Ingredients

• 3/4 cup walnut halves (3 ounces)
• 8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick
• 3 beets (1 pound), scrubbed but not peeled
• Salt and freshly ground pepper
• freshly ground pepper
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 rosemary sprig
• 2 thyme sprigs
• 2 garlic cloves
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon finely grated orange zest
• 3 blood oranges or navel oranges
• 6 loosely packed cups baby arugula (5 ounces)
• 1 tablespoon snipped chives
• 2 teaspoons lemon thyme leaves

Instructions

1. Preheat the oven to 400°. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets. Let cool. Discard the herbs and garlic.
2. Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest; season with salt and pepper.
3. Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
4. Peel the beets and thinly slice them crosswise. Arrange the beet slices around the edge of a large platter. Scatter the oranges and carrots over the beets. Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
5. In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Mound the arugula in the center of the platter. Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.

Notes

Ingredients

• 3 table spoons of olive oil
• 1 lb. of chicken breast cut into bite size chunks (optional)
• 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
• 1 cup of potatoes (cut into 1 inch chunks)
• 1 cup of baby carrots (halved)
• 1 can of diced tomatoes
• 1 cup of canned coconut milk
• 3 cups of chicken broth or vegetable broth
• 1Tbsp of cumin
• 1 Tbsp. of curry powder
• 1 cup of sweet potato greens (chopped)
• 1 cup of Malabar spinach (chopped)
• 1 cup of French sorrel (chopped)
• Salt and Pepper to taste
• ¼ tsp. of Tabasco to taste
• ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
3. Serve stew in a bowl and garnish with herbs and arugula.

Notes

Ingredients

Salad
• 2 cucumbers
• ½ teaspoon of Kosher salt
• Leaves from 1 bunch of radishes washed and dried
• 1 cup of arugula
• 4 radishes halved and thinly sliced
• 1 ear of corn cooked and kernels removed
• 1 large tomato seeded and diced
• 1 cup of bush beans (green beans)
• ¼ cup finely chopped red onions or shallots
• Freshly ground pepper
Dressing
• 3 tablespoons of olive oil
• 1 1/2 tablespoon of sour cream
• 1 tablespoon white wine vinegar
• ½ teaspoon of honey or sugar
• Kosher salt and ground pepper

Instructions

1. Slice cucumber, add salt, and let sit for 15 minutes. Rinse, drain, and pat dry.
2. Boil water. Add bush beans for one minute then rinse with cold water.
3. Chop radish leaves. Place radish leaves, arugula, corn, tomato, and onions in bowl.
4. To make the dressing, whisk together all of the dressing ingredients in a small bowl.
5. Combine all salad ingredients and mix with dressing. Add salt and pepper to taste.

Notes

Ingredients

• 1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
• 6 Tbsp. extra-virgin olive oil
• ¼ cup walnuts, toasted in small dry skillet over medium heat until fragrant, about 6 minutes
• 1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon)
• ¾ oz. grated Parmesan cheese (1/2 cup)
• Salt and ground black pepper
• 1 pound campanelli or farfalle
• 1 Plant It Forward bag of arugula (it has already been triple washed!)
• 3 oz. goat cheese

Instructions

1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, ½ teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain, reserving ¾ cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stirpasta-cooking water into pesto; stir pesto into pasta. Serve immediately; dotting individual bowls with ½-inch pieces goat cheese.
3. http://www.cooksillustrated.com/recipes/detail.asp?extcode=N3KMIES00&docid=6018&frtk=fd26b11b-7cc4-47a6-8aaa-1473a3adc00e

Notes

Ingredients

• 6 cups Lentils, green and brown
• 4 Boiled eggs
• 4 cups Arugula
• 6 Cherry Tomatoes
• Balsamic Vinegar
• Olive oil
• 1 Lemon
• Salt and Pepper to taste

Instructions

1. Prepare lentils according to package.
2. Boil eggs to preferred done-ness.
3. Put the lentils on the plate. Place the eggs on the side of the lentils. Put the arugula on top of the lentils and eggs. Cut cherry tomatoes in half place three on each plate. Add salt and pepper. Drizzle balsamic vinegar and olive oil. Cut lemon into wedges and squeeze on salad before eating.

Notes

Ingredients

• 1 bunch bok choy
• 1 bunch of another green (try spinach, arugula, beet greens, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 tsp. lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.

Notes

Ingredients

• 2 cups arugula
• 1/3 cup walnuts or pine nuts
• 1-2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 Tbsp. lemon juice
• 3 Tbsp. nutritional yeast*

Instructions

1. Combine all the ingredients except for the olive oil in a food processor and pulse 10-15 times until finely chopped and combined. Turn the food processor on and slowly add the olive oil through the feed tube until creamy. Enjoy!!!
2. *Nutritional yeast can be found at Whole Foods Market- this is very different from yeast for baking!

Notes

Ingredients

• ½ bag arugula
• ½ head broccoli (cut into florets)
• 2 containers squash blossoms
• 10 each purple long beans (cut in ½ inch pieces)
• 1 each small onion (thinly sliced)
• ½ cup sharp cheddar cheese (grated small)
• ¾ cup plain yogurt
• 1½ cup parmesan cheese (finely grated)
• 3 cups cooked quinoa
• non stick spray or oil
• sea salt and pepper

Instructions

1. Blanch your broccoli and long beans in salted water until they are tender.
2. At this point everything except ½ cup of Parmesan cheese can be mixed together in a bowl.
3. Spray a glass or an enameled cast iron pan with non-stick spray. Pour your mixture into the pan.
4. Sprinkle the remaining cheese on top.
5. Bake at 350 degrees Fahrenheit for about 35 to 45 minutes.

Notes

Ingredients

• Salad:
• 3oz. arugula (approximately half a bag)
• 1 bunches purple basil (roughly chopped)
• 1 bunch cilantro (roughly chopped)
• ½ cup toasted almonds or pine nuts
• ¼ cup crumbled feta cheese
• 1 dozen baby tomatoes (halved)
• ¼ Suyo Long cucumber (peeled)
• Dressing:
• 1 to 1 ½ lemons (squeezed)
• 5 Tbs sunflower oil
• 1 tbs Dijon mustard
• rock salt

Instructions

1. In a small mixing bowl whip your mustard and lemon juice together with salt. Slowly incorporate the sunflower oil. Taste and adjust the flavor.
2. Toss your greens, nuts, tomatoes and cucumbers with your vinaigrette. Toss with the salad. Garnish with feta cheese.

Notes

Ingredients

• 1 bag arugula
• 2 garlic cloves (thinly sliced)
• 1 lemon (zest and squeeze)
• 1 gulp clover honey
• 3 Tbs. peanut oil
• Sea salt
• 2 “turns” fresh cracked pepper

Instructions

1. Heat peanut oil on med high heat in a carbon steel or cast iron pan. Once it begins to smoke quickly add your garlic to the pan. Almost immediately add the arugula before the garlic has time to caramelize. Once the arugula has wilted down add your lemon juice, honey, salt and cracked pepper. (The arugula is naturally a bit spicy so take that into consideration when it comes to the pepper.) Garnish with the lemon zest. Toasted almonds add a nice textural contrast also when serving.

Notes