April 29th, 2009

contributed by joan shaw (m.s. living, 3/09)

16 large sea scallops, rinsed and dried
1 1/2 t Kaua’i sea salt
1/4 t ground pepper
3 T safflower oil
2 garlic cloves, thinly sliced lengthwise
7 oz baby spinach
7 oz baby arugula
1/4 t crushed red-pepper flakes

Heat skillet over medium-high heat.  Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper.  Heat 2 tablespoons oil in skillet.  Arrange scallops in skillet, and cook on one side until golden brown, about 7 minutes.  Flip and cook until scallops are opaque, 30 to 45 seconds.  Transfer to a plate lined with paper towels.
Reduce heat to medium, and add remaining tablespoon oil to skillet.  Add garlic, and cook for 15 seconds.  Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.  Cook, tossing greens often, until just wilted, about 2 minutes.  Transfer to a platter, top with scallops, and serve immediately.  Serves four.

December 1st, 2008

contributed by alys martin

4-5 cherry tomatoes
1 jar artichoke hearts (about a cup)
6 oz baby arugula
2 T red wine vinegar
3 T basil pesto (see recipes under pesto)

Wash arugula and arrange on plate with tomatoes and artichoke hearts.  Combine pesto and vinegar and pour over the top.

November 7th, 2008

contributed by south shoreganics

1 box penne, rotini or shell pasta
1/2 c roasted cherry tomatoes (see recipe under tomatoes), cut into thin strips
1 roasted red sweet bell pepper, cut into thin strips
1 jar marinated artichoke hearts. cut up
6 oz arugula
Kauai sea salt
olive oil

vinaigrette
7 T olive oil
2 T apple cider vinegar
1 t honey
1/2 garlic clove, minced
1/4 onion, minced

Prepare pasta according to package directions.  While cooling, toss with olive oil to avoid sticking.  In bowl, add all ingredients and toss to combine.  Drizzle with a generous amount of vinaigrette.

November 7th, 2008

contributed by kristy maligro

6 oz arugula
5 cups watermelon cubes
1/4 c goat cheese, crumbled
1/4 nuts

vinaigrette
1 T lemon juice
4 T olive oil
Kauai sea salt

Toss all ingredients together gently to coat.

November 6th, 2008

contributed by mahea hisgen

6 oz baby arugula
3 T mint leaves
2 mangoes, sliced
1 papaya, sliced
4 pineapple slices
dressing

dressing
6 T fruit juices (passion fruit juice is a must)
1 T minced green onion
2 T olive oil
Kauai sea salt

Toss arugula with dressing until well coated.  Arrange fruit slices on plate and top with arugla greens.