Posts Tagged ‘Arugula’

St. Patrick’s Day: Reprise Green on Green Recipe

Sunday, March 17th, 2019

The recipes I have for this month do not have much green in them, so I went into my Index of 250 plus recipes to find one that I thought would be good for St.Pat’s Day, wearin’ of the green. This is from 2011 and talks about Spring, which is only days away, so I thought this would work for St. Patrick’s Day.

Do you ever notice the many shades of green leaves on the trees in summer? I see the same variety of the green in vegetables, from light green cabbage to dark green kale, and all the shades in between. Below is a recipe that uses several greens, so I would serve it with a grated carrot salad or a purple cabbage slaw.

 Green on Green



Utensils: Large fry pan saucepan with deep sides, cutting board & knife
Prep Time: About 20 min.
Cooking Time: About 10 min.
Category: Vegan

Ingredients (Pick as many of the green veggies as you like.)

Water or stock
One garlic clove, minced
3-4 slices of leek or onion
one stalk of broccoli, stem peeled and cut & broken into narrower pieces
½ cup (frozen) edamame beans (green soybeans)
6-7 Brussels sprouts, trimmed and sliced thinly crosswise
one baby bok choy, washed and sliced lengthwise into quarters
handful of leafy greens (frisee, spinach, kale, chard, etc.)
½ cup snow peas or English peas
S & P to taste or Bragg’s aminos; ginger
Toasted sesame oil and sesame seeds


1. Pour about one inch of water or stock in a pan. Add minced garlic clove, slices of leek, and frozen edamame beans.
2. While the garlic, leek, and soybeans are simmering on low heat, add slices of broccoli and sliced Brussels sprouts, cover the pan, and cook for 2 minutes.
4. Next, add quartered bok choy and leafy greens, cover and cook another 2-3 minutes.
5. Finally, add snow peas, and cook one more minute; then shut off heat. Add a squirt or two of toasted sesame oil, a little grated ginger, and salt and pepper or Bragg’s, if needed. (If you use soup stock instead of water, you may not need salt, pepper, or Bragg’s.)
6. Spoon into a large bowl, sprinkle on sesame seeds and serve hot.

(Organic)Arugula Salad

Sunday, April 15th, 2018

On our recent visit to Providence, Rhode Island to celebrate my sister-in-law Carol’s 80th birthday, we ate at a lovely restaurant by the bay. I had the most delicious salad with only three basic ingredients (plus dressing): arugula, yellow beets, and sliced red onion.

I came home and bought the veggie items I needed, all organic, and made it three times since then: twice with arugula, once with spinach, and once by adding avocado to the arugula. Still delicious!

Since almost all my ingredients are organic, you could say this is part of Earth Day Every Day, so I am posting it on my Home Page, in Kitchen Nutrition, and on Earth Day Every Day.


Utensils: One 2 qt. saucepan for beet, cutting board and knife, small measuring cup or bowl and whisk, serving bowl
Prep Time: 10 minutes
Cooking Time: about 30 minutes for beet (Can be done day before)
Categories: Vegan, Gluten Free


1 1/2- 2 cups organic baby arugula, rinsed, drained, and dried
one organic yellow beet, scrubbed, cooked, peeled and cubed
3-4 thin slices of organic red onion

Dressing: (Use organic when available)
2 Tbl. olive oil
juice of 1/2 lemon
1 tsp. honey



  1. Place scrubbed yellow beet in more than enough water to cover and cook until it can be pierced with a knife. If the beet is large, feel free to cut in quarters or halves. Remove from pot, cool, and peel. (The cooking can be done the day before and the beet placed in fridge and peeled when ready to use.)
  2. Whisk dressing ingredients in a small measuring cup or bowl. (You may have to warm the honey, depending on how pourable it is.)
  3. Place washed arugula, sliced red onion, and peeled and cubed beet in a bowl. Toss with dressing and serve.Variations: Substitute organic baby spinach for arugula, use red beet instead of yellow (yellow seems milder), add slices of organic avocado, add walnut pieces or slivered almonds.