Autumn salad for lunch~ "Candice's Dandelion Greens and Curry Quinoa Salad, from the cookbook "Clean Green Eats" by Candice Kumai

I didn't have any corn, so roasted some edamame beans instead, and I used arugula from the garden in place of dandelion greens.

Recipe:
2 cups cooked quinoa
1 cup arugula (or dandelion greens)
1 shallot thinly sliced (I used a red onion)
1 cup grilled corn kernels (I used edamame)
2 Tb fresh mint leaves
6 oz firm tofu (I used smoked tofu from Soya Nova Tofu Shop - http://www.soyanova.com/ 

Whisk together tamari honey dressing:
2 T extra virgin olive oil, 1 Tb tamari, 1 tsp curry powder,  juice of 1 lime, 1 Tb honey

pour over the quinoa and toss and add the rest of the ingredients.

This will be delicious for lunches for the next couple of days!

December arugula quiche

Picked the last of the arugula for a quiche for supper - here is the recipe~http://thecafesucrefarine.com/2012/01/goat-cheese-fontina-arugula-quiche-w/

Picked the last huge bunches of arugula today and made pesto - so versatile and scrumptious - I love it's slightly bitter and nutty flavour in sandwiches, on pasta,in frittata or swirled into bean soup. Known in Latin as eruca, from the word for “harsh, rough,” the plant is a member of the mustard family. Native to the Mediterranean, it was an unruly weed that was foraged from the fields by the poor. Arugula and bread made a simple peasant meal. Rocket was sacred to Priapus, the Graeco-Roman god of fertility. Beds of the greens were planted around his statue. The leaf, the Roman author Columnella wrote, honored the deity: “Th’eruca, Priapus, near thee we sow, To arouse to duty husbands who are slow.” Source: http://www.intowner.com/2012/08/11/the-%E2%80%9Clascivious%E2%80%9D-leaf-the-allure-of-arugula/ In Brazil, where its use is widespread, arugula is eaten raw in salads. A popular combination is arugula mixed with mozzarella cheese (normally made out of buffalo milk) and sun-dried tomatoes. In Egypt the plant is commonly eaten with ful medames for breakfast, and regularly accompanies local seafood dishes. In West Asia and Northern India, arugula seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil. Arugula is a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese. I love a salad made with Orange, Walnut, Gorgonzola and Mixed Greens with Fresh Citrus Vinaigrette~ http://allrecipes.com/Recipe/Orange-Walnut-Gorgonzola-and-Mixed-Greens-Salad-with-Fresh-Citrus-Vinaigrette/Detail.aspx Arugula can be planted in drier soil, and really does well with repeated cuttings even through the winter.

First Fennel

We're growing fennel bulbs for the first time this year - wasn't sure what to expect, but they are a no- fuss, easy to grow veg - they seem to like lots of room, however - letting in as much light as possible. I love the refreshing anise-flavour and crunch of raw fennel! The fennel with arugula a nice combo. Now I'm looking for other ways to eat this fabulous veggie - I think next up will be a gratin. Here is the recipe I used for fennel with arugula, oranges and olives - simple, but delicious:It was a challenge to slice paper-thin, I may have to purchase a mandoline :-) 1 tablespoon honey 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup olive oil 1 bunch arugula 2 orange, peeled and segmented 1 bulb fennel bulb, thinly sliced 2 tablespoons sliced black olives Directions Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve. I love how the trimmed fennel bulb looks like a green heart~

And fennel is so good for you!: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23

Lemon Quinoa Cilantro Chickpea Salad

When I found this recipe, I ran out to the garden and picked fresh spinach, cilantro, and arugula and whipped it up - it's so easy, and really good! When I take it for lunch, I'll bring the avacado and tomatoes and add them later. The lemon, cumin and cilantro are fantastic together. yum. Just pulse the greens with onion and garlic in the food processor (or chop finely by hand), add beans, cooked quinoa,, pour on the dressing, add tomato and avacado. 1 C. dry quinoa 2 C. vegetable broth 1 can garbanzo beans (drained and rinsed) 1 c. cherry tomatoes cut in half 2 avocados diced 2 C. spinach 1 bunch cilantro and arugula 1/4 C. onion 2 small cloves garlic For the dressing: Juice of 2 lemons zest of 1 lemon 2 tsp. dijon mustard 2 tsp. olive oil 1 tsp. agave nectar 1/2 tsp. cumin dash of salt and pepper

Farmgirl Susan's Arugula Pesto

When you have a bumper crop of Arugula, there's nothing better than making it all into pesto! I just use my blender, but if you have a food processor, lucky you! I found this recipe here: http://inmykitchengarden.blogspot.com/ > Here's the basic recipe ( I added lots of garlic and a few walnuts) 1/3 cup olive oil 3 - 6 cloves garlic 3 cups dry arugula 1 cup grated parmesan or pecornio romano cheese 1 cup chick peas drained and rinsed Combine everything, except the oil, pulse until pureed, then add the oil in a slow trickle. taste for salt/ add more oil for desired thickness. You can find a few more recipes here: http://www.seasonalchef.com/recipe0106c.htm I've also got this recipe lined up for later when watermelon is available: 1 cup olive oil 2 Tbs lime juice 2 Tbs champagne vinegar 2 tsp chopped thyme 1 small shallot minced 1 serrano chile sliced into small half rounds 1 small seedless watermelon 1/3 lb. wedge feta sliced 1/8" thick 1 bunch arugula Shake dressing ingredients together (ie everything except melon and feta) season with salt to taste cut watermelon into 3" squares, alternate with layers of feta, drizzle on dressing serve with lime wedges. I grew arugula by direct sowing in the Spring, thinning as needed, and pinching off the flowering tops that inevitably appear as soon as it gets hot. These are all great to add to salad. As soon as as the leaves get very large, I pull out the entire plant to process and resow. You can put dollops into ice cube trays to freeze. Here's a pic of arugula pesto mixed with cream cheese on crackers. Peppery goodness!