shaved kohlrabi and arugula salad with chunky garlic and pimenton dressing


  • 2 medium heads garlic 
  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice 
  • 1/2 teaspoon pimenton picante (hot Spanish smoked paprika) 
  • 1 teaspoon Dijon mustard 
  • Coarse salt 
  • 3 tablespoons extra-virgin olive oil 
  • 2 medium or 1 large kohlrabi (1 pound), trimmed 
  • 1 1/2 cups arugula, trimmed 
  • 1 ounce toasted sliced almonds (1/4 cup)


  1. Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool. 
  2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate). 
  3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds

arugula, carrot & celery root salad with almonds


  • 2 Tbs. apple cider vinegar
  • 2 Tbs. honey
  • 1 tsp. Dijon mustard
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 medium carrots (1 lb.)
  • 1 medium celery root (3/4 to 1 lb.)
  • 6 lightly packed cups baby arugula (about 6 oz.)
  • 3/4 cup sliced almonds, toasted
  • 1/3 cup chopped fresh cilantro


  1. In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.


    Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.


yellow tomato, watermelon and arugula salad

Food and Wine


  • 2 cups seeded and cubed ( 1/2 inch) watermelon
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 6 ounces arugula leaves, large stems removed (4 cups)
  • 5 yellow tomatoes (about 2 pounds), sliced crosswise 1/4 inch thick

how to make this recipe

  1. In a medium bowl, toss the watermelon cubes with 1 tablespoon of the vinegar and season with salt and pepper. Let stand for 5 minutes, then drain.
  2. In a small bowl, whisk the remaining 3 tablespoons of vinegar with the olive oil. In another bowl, gently toss the arugula with 3 tablespoons of the dressing. Fan the tomato slices on 10 plates and sprinkle with salt. Scatter the arugula over the tomatoes and top with the watermelon. Drizzle the remaining dressing over the salads and serve at once.

arugula scramble with kale pesto


  • 4 eggs, whisked with a splash of water or milk and a pinch of salt
  • 1 teaspoon olive oil, for the pan
  • a few handfuls of arugula
  • a few spoonfuls of kale pesto
  • chopped chives
  • salt & pepper, to taste


  1. Heat oil in a nonstick skillet. Pour in the whisked eggs and let them begin to set (10 seconds or so). Stir to scramble. After the first stir, toss in handfuls of arugula so that it wilts down slightly with as the eggs cook. Continue to scramble until your eggs are slightly underdone. Serve with spoonfuls of pesto, chives, salt & pepper to taste.

kale & walnut pesto


  • small bunch of kale (4-6 leaves, remove the thick part of the stems*)
  • ¼ cup walnuts, toasted
  • ½ to 1 clove of garlic
  • ¼ cup olive oil (or more for a smoother pesto)
  • juice & zest of one lemon
  • salt & pepper to taste
  • optional: grated parmesan or pecorino cheese
  • (note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)


  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
  2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
  3. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
  4. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive il as necessary


Beans on Toast with Greens

By Family Meal • December 14, 2011 1 Comment

Serves 4, with lots of leftover beans

For the beans:

  • 3 cups dried borlotti beans (also called cranberry or, appropriately, Roman beans)
  • 3 dried chiles de arbol, broken in half
  • 1 sprig of sage
  • 3 garlic cloves
  • salt and pepper to taste

For the toasts:

  • 2 handfuls of green -- tatsoi, arugula, or puntarelle
  • 1 garlic clove
  • 4 slices of good bread, we like filone
  • shaved Parmesan
  1. Dump beans into a medium-sized pot, cover with cold water and bring to a boil. Drain the water from the beans and cover again with cold water, throw in a handful of salt and bring to a boil. Simmer the beans over medium low heat until they are al dente -- about 2/3 of the way done. Remove the beans from the cooking liquid.
  2. In a new pot, heat a couple of glugs of olive oil (3 tablespoons or so). Pop open the garlic cloves and toast then in the oil until lightly golden brown. Add the dried chiles and sage and let sizzle before adding the beans to the pot. Cover with cold water, season with salt and pepper, and simmer until the beans are soft while still retaining the integrity of their shape. We like to let the beans hang out in their liquid for a long as possible before serving -- overnight is best, but relaxing for an hour or two in their liquid is sufficient.
  3. To assemble the toasts, reheat a portion of the cooked beans in a small saucepan. In a medium sauté pan heat a ¼ inch of olive oil until smoking hot. Place bread slices into the oil and fry until golden brown. Flip and cook the other side until golden brown. Drain toasts on a paper towel lined plate. Meanwhile, in a medium sauté pan, toast popped garlic clove in a glug of olive oil. Toss in the greens and sauté for 10 seconds or so until just wilted. Season with salt and pepper. Place a piece of toast on a plate, spoon warm beans over the toast and top with greens and shaved Parmesan.