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Arugula and Plum Tomato Bruschetta
Arugula and Plum Tomato Bruschetta
INGREDIENTS
DIRECTIONS
Pour 1 tablespoon of olive oil in a large skillet with 2 garlic cloves. Fry over low heat for about 5 minutes, or until the garlic is slightly brown. Tear the arugula leaves into small pieces. Add, with the tomato cubes, to the garlic. Sauté, tossing lightly. Toast the bread slices, peel 1 garlic clove and rub it on the bread, including the crust. Drizzle the extra-virgin olive oil on each slice. Cover with the arugula and tomato mixture. Season with salt and pepper at taste.
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Watermelon Mojito and Watermelon Lime Margarita
Watermelon Mojito and Watermelon Lime Margarita
INGREDIENTS
DIRECTIONS
In a blender, in batches, puree watermelon. Pour through a fine-mesh sieve into a liquid-measuring cup, pressing on solids to extract as much liquid as possible (about 3 cups); discard solids. In a large container, combine mint, sugar, and lime. With the back of a wooden spoon, crush mint and lime until sugar is dissolved. Add watermelon juice and rum, fill container with ice, and stir to combine. Serve over more ice with mint sprigs.
Watermelon Margarita
INGREDIENTS
DIRECTIONS
Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired
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Pesto and Blue Cheese Red and Gold Potatoes
Pesto and Blue Cheese Red and Gold Potatoes
INGREDIENTS
• 2 pounds red, blue, & yellow potatoes
• 1 jar pesto sauce or homemade pesto (you can use your arugula!)
• 1/4 cup coconut milk (or sour cream)
• 1/2 cup crumbled blue cheese
• 1/4 cup olive oil
• salt/cracked pepper to taste
DIRECTIONS
Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture. For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes. Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting. Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.
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