Thursday Three: Arugula Recipes

Spring is officially here! Which doesn’t explain why I see snow on the ground and there still isn’t a goddamn thing worth buying at the farmers’ market. Seriously, screw you apples and potatoes. I’m done with you. Because arugula was basically the only thing providing a shade of green at the far mar this weekend, here are three vintage ES arugula recipes to get you through until we start seeing some serious spring veggies.

1. Feta and arugula spring rolls

2. Arugula pesto

3. Zucchini boats with arugula, black beans and mini tomatoes

Remember, you can find all kinds of vegetarian recipes in the ES recipe index.

Curry Cauliflower and Coconut Milk Soup


It’s countdown time. But not just for the bird. In my household there are other things a-brewin’.

80P has a monster paper due by the end of today. In preparation, he has been consuming plenty of caffeine (coke and tea), grease (pizza) and salt (tortilla chips.) He can handle the mounting calories.

I, on the other hand, am facing another type of demon. This Saturday is my 10 year high school reunion. Eek! So while 80 is lovingly gorging on the tastiest calories, I’ve been trying to banish those foods for the past few days AND the coming few days.

Tonight 80’s pizza looked so amazingly shiny and beautiful. But I passed. I did however, end up making a mighty delicious meal for myself though, minus the bubbling cheese. If you’re also trying to keep it light before the big day of eating, I highly suggest a soup thickened with pureed vegetables.

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I’m going to let you all in on an open secret: I’ve been told I have a way with beans.  I know, what a glorious claim to fame. But I have to admit that I LOVE beans.  I NEED beans. All kinds of beans, prepared in all sorts of ways (as long as they aren’t refried…. I don’t do refried).  I’m a particularly big fan of chick peas/garbanzos, black and red beans.  I cook some kind of bean dish about once a week. My Romeo complains on occasion.  He claims his at-times, ahem, flatulent tendencies are a result of my overuse of beans as a staple food in our diet.  Whatever, my stomach is not affected thusly and beans are good for your heart, right?  Romeo should be thanking me!  I know, I overshare! But, the cabal of smarty-pants USDA scientists do recommend that American adults consume at least 3 cups of beans a week to promote health and reduce the risk of colon cancer, etc.  My friends, I’m totally beating the curve!

Another secret: if you soak beans overnight and then rinse them, cook them for a while, and then rinse them again you can eliminate most of the sugars that promote gas formation. In the wise words of one of Bart Simpson’s  chalkboard etchings:   “Beans are neither fruit nor musical.” (BTW- shouldn’t the Simpsons creators convert the chalkboard to the much maligned, but now ubiquitous, dry-erase board in the newer episodes? Who’s with me?)

Now, I prefer to make some bean dishes from canned beans (especially when I’m making a bean-based puree like hummus).  When I have time, however, I like to cook the thin-skinned beans (navy beans, black beans, red beans) the long way.  The difference in taste and texture between dry black beans and canned beans is really worth the planning and work that goes into cooking them.  But, ladies and gentleworms, cooking dry beans does require time. So do feel free to take the following recipe and use it with canned black beans instead of dry black beans.

My Amazing Black Bean Recipe after the jump

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