Steak And Arugula Salad
• 4 ounces leftover sliced, Hanger Steak or other favorite steak
• 4 cups loosely packed tender greens such as arugula, spinach, or baby kale
• 1/2 bulb fennel, shaved
• 2 tablespoons Whole Grain Mustard Dressing – or your favorite vinaigrette dressing
• Kosher salt, freshly ground black pepper
Preparation
• Toss steak, greens, and fennel with dressing in a medium bowl; season with salt and pepper.
Lentil Arugula Salad
Lentils cooked until just tender and ribbon-sliced arugula are tossed with a simple vinaigrette and topped with a bit of feta cheese in this easy and wonderfully healthful salad.
Red Lentil Soup With Smoked Paprika
INGREDIENTS
• 1 1/2 cups brown or green lentils
• 1 onion
• 1 bay leaf
• 1 clove garlic or shallot
• 1 Tablespoon red or white wine vinegar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 Tablespoons extra virgin olive oil
• 1 bunch arugula
• 1/2 cup crumbled feta cheese (or more to taste!)
1. Rinse the lentils, put them in a pot, and cover them with cold water by at least two inches. Peel and halve the onion and add it and the bay leaf to the pot. Put the pot on to boil. Cook the lentils just until tender to the bite, about 20 minutes. Drain the lentils and discard the onion and bay leaf.
2. Mince the garlic or shallot and put in a large salad bowl. Add the vinegar, salt, and pepper to the bowl and let sit about 10 minutes. Whisk in the oil to finish the dressing.
3. Add the cooked lentils to the dressing and toss to coat lentils thoroughly.
4. Rinse the arugula leaves and pat thoroughly dry. Lay them in a stack and cut into ribbon-like shreds. Add to the lentils and toss to combine. Toss in the feta cheese or use it to garnish each serving.
Linguine with Asparagus, Bacon, and Arugula
INGREDIENTS:
1 pound linguine, uncooked
1/3 pound sliced bacon, cut in half
1/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
1/4 cup fresh lemon juice
DIRECTIONS:
1. Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
3. Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.