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Arugula Salad

(simplyrecipes.com)

Ingredients:

2 cups of packed arugula leaves, stems removed

½ cup of walnuts

½ cup fresh Parmesan cheese

½ cup extra virgin olive oil

6 garlic cloves, unpeeled

½ garlic clove peeled and minced

Preparation:

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

3b Mortar and pestle method (photo pictures pesto produced this way): Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

4 Mix with freshly prepared pasta of your choice*. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.

Arugula Salad

(epicurious.com)

Ingredients:

3 cups baby arugula leaves

2/3 cup grape or cherry tomatoes, halved

¼ cup thinly slivered red onion

Salt and freshly ground black pepper, to taste

1 Tbsp extra-virgin olive oil

1 Tbsp red-wine vinegar

Preparation:

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

2. Cook the salmon, skin side down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

4. Meanwhile, combine the Arugula, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

Zesty Dill-Pepper Dipping Sauce—Makes about 1½ cups

(cooks.com)

Ingredients:

1 (8 oz.) pkg. cream cheese, softened

½ cup sour cream

3 tbsp prepared horseradish

2 tbsp fresh dill, chopped

1 tbsp coarse ground mustard

2 tsp red pepper sauce

Preparation:

In a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce until well mixed.

Dill Rice

Ingredients:

1 cup rice

½ cup dill, chopped

1 ½ cups water

¼ tsp salt

1 tbsp olive oil

Preparation:

Pour the ingredients in a pot on the medium-low heat. Stir occasionally until the water is gone.

The rice should stay on the stove only for ½ hour after the water is gone.

Bok Choy Stir-fry—serves 4

(chinesefood.about.com)

Ingredients:

4 bunches baby bok choy (basically, 1 bunch per person)

2 slices ginger

2 tbsp soy sauce

1 tsp sugar, or to taste

¼ tsp salt, or to taste

¼ cup water

A few drops sesame oil

1 ½ tbsp vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.

Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.

Sweet Beet Juice

(ezinearticles.com)

5 Carrots

1 Apple

½ Beet

Beet and Cucumber Juice

5 Carrots

2 Persian cucumbers

½ Beet