LINGUINE WITH UNCOOKED TOMATO, ARUGULA, AND OLIVE SAUCE

Can be prepared in 45 minutes or less.
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
4 fresh plum tomatoes, chopped
1 bunch of arugula, coarse stems discarded and the leaves washed well, spun dry, and chopped coarse (about 1 cup)
6 Kalamata or other brine-cured black olives, pitted and chopped
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar, or to taste
1/2 pound linguine

In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.

Serves 2.

Gourmet
May 1992

Goat Cheese and Arugula over Penne

5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta

Directions
1 Cook pasta in a large pot of boiling salted water until
al dente.
2 Crumble goat cheese into a large serving bowl. Add
arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3 Drain pasta, and toss with goat cheese mixture.

ARUGULA AND GOAT CHEESE MASHED POTATOES

3 pounds (about 5 large) russet potatoes, peeled, quartered
1/4 cup (1/2 stick) butter

1 1/4 cups whole milk
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup (packed) chopped arugula leaves (about 2 large bunches)

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

Serves 6.

Bon Appétit
June 1999
Flavors of the World

GRILLED BREAD TOPPED WITH ARUGULA, GOAT CHEESE, OLIVES AND ONIONS

9 ounces soft fresh goat cheese (such as Montrachet)
6 teaspoons grated orange peel

9 tablespoons olive oil
6 tablespoons orange juice
2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette

4 cups fresh arugula leaves, trimmed
3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved

Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish. Season dressing with salt and pepper. Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes. Return onions to dressing in dish; turn to coat. Set aside.

Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 2 minutes per side. Spread cheese mixture over warm bread.

Add arugula to dressing; toss to coat. Top cheese bread with arugula, onions and olives.

Serves 12.

Bon Appétit
July 1999

mix 1/2 argula 1/2 your favorite lettuce
top with 1/4c chopped walunts per serving
top with 1/4c crumbled blue cheese per serving
top with your favorite italian dressing.

The local restaraunts also add 1/2 sliced green apple per serving.

Another restaraunt near by serves argula with a sliced fried portabella mushroom on top and a Tbls of garlic mayonaise
(garlic mayonaise is 1 cup mayo, 1 head (not clove) roasted garlic, 1 Tbls basil, and the oil from the roasted garlic all beatup in a food processor or blender.

To roast the garlic, slice the top third off of a head of garlic, put in in a small dish with olive oil up about 1/2 way and roast at 350 for about an hour. remove the cloves.

The oil and roasted cloves go great on bread also. It softens the flavor of the garlic quite a bit.

If you make scalloped potatoes,try adding some chopped arugula.......

1 cup lima beans/or edamame cooked and shelled
1/4 cup roasted almonds
1/2 cup fresh mint
1/2 cup arugula
1 clove of fresh garlic
1/2 cup extra virgin olive oil
salt and freshly ground pepper

Grind it all up in food processor..cook pasta and mix pesto in...very tasty!