arugula

Peach & Fresh Mozzarella Arugula Salad

Leah Short — Tue, 26 Aug 2014 18:15:48 +0000

Welcome to my new obsession. Peach & Fresh Mozzarella Arugula Salad has been my dinner for more nights than I can count. And don’t hate me for finally sharing this with you now that peaches are ending their season. It’s cruel, I know. My sweet friend Natalie at Tastes Lovely shared this salad on her blog back in July and used fresh burrata instead of mozzarella. I haven’t been lucky to score any burrata where I live, but fresh mozzarella makes a mighty fine substitute. I love the simplicity of this salad, and it looks so pretty plated. It’s a breeze to create and you won’t believe how incredible it is. It’s actually quite filling, too. Sweet peaches, creamy mozzarella, and peppery arugula in a tangy balsamic vinaigrette. The finishing touch is a sweet balsamic glaze.

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White Bean & Mozzarella Sandwich

Leah Short — Mon, 25 Aug 2014 12:00:33 +0000

Yep, still on my kick of not cooking. I’m in salad and sandwich overdrive. I want meals that are full of flavor, but don’t leave me in the kitchen having to turn the oven or stove on. It’s way too hot for that. I’m also starting to become obsessed with white beans. I really didn’t like them as a kid, but lately I’m appreciating how hearty and flavorful they are. That’s why I was drawn to this White Bean & Mozzarella Sandwich. The beans are marinated in balsamic vinegar and paired with fresh mozzarella and arugula. It’s a little messy, but I’ve always said, the messier the sandwich, the better!

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Veggie Melt

Leah Short — Fri, 31 May 2013 15:07:12 +0000

This sandwich is spectacular. Life-changing almost. Yes, it appears to be nothing special, but this Veggie Melt is in a category all by itself. When I saw it in a cookbook I checked out from the library, I knew it was going to be the first recipe I’d make out of it. It’s vegetarian, and packed with outstanding flavor. I’m also newly obsessed with Genesis bread. It’s sprouted whole grain and seed bread and it’s fantastic. Hearty, crunchy, and guess what? You can pronounce every single ingredient. No processed crap, no weird preservatives. This bread is living. You’ll find it in your grocer’s freezer, not the bread aisle. It’s pricier than most bread, but well worth it! And on this sandwich? Man, oh man. You have to make it!

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Arugula Pesto

Leah Short — Mon, 13 May 2013 13:02:22 +0000

Pestos are great. Yes, there’s the traditional one with basil and pine nuts, but you really can get quite creative. I’ve made a mint pesto and even a broccoli pesto. The possibilities are endless really. In all of those varieties, I’ve used olive oil. It never occurred to me to make it with anything else, until I discovered this Arugula Pesto. It’s made with vegetable broth and that cuts the calories way, way down, but doesn’t sacrifice any flavor. I didn’t even miss the cheese! (Yep, you read that right.)

So, how’s it taste?

It’s just as delicious as its olive oil cousins. Using arugula gives it a peppery bite that I really liked, even though I’m not a huge fan of a mouthful of the leaves. I think it plays nicely with the garlic and that’s why I enjoyed it so much more as a pesto. The vegetable broth really didn’t add much flavor and acted as the binder to bring it all together. I didn’t miss the olive oil at all. The lemon juice brightened up the dish and the walnuts added just a bit of texture. I was skeptical, but happy this recipe was a winner.

It does need a touch of salt though, so after you blend all the ingredients, I’d add a bit of salt and pepper to your liking. This recipe comes from a pretty strict diet cookbook where salt is pretty much banned, so add it at the end if you think it needs it. You could top your pasta with freshly grated Parmesan and that would add a touch of saltiness, too.

Arugula Pesto

Jumpstart to Skinny by Bob Harper
makes about 2 servings
per serving: 68 calories, 2g protein, 3g carbs, 6g fat, 1g fiber

Ingredients:

2 cups arugula
1/4 cup low-sodium vegetable broth
1 garlic clove
1 tbsp. fresh lemon juice
2 tbsp. walnuts
salt & pepper, to taste

Directions:

1. Using a blender or food processor, blend all ingredients until smooth. Add salt and pepper to taste.

2. Serve over pasta. If too thick, thin with a bit of pasta water to desired consistency.

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