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Arugula with Orzo and Heirloom Tomatoes
Arugula with Orzo and Heirloom Tomatoes
Cook the orzo in salted water according to package directions. Drain and reserve. Chop the arugula roughly. If the leaves are small or if it is baby arugula, no need to chop at all. Heat a large sauté pan over medium high heat and add a little olive oil. When it is hot, cook the arugula handful by handful, letting the first few handfuls wilt completely, and leaving the last few barely cooked.
Add the basil, tomatoes, cheese, and orzo with the last handful of arugula. Turn the heat to high and cook for another minute or two – until everything is hot. Remove from the heat and season to taste with salt and pepper and a drizzle of olive oil. Serve immediately.
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Cabbage Salad Recipes
Cabbage Salad Recipes
Corn and Red Cabbage Salad
Combine all ingredients in a large bowl and toss to combine.
Israeli Cabbage Salad
Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl. Mix to coat cabbage. Chill for 1 hour and serve.
Northern Woods Red Cabbage Salad
Combine all dressing ingredients and whip; pour over cabbage and toss. Marinate several hours or overnight.
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Roasted Peruvian Potatoes
Roasted Peruvian Potatoes
Preheat oven to 400 degrees F. Cut the potatoes in half and place them in a bowl. Cover them with water if you cut them ahead of time. In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
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