Southwestern Arugula Salad

By Mark Bittman

Use arugula.   Cook 1 cup corn kernels in 1 tablespoon olive oil over medium-high heat until brown, about 5 minutes; cool slightly. Toss with the arugula, 1/2 cup cooked black beans and

chipotle vinaigrette: 1/3 cup olive oil, 2 tablespoons lime juice and 1 canned chipotle pepper with a drop of its adobo.

Giada’s Everyday Arugula Salad

NOTE:  This recipe makes little fried cheese balls that save in the refrigerator until ready for frying.  You will have enough for two bags of arugula.

7 ounces Gorgonzola cheese
1 egg
¾ c dried bread crumbs
½ t grated lemon zest
3 T lemon juice
1 garlic clove, minced
1/3 c olive oil, plus more for deep-frying 
salt and pepper

Locally grown organic arugula

Blend the cheese in a food processor until smooth, scraping down the sides of the work bowl occasionally.  Break the egg into a shallow dish and beat lightly to blend; put the breadcrumbs in a second shallow dish.  Using 1 t of cheese for each, form the cheese into 18 1-inch balls.  Working in batches, coat the balls with the beaten egg then with the breadcrumbs.  Arrange the balls on a small baking sheet. Cover and refrigerate until cold, preferably overnight. 
Whisk the zest, lemon juice and garlic in a medium bowl to blend.  Gradually whisk in the 1/3 c of oil.  Season to taste.
Heat 2 inches of oil in a small, heavy saucepan over medium heat.  To test the temperature of your oil, drop a small piece of bread into the pot.  If it sinks to the bottom, the oil is not hot enough; if it rises slowly to the top and turns golden brown, it’s just right.  Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds.  Using a slotted spoon, transfer the fried balls to paper towels to drain. 
Toss the arugula in a large bowl with enough dressing to coat the leaves.  Season to taste.  Mound the salad on plates and top each with a few hot cheese balls and serve immediately!

Pesto for Peasants

2 cloves garlic
1/2 tsp lemon zest
1/4 tsp red pepper flakes
1 Tbsp chives, chopped
6 cups spinach, wilted, excess water squeezed out
2 cups arugula
1/4 cup (or less) walnuts or pine nuts
1 tsp lemon juice
3 Tbsp to 1/3 cup olive oil
1/4 cup grated parmesan cheese

Put garlic, lemon zest, and red pepper in a food processor; process until garlic is minced.  Add next 5 ingredients; process to a coarse paste.  Stream in olive oil while machine is running until desired consistency.  Stir in parmesan cheese. Season to taste with salt & pepper.

Amy’s Idea from Epicurious.com