Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
In small bowl, blend mustard and vinegar.
Slowly whisk in olive oil, salt and pepper.
Combine arugula, endive and pear.
Add dressing and toss.
ENJOY!
Combine first 6 ingredients in a large bowl; stir with a whisk.
Add arugula and pears to bowl; toss to coat.
Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
whisk together olive oil, vinegar and orange juice. Season to taste
red rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on
In a large bowl, combine arugula, pear, walnuts and Parmesan cheese. Toss gently.
Drizzle with combined oil and vinegar.
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
ater for 3 minutes. Drain and cool.
2. In a
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
uice, 1/2 tsp salt, and 1/2 tsp pepper in
Heat walnut oil in a large frying pan. Cook walnuts over medium heat for 1 min, until lightly toasted. Drain on paper towels.
Toss warm nuts with watercress, wild arugula and orange segments.
Whisk balsamic vinegar into remaining walnut oil in pan. Drizzle over salad just before serving.
bowl. Place the grapes and pear in a separate bowl with
drain. Process with remaining ingredients and 1/4 cup water until
br>Add the sliced shallots and stir frequently for about 6
Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Cook pasta in boiling salted water for 10-12 mins, until tender. Drain.
Meanwhile, heat olive oil in frying pan over medium-high heat. Cook chorizo for 5 mins, until browned on all sides. Add garlic, lemon zest and chili flakes. Cook for 1 min. Add pasta and arugula and toss to combine.
Distribute between serving plates and top with shaved pecorino.
Place the arugula and spinach leaves in a salad bowl.
Chop the cilantro and parsley and sprinkle them on the top.
In a small bowl,combine the garlic, olive oil, vinegar, paprika, cayenne pepper and salt. Taste and adjust seasonings.
Pour the dressing onto the salad and serve immediately.
In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
Drizzle over salad. Store any leftover dressing in the refrigerator.