Warm Arugula and Mushroom Salad

Sometimes, I get inspired.  I mean really inspired...with food.  I was in one of my favorite little stores recently, and I grabbed a bag of arugula.  I never buy arugula, but I thought, why not.  When I got it home, I noticed a recipe on the bag.  I had everything except the goat cheese.  I know goat cheese, it's pretty incredible stuff, one of those ingredients that, if it is included, it pretty much canNOT be replaced, removed, or otherwise ignored.  I don't know if it was the next day, or just a handful of days later, but I returned to Trader Joe's and purchased some goat cheese.

This dish came together so quickly, and disappeared almost as fast.  The meatiness of mushrooms really helps when making vegetarian dishes.  Beware though.  If you have leftovers, they will shrink.  Or maybe you've just forgotten that you've been sneaking bites now and then.

Warm Arugula and Mushroom Salad
adapted from Trader Joe's

7oz. Trader Joe's Organic Arugula
6 oz portobello mushrooms, thinly sliced (or other mushrooms of choice, I used cremini)
1 Tbsp. minced shallots
1 Tbsp. Olive oil
1 Tbsp. balsamic vinegar (I used fig balsamic vinegar)
1/2 Cup crumbled goat chees
3 Tbsp. Pine nuts, lightly toasted (optional)

Saute shallots in olive oil until soft.  Add mushrooms and continue to saute until browned.  Toss mushrooms with arugula in large bowl. Add balsamic vinegar to coat, sprinkle with toasted pine nuts, and top with goat cheese.

Corn and Black Bean Quinoa

I just started receiving fresh organic produce a few weeks ago from a company that delivers right to your door.  Pretty awesome. (I am not going to give a huge plug for them or anything, but for anyone interested, I can give you a code to get you $5 off if you sign up and mention that I sent you)

I am still weighing the value of it all, but in addition to the great fruits and veggies we've received, the box also has a list of recipes.  I gave this recipe a try when we were going to a graduation party for one of my husband's (vegetarian) sisters.  Everyone loved it. One cousin even asked for the recipe.  I'd say that's a success.  I guess you can call this a salad.  It works well as a side dish for a summer party, but it would also serve as a main dish for those hot summer nights, which we will hopefully be receiving soon. Please, use fresh corn in this. My husband is anti-canned corn, so I didn't really have a choice, but I don't regret it either.

Corn and Black Bean Quinoa
from Farm Fresh to You

1 Cup uncooked Quinoa
1 can black beans, rinsed (or about 1 1/2 cups)
1 cup finely chopped green bell pepper (I used orange and the color was wonderful)
2-3 ears of corn, cooked and cut from the ear
1/4 cup finely chopped cilantro
2 TBSP red-wine vinegar
1/3 cup fresh lime juice
1 tsp salt
1 1/2 tsp ground cumin
1/3 cup olive oil


Cook the quinoa in 2 cups of water in a 1 1/2 quart saucepan and bring to a boil.  Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).  Allow quinoa to cool.

Soak black beans in the vinegar until ready to use (you can use more vinegar if you like).  Drain beans, leaving a little bit of the vinegar if desired, and mix together quinoa, beans, corn, bell pepper, and cilantro.  Toss well.

In a small bowl, whisk together lime juice, salt, and cumin, whisk quickly while pouring in the olive oil.  Pour into the quinoa salad evening, and add salt and pepper to taste.

Double the recipe for serving at BBQs and picnics

Grilled Zucchini Salad with Purslane and Tomato

Huh? Purslane?  A few weeks ago when we received our CSA box, there was a recipe on the inside.  "New crop is purslane."  I had no idea what purslane could be, so I dug through the box to see if there were any veggies that I did not recognize.  For a picture of purslane, check out this post over at Perrys' Plate.

This amazing leafy plant (is it an herb or a vegetable?) is loaded with omega-3s.  In fact, purslane (or portulaca oleracea) has the highest amount of omega-3 fatty acids found in any leafy vegetable (see this reference for even more interesting facts).

Mixed in a salad of grilled zucchini and cherry or grape tomatoes, these leaves were amazing.  My good friend, Natalie (aka Perrys' Plate) also made this dish, and everyone who ate it (between both of our houses) LOVED it!  Seriously, we made it for company, teenage boys...they had seconds.  Honestly, how often do teenagers take seconds on salad?

Grilled Zucchini Salad with Tomatoes and Purslane
adapted from Rio de Parras Organics



for the dressing:
1 tsp finely grated lemon zest
3 T freshly squeezed lemon juice
1 T finely chopped shallot or 1 garlic clove, minced
1/4 tsp Dijon mustard
1/2 tsp salt
1/4 tsp coarsely ground black pepper
3 T chopped fresh flat-leaf parsley
6 T olive oil (estimate)

4 medium-sized zucchini (about 2 lbs), sliced lengthwise into 1/4-inch strips
12 oz purslane, thick stems removed (1 large or 2 small bunches)
a handful of cherry or grape tomatoes, halved or quartered
1/4 cup fresh Parmesan shavings (with a vegetable peeler) or shredded Parmesan (not the stuff in the green can)


Preheat the grill (or grill pan on stove) to medium high.  Grill the zucchini strips about 4-6 minutes on each side, or until grill marks appear and zucchini is tender (but don't let it get mushy).  Move to a cutting board and allow a few minutes to cool, then chop into bite-sized chunks.

To make the dressing, whisk together the lemon zest, lemon juice, shallot, Dijon, salt, and pepper in a small bowl. Add oil slowly, in a steady stream, whisking until dressing thickens and becomes emulsified.


Toss everything together in a big bowl and serve immediately.


Sare's notes:
1. Purslane is hard to find, so try growing some.  Or, you could use baby spinach as a substitute.
2. I used various shades of orange, red, and yellow grape tomatoes, as well as yellow squash (grill it like the zucchini) to give the salad a little more color.