Sicilian Pesto
    Recipe adapted from Marcella Says (2004) by Marcella Hazan
    2 oz. (about ½ heaping cup) whole, roasted almonds
    2 whole garlic cloves, peeled
    4 Tbsp. extra virgin olive oil
    2 Tbsp. grated pecorino romano cheese
    ½ cup tightly packed fresh arugula leaves
    ¼ tsp. dried red chile pepper flakes
    3 to 4 firm, fresh plum tomatoes, seeded and chopped
    1 tsp. fine sea salt                
    Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
    Makes enough pesto for 1 pound of pasta. 
    This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
    Also refreshing made with fresh mint leaves. Yum!

    • 1 tablespoon unsalted butter
    • 2 tsp. olive oil
    • 1 bunch radishes, greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
    • salt and pepper to taste
    • 1/2 cup water
    • 1 bunches arugula, coarse stems discarded and cut into 2-inch lengths

    Heat butter with oil in an 8-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add arugula and sauté, stirring, until wilted, about 1 minute.
    Adapted from epicurious.com

    Olive oil

    2 baby fennel bulbs, trimmed and quartered
    1 tbs balsamic vinegar
    ½ cup  chicken stock
    Handful of arugula
    2-4 oz. marinated feta, crumbled
    ¼ small red onion, very thinly sliced
    ¼ large red chilli, thinly sliced
    1 tsp finely grated lemon rind 
    Extra virgin olive oil, to drizzle 

    • Heat 2 tbs of oil in a frying pan over medium heat, add fennel and cook, turning, for 2-3 minutes or until fennel caramelizes a little, season with salt and pepper. 
    • Add balsamic vinegar and chicken stock, cover and cook for 8 -10 minutes or until tender. 
    • Transfer braised fennel to a bowl, add arugula, feta, red onion, chili, lemon rind and dress with olive oil. Toss gently to serve.
  • This is a great use for the bag of arugula in your share this week!
    1/2 lb. arugula (the whole bag in the share)
    1/2 cup walnuts
    1/2 cup freshly grated Parmesan cheese
    1/2 cup extra virgin olive oil
    1/2 teaspoon salt, or to taste
    a couple cloves of garlic
    1.  Toast the walnuts in a pan over medium heat until lightly brown.
    2.  In a food processor, combine the arugula, walnuts, Parmesan, salt, and garlic.  Pulse while drizzling the olive oil into the processor.
    3.  Scrape the pesto into a bowl and enjoy as a topping for pasta, a sandwich spread, or any other way you would use basil pesto.
    4.  Optionally, you could add basil or mint to the arugula pesto.