The farm share begins again! This time, I’m splitting it with some friends, which is great! It definitely takes the pressure off. For example, I’m not crazy about radishes, but Steve is. So, Steve and Leigh take the radishes and I don’t worry about it.
Except the first week, through a series of miscommunications, I ended up with all of it, which was a ton of greens. The spinach went into a risotto, an acorn squash dish and into some eggs. (Eggs + greens? Delicious.) The beet greens went into a pesto. The lettuce greens have gone into my daily salad for lunch. And that left the arugula. Lots and lots of arugula. And a little arugula goes a long way.
So, here’s what I’ve done with the arugula, in order.
Obvious, and it works, but you can only put so much of this stuff in salads.
When I need inspiration, I turn to Google. I’ll just type in the ingredients that I have and see what pops up. I found this fabulous, easy, scrumptious recipe for tomato, onion and arugula sandwiches.
- 2 tomatoes, sliced
- 1/2 red onion, sliced thin
- Red-wine vinegar
- Freshly ground black pepper
- 3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
- Crusty bread
- Mozzarella, sliced thin (fresh is best, always)
- 1 Tbsp mayonnaise (optional)
I pretty much followed the directions. (Note: I now always put these in my blog because before, the page would disappear and then I’d be stuck, so I’m not trying to steal others’ recipes. I’m just trying to make sure I have them for future reference!) I sliced up the tomatoes and onion, laid them flat in a glass baking dish, saturated them in red wine vinegar and a little salt and pepper. Cover and let sit for an hour.
Then, you assemble. Now I will confess: I made the sandwiches and totally forgot the cheese. Now my husband totally added it, but I had concluded that it was fine without it! The tomatoes were juicy enough as it was.
As delicious as this was, it still didn’t finish off the arugula. So, I turned to pizza night to help with this. We don’t do pizza night often, but when we do, it’s a hit. It’s a great way for everyone to be satisfied with the meal, especially when you have two vegetarians and one omnivore in the house.
Now many times, I’ll make a crust, but that takes time, so I just bought two packs of pre-made crust. I did, however, make the sauce, which I got from Mollie Katzen‘s Vegetable Heaven. Her recipe called for: dried tomatoes, garlic, parsley, basil, salt. I got ready to make the sauce and I had: dried tomatoes, salt. Crap. I didn’t even have dried basil.
So, here’s what I used:
- 2 ounces dried tomatoes
- 1 cup hot water
Soak the tomatoes in hot water for an hour. (Yes, I could have run to the store to get the ingredients, but 1. I had just been at the store and was too embarrassed to show up again 2. I was sweaty from Jazzercise and I putting on PJs after I cleaned up and 3. why not experiment? Besides, I had all this arugula.) Then, throw the whole mess into the food processor and churn until “feathery.” Whatever that means … that’s a quote from Ms. Katzen.
Then it’s a matter of assembling the ingredients. And surprise! It was good! Very rich tasting.
Other ingredients that I had available:
- Black olives (kid’s request)
- Mushrooms (again, her request)
- Red pepper
- A variety of cheeses: feta, mozzarella, asiago, parmesan were the four I had in the fridge. (Another benefit of pizza night: use up cheese.)
Note: the arugula goes on the pizza AFTER you take it out of the oven. In fact, let it sit for 3-4 minutes. Not only is it pretty, it’s so yummy.
But I still have arugula. Ideas?