|Garden Salad with Lettuce and Tomato||Collard Wraps with Eggplant, Potatoes, and Cilantro||Chunky Fall Salsa||Arugula Salad with Roasted Beets and Feta Cheese||Arugula Pasta with Cherry Tomatoes and Parsley|
Mixed cocktail tomatoes
|1-2 tomatoes||1 quart|
|1/4 cup||1/4 cup|
Mixed sweet peppers
|1-2 peppers||2-3 peppers|
|1 tbsp||2 tbsp|
|3-4 oz, half bag||3-4 oz, half bag|
|1 clove||2 cloves||2 cloves||1 clove||2 cloves|
|1 tbsp minced|
rice wine vinegar
apple cider vinegar
|1/4 cup||3 tbsp|
Garden Salad with Lettuce and Tomato
Dressing: In a bowl combine 1/4 cup mayonnaise, 1 Tbsp finely chopped parsley, 2 Tbsp white vinegar, 1 clove minced garlic, salt, and pepper.
Salad: Roughly chop 1 bunch of bibb lettuce. Add 1-2 diced tomatoes and 1-2 diced peppers. Toss with dressing.
Collard Wraps with Tomatoes Peppers Eggplant Cilantro
Remove stem and rib from collard green leaves and soak for 15 minutes in lukewarm water.
Shred 1 eggplant, 1 potato, mince 1 tbsp ginger, and 2 cloves of garlic. Bring 2 tbsp cooking oil over medium high heat in a large skillet and add the minced ginger and garlic. Saute for 1-2 minutes, then add 1/2 lb ground pork, shredded eggplant and potatoes. Add 3 tbsp soy sauce, 1 tbsp rice wine vinegar, and 2 tsp sesame oil.
Prepare peanut sauce by wisking together 2 tablespoons of creamy (or crunchy) peanut butter, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, 2 teaspoons sugar, and 1 tablespoon of water.
To assemble wraps- spoon 1/4 cup of filling in a large collard leave and drizzle peanut sauce over top and sprinkle finely chopped cilantro. Roll collard leaf and serve.
Chunky Fall Salsa
Dice 2-3 bell peppers, dice 1 onion, dice 2 cloves of garlic, finely chop 1/4 cup cilantro. Dice 4-5 tomatoes and drain off liquid. Toss ingredients with 1 tsp salt, 1 to 2 tbsp apple cider vinegar.
Arugula Salad with Roasted Beets and Feta Cheese
Remove beet tops and any rough surface on the beet skin. Dice beets into 1/2 inch cubes and toss with 1 clove finely chopped garlic, 1-2 tbsp olive oil, salt, and pepper. Roast at 400F for 20-30 minutes until tender.
Roughly chop 3 cups of arugula, about 1/2 bag, and toss with roasted beets, 1-2 oz feta cheese, 1/4 cup toasted walnuts, and dress with balsamic dressing.
To prepare balsamic dressing- combine 1 tbsp balsamic vinegar with 1 tbsp honey, 3 tbsp olive oil, 1 tsp salt, and a dash of ground black pepper.
Arugula Pasta with Cherry Tomatoes and Parsley
Cook 1/2 box of linguine. In a separate pan heat 1 Tbsp oil over medium heat. Add 2 cloves of minced garlic cook for 1 to 2 minutes. add all of the cherry tomatoes and cook until they start to blister. Add the arugula and cook for 1 more minute. Add the pasta to the pan with 1Tbsp pasta water. Toss all ingredients together with 2 Tbsp olive oil. Serve with shredded Parmesan.