Pasta & Arrugula
Ingredients:
1 C Dry Kidney Beans
1 Bunch Arrugula
1/2 LB Feta Cheese
2 Onions
4 cloves garlic (or 2 stems Green Garlic), minced
1/2 C Peas
1 LB Pasta (radiatore or penne)
6 T Olive Oil
3 T Vinegar of your choice
3 T Capers (optional)
Black Pepper to taste
Fresh Herbs to taste
Instructions:
Soak 1 cup dry kidney beans over night. Rinse, then add fresh water & cook
until soft but not mushy.
Wash one large bunch arrugula, drain. Cut up.
Crumble 1/2 pound Feta cheese.
Dice 2 onions.
Boil large pot of water & add & cook 1 pound pasta, radiatore or penne.
Cook till just done, not mushy, al dente.
Saute arrugula with onions and garlic.
Place in bottom of a bowl with the feta & olive oil & vinegar &
some fresh herbs.
Add some capers if you'd like.
Add plenty of freshly milled pepper.
Pour drained pasta over this.
Add the drained kidney beans.
Add peas.
Mix, serve warm or room temperature.
Sea Side Mediterranean Salad
(serves 4)
Ingredients:
1 bunch Arrugula
1 can mixed Beans, drained
1 Red Onion, sliced
Sea Salt/ fresh Cracked Pepper
1 can Artichokes, quartered
100 ml Kalamata Olives, pitted
2 fresh Mozzarella balls, sliced
100 gr. Shrimp
Grape/Cherry Tomatoes
1 bunch Basil, chopped
½ bunch Italian Parsley, chopped
1 bulb Belgian Endive
Extra Virgin Olive Oil
Aged Modena Balsamic Vinegar
Frissee Lettuce, garnish
1 Lemon, juiced
½ English Cucumber, sliced
Preparation:
In a bowl place ingredients in with the exception of the belgian endive
and the frissee lettuce.
Prepare the vinaigrette by adding 2 parts olive oil and 1 part balsamic
vinegar, season.
Drizzle the vinaigrette into the bowl of ingredients and gently fold.
Place a small bunch of frissee on the plate and spoon the salad over top.
Garnish with spears of Belgian endive around the plate.
Comments