Arugula Salad with Brie and Apples

(Adapted from the Barefoot Contessa's "Mache with Warm Brie and Apples")
Serves 4


French baguette, sliced about 1/2 inch thick
12 oz of Brie cut into 4 wedges
6 tbsp honey
3 tablespoons roasted, salted, and shelled pistachios
4 oz of arugula
1 tbsp of balsamic vinegar
3 tbsp of olive oil
kosher salt and freshly ground pepper
1 large Granny Smith Apple

Preheat oven to 350 degrees. Place sliced baguette pieces on a pan and bake for 6-8 minutes.

Put 4 wedges of Brie in a square baking dish.  Drizzle honey over the wedges and scatter the pistachios on top.  Bake for about 3-5 minutes or until the Brie begins to ooze but isn't melted.

Toss arugula very lightly with balsamic vinegar and olive oil (may not need all of the dressing).  Sprinkle with salt and pepper.  Divide the salad among 4 plates.  Each plate is served with a piece of warm Brie with pistachios, a quarter of the apple slices, 2 or 3 slices of toasted baguette, and the salad.  Leftover honey from the baking dish can be drizzled over the Brie.  


Meal Options:
We eat this salad as an entire meal and it is light and delicious!

Arugula Salad with Caramelized Onions, Goat Cheese, Candied Walnuts,and Croutons

(Adapted from Kate Ewald's "Arugula Salad with Caramelized Onions,Goat Cheese, and Candied Walnuts"
Published in Bon Appetit March 2010 Accessed via epicurious.com)

Caramelized Onions:
2 tbsp olive oil
1 large red onion thinly sliced
2 tbsp balsamic vinegar

Heat oil in large skillet over medium heat.  Add onions and saute until golden (about 15 minutes).  Remove from heat and sprinkle with balsamic vinegar.  Stir and season with salt and pepper.

Candied Walnuts:
1/3 c brown sugar
1/4 c water
2 tbsp butter
Pinch of salt
1 1/2 c walnut halves

Combine sugar, water, butter, and salt in large skillet and bring to boil, whisking continually.  Boil 1 minute then add walnuts and continue to cook and stir until syrup forms glaze on nuts (about 3 minutes).  Immediately transfer nuts to sheet of foil and quickly separate nuts with a fork.  Let stand at room temperature.  (Can be
made several hours in advance).  I usually only use about 1/2 of these in the salad.

Croutons:
2 cups of 1/2 inch cubes of bread
1.5 tbsp olive oil

Preheat oven 350 degrees.  Place bread cubes in bowl and toss with oil until coated evenly.  Scatter cubes on baking sheet and sprinkle with salt and pepper.  Bake until crisp, stirring occasionally, about 15 minutes.  Let stand at room temperature.  Can be made several hours ahead.

Salad:
5 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
10 oz arugula
5 oz soft goat cheese broken into pieces

Whisk oil and vinegar in small bowl and season with salt and pepper. Place arugula in large bowl - add onions, nuts, croutons, and goat cheese.  Drizzle dressing over the salad to coat it lightly.  Side note: eyeball the amount of croutons, onions, nuts, and cheese that you put in so that you get a balanced salad.  I usually only make this salad for two, which means I have left over dressing, arugula, nuts, croutons, and cheese that I will use to make a salad the next day.  I use the ingredients more as a guideline, so I would recommend catering
the amount of ingredients you use, to the size of the salad you want to make.


Meal options:
Serve with french bread broiled in the oven with cheese on top (aka "cheese toast") and with a side of fresh fruit.

Chicken Lettuce Wraps

Adapted from Chicken Lettuce Cups Recipe from Epicurious.com

(Serves 2: main dish)

• Ingredients:
  2 tablespoons light soy sauce
• 2 tablespoon hoisin sauce
• 2 tablespoons clear rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1/3 cup minced red onion
• 1 cup chopped canned button mushrooms
• 1/2 cup water chestnuts, minced
• 1 pound boneless, skinless chicken breasts, minced
• 4 - 6 inner leaves iceberg lettuce
• Handful of fresh cilantro leaves, coarsely chopped
• 1/4 cup unsalted roasted cashews, coarsely chopped

Directions:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together.

Heat the oil in a wok over med heat. Stir-fry the garlic, ginger, and onion for 30 seconds. Add the chicken and cook until no longer pink.  Add the mushrooms and water chestnuts and stir-fry for 2 minutes.

Stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Meal options:
Serve with a side of seasonal fresh fruit (mango, kiwi, pineapple, strawberries and bananas)