he oil to dress the arugula.
Place the tarragon-tomato
oil in the oven to warm.
Melt the butter in
Pizza Dough:
Pour warm water into a small bowl
ablespoon flour, 1/4 cup warm water, and pinch of sugar
Remove and discard arugula stems and cut leaves crosswise into 1/2-inch pieces.
Transfer to bowl.
Cut tomato into 1/2-inch dice; add to arugula.
Add onion to bowl.
Whisk remaining ingredients. Add seasoning.
Toss salad with dressing.
Transfer veal chops to warm dinner plate and top with arugula salad (approximately 1 cup).
Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
mix together 1/2 cup warm water, 1/2 cup all
ith sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp
izzas are done, place the arugula in a large bowl and
rosciutto into strips; add the arugula leaves and prosciutto to the
Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.
br>Discard garlic and add arugula, then cook, stirring frequently, until
Stir in salt.
Spread arugula onto platter and toss with
o the onions are a warm, golden-brown color; not under
his warm while the pasta is cooking.
Tear the arugula into
emove beef from pan; keep warm.
Melt butter in pan
b>warm. Repeat with the remaining batter.
Meanwhile, to make the arugula
Lightly oil a heavy-bottomed frying pan and heat over medium heat. Toast bread for 2-3 mins per side, until crisp. Rub one side of each slice with halved garlic. Set aside.
Add mushrooms and saute for 2-3 mins, until browned and tender. Remove from pan and cover to keep warm. Meanwhile, whisk together olive oil, lemon juice, minced garlic and chopped herbs. Season to taste. Drizzle over mushrooms and toss well.
Top toasted bread with arugula, mushrooms and Parmesan. Serve warm.
ver 1 1/2 cups warm water and oil in a
east into 3/4 cup warm water until dissolved. In a