Pizza with Roasted Red Peppers, Goat Cheese, and Fresh Arugula

I borrowed a trick learned from the chefs at Mag Pie and tossed fresh arugula on here after baking - delicious, and a perfect contrast to the roasted peppers and goat cheese.

1 14-inch pizza crust
Olive oil
3-4 ounces shredded mozzarella
2 ounces roasted red peppers, sliced
1 medium shallot, finely chopped
2 ounces goat cheese
1 1/2 cups chopped fresh arugula (raw)

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Sprinkle the mozzarella over the pizza crust, then add the sliced roasted red peppers. Sprinkle with shallots, then dot with goat cheese. Bake for 15-18 minutes, until the crust is done and cheese begins to brown. Upon removing from the oven, sprinkle the arugula over the top of the pizza. Serve immediately.

Serves 3-4.

Strawberry Balsamic Pizza with Arugula, Feta, and Basil

Paired with salty and tangy ingredients, strawberries do savory as well as sweet.  Substitute goat cheese for the feta if you like.

1 cup sliced fresh strawberries
2 tsp balsamic vinegar
1 14-inch pizza crust (whole wheat is good here)
Olive oil
2-3 oz shredded mozzarella
1 1/2 cups chopped arugula
3 oz crumbled feta
Freshly ground black pepper to taste
1/2 cup chopped fresh basil

Combine the strawberries and vinegar in a bowl and toss to coat thoroughly. Toss a few more times while you prepare the rest of the pizza.

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the oiled crust, then top with arugula.  Using your fingers or a slotted spoon, remove strawberries from the vinegar and scatter them over the pizza (discard any remaining vinegar or use it to make salad dressing). Top with feta and a grind or two of black pepper.

Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.  When you remove it from the oven, top with the basil and serve.

Serves 3-4.

Arugula Sunflower Pesto

Basil season is coming, but it's not here yet.  Meanwhile, other types of greens also make tasty pestos (and persuade my preschooler to scarf down leafy greens).  The sunflower seeds here were a spur-of-the-moment inspiration upon looking into the pantry, and they are good, but you could also use more traditional nuts - pine nuts or walnuts.

5 oz arugula, washed
1/4 cup extra virgin olive oil
1/2 cup sunflower seeds, lightly toasted
1 large clove garlic
2 tsp lemon juice
1/3 cup grated Parmesan
Salt to taste

Combine all ingredients in a food processor and process until smooth.  Taste and adjust seasonings if desired.

Serve immediately over pasta or hot new potatoes, or serve as a dip with pita chips.

Makes enough to sauce 1 lb cooked pasta.

Pizza with Arugula, Feta, and Roasted Eggplant Puree

I was so excited last fall when I finally found a way to freeze eggplant that resulted in a product worth eating.  It has been especially good on pizza - like this one.

1 14-inch pizza crust
Olive oil
1 cup roasted eggplant puree (thaw in warm water if frozen)
1/4 arugula, chopped
2-3 oz. crumbled feta
1-2 Tbsp pine nuts
Salt and pepper
2 oz. shredded or cubed mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the eggplant over the pizza crust, then top with arugula.  Sprinkle with feta, pine nuts, salt and pepper, and mozzarella.  Bake for 15-18 minutes, until crust is done and cheese is beginning to brown.

Serves 3-4.

Pizza with Arugula and Feta

Had some lovely, mild, tender arugula in our Picadilly Farm CSA share last week.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 medium shallot, finely chopped (or substitute small red onion)
3-4 cups chopped raw arugula
3 oz. crumbled feta
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the tomato sauce over the crust, then sprinkle with shallots. Cover with arugula, then sprinkle with feta and mozzarella. Bake pizza for 15-18 minutes, until cheese begins to brown and crust is done.

Serves 3-4.

Turkey and Arugula Pizza with Edam

And another one. Cold hardy greens like arugula are continuing to flourish in the garden. I like to use Chase Hill Farm's Dutch Gold cheese, which is essentially an Edam.

1 14-inch pizza crust
olive oil
4-6 oz. shredded or thinly sliced Edam
4-6 cups chopped fresh arugula (as much as you can/want to pile on)
1 1/2 cups shredded turkey
1 medium shallot, finely chopped
Salt and pepper

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread half the Edam over the oiled crust. Pile with arugula. Add the turkey and shallot, then a sprinkling of salt and pepper. Top with the remaining Edam.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Gingery Late Spring Stir-Fry with Scapes, Scallions, and Greens

If this recipe sounds a bit like one I posted a month ago, you're right. It's a good example of how I take a basic recipe concept and adjust it through the year depending on what's in season at any given moment. In early May we had storage onions and garlic to mix with fresh greens; now that it's June we have scapes (or use green garlic) and scallions. I made this with Swiss chard, but spinach, arugula, kale, mustard greens, etc. would all work fine. If you use chard, put the diced stems in at the same time as the scapes and scallions.

Feel free to substitute chicken, tofu, tempeh, or whatever other protein you like for the steak.

2 Tbsp canola oil
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
6-8 scapes, in 1/8-1/4-inch rounds
1 bunch scallions or spring onions, sliced in rounds (white and green parts)
1 Tbsp minced ginger
3/4 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn starch
Salt to taste
Hot sauce (optional)

Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).

Heat 1 Tbsp of oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.

Add the remaining 1 Tbsp of oil to the wok or skillet, then add the scapes, scallions, and ginger. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.

Mix the corn starch into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.

Serve hot, over rice. If desired, add hot sauce at the table.

Serves 4-6.

Green Garlic and Barley Pilaf

This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.

1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)

Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.

While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.

When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.

Serves 4-6.

Buttermilk Blue Cheese Pasta with Arugula

There are several options for local blue cheeses - pick something moderately crumbly and flavorful but not extremely pungent (or just pick whatever you like best!). It pairs well with arugula's peppery flavor. If you want to give this dish more heft, toss in some cooked chicken or beans.

1 lb pasta of your choice
1 cup buttermilk
3-4 oz. blue cheese, crumbled
Salt and pepper to taste
1/3 lb arugula, washed and chopped
1 1/2 cups walnut pieces, lightly toasted

Cook the pasta in a large pot of boiling salted water. When done, drain and toss with a little canola oil.

While the pasta cooks, combine the buttermilk and blue cheese in the blender. Or, if you prefer, mash the cheese into the buttermilk with a fork for a chunkier consistency. Add salt and pepper to taste.

When the pasta is done, immediately toss it with the arugula in a large bowl. The arugula should wilt partially to completely. Pour in the buttermilk sauce. Taste and adjust salt and pepper if needed.

Serve hot, passing toasted walnuts at the table for topping.

Serves 4-6.

Barley with Ramps, Arugula, and Goat Cheese

Hulled barley is available from Four Star Farms; you can usually get it at Green Fields Market. You can also opt to use pearl barley for this dish; it will cook faster and is not quite as chewy in texture.

Serve this as a side dish or, if you like, add cooked beans and some toasted nuts for a heartier main dish.

1 1/2 cups hulled barley
4 1/2 cups water or stock (chicken or vegetable)
About 10 ramps (1 bunch)
2 Tbsp olive oil
1/3 lb arugula, washed and chopped
1 Tbsp minced fresh sage
Salt and pepper to taste
2 oz. goat cheese, crumbled
Toasted pine nuts for topping (optional)

Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender, about an hour (for pearl barley, more like 25-30 minutes).

While the barley cooks, slice the root ends off the ramps and wash them well. Thinly slice the whites and stems, then cut the leaves cross-wise into ribbons.

Heat the olive oil in a very large skillet or Dutch oven. Add the ramps and saute for about 1 minute. Add the arugula and saute until wilted. Stir in the sage and add salt and pepper to taste. Remove from heat and set aside.

When the barley is done, mix it together with the vegetables and the goat cheese. With the other ingredients hot, the goat cheese should melt and spread so that it coats everything. Taste and adjust seasonings.

Serve hot, cold, or room temperature, topped with toasted pine nuts if desired.

Serves about 4 as a main dish, 6-8 as a side dish.

Creamy Arugula Sauce with Ramps and Bacon

Ramps, bacon, and arugula are a winning combination in many different forms. Here the arugula is pureed (along with the leafy tops of the ramps) and stirred into creamy sauce perfect for topping pasta or polenta. The bits of ramps and bacon add nice little nuggets of flavor as you eat. If you prefer not to use cream, you can make a roux with butter and flour and add milk instead.

10-12 ramps (about 1 bunch)
6-8 strips bacon
1/2 lb arugula, washed
1/2 cup cream
Salt and pepper to taste

Cut the root ends off the ramps (as you would do for leeks or scallions). Rinse well to remove all dirt, and pull off any loose or ragged outer layers. Cut of the leafy tops, chop coarsely, and set aside. Slice the white parts and remaining stems into round about 1/8-inch thick. Set aside, separate from the tops.

Place the bacon in a single layer in a large skillet and fry over medium heat until they reach your desired level of doneness (for this dish, I like them a little short of crispy). Drain on paper towels. Pour off most of the fat from the skillet, then add the slice whites and stems of the ramps. Saute for about 30 seconds, then remove from the pan and set aside. Add the arugula and the ramp tops and saute over high heat, stirring frequently, until wilted.

Puree the cooked arugula and ramp tops in a food processor, then place them in a saucepan over low heat. Add the cream and stir to combine well. Warm through, then turn off the heat. Stir in the sauteed ramps and bacon and add salt and pepper to taste. Thin with water if desired (if you're making pasta, a little pasta cooking water is perfect for this).

Makes enough to serve with 1 lb pasta.

Variation: Add 1/4 cup grated Parmesan to the sauce at the end.

Pizza with Arugula, Blue Cheese, and Shallots

There don't seem to be that many blue cheeses available from Western Mass dairies, but there are several in Vermont producing a lovely array of cheeses, many of which are available at Green Fields Market. Local spinach, arugula, and salad greens are pretty consistently available now, too, thanks to local farmers making good use of unheated greenhouses. If you don't have a large stash of shallots like I do, substitute minced red onion or skip it altogether.

1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 large shallot, minced
1/4 lb arugula, coarsely chopped
2 oz. crumbled blue cheese
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.

Spread the sauce over the crust, then sprinkle with minced shallot. Top with the raw chopped arugula, then spread the blue cheese over that. Top with mozzarella.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Catalan Pasta with Sausage, Arugula, and Romesco Sauce

Back in the summer I made up some romesco sauce, a traditional Catalan sauce made from roasted red peppers, garlic, and almonds, among other ingredients, and froze a few packets of it. This was the first time I pulled one out to use and it just knocked my socks off. If you find yourself with the opportunity (or as it had happened in my case, necessity) of using a lot of sweet red peppers at once, make this sauce. You won't regret it. With some in the freezer, you then have the option for an easy, quick, but remarkably sophisticated and flavorful meal, good enough to serve company.

1 lb cut pasta, such as penne rigate
salt
olive oil
1 lb chorizo or Italian sausage, casings removed
1/2 lb arugula, coarsely chopped
1 cup romesco sauce

Bring a large pot of water to a boil. Add a little salt and olive oil, and cook the pasta. Drain when done.

While you heat the water and cook the pasta, assembly the rest of the dish. Cook the sausage in a large skillet, breaking it up as you go. When it is done, drain off most of the fat, then add the arugula and saute briefly until just wilted (1 minute or less).

When the pasta is done and drained, add the sausage and arugula, then stir in the romesco sauce. The sauce is thick and you will have to mix well to coat everything.

Serve hot.

Serves 4-6.

Pizza with Red Caps and Arugula

This is what I did with the other half of the huge red cap mushroom I bought at the farmers market on Saturday, plus the huge bunch of arugula that came in our CSA box. The earthy flavors compliment each other nicely.

1 14-inch pizza crust
olive oil
4-6 oz. shredded mozzarella
1/4 cup red cap mushroom, chopped
1/2 lb arugula, coarsely chopped
Salt and pepper to taste
1 shallot, minced

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil, then top with about two thirds of the mozzarella.

Heat a little olive oil in a large skillet. Add the mushrooms and saute for 2-3 minutes, then add the arugula. Continue to saute over high heat just until wilted, about 1 minute. Stir in salt and pepper to taste.

Spread the mushroom and arugula mixture over the cheese on the pizza crust. Sprinkle with the minced shallot, then top with the remaining cheese.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Variation: Skip the mozzarella on top and instead use chunks of goat cheese.

Requested: Greens

Thanks, requesters - keep 'em coming! This is fun.

I actually don't tend to cook a lot of greens during the height of summer because there are so many other tasty summer crops available right now that have a much shorter season. Local greens are available nearly year round at this point, so I tend to cook them more often in the spring and fall, and winter when I can get them. What that means if you're looking for recipes is that you should try the search box at the top left corner of the page, or cruise through the archive listings. You can also try clicking on the tags (Blogger calls them labels) below each post: clicking a tag will bring up all posts that have that tag attached to it. For this one, I've tagged greens, chard, kale, spinach, arugula, bok choy, and sorrel.

Strawberry and Goat Cheese Salad

A delightfully sweet and savory combination. Use flavorful greens - arugula is good, or a salad mix that includes things like mustard greens and sorrel along with the lettuce.

You can make this as a tossed salad, or compose individual servings with the strawberries, goat cheese, and optional nuts on a bed of greens.

Toss or compose in quantities that please you:

Arugula or mixed salad greens
Sliced or quartered strawberries
Crumbled goat cheese
Lightly toasted walnuts or pecans

Top with a balsamic vinaigrette (equal parts balsamic vinegar and olive oil; add salt and pepper and perhaps a little dried basil if you like).

Pizza with Arugula and Bacon

When I stopped at Green Fields Market this weekend, I spotted a good selection of local greens available - including arugula, spinach, and salad mixes. We can also expect to see lots of greens at the farmers market this weekend! Pick up some Bostrom Farm bacon to go with them for a great combination.

1 14-inch pizza crust
olive oil
2-3 oz. arugula
3-4 oz. shredded mozzarella
1 small shallot, minced
3 strips cooked bacon, finely chopped
Salt and pepper to taste

Preheat the oven to 450 degrees. Paint the pizza crust with olive oil, somewhat generously.

Very briefly saute the arugula over high heat, just long enough to barely wilt it (30-60 seconds).

Spread half the cheese over the pizza crust. Spread the arugula over the cheese. Sprinkle with shallots and bacon, then add salt and pepper to taste. Top with the remaining cheese. Bake for about 15 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Pizza with Arugula, Goat Cheese, and Pear

We got some arugula in our CSA box last week. It is one of those cold-tolerant greens that keeps producing happily into late fall and even early winter, especially if in a cold frame or under row covers. Here I combined it with some local goat cheese and pears. The result is a pleasing study in contrasts - soft pear and crisp crust, sweet fruit and salty cheese.

1 14-inch pizza crust
4-6 oz. crumbled goat cheese
2-3 Tbsp olive oil
4-5 cups coarsely chopped arugula
2 cups sliced pear (peeled)
Salt and pepper to taste

Preheat the oven to 450 degrees.

Mash the goat cheese and olive oil together in a small bowl until it reaches a nicely spreadable consistency. Spread this mixture over the pizza crust.

Heat a little olive oil in a skillet and saute the arugula until just wilted - a minute or so. Spread the arugula over the goat cheese, then arrange the sliced pear on top. Sprinkle with salt and pepper.

Bake for 15-18 minutes, until crust is done and cheese and fruit just begin to brown.

Serves 2-3.

White Bean, Arugula, and Sausage Stew

It was chilly and wet today, putting me in the mood for something warm and hearty. I had sweet Italian sausage from Bostrom's and arugula from Crabapple Farm, and they went together nicely. Instead of regular garlic, I threw in some scapes as well, which added a nice little crunch. This stew also offered the chance to use up the last bag of frozen tomatoes from last fall, but I think you could leave them out, or substitute canned.

1 lb sweet Italian sausage, casings removed
1 medium onion, chopped
1-2 cups chopped scapes (optional)
2 cups tomatoes (if frozen, thawed and drained a bit)
3 cups cooked white beans
5 oz. arugula, chopped
1-2 Tbsp chopped fresh sage
Salt and pepper to taste

Cook the sausage in a Dutch oven or soup pot. Pour off most of the fat, then add the onions and scapes and cook until tender. Add the tomatoes and white beans, then arugula and sage. Cook until the arugula is tender, then add salt and pepper.

Serves 4-5.

Pasta with Arugula Tomato Garlic Sauce

The arugula in my garden was starting to bolt, so we harvested it all. I had been thinking about making arugula pesto, but decided to throw this together instead. This sauce is also quite nice with polenta. If I still had tomatoes left in the freezer, I would have used those--thawed, skinned, and drained. This year I'm going to freeze more tomatoes. You could make this with other greens besides arugula--use what you have.

1 lb dry cut pasta (such as gemelli or shells)
olive oil
Salt & pepper to taste
8-10 cloves garlic, minced
1 28-oz can crushed tomatoes
1 Tbsp dried oregano (or 2 Tbsp fresh if you have it)
2 cups cooked chickpeas (or 1 15-oz can)
6-8 ounces arugula
Feta or Parmesan for topping

Cook the pasta in a large pot of salted boiling water. While it cooks, make the sauce.

Heat a little olive oil in a Dutch oven or large saucepan. Add the garlic and saute over medium-high heat until it starts to turn golden brown. Add the tomatoes, oregano, and chickpeas, and simmer for a few minutes. Then add the arugula. You may have to do this in batches.

When the pasta is done, drain it and return it to the pot. Toss with a little olive oil, then add the sauce and toss (or, if you prefer, top with sauce at the table). Top with feta or Parmesan at the table.

Serves about 6.