ARUGULA IMAGES RECIPES

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FRESH FIG ARUGULA SALAD WITH FIG FETA VINAIGRETTE ?

4 servings

Provided by STEPH

Number Of Ingredients 19

Maple Caramelized Walnuts or Toasted Walnuts – or to taste - recipe below
Fresh Fig Feta Vinaigrette – to taste - recipe below
8 Cups Arugula
1/2 Cup Red Cabbage
1/4 Red Onion - thinly sliced or diced
8 Fresh Figs – quartered (your choice – or to taste)
1/2 Cup Sheep Feta – crumbled – or to taste
3/4 Cup about 6 Fresh Figs – quartered
3 Tablespoons Feta Cheese
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Champagne Vinegar
1 Tablespoon Lemon Juice - fresh squeezed
1/2 Teaspoon Dijon Mustard
1 Small Clove Garlic
1 Teaspoon Sea Salt
2 Cups Raw Walnuts
3 Tablespoons Maple Syrup
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt

Steps:

  • Walnuts
  • Vinaigrette
  • Salad

ARUGULA & CHICKEN WITH PASTA RECIPE - FOOD.COM



Arugula & Chicken With Pasta Recipe - Food.com image

This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried plain linguine or 1 lb spaghetti
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese

Steps:

  • Grill or bake the chicken breasts until medium-rare.
  • Slice the chicken breasts into bite-sized pieces and reserve.
  • Heat olive oil in a large stir-fry pan over high heat.
  • Add garlic and stir-fry until golden but not burn't, about 1 minute.
  • Immediately add tomatoes and chicken stock and heat to boil.
  • Reduce heat and simmer for 3 minutes.
  • Add arugula leaves and toss until they begin to wilt, about 30 seconds.
  • Immediately toss in the chicken and cook for 30 seconds.
  • Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
  • Drain well, and immediately add to the sauce.
  • Toss thoroughly to entangle the arugula into the pasta strands.
  • (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
  • Serve immediately, sprinkling parmesan cheese over each serving.
  • Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
  • It is generally available during late spring and summer.
  • If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

Nutrition Facts : Calories 743.8, FatContent 14.9, SaturatedFatContent 3.3, CholesterolContent 79.9, SodiumContent 348.2, CarbohydrateContent 104.9, FiberContent 8.2, SugarContent 13.1, ProteinContent 47.4

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