Whole-Wheat Shells with Chickpeas and Arugula

Aug 28, 2008 - Use baby arugula for this dish if you can; the flavor is more mellow. Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes Ingredients: 8 ounces uncooked wholewheat shells 3 tablespoons extra-virgin olive oil 1 ¾ cups cooked chickpeas (about one 15-ounce can) 4 packed cups arugula, chopped 1/3 cup packed golden raisins 1/2 cup oil-packed sun-dried tomatoes, sliced 4 ounces crumbled feta Salt and freshly ground black pepper 1/2 cup chopped walnuts (optional) Directions: Bring a large pot of water to a rolling boil. Add shells and cook about 8 minutes, or until tender but still al dente. - 0 Comments

Arugula, Frisee, And Red-Leaf Salad With Strawberries

Aug 21, 2008 - Create this above salad mix with a combination of three leafy-green varieties, each with its own unique color, texture, and flavor. In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. Prep: 35 minutes Total: 35 Minutes Serves: 4 Ingredients: 4 teaspoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon minced fresh thyme leaves Coarse salt and ground pepper 3 cups baby arugula (about 2 ounces), washed and dried 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces 3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces 1 pint strawberries, washed, dried, hulled, and quartered 1/2 cup walnuts, toasted and coarsely chopped (optional) 2 Belgian endives, leaves separated, washed and dried 6 ounces goat cheese, crumbled (optional) Directions: In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. - 0 Comments