arugula

Michael Wurm, Jr.

Arugula, Asparagus, and Pea Bruschetta

I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.

Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.

I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.

Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.

I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!

As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.

You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


Erin Gleeson

Let’s Party: Blueberry Arugula Salad

Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.

For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.

I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.

Cheers to outdoor summer meals!

Recipe adaptation, illustrations and photos by Erin Gleeson of The Forest Feast, a food blog and vegetarian cookbook inspired by living in a cabin in the woods.

 


Michael Wurm, Jr.

Strawberry and Arugula Salad

Editor’s Note: Michael is the first of a week-long Delish Dish series offering a sneak peek into our newest Better Homes and Gardens cookbook, Fresh. Check back throughout the week for more colorful, in-season recipes straight from the cookbook. Don’t wanna wait? Click here to buy Fresh today!

Nothing beats a flavorful salad on a hot summer day. But a salad that involves strawberries is even better! Today, I’m pulling recipe inspiration from one of BHG’s newest publications, Fresh. It’s a fabulous cookbook full of recipes for enjoying ingredients at their peak.

Each recipe tells you when the particular dish is best served based on the availability of ingredients. This also means that the ingredients will be at their ultimate stage of flavor and freshness. And honestly, that’s the best time to eat something.

This delightful salad features fresh strawberries so now is about the best time of year to serve it. Strawberries paired with peppery arugula, tangy balsamic, and a little cheese, and you have salad perfection.

Since I’m a huge fan of cheese, I absolutely love the manchego fricos on this dish. Fricos are cheese crisps made by heating a thin layer of cheese in a sauté pan. The high temperature draws out the oils and makes an interesting little crisp. It’s such a unique garnish for a salad as the crispiness adds great texture. To be honest, I could just snack on these all day.

You can find the recipe for the salad by clicking here.

And don’t forget to pick up your copy of Fresh for more seasonal cooking ideas.

Cheers!

Michael Wurm, Jr. – Inspired by Charm 


Kate Taylor

ingredient obsession: greek quinoa

Greek quinoa by Cookie and Kate

Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.

If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.

I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.

 

Greek Quinoa (my way)

Ingredients:

  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 cup water
  • handful cherry tomatoes, chopped
  • several handfuls baby arugula or roughly chopped arugula
  • 1/3 cup finely chopped red onion
  • 1 to 2 cloves garlic, pressed or minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 to 2 ripe avocados, pitted, peeled, and sliced
  • 1/3 cup crumbled goat cheese (or feta cheese)

Instructions:

1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.

2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.

Notes: serves 2 as a main course or 4 as a side.

Find BHG’s original recipe for Greek Quinoa.