Spicy Herby Pesto

Spicy Herb Pesto

What this is is a fresh tasting, pungent mixture that is great rubbed on fish or meats, stirred into rice, spread onto sandwiches, or as a cracker topper.

2 handfuls arugula

1/2 bunch cilantro

1/2 bunch parsley

half of one fresh jalapeno

2 cloves garlic, roughly chopped

1" fresh ginger, roughly chopped

pinch salt

2 Tablespoons olive oil

1. Place all ingredients in a food processor and process for a minute or so, until well blended.  Taste, adjust seasoning, and voila!  

Pungent Arugula Pasta

1/4 cup olive oil

1 teaspoon minced garlic

1 serrano or jalapeno chile sliced thin

2 Tablespoons drained capers or chopped olives

1 pound linguine

8 large plum tomatoes or 2 cups canned crushed tomatoes

4 oz fresh arugula

Salt and pepper

1 cup grated romano cheese

1.  Heat oil over medium heat.  Add garlic, chile and capers/olives.  Cook for 1-2 minutes then set aside. 

2.  Cook pasta.  Drain and reserve 1/4 cup cooking water.  Place cooked pasta in a large serving bowl.  

3.  Add pasta cooking water to garlic/chile mix and bring to a boil.  Add tomatoes and arugula and cook only until warm. 

4.  Pour sauce over pasta.  Season with salt and pepper and top with grated cheese.

Swiss Chard or Arugula Quiche

1 Recipe of your favorite pie dough

1/2 pound swiss chard, stems trimmed (see how here)

2 cups grated parmesan or cheddar cheese

1 tablespoon chopped fresh herbs, like basil, parsley or cilantro

1 tablespoon flour

4 eggs

1 1/2 cups cream or milk

dash of paprika

1. Make crust; roll out to a 12" diameter.  Set it in a 9" pie plate.  Preheat oven to 400F.

2.  Chop the chard stems into chunks and slice the ribbons into leaves (see how here).  Steam them in a steamer basket for 1-2 minutes.  Remove from heat and drain.  Spread on bottom of pie plate.  Sprinkle fresh herbs over chard.

3. Mix together cheese and flour and spread over chard.  

4. Beat eggs, add cream/milk, and pour over cheese.  Sprinkle with paprika.

5.  Bake 15 minutes, then lower heat to 325F and bake 25-30 minutes longer, until golden and puffy.  Allow to set 10 minutes before cutting.

Arugula and Pear Salad

2 teaspoons olive oli

2 teaspoons sherry vinegar

salt and pepper

1/4 pound arugula

1/2 large pear

salt and pepper

1. Whisk oil, vinegar, salt and pepper together in a small bowl.

2. Slice pear thinly lengthways. 

3. Add arugula to serving bowl, top with pears, and pour dressing over.