The umami and warmth of the mushrooms plays nicely with the richness of the cheddar and the peppery bite of the arugula.
This dish was inspired by a meal Jake had at the restaurant Fore Street in Portland, ME. Their version used black trumpet mushrooms and clothbound cheddar, which we didn’t have access to, but we think we’ve done it justice. For a meatless salad that eats like a meal look no further.
Equipment Needed: Frying Pan, Chef’s Knife, Cutting Board, Wooden Spoon, Paper Towels, Sieve or Salad Spinner, Small Mixing Bowl, Fork
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Cabernet Sauvignon, Rioja, Malbec
Suggested Beer Pairing: Porter, Stout, Bitter Ale
- 5 oz arugula ($3.49/5 oz package)
- 2 lbs. baby bella or crimini mushrooms ($2.99/lb)
- 1 large shallot ($2.99/lb)
- 2 cloves garlic ($2.99/lb)
- 6 oz porter cheddar (or any good aged cheddar) (about $8.99/lb)
- 1 C walnuts (about $8.99/lb)
- 2 TBSP unsalted butter ($4.99/lb)
- 2 TBSP & 1/4 C extra virgin olive oil, divided ($8.99/32 oz)
- 2 TBSP whole grain mustard ($4.99/8oz jar)
- 1 TBSP honey ($4.39/12 oz)
- 4 TBSP balsamic vinegar, divided ($8.99/32 oz)
- In your small mixing bowl combine the mustard, 1/4 C of olive oil, 2 TBSP balsamic vinegar and your honey. Add a pinch of salt and pepper and whisk everything vigorously with a fork. Give it a taste to adjust the flavors to your liking and set it aside.
- Peel your shallots and garlic. Cut the shallots into quarters, lengthwise, and then go on to slice each piece thinly. Crush and mince the garlic and combine the two in a small bowl.
Slice your shallots thinly so they cook down more easily.
- Using a damp paper towel, wipe off your mushrooms and slice them thinly. Place the frying pan over medium heat and add the olive oil. When it’s shimmering add the mushrooms with a palmful of salt and pepper. Let them cook down for about 5 minutes, stirring occasionally, and then add the garlic and shallots.
- Pour in 2 TBSP of balsamic vinegar and let everything cook down for another 10 minutes and take off the burner.
- Wash and dry your arugula and put it in your serving bowl. Take the cheddar and cut it first into quarter inch thick slices and then into quarter inch cubes. Set aside separately from the arugula.
Cut your cheddar into tiny little cubes known as brunoise, a classic knife technique.
- Place a frying pan over medium head and add a tablespoon of butter. Make sure to swirl it around the pan to coat the bottom. Add your walnut pieces and let them sit for about 4 minutes (make sure to check at 3 minutes; if they smell like they’re burning, they probably are).
- Stir the walnuts and sprinkle on some salt and pepper. Toast for another 4 minutes and remove from the heat.
Watch the walnuts carefully. Toasted = delicious. Burnt = not so much.
- We suggest layering things as follows: Arugula, mushrooms, walnuts, and cheddar. Drizzle some dressing across the top of the whole lot and graze away.
Like a little pillow of protein on a peppery green sea.
Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.
Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio
Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner
- 3 C arugula (about $4/10 oz)
- 1 egg ($2.79/dozen)
- Parmigiano Reggianno cheese (about $13.99/lb)
- 2 TBSP white vinegar ($1.99/32 oz)
- 2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
- Wash and drain your arugula and plate it up.
- Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.
Get close to the water to gently slide the egg in.
- Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.
Grate cheese evenly over the whole shootin' match.
Piccata to go.
Remember that Chicken Piccata you made that was so awesome? Wouldn’t it be great to make it portable? Stop your wishing right there and just add bread.
Equipment Needed: Cutting Board, Bread Knife or Chef’s Knife
Serving Suggestion: Individual
- Leftover chicken picatta
- Leftover arugula
- Leftover artichoke hearts
- Parmagiano reggiano cheese
- Hot sauce, pesto or mayo
- Italian bread
- Cut yourself off a decent piece of Italian bread (4-6 inches) and slice it lengthwise.
- Layer some arugula on the bottom, put chicken on top, add some artichokes and grate cheese on the whole heap. Add your dressing of choice and enjoy.
- Bonus points for toasting it.
Makes other chicken green with envy.
This recipe was based totally around the fact that our community supported agriculture (CSA) order gave us more arugula than we could use. A variation on pesto came to mind and we’re happy to report that this will now be making it into our rotation of things-that-sound-hard-but-are-ridiculously-easy-and-tasty. Substitute basil and pine nuts for the arugula and walnuts if you want to take things back into classic territory, but where’s the fun in that?
Equipment Needed: Food Processor, 13 x 9 Baking Pan, Cutting Board, Chef’s Knife, Spoon, Cheese Grater, Meat Thermometer
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sauvignon Blanc or Viognier
Suggested Beer Pairing: Crisp Lagers, Pilsners or Pale Ales (IPAs might be a bit heavy but give it a shot if you like)
- 4 boneless skinless chicken breasts ($5.99/lb)
- 1 lb arugula (about $7/lb)
- 1/4 C walnuts (about $8.99/bag)
- 4 cloves garlic ($2.99/lb)
- 1/4 C olive oil ($9.99/34 oz bottle)
- 1/4 C Parmigiano-Reggiano cheese ($12.99/lb)
- Preheat your oven to 375°F
- Wash and drain your arugula and toss it in the food processor. Chop your walnuts and garlic into smaller pieces to help things blend easier and add them to the food processor too.
Help the food processor along by pre-chopping the walnuts a bit.
- Grate in about 1/4 C of cheese and put the top on. Using the pulse button, grind things up until it looks like confetti. Add olive oil, while processing if possible, until the entire thing becomes a paste (think the consistency of peanut butter).
While rappers use dollar bills to make it rain, we prefer cheese.
Add oil until the whole mix becomes a savory slush.
- Wash and trim the chicken breasts and spread pesto sauce all over each piece. Put them in the oven for 45 minutes or until the internal temperature reaches 165°F. Serve with pasta, over salad in a wrap or however you see fit.
Coat each piece evenly for maximum flavorization.