Arugula and Kale Harvest Salad

Arugula and Kale Harvest Salad

Here is a great recipe that uses many of the fall veggies that are being harvested right now and combines them into a dish that is both healthy and delicious. This salad from Good Housekeeping uses some of those “super foods” (think avocado) that are being touted as the secret to good health and a slim waistline.  And because the dressing is home made and free of any the preservatives you find in the ones sold in grocery stores, this salad is perfect for serving for lunch or even a light supper.

Ingredients
Salad
8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
Vinaigrette
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
finely chopped small shallot (or garlic clove or green onion)

Directions

Make Salad:
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
Make Vinaigrette: 
  1. Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
  2. Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.

 

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Balsamic Blueberry Grilled Cheese

Balsamic Blueberry Grilled Cheese

Take your grilled cheese sandwich to the next level with this wonderful variation of a traditional favorite. We like this recipe  from Amanda k. by the Bay because it uses fresh in-season blueberries and mozzarella (or even goat cheese), along with argula–all of which can be purchased at Colchester Neighborhood Farm.  Use the leftover blueberry syrup to make a blueberry lemonade, to round out the perfect summer lunch.

Balsamic Blueberry Grilled Cheese Sandwich
2 slices of bread (I used sourdough)
Plenty of white cheese (I used Havarti, but lots of different  cheeses would be good! Mozzarella, Monterey, Swiss, or Sharp White Cheddar would be yummy. I have been meaning to try goat cheese!)
Fresh spinach or arugala
1/2 cups fresh or frozen blueberries
1 tbs balsamic vinegar
1 1/2 tbs. brown sugar
1. In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or both!
2. Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread and toast. Enjoy!
Watermelon and feta salad with arugula and spinach

Watermelon and feta salad with arugula and spinach

We can’t say enough about this fabulous, diet-friendly and delicious summer salad from allrecipes.com. Just because the calendar reads September doesn’t mean you can’t continue to enjoy the flavors of summer. Now, in fact, is the best time to pick up freshly harvested, organically grown watermelons and arugula at Colchester Neighborhood Farm.

Ingredients

Directions

  1. Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

 

 

Grilled Caprese Salad Pizza

Grilled Caprese Salad Pizza

We like this recipe from the website delish.com, because it uses many of the fresh ingredients that are being harvested at Colchester Neighbhorhood Farm. Best of all, it allows you to enjoy pizza made on the grill.

INGREDIENTS

  • 1 lb. mixed tomatoes
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 4 tsp. olive oil
  • kosher salt
  • Pepper
  • ¼ c. Fresh basil
  • flour
  • 1 lb. pizza dough (thawed, if frozen)
  • 4 oz. part-skim mozzarella
  • 3 c. arugula
  • shaved Parmesan

DIRECTIONS

  1. Heat the grill to medium-high. In a large bowl, combine the tomatoes, garlic, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; fold in the basil.
  2. On a lightly floured surface, shape the pizza dough into two 10-inch rounds. Place on a baking sheet and brush the top of each round with 1 teaspoon oil. Transfer to the grill, oiled-side down, and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes.
  3. Brush the top of each round with 1 teaspoon oil. Turn over, sprinkle the grilled sides with the mozzarella and cook, covered, until the bottoms are golden brown and crisp and the mozzarella has melted, about 3 minutes. Transfer to a cutting board.
  4. Fold the arugula into the tomato mixture. Spoon the mixture over the pizza; top with Parmesan, if desired.
Arugula: The Sexiest of the Summer Greens

Arugula: The Sexiest of the Summer Greens

Though it looks more like a weed than a valuable source of vitamins and minerals, arugula may be one of nature’s best kept secrets. Packed with an arsenal of nutrients and antioxidants that help with everything from improving the eyesight to improving the libido, this leafy green vegetable is one that should be given a second look, rather than overlooked.  Like its cousins kale and broccoli, arugula is considered one of those powerhouse vegetables that boasts too many health benefits to ignore; among its greatest qualities are its ability to trim the waistline, help with brain function, and even reduce blood pressure. The next time you reach for some greens to add to your salad bowl, consider the power of this “rocket fuel.”

 

  • A plant by any other name would taste as nutty and crunchy. Arugula is known by several other aliases including, salad rocket, garden rocket, rucola, and rugula.

 

  • To complement this green’s slightly bitter taste, consider pairing it in a salad with sundried tomatoes and a lemon dressing.

 

  • According to medicalnewstoday.com, two cups of arugula will provide 20 percent of the recommended daily dose of Vitamin A, over 50 percent of the recommended daily dose of Vitamin K and 8 percent of Vitamin C. It also contains folate and calcium.

 

  • The high levels of vitamin K in Arugula are beneficial to cognitive function, which can help both young and old alike.

 

  • A good source of carotenoids, which promote eye health, Arugula could aid in slowing the process of developing Macular Degeneration and other eye conditions, such as cataracts.

 

  • Its peppery flavor acts as a natural cooling effect on the body, making it an ideal summer food.

 

  • Because arugula contains high nitrate levels, which are associated with lowering blood pressure, it is considered to be good for the cardiovascular system.

 

  • According to caloriebee.com and other websites, ancient Romans hailed this leafy green vegetable as a potent aphrodisiac. It was often used in combination with other herbs, such as lavender, to make love potions.

Colchester Neighborhood Farm is now harvesting arugula; the leafy green is available for sale at the farm stand, open Monday through Friday, 9 a.m. to 3 p.m.