Arugula Salad

{sorry for the poor quality photos, this is what happens when you eat dinner at 9pm in a horribly lit kitchen!}

Arugula Steak Salad

3 cups Arugula

1 steak cooked to liking {still mooing if you’re Russell} & sliced thin

Parmesan Cheese

1/4 cup red onion, thinly sliced

Layer Arugula, steak, cheese & onion in bowl or on plate.

Dressing:

1/4 cup olive oil

1 tsp. lemon zest

juice of one lemon

1 Tbsp. honey mustard

Salt & Pepper

Whisk together & pour over salad.

Marinated Tomatoes

1 cup cherry tomatoes, halved

2 Tbsp. olive oil

2 tsp. balsamic vinegar

pinch of chopped or dried parsley

pinch of chopped or dried basil

pinch of dried oregano

Salt & Pepper

In a small bowl mix together all ingredients oil, vinegar, herbs, S&P. Pour over halved tomatoes. Stir and let “marinate” in fridge for a few hours. ¬†Serve as side dish, OR do as my husband and dump them in the salad above ūüėČ

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Grilled Pizza


¬†Russell actually gets all the credit for this one. I told him the general “recipe” I had in mind for the ingredients we had and ran off to get my hair cut. I came home and he had taken photos before, during, and after he enjoyed this pizza! He knows me well ūüėČ Feel free to adapt toppings to what you have in your fridge or your favorites!

Grilled Pizza

1 pizza crust (we use TJ’s)

1/2 cup Alfredo sauce

1/2 cup Italian cheese, shredded

1 chicken breast, cooked & chopped

2 Tbsp. olive oil, divided

1/2 cup portobello mushrooms, sliced

1 can artichoke hearts, drained and sliced in half

Spread crust out onto floured surface. Add 1 Tbsp. olive oil to small pan and saute mushrooms & artichoke hearts. Preheat grill to medium high heat, brush with olive oil and place dough on grill. Once it has puffed and browned, brush top with olive oil and flip. While cooking other side, top crust with Alfredo sauce, cheese, chicken, mushrooms, & artichoke hearts. {or of course, whatever toppings you choose!} Remove from grill- slice, serve & enjoy!

Sweet & Spicy Peach Chutney

We got some gorgeous peaches at the Farmer’s Market last weekend. Some of them were eaten fresh, and some went into this chutney- both ways they were enjoyed. We piled this chutney onto¬†pork chops but I’m sure it would go great on Chicken too! I made this the night before and stored it in one of my new¬†obsessions¬†mason jars. It was a great way to use some fresh NC Farmer’s Market peaches!

Sweet & Spicy Peach Chutney

4 peaches peeled and sliced

3 Tbsp. brown sugar

1/4 cup orange juice

1 Tbsp. cider vinegar

1 tsp. ginger

1 Tbsp. soy sauce

1 Tbsp. Old Bay

1 Tbsp. chili powder

1 clove garlic, minced

Salt & Pepper

1 tsp. sesame seeds

Add all ingredients into saucepan and bring to boil. Reduce heat and simmer 3-5 minutes until sauce has thickened. Enjoy!

Weeknight Tortellini

Tortellini has become the quick go to quick dish around here when I need something fast, like our cleaning night last night!  This recipe is approximate because I just threw stuff in the pan crafted it carefully myself. Feel free to adjust it to your liking, spinach would work great in place of arugula if you prefer!

 {sorry for the horrible photo quality- late night in a dark kitchen!}

1 package tortellini

1 Tbsp. olive oil

1 Tbsp. butter

2 cups portobello mushrooms, sliced

salt & pepper

1 large clove garlic, minced

1 handful arugula (precise, I know!)

Parmesan cheese

Bring a pot of water to boil and cook tortellini according to directions. Meanwhile add olive oil and butter to skillet and saute mushrooms. When mushrooms are beginning to brown, season with salt & pepper and add garlic. Add arugula and saute until just wilted. Drain tortellini and add to skillet and toss. Sprinkle with Parmesan and enjoy!