1 pound flank steak 2 garlic cloves, minced
Salt and ground pepper to taste 2 tablespoons sherry vinegar
¼ teaspoon Dijon mustard ¼ cup olive oil
2 spring onions 1 bunch arugula
1/3 cup crumbled blue cheese
Preheat the grill or pan for cooking the steak over medium-high heat. Rub the steak with the garlic and season well on both sides with salt and pepper. Place the steak in the middle of the preheated grill or pan and cook to your desired doneness, 5-6 minutes on each side for medium rare. When the steak is done, remove it from the heat and let it rest for at least 5 minutes.
While the steak cooks, whisk together the vinegar and mustard in a small bowl, season with salt and pepper. Slowly drizzle in the oil while whisking constantly to form emulsified vinaigrette.
Add the onions to the pan after removing the steak and let them brown undisturbed for 1 minute. Turn them over and brown on the other side for 1 minute. Remove the onions from the heat and slice.
Combine the onions and arugula in a bowl and add just enough dressing to coat the leaves. Taste and correct the seasoning before dividing the salad greens between four plates. Slice the steak thinly against the grain and place the slices on top of the greens. Sprinkle with the cheese and serve.
This recipe was adapted from The Working Cook.
June 24 2010 | Recipes | No Comments »
12 oz. pasta 2 cups arugula
1 tablespoon lemon zest 1 tablespoon minced garlic
1 cup toasted walnut pieces, divided 3 tablespoon olive oil
½ teaspoon kosher salt ¼ teaspoon pepper
¾ cup crumbled gorgonzola or blue cheese ½ cup golden raisins
Cook the pasta according to the package directions. Whirl together the arugula, zest, garlic, ¼ cup walnuts, oil, salt and pepper in a food processor or blender until blended. Drain the pasta, reserving about ¼ cup of the cooking water. Return the pasta to the pot and add the pesto, stirring to coat the pasta. Stir in the remaining walnuts, cheese, raisins and reserved pasta water.
This recipe was adapted from June Sunset magazine as recommended by shareholder, Ellie Cary.
June 24 2010 | Recipes | No Comments »
1 cup red wine vinegar 1 tablespoon honey
1 cup olive or canola oil 1 pinch of salt
1 tablespoon spicy mustard 1 pinch of pepper
5 Tablespoons tahini (sesame seed paste) Salad greens
Mix all the ingredients, except the greens, together. Toss with the salad greens and serve. This recipe makes about 2 1/2 cups of dressing.
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
16 oz. spaghetti 4 Tablespoon olive oil
4 cloves garlic, chopped ¼ teaspoon red pepper flakes
¼ lb. arugula leaves
Cook the pasta as directed on the package. While the pasta is cooking heat the oil in a small skillet and cook the garlic until it is aromatic, add the red pepper flakes to the garlic and set aside off the heat. During the last 5 minutes of the pasta cooking, throw in the arugula leaves. When the pasta is cooked, drain it well and put it back into the pan, stir the garlic, pepper and the hot oil into the pasta and serve.
This recipe was adapted from the Top 100 Pasta Sauces.
June 24 2010 | Recipes | No Comments »
¼ cup butter
Radishes, quartered
Radish greens or arugula washed but not dried
2 tablespoon lemon juice
Salt and pepper to taste
Melt the butter in a skillet over medium heat. Add the radishes and cook, stirring constantly, until they are tender by still a little crisp, about 5 minutes. Transfer to a bowl to cool.
In the same skillet cook the radish greens or arugula with the water still clinging to the leaves, stirring constantly, just until they are wilted, 2 or 3 minutes.
Remove the skillet from the heat and stir in the lemon juice and the radishes. Season with salt and pepper and serve.
February 22 2010 | Recipes | No Comments »
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