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Arugula, Watermelon and Feta Salad
Arugula, Watermelon and Feta Salad
INGREDIENTS
DIRECTIONS
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
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Tuna, Yellow Watermelon, Mozzarella and Aged Balsamic
Tuna, Yellow Watermelon, Mozzarella and Aged Balsamic
From Emeril Lagasse, this recipe is simple, refreshing and light. Sashimi grade tuna can often be purchased at Whole Foods or Westfield Seafood, though you do often have to ask for the Sashimi grade as they have it in their back freezers.
INGREDIENTS
DIRECTIONS
Thinly slice the tuna and serve with the sliced watermelon, fresh mozzarella over the baby arugula. Drizzle with aged balsamic and extra virgin olive oil.
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Eggplant Sandwiches
Eggplant Sandwiches
I love sandwiches, especially when I have a fridge stocked full of fresh vegetables. You can vary this sandwich any way you like- add new ingredients, change the bread…the options are endless. I’ve used wheat bread, added avocado, added caramelized onions…whatever you like. The original is really good too!
INGREDIENTS
DIRECTIONS
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut bell pepper in half lengthwise; discard seeds and insides. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible.
Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; when cooled, peel the skin off the pepper. You now have a roasted pepper!
You can broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
Arugula Pesto:
2 cups packed fresh arugula or basil, 2 cloves garlic, 1/4 cup pine nuts (I like them toasted first), 2/3 cup extra-virgin olive oil, divided, Kosher salt and freshly ground black pepper, to taste, 1/2 cup freshly grated Pecorino (or Romano or parmesan) cheese
Combine the arugula/basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth.
Wine Pairing:
This dish would go nicely with an Italian Pinot Grigio or Orvieto (region in Italy known for semi-dry white wines)
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