baby arugula
2 tablespoons cilantro leaves
1/2 pound queso fresco or farmer cheese, crumbled (2 cups)
1 tablespoons fresh lemon juice
salt and pepper

Directions
In a medium bowl, whisk 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and queso fresco and season with salt and pepper.

Posted by Rosa at 12:16 PM | Permalink