Tag Archives: arugula

Grilled Eggplant and Zucchini Sandwich

12 Sep

In my CSA box we’ve been receiving many eggplants and zucchini… why not combine them both in one of my favorite applications? A SANDWICH!!!

Super simple, super tasty and travels really well…

  Grilled Eggplant Zuch Sandwich - KFC


1 small Japanese or Italian eggplant
1 small zucchini or summer squash
2 oz of goat cheese, at room temperature works best
A handful of arugula lettuce – washed well and pat dry
Extra virgin Olive oil
Sea salt and Freshly Cracked Black Pepper
1 whole-wheat whole grain demi baguette


  1. Preheat your grill – I use my George Foreman grill for this…
  2. Slice the eggplant and the zucchini in ¼ inch slices.  Brush with olive oil and season liberally with salt and pepper.  Place on the grill for about 4-5 minutes to cook and get pretty grill marks.
  3. In the meantime, slice the baguette in top and bottom halves and toast in a toaster oven.  Slather both sides of bread with goat cheese.  Drizzle a bit of olive oil and sprinkle a bit of salt and pepper to season cheese.
  4. Remove the eggplant and zucchini slices from grill and let cool down a bit.  Place on bottom half of bread.  Add lettuce on top of grilled veggies.  Season lettuce with a bit of sea salt and a drizzle of olive oil.  Top with top half of bread.


Simple, yet very tasty and nutritious.   You could add some tomatoes or even some roasted red peppers or roasted piquillo peppers too.

Arugula Pesto

6 Jun

My mom is a pesto lover… she sees pesto on a menu and she zones out anything else.

When we started getting bagfuls and bagfuls of fresh organic arugula in our CSA box, I decided to use some in a pesto for her.  There’s so much arugula salad one person can take in a given week. 

I loved the taste of this pesto because it’s much milder and fresher tasting than if you use only basil leaves


 Arugula Pesto 2


About 4 cups of arugula leaves, well washed and dried
1 handful of basil leaves
1/3 cup parmesan cheese
3 garlic cloves, chopped a bit
2 handfuls of walnuts
Sea salt and freshly cracked Pepper
About ½ cup of olive oil


  1. Fill the bowl of a food processor with all the ingredients except the olive oil.  Turn on the food processor and drizzle the olive oil thru the cover chute.
  2. Process until a chunky paste forms.

Arugula Pesto 1

Pita Pizzas with Arugula Salad

3 Mar

I just came back from a skiing holiday in Vermont with my little “nieces” Mariana and Natalia – they’re the daughters of my 2 best friends.

We stay at a slope-side apartment with a fully equipment kitchen.  We love to buy stuff for breakfasts, dinners, and the much needed après ski break.  Mariana and Natalia specially requested this time around for me to make them pizzas.  And my kind of pizzas is Pita Pizzas – especially because I was not going to “bake” any crust in an unknown kitchen.

This is what we came up with to satisfy the kids and adult tastes alike…



Serves 4


4 whole-grain pita breads – about 6″ in diameter
1 cup of your favorite jarred tomato sauce – you may not need as much but I did not measure the sauce after I already placed it on the pizzas.  You can also make your own… mixing crushed tomatoes and seasoning them with some garlic salt, pepper and Italian seasonings.
Shredded cheese – I like the Italian Blend type, but you can certainly go as fancy as you want … using fresh mozzarella, Fontina, gruyere, etc.
1 tomato, sliced thin
1 small onion, sliced thin
About 1 cup of Parmesan cheese, grated or shredded
Arugula Salad – click for recipe here



  1. Pre-heat oven or toaster oven to 400 F
  2. Take the pita bread and smear some tomato sauce leaving a ¼” border.  Not too much so they do not turn soggy.  
  3. Top each with pita a few slices of fresh tomatoes and onions.  Sprinkle some parmesan cheese and top with the Italian-blend shredded cheese mix.
  4. Place in oven for about 10 minutes until the cheese melts and turns a nice bubbly golden brown in sections.
  5. Top each pizza with a handful of arugula salad for a nice contrast of freshness and tang.
  6. Sprinkle with additional shaved parmesan cheese on top of salad.


Have to admit, the girls ate the pizzas on their own and left the salad to the side, but the adults loved it.

Arugula Pasta Salad

11 Feb

Because eating more salads is one of my New Year’s resolutions… this is one of the versions I came up with.  They not all have to be with only fresh vegetables, you know.



¼ pound of whole wheat pasta – I used penne, but any short tubular pasta will do
1 fresh tomato, peeled and diced small
5-6 sun-dried tomatoes, sliced
5-6 fresh basil leaves, torn small or cut thinly
About 3 tbs of Extra-Virgin Olive Oil
1 tsp of fresh lemon juice
1 garlic clove, smashed
¼ cup grated Parmesan cheese
Salt and pepper to taste
2 handfuls of arugula leaves, washed well and dried
½  cucumber, peeled, seeded and diced small
  1. In a medium sized bowl, mix together the fresh tomatoes, sun-dried tomatoes, basil, olive oil, lemon juice, garlic clove, salt and pepper.  Mix well together and let the mixture marinate while you set up the rest of the ingredients.  While you’re preparing the rest of the ingredients, toss the mixture every so often to mix well.  You can do this a bit in advance if you want to let the mixture marinate more time… that’s up to you.
  2. Set water to boil pasta.  Boil pasta in plenty of salted water according to package directions.
  3. While pasta cooks, wash arugula lettuce well and spin dry.  Set aside.
  4. When pasta is ready, drain well and return to pot where you boiled it.  Add the tomato mixture, removing the smashed garlic clove, and coat well.  Add the parmesan cheese and toss together.
  5. Serve the lettuce in a salad bowl and place desired amount of pasta on top of the lettuce.  The olive oil in the marinated tomatoes will be your salad dressing.  Add the cucumber and sprinkle more Parmesan cheese on top if you’d like.

Arugula Salad

2 Feb

One of my new year’s resolutions is to eat more salads. 

I went to our local Organic Farmer’s Market and met a friend I knew only via e-mails.  She’s Silka and she runs the only CSA farm that I know of in Puerto Rico, Siembra Tres Vidas.  I want to join, but she’s so busy with her current shareholders she still can’t create a route for San Juan customers.  But, fortunately for me and all my neighbors in San Juan, she’s attending the Organic Farmer’s Market at la Placita Roosevelt every other Sunday.

The last time I visited, she had the most wonderful arugula lettuce.  Arugula is my new favorite lettuce.  Romaine, Green Leaf, Red Leaf and the local variety of lettuce are staples in my grocery shopping, but Arugula has a special place in my heart.  I first learned about Arugula’s existence when I moved to NYC over 15yrs ago when I ordered a tri-color salad – one with Arugula, Radicchio and Endive – thinking it was a tri-color pasta salad.  Then, my palate was not ready for the flavors of that salad.  But nowadays, I love it.

Arugula is a peppery lettuce with a similar taste to watercress.  It’s great in a salad, in a sandwich, mixed in with pasta.  Here, we celebrate arugula’s flavor and tenderness in a salad all on its own…



2 big handfuls of arugula leaves, well washed and dried
Extra-Virgin Olive Oil – about 2 turns of the salad bowl
The juice of ½ a lemon
Salt and Freshly Cracked Pepper to taste


  1. In a salad bowl, add the arugula leaves.  Drizzle some olive oil, the lemon juice, salt and pepper.  I do this all without measuring.
  2. Toss well so the arugula is well coated with the dressing.


Serve alongside Fettuccini Alfredo or any pasta you desire.

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