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Vegetable centric cooking

Tag: arugula

Arugula salad w/ pomegranate dressing


Strong flavors, avocado and feta make this salad far from dainty — it is a nice dinner with lentil or black bean soup.  Pomegranate molasses is concentrated stuff, with a strong, sour taste made from simmering pomegranate juice with a little sugar and lemon. You can get it at Middle Eastern grocers, and it goes wonderfully with smoked paprika. Do not confuse with Pom Wonderful, which is thinner and sweeter and comes in a cooler bottle.  And definitely go for good feta made from sheep or goat’s milk.  I happen to like Bulgarian feta, which is quite tangy.  Greek and French are also very good — Greek is sharp and a little drier, while French is very creamy.  Any of bunch is tastier than domestic cow’s milk feta.

Serves 2

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Arugula salad w/ spaghetti squash


Roasting a squash must be the vegetarian equivalent of bringing home a hunt. Two people make only a dent in a five pound squash.  If it’s butternut or kabocha, I like to blend leftovers for soup.  If it’s spaghetti squash, I like to mix leftover squash strands into a weekend “squamlette.”  Or make this salad.

Serves 2

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