Butter Beans Goat Cheese And Caramelized Onions Arugula Salad Recipes

ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
• Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

PORK CHOPS WITH GOAT CHEESE AND CARAMELIZED ONION

Steps:

• Preheat oven to 350°F.
• Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat.
• Add red onion. Let cook, stirring constantly for 20 minutes.
• While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl.
• Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains.
• Butterfly pork chops and sprinkle inside and out with salt and pepper.
• Spread goat cheese evenly inside each pork chop, leaving room around edges.
• Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan.
• Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later!
• Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown.
• Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven.
• Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender.
• Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!

LEMONY BUTTER BEAN, AVOCADO, & BABY ARUGULA SALAD WITH OPTIONAL GRILLED SHRIMP

Steps:

• Place the arugula in a large salad bowl, and scatter butter beans, red onion slices, green olives, and avocado on top.
• Zest the lemon and add 1 teaspoon of zest to a small bowl. Squeeze the lemon and add 1/4 cup of the juice to the bowl. Add the olive oil, honey, salt, and pepper. Whisk until blended.
• Pour dressing over the salad and toss right before serving.
• To make the shrimp skewers
• Poke a bamboo skewer through both the body and tail of the shrimp and place on a plate. Drizzle with olive oil and lemon juice and sprinkle lightly with salt and pepper. Turn over and repeat with the other side. Heat a grill or grill pan over medium-high heat. Cook the shrimp one to two minutes on each side, until pink and done. Top individual servings of salad with shrimp skewers, as desired.