Tag Archives: arugula

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.
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Butternut Squash Tortellini with Spring Greens & Onions

29 Saturday May 2010

Posted by in Dinner, Entree, Recipe, Vegetarian

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Over the winter I made Butternut Squash Tortellini. I doubled the recipe and froze half so that one day, when I was too busy to cook from scratch I would could still have a fabulous meal with little effort. Well that day occurred multiple times this week. All you need to bring this recipe together is any type of spring green, such as arugula, spinach, swiss chard, or other green that wilts well (note: kale and collard greens are a little too tough/sturdy for this recipe).

This recipe makes 2-3 servings.

INGREDIENTS

  • 15-20 frozen Butternut Squash Tortellini
  • 1/2 large sweet onion, such as vidalia
  • 1 tbsp extra virgin olive oil (plus more for drizzling)
  • 1 large bunch of swiss chard, spinach, arugula or a mixture of spring greens
  • 1/2 jar of vodka marinara sauce, such as Trader Joe’s
  • freshly grated parmesan

DIRECTIONS

  1. Bring a large stock pot filled with water to a boil.
  2. Meanwhile, dice onion and coarsely chop the greens.
  3. Add frozen butternut squash tortellini directly to pot of boiling water. Return water to a boil, and boil for about 5-10 minutes, or until the tortellini begin to float to the top. Carefully remove from the water and transfer directly into two- three serving bowls. Drizzle with a little olive oil and set aside.
  4. Saute onion in olive oil over medium-high heat in a large skillet, until the onion turns golden brown. Add greens and sauce, saute until the greens are just wilted and the sauce is hot.
  5. Spoon sauce evenly over the tortellini and top with freshly grate parmesan cheese.

Chive Cream Cheese Sandwiches with Arugula & Apples

02 Monday Nov 2009

Posted by in CSA, Lunch, Recipe, Vegetarian

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This is a super easy sandwich recipe to use for all those fall apples and arugula.

INGREDIENTS

  • Fresh sourdough, country wheat, or Italian white bread from a local bakery (for a great tip on keeping fresh bread, fresh, click here)
  • 1 bunch of arugula, washed and dried using a salad spinner
  • 1 large red delicious, johnny gold, matsu, or other variety from your local farmer
  • Chive and onion cream cheese

DIRECTIONS

  1. Spread cream cheese on both sides of bread.
  2. Top with 10-20 leaves of arugula, depending on how thick of a layer you want.
  3. Add sliced apple.
  4. Eat immediately, or wrap and refrigerate.

Spinach and Arugula Pesto

31 Saturday Oct 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Spinach and Arugula Pesto

Last week was busy.  Greg was out of town and I had several work events.  I didn’t get to do much cooking, and we had some items left over from the week this morning.  The arugula was starting to wilt a bit, as was the bagged spinach we purchased, so I decided to turn it into a pesto.  This is not a traditional recipe, but it ended up bright, fresh, and delicious.  The arugula maintains its crisp flavor.  I served it on an egg sandwich to make “green eggs,” and will be serving it over pasta tonight.

Ingredients

  • 1 bunch arugula (about 2 cups loose)
  • 1 bunch baby spinach (about 2 cups loose)
  • 1/4 cup raw almonds (you can substitute pine nuts or walnuts)
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (add 1 if you don’t like garlic as much)
  • salt to taste
  • olive oil to drizzle

Directions

  1. In a food processor, pulse the almonds until crushed.
  2. Add the garlic, greens, cheese, and salt.  Stream in olive oil and process until a creamy pesto forms.
  3. Serve over warm pasta, as a dip, or spread on a sandwich.