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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Chopped Arugula salad with Garbanzo beans, fresh mozzarella and roasted red peppers

October 15th, 2008 · 2 Comments · Brunch, Dinner, Fall Recipes, Low-Calorie, Lunch, Side Dishes, Vegetarian

Arugula is one of those perfect foods that is even more perfect when grown on the North Fork. Whether you’re growing it in the garden of your summer home or buying it at the farmstands, its Vitamin C-packed-peppery leaves make a complete meal.

Sometimes the problem is that arugula might wilt after a few days in your fridge and may be better off in a chopped salad or sautéed in a bit of olive oil and garlic. A chopped salad can be substantial when including legumes and some roasted pepper. Although fresh is best, high quality, organic canned garbanzo beans and red peppers in a jar will suffice. You will also need extra virgin olive oil, balsamic vinager, sea salt and black pepper and a small piece of fresh mozzarella (not smoked since you want to showcase the freshness of the arugula). Dice the peppers and the mozzarella, chop the arugula, and drain the garbanzos. Place in bowl, drizzle with olive oil and a dash of balsamic. Salt and pepper to taste. Served with some rotisserie chicken as an entree.

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2 responses so far ↓

  • 1 Peetah // Oct 18, 2008 at 5:47 am

    Congrats on the launch of this exciting blog! I’m wondering if you have any recipes for fall stews or roasts that can be prepared on the weekend and eaten during the week. Thank You.

  • 2 seasonedfork // Oct 20, 2008 at 12:16 pm

    I have found that most people do not enjoy the reality of stewing. A flavorful stew requires at least 4 hours of supervision unless you like crock pots and I do not. Crock pots do not allow you to “build” flavors by layering the cooking process which includes browning first, then deglazing and then finally simmering for approximately 4 to 5 hours depending on the cut of beef (brisket, shoulder, shank).

    I would recommend braising some of your favorite vegetables as an alternative. A vegetable braise can accompany any meat, poultry or fish during the week along with some pasta or a baked potato.

    Start the braise by sauteeing onion, celery, carrots or “mirepoix”, then adding grape tomatoes and a variety string beans or spinach or broccoli, zucchini, etc. Once you begin to see everything brown, deglaze the pan with 1/2 cup of red wine, then 1/2 of stock adding stock simmering for 15 to 20 minutes with a Bay leaf and sprig of Thyme and/or clove of garlic. Salt and pepper to taste.

    You can spoon that mixture on to a rotisserie chicken, broiled fish or a pork chop during the week. I like to cook a pound of whole wheat pasta on Sunday and use it during the week — just running under hot water briefly before adding braised vegetable mixture.

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