Arugula Puree Recipes

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ARUGULA PUREE



Arugula Puree image

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 4

2 3/4 teaspoons coarse salt
1 bunch arugula (about 3 1/2 ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper

Steps:

  • Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer arugula to the ice bath to stop cooking. Working in batches, remove arugula from ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
  • Transfer arugula to the jar of a blender. Add oil, remaining 1/4 teaspoon salt, and pepper; puree until mixture is smooth and resembles a thick pesto with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

ILLINOIS RABBIT WITH WILTED ARUGULA, GOAT CHEESE, NUTS, AND ARUGULA PUREE



Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 30

2 teaspoons grapeseed oil
4 rabbit loins
Kosher salt
Freshly ground black pepper
Wilted Arugula Salad, recipe follows
Goat Cheese Quenelles, recipe follows
Arugula Puree, recipe follows
1/4 cup walnuts, toasted and chopped, for garnish
1/4 cup walnuts, toasted and chopped, for garnish
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/8 teaspoon minced garlic
1 Japanese eggplant, thinly sliced
1 tablespoon balsamic vinegar
2 tablespoons white wine
1 Bosc pear, julienned
1/4 cup roasted yellow onion, julienned
2 cups arugula
Kosher salt
Freshly ground black pepper
1/2 cup goat cheese
1 tablespoon minced shallots
1 tablespoon chopped chives
1 tablespoon chopped chervil 3 tablespoons heavy cream
2 cups arugula, loosely packed
1/2 cup spinach
2 tablespoons extra-virgin olive oil
2 to 3 tablespoons water
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper

Steps:

  • In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
  • Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
  • Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan.
  • In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
  • In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

APRICOT CHICKEN WITH WHITE BEAN PUREE AND ARUGULA



Apricot Chicken with White Bean Puree and Arugula image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 boneless, skinless chicken breast halves, 7 to 8 ounces each
Kosher salt and freshly cracked black pepper
3 tablespoons plus 1/2 cup olive oil, plus more for drizzling
3 cloves garlic, crushed
2 sprigs fresh thyme
1/2 cup apricot preserves
1 cup chicken broth
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
One (14.5-ounce) can cannellini beans, rinsed and drained
Zest and juice of 1 lemon
1/4 cup shelled pistachios
5 cups arugula

Steps:

  • Pat the chicken breasts dry. Using a sharp knife, slice each chicken breast half into two horizontally so you have 4 cutlets. Sprinkle the chicken with salt and pepper.
  • Place a large skillet over medium-high heat and add 3 tablespoons oil. When the oil starts to shimmer, add the chicken, 1 garlic clove and 1 sprig thyme and cook until the chicken is golden and opaque, 2 to 3 minutes per side. Transfer everything to a plate, tent with foil to keep warm and set aside.
  • Return the skillet to medium heat and add the apricot preserves, broth, 1 tablespoon vinegar, 1 tablespoon mustard, 1 garlic clove and the remaining fresh thyme sprig. Season with salt and pepper. Whisk together the mixture and cook until the sauce is smooth. Reduce the heat to low as you prepare the white bean puree and arugula.
  • Make your bean puree. Put the cannellini beans, remaining garlic clove, lemon juice and lemon zest in a food processor. Add in 1/4 cup olive oil and pulse until smooth and creamy. Season with salt and pepper. If the bean puree isn't as creamy as you want, add 1 tablespoon water and pulse again. Set aside.
  • Chop the pistachios and set aside.
  • Whisk together the remaining 1 tablespoon vinegar and remaining 1 teaspoon mustard in a medium bowl. Whisk in the remaining 1/4 cup oil. Add the arugula and toss until coated with the dressing. Season with salt and pepper to taste and set aside.
  • Return the chicken and any juices on the plate to the skillet with the sauce. Increase the heat to medium. Cook until the chicken is cooked through, 2 to 3 minutes more, flipping the cutlets halfway through.
  • To serve, dollop and swoop some bean puree into a shallow bowl or deep plate. Slice a chicken cutlet and place it on top of the bean puree and top with the sauce. Place some arugula next to the chicken. Sprinkle everything with the chopped pistachios and drizzle with olive oil. Repeat with the remaining puree, chicken, arugula and pistachios. Enjoy!

PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE



Pasta with Arugula Purée and Cherry-Tomato Sauce image

Provided by Evan Kleiman

Categories     Food Processor     Leafy Green     Nut     Pasta     Tomato     Lunch     Pine Nut     Arugula     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 13

For arugula purée
2 tablespoons pine nuts, lightly toasted and cooled
5 oz baby arugula, coarsely chopped (7 cups)
1/2 cup extra-virgin olive oil
1/2 oz finely grated Pecorino Romano
1 teaspoon salt
For cherry-tomato sauce
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed with side of a large knife
1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
3/4 teaspoon salt
1 lb dried fettuccine (not made with egg)
Accompaniment: grated Pecorino Romano

Steps:

  • Make purée:
  • Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
  • Make tomato sauce:
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
  • Cook and serve pasta:
  • Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

ARUGULA PUREE



Arugula Puree image

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.

Yield makes 1/2 cup

Number Of Ingredients 4

2 3/4 teaspoons coarse salt
1 bunch arugula (about 3 1/2 ounces), stems removed
1/3 cup extra-virgin olive oil
1/8 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
  • Transfer the arugula to the jar of a blender. Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

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