CRISPY ROASTED POTATOES AND ARUGULA SALAD
Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that's full of bright flavours and complimentary textures.
Provided by Marie
Categories Side Dishes
Time 50m
Number Of Ingredients 12
Steps:
- For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
- On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
- For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
- Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PESTO POTATOES
Very easy side dish, great for entertaining!
Provided by spaisley39
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Spread potatoes on the prepared baking sheet. Combine pesto and olive oil in a small bowl and drizzle over potatoes. Toss potatoes until evenly coated. Spread potatoes in a single layer.
- Roast in the preheated oven, stirring every 20 minutes, until golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 27.3 g, Cholesterol 2.5 mg, Fat 5.9 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 388.7 mg, Sugar 1.2 g
ARUGULA AND PISTACHIO PESTO
Pesto is a great thing to have at home, It can go pretty much with anything. Make it to spread on toast. Use it as a dip for celery, carrots, or cucumber sticks. Enjoy it as a sauce for zucchini spaghetti. Add fresh squeezed orange juice and you have a dressing. Get creative. This pesto is another great way to add nutrient dense veggies to your diet.
Provided by JunoHealth
Number Of Ingredients 5
Steps:
- 1. Add half of the oil to a blender or food processor. Some liquid on the bottom makes it easier to blend. 2. Add half of the pistachios, all the garlic, some of the sea salt and half of the arugula. Blend for a few seconds, stop and scrape the sides with a spatula. 3. Add the rest of the ingredients and blend until you obtain the consistency of a paste. I like it chunky so I don't blend it for too long. If you like a smoother texture, blend for a little longer. Either way the flavor will be fantastic. 4. Place it in a small mason jar, or any glass container to store in the fridge. Never use plastic. 5. Keep in the fridge for up to 5 days (for optimal freshness) and enjoy with anything you can imagine.
Nutrition Facts : ServingSize 1 serving, Calories 286 calories, Sugar 0.9 g, Fat 31 g, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 63 mg
ARUGULA-PISTACHIO PESTO
Provided by Tori Ritchie
Categories Sauce Food Processor Cheese Garlic Vegetarian Pistachio Arugula Bon Appétit
Yield Makes about 1 1/4 cup
Number Of Ingredients 7
Steps:
- Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
ROASTED POTATOES W/ ARUGULA-PISTACHIO PESTO
Yield 6 cups
Number Of Ingredients 10
Steps:
- Place jelly roll pan in oven and preheat to 400 Combine potatoes a 1 T olive oil in a medium bowl; toss well. Arrange potatoes in single layer on preheated pan. Sprinkle w/ 1/2 t salt and 1/4 t pepper. Bake at 400 for 20 mins. Toss potatoes. Bake an additional 25 mins or until tender, stirring every 10 mins. Combine remaining 3 T oil, remaining salt and pepper, arugula leaves, cheese, nuts, water, lemon juice and garlic in food processor. Process until smooth. Combine arugula mixture w/ hot potatoes in a medium bowl. Toss well
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- Preheat oven to 400° F. Spray a rimmed baking sheet with cooking spray, you can also line it with foil.
- In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread them into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender.
- Once the potatoes are roasted squeeze the juice of half of a lemon over the top of them. Serve the potatoes on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.
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