Posts Tagged ‘aged balsamic vinegar’

Unrecipe of the Week: Arugula and Stone Fruit Salad

September 15, 2014

Battling lunchtime boredom is a real issue with me. I want to eat something that is fresh, healthy, low in calories and low in refined carbs. It needs to be easily transportable, and cant’t take too much prep time in the morning. That often leaves me tied to my desk with a lackluster salad, or a bowl of Greek yogurt. Until now.

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See how it went so beautifully with the pile of books on my desk?

This salad combination awakened all of my senses: It’s rich autumnal colors made it beautiful to behold. The flavors are a unique combination of sweet, salty, and slightly bitter. The textures range from crisp to soft and succulently juicy. It was ready in minutes and fit perfectly into a compact mason jar, dressing and all! In a word, perfection.

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Arugula and Stone Fruit Salad:

In the bottom of a mason jar, drizzle a little bit of olive oil and aged balsamic vinegar. The balsamic vinegar that has been aged 10 years or more has an almost syrup-like consistency, and tends to be much sweeter than regular balsamic. If you don’t have it, no worries, just use the regular kind, and adjust the quantity accordingly. ( You will want a bit more.) Next add a few big handfuls of baby arugula, and pack it in tightly. Core and chop the stone fruit of your choice ( I have been using nectarines and plums) and put it on top of the arugula. Lastly, add some diced ricotta salata cheese and seal the jar. You can substitute feta, goat or even mozzarella cheese if you prefer. For a little more crunch, add a sprinkling of chopped nuts.

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When you are ready to eat the salad, shake the jar to mix the dressing in, pour it into a bowl and enjoy!

photos: indigojonesnyc instagram

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Unrecipe of the Week:What to do With Beet Greens

May 30, 2013

A stroll through the Union Square Greenmarket today yielded rainbow baby fingerling potatoes, some asparagus and a huge bundle of beets with the teeniest, tiniest little beets settled at the bottom of an enormous bunch of leaves.

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Determined to use them, I washed and dried the leaves to await their fate.

It seemed like they could be used as one would use kale; massaged in a salad or sautéed lightly in olive oil. That assumption was correct, and our roasted beets were the perfect accompaniment.

Roasted Beets on a Bed of Sautéed Beet Greens:

Remove the beets from the leaves, and cut off the ends. Scrub them well, as it not necessary to peel them before roasting. (Especially these little tiny ones!)

Sprinkle with olive oil, and roast covered in a 400-degree oven for about 40-60 minutes until they are tender, depending on how large the beets are.

Set aside.

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Wash and dry the beet greens, discarding the thick stems. Heat a little olive oil in a pan. Add a chopped shallot, and a diced clove of garlic and stir. Sauté the beet greens for a few minutes until wilted. Season with salt and pepper to taste.

Place the greens on a plate. Top with the roasted beets and drizzle with a little aged balsamic vinegar.

We also sprinkled a few toasted walnut pieces and some goat cheese over the beets to make it a heartier dish.  Enjoy!

Photos: indigo jones

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