Tomato, Avocado, and Arugula Salad with Queso Fresco

This summer, my husband and I are trying to grow as much as we can on our kitchen windowsill and tiny back pouch. The herbs, especially the basil and mint, are thriving. We've managed to grow a few strawberries. Our arugula plant has produced enough leaves for some very small salads. This salad features tomatoes and avocado prominently and uses arugula more as a garnish. Even though there wasn't a lot of leaves, it was a great feeling to eat arugula we'd grown from seed!

Tomato, Avocado, and Arugula Salad with Queso Fresco
Serves 2

1 large tomato
1 avocado
Handful of arugula
1 ounces queso fresco
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh chives, chopped
Salt and pepper

1. Slice tomato and avocado.
2. Layer tomato and avocado on a platter.
3. Top with arugula and crumbled queso fresco.
4. Mix together olive oil, balsamic vinegar, salt, and pepper. Pour over salad.
5. Garnish with chives and more cracked black pepper. 

Arugula and Ricotta Crostini

These simple crostini are enhanced by the flavor of lemon zest. To make these, I picked up a sesame baguette from the lovely French bakery La Boulangerie near my home in Logan Square.

Arugula and Ricotta Crostini
Makes 10 Pieces

1/2 cup ricotta cheese
1/4 cup shredded Parmesan cheese
Zest from one lemon
1 teaspoon lemon juice
1 tablespoon olive oil
Handful of arugula
10 slices of fresh baguette
Salt and pepper

1. Place bread slices in single layer on baking sheet. Bake at 350 for 5 minutes.
2. Meanwhile, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
3. Remove bread from oven. Flip pieces over.
4. With pastry brush, brush each piece of bread with olive oil.
5. Spread ricotta mixture on each slice.
6. Return to oven and bake 5 minutes more.
7. Top each piece with a few arugula leaves.

Arugula Pesto

Whenever I buy a bag of arugula, I tend to use half the bag for a salad and not have a use for the rest. Here's an interesting twist on pesto that lets me use up my leftover arugula. Arugula pesto can be mixed into warm pasta, spread on bread, or used as the base for a pizza.

Arugula Pesto

Makes 1/2 a cup of pesto

1 cup arugula

1/4 cup basil

1/4 cup Parmesan cheese, shredded

1/4 cup olive oil

1 garlic clove, pealed

1 tablespoon walnuts

1. In a food processor, coarsely chop walnuts.

2. Add arugula, basil, and garlic and pulse several times.

3. Add Parmesan and pulse several more times.

4. Drizzle in olive oil while pulsing. Be careful not to overuse the food processor. Pesto should be combined, but not completely pureed. 

Arugula and Grape Tomato Salad

A simple, light salad for any occasion. Add goat cheese, if desired. I served this with Classic French Onion Soup.

Arugula and Grape Tomato Salad

Serves 2

1 bunch of arugula
1/2 cup grape tomatoes, cut in half
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon grainy mustard
1 pinch sage
1 pinch rosemary
1/2 teaspoon sugar
Salt and pepper to taste

1. Combine olive oil, vinegar, mustard, sage, rosemary, sugar, salt, and pepper. 
2. Toss dressing with arugula and tomatoes.