All Things Arugula

Grilled Pizza With Steak, Pear, and Arugula

Serves 4

From Southern Living

Ingredients

• Vegetable cooking spray
• 1/2 pound flank steak
• Salt and pepper
• 1 tablespoon olive oil
• 1 1/2 teaspoons white balsamic vinegar
• 1 (12-inch) pre-baked pizza crust
• 1 red Bartlett pear, peeled and sliced
• 1 1/2 cups fresh arugula, divided
• 1/4 cup crumbled Gorgonzola cheese
• Freshly cracked pepper

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).
2. Season flank steak with salt and pepper.
3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.
4. Meanwhile, whisk together oil and vinegar in a small bowl.
5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).
6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.
7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.
Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.

Easy Pizza Dough
From allrecipes.com
Se rves 15

Ingredients

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Nutritional Information

Amount Per Serving Calories: 112 | Total Fat: 2.1g | Cholesterol: 0mg

Penne Salad with Roast Beef, Arugula, Radicchio, and Capers

From Food and Wine Quick from Scratch Yield: Serves 4 Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish. RECIPE INGREDIENTS 3/4 pound penne 1/4 pound arugula (about 2 bunches), stems removed, leaves torn into pieces 1 head radicchio (about 6 ounces), torn into pieces 1/4 cup drained capers 6 tablespoons olive oil 3 1/2 tablespoons balsamic vinegar 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/2 pound thin-sliced cooked roast beef, cut into strips 2-ounce chunk parmesan cheese, or 3 tablespoons grated Parmesan
DIRECTIONS In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly. In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again. TO SERVE: Mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.

Nutrition Facts per Serving Yield: Yield: Serves 4

Calories: 650 Fat. Total: 28g Fiber: 3g Carbohydrates, Total: 70g Sodium: 1615mg % Cal. from Fat: 39% Cholesterol: 38mg Protein: 30g