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Arugula Sauté 

Adapted from

1/2 bunch arugula, chopped

1 c. sun-dried tomatoes, chopped

2 onions, diced

1/3 c. white wine

2 oz. feta

Directions: Heat the oil from the sun-dried tomatoes in skillet over medium heat. Add onions and sauté until translucent. Add the chopped sun-dried tomatoes and white wine. Sauté lightly, until the tomatoes are tender and some of the liquid has evaporated. Add the arugula and cook until just wilted. Remove from heat and toss with feta cheese. Enjoy!

Shaved Asparagus and Arugula Salad 

Adapted from Canal House Cooks Every Day.

1 1/2 c. finely grated Pecorino Romano

1/2 c. extra-virgin olive oil



1 lb. asparagus

4 oz. arugula

Directions: Place the Pecorino in a large bowl. While whisking, slowly drizzle in 1/2 cup of boiling water. Then, still whisking, slowly drizzle in the olive oil. Taste and season with salt and pepper.

Slice the tips off the asparagus and slice each one lengthwise in half. Use a vegetable peeler to shave each asparagus stalk into long thin ribbons (you’ll need to press hard—try placing the asparagus flat and peeling that way). Place the asparagus in a large bowl and toss with several tablespoons of the dressing. Add the arugula and toss to coat. Season to taste with more salt and pepper as needed. 

Mushroom, Bacon, and Arugula Skillet 

This quick skillet isn't just for breakfast—it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.

4 slices bacon

1 c. crimini mushrooms

1/2 c. oyster mushrooms



1 Tbs. olive oil

4 eggs

1 c. arugula

Directions: Cook the bacon in a skillet over medium heat until cooked through and crispy. Chop roughly, and transfer to a paper towel-lined plate.

Drain some of the bacon grease from the skillet, leaving about 1 1/2 tablespoons in the pan. Add the mushrooms and cook over medium heat for 1 minute. Season with salt and pepper, and continue to cook, stirring occasionally, until the mushrooms are golden brown. Transfer to a bowl and set aside.

Heat the olive oil in the skillet over medium-low heat. Crack the eggs into the skillet, season with salt and pepper, and cover. Cook until they’ve reached your desired doneness, then remove from heat. Top with bacon, mushrooms, and arugula. Serve immediately, with fresh, crusty bread.

Asparagus Strudel 

Adapted from Blue Valley Gardens.

A beautiful dish for a special brunch or dinner.

1 lb. asparagus

1/2 c. minced onions

2 1/2 sticks of butter

1/2 lb. Swiss cheese, grated

1/2 c. freshly grated Parmesan cheese

2 oz. sliced, toasted almonds

3 eggs

1/2 c. minced fresh herbs such as dill, mint, chives and parsley or 1 tsp. dried dill

salt and pepper to taste

2 Tbs. lemon juice

16 sheets filo pastry, thawed

Directions: Chop the asparagus into 1-inch pieces and blanch for approximately 3 minutes. In 4 Tbs. of butter, sauté the onions. Mix onions and asparagus in large bowl with all other ingredients EXCEPT the rest of the butter and the filo dough. Melt remaining 2 sticks of butter. Thoroughly coat the bottom and sides of a 9 x13-inch pan with butter. Layer 8 sheets of filo into prepared pan, brushing butter on each layer. Pour the asparagus filling mixture into the pan and top with remaining 8 sheets of filo dough, brushing each with butter as before. Trim the edges and bake for 45 minutes or until golden brown.

Mushroom, Asparagus, and Artichoke Salad 

Recipe by Nava Atlas,, reprinted with permission.

1/2 lb. small button mushrooms

1 lb. slender asparagus spears

10 oz. pkg frozen artichoke hearts, thawed and halved

1 small zucchini, sliced in half moons

1 large, half-sour pickle, chopped

2 Tbs. fresh dill, minced

2 Tbs. fresh parsley, minced

1/3 c. low fat yogurt

1 c. mayonnaise

juice of half a lemon

Directions: Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half. Place in a skillet with just enough water to keep moist; cover and steam over moderate heat for two minutes, then drain and let cool. Trim the bottoms of the asparagus, then cut the stalks into 1-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and crisp-tender. Drain and rinse with cool water. Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs. In a small bowl, mix the yogurt, mayonnaise, and lemon juice until smoothly combined. Pour over the vegetables and toss well. Add salt and pepper to taste and toss again. Serve at once or refrigerate until needed.

Asparagus and Blue Cheese Pasta 

Adapted from Blue Valley Gardens

An elegant and unusual choice for a special springtime dinner.

1 lb. asparagus

1 lb. pasta

1 c. half and half

1 c. Parmesan cheese

3 Tbs. flour

1 c. blue cheese

4 Tbs. butter

Directions: Cut asparagus into 1-inch pieces and steam about 2 minutes or until the asparagus is bright green in color. Drain and set to one side.

Cook pasta in boiling water according to package directions. Drain and set aside. While the pasta is cooking, heat the half and half in a heavy pan on low heat while slowly adding the cheeses with flour, whisking until well blended. When the cheese is melted, stir in the butter and fold in asparagus. Toss the pasta with the asparagus and sauce, and serve.

Caramelized Grilled Pineapple 

Adapted from

Spring is in the air, and I, for one, am ready to head outside and fire up the grill! Be sure to hold onto this gem for more grilling throughout the summer.

8 slices pineapple

4 Tbs. honey

6 Tbs. cherry brandy

2 Tbs. lemon juice

Directions: Combine the liquid ingredients in a nonporous bowl/dish. Submerge your slices of pineapple in the marinade, ensuring that each piece is thoroughly coated. Cover and place in refrigerator overnight (if you’re in a pinch, 3-4 hours is the minimum amount of time you need to make this recipe sparkle.) On the day of grilling, preheat your cooking surface to medium heat and lightly oil the grate. Remove pineapple from the bowl and place the fruit directly on the rack, or in a basket. Grill for 10-12 minutes, turning often. The pineapple will caramelize into a delectable treat over the heat of the grill. Remove and eat hot!

Green Garlic Chicken 

Adapted from Cook This Now by Melissa Clark.

1 chicken breasts

1 Tbs. olive oil

1 Tbs. coarse salt

1/2 Tbs. black pepper

3 fresh thyme, chopped

1 green garlic, sliced finely

3/4 c. dry white wine

2 Tbs. unsalted butter

Directions: Place the chicken in a large, shallow bowl. Drizzle with olive oil, sprinkle with salt and pepper, then add the thyme and garlic. Toss to coat the chicken. Cover and refrigerate for at least 3 hours, or up to overnight.

Heat a large, heavy skillet over medium heat. Place the chicken in the skillet with the herbs and garlic. Cook the chicken undisturbed for 10 minutes. Flip chicken and cover the pan. Continue cooking, undisturbed for 15-20 minutes. Check the breasts for doneness by sticking with a sharp paring knife; the juices should run clear. If not, keep cooking until done. Transfer the chicken breasts to a plate and cover.

Remove 2-3 spoonfuls of fat from the skillet. Pour the wine into the skillet, and scrape any browned bits from the bottom of the pan. Simmer, scraping the pan occasionally, until the liquid reduces and the rest of the chicken is completely cooked. Use a slotted spoon to transfer the chicken to the plate with the chicken breasts.

Add the butter to the skillet, and whisk constantly until melted and incorporated. Serve the chicken ladled with the sauce, and enjoy.