Arugula

Arugula Cashew Pesto

categories: Appetizers, Posts, Recipes

Arugula Cashew Pesto

I have this thing where I buy a ton of salad veggies with the intention of loading up on fresh salads all week. You know what really happens? I buy said salad veggies, put them in the fridge and then decide I’m not actually in the mood to eat salad.

Similar to using up those old bananas for Banana Bread, I use up my long-forgotten greens to make pesto. Arugula Cashew Pesto pasta just sounds so much better than a boring salad. We’re pretty much all familiar with the traditional basil pesto. What you probably didn’t know is that you can make just about any kind of pesto imaginable. The beauty of Pesto is that there are so many different ways to make pesto. By the end of this post, you’ll be able to make pesto out of just about any green leafy vegetable. I’ve already experimented with Parsley Pesto. (more…)

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Italian Inspired Garlic Olive Oil Bruschetta

categories: Appetizers, Posts, Recipes, Snacks

Italian bruschetta

I just got back from a four day trip to Rome, Italy where I ate, walked, ate, visited some historic sites, ate, shopped, did tons of work for my real job, and ate some more. I enjoyed every minute of Rome. For a full recap of my week in Rome with photos, videos and my own commentary, check out last week’s This Week on Instagram post. (more…)

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Garlic Roasted Potato and Arugula Salad

categories: Posts, Recipes, Salads

Garlic Roasted Potato and Arugula Salad

Just last weekend, the family and I took a short road trip to James Madison University (JMU) for my brother’s graduation. The graduation ceremony was boring, except the part when my brother made his way across the stage. It was a proud moment for all of us. Me included, since he wouldn’t have made it without my editing his papers. Did I mention that he usually sent them to me 2 hours before the assignments were due with a frantic text asking for my help? Of course Murphy’s Law would have it that I always had meetings on those days. Once, I was given 12 hours. I had to read that email a few times just to make sure I really had extra time. (more…)

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Arugula Almond Salad

categories: 500 Calories or Less, Posts, Recipes, Salads

 

Salads are meant to be simple. That’s my philosophy, at least. So why complicate a salad with way too many ingredients and fat-laden salad dressing? I can’t tell you how many times I’ve been told, or have read, that just because you’ve ordered a salad at a restaurant, doesn’t necessarily mean you’re being healthy and cutting calories. That’s because they’ve added fried ingredients and added a dressing that has 500 calories (that’s dressing without the actual salad). You’d be better off ordering yourself a burger and fries. At least that way you can justify the 500 calories without trying—unsuccessfully—to convince yourself what you’re eating is actually good for you. (more…)

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Bresaola and Arugula Salad Plate

categories: Posts, Recipes, Salads

 

A month or so ago, I saw this recipe for Bresaola, Melon & Basil with Tartare Dressing on D’s Kitchen. I’m not a pork eater so the minute I saw these prosciutto-like slices of air-dried, salted beef I knew I had to have it. In all honestly though, I don’t eat melons either. All I could think about was that I wanted bresola in my possession and from there, I’d figure out how to prepare it.

So where does one go about finding said bresola. Since the dried beef is Italian in nature, I decided the best place to get some was The Italian Store, a small Italian specialty store opened in Arlington, Virginia in 1980. I love this little place. They sell all the Italian novelties you crave – including cheeses, meats, sweets, pastas, pasta sauces, etc. It reminded me so much of some of the small auto stops I visited driving through Italy on the Autostrada to Switzerland.

I finally got my Bresaola. According to my dad, bresaola is best eaten as an appetizer or small salad with arugula, lemon and mozzarella cheese.

 

Bresaola and Arugula Salad Plate Recipe

Ingredients

Bresaola (thin slices)
Fresh Lemon Juice, to taste
Arugula
Mozzarella Cheese
Olive Oil
 

Directions

On a flat individual plate or serving plate, carefully place a layer of bresaola
Sprinkle arugula leaves on top
Sprinkle chunks of mozzarella cheese
Squeeze fresh lemon juice on top
Top with some olive oil

 

 

Nutrition Information – Servings: 2. Calories per serving: 149. Carbs 2g. Fat 6g. Protein 21g. Sodium 1443mg. Sugar 2g.

 

 

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