Adapted from a Florence Fabricant recipe in New York Times based on a recipe from Armani Ristorante. I love this combination of pink peppercorns and thyme to season the fish – but I have pink peppercorns on hand since I used them to make pink peppercorn ice cream for the AJC. If you don’t have any, and don’t want to go shopping for them, just plain black pepper will be fine, if not as floral in flavor.
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Need an arugula salad recipe?
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.
Arugula in our boxes, two weeks in a row. Hooray! I love this peppery green, but it can be really bitter. When you’re getting ready to use it, nibble on a leaf or two. If it’s tasting really young and sweet, the less you do to it, the better. I love it tossed with a vinaigrette and then put on top of hot (homemade) pizza.
If it’s more on the bitter side, you might give it sweeter accompaniments.
I love salads with fruit (you may have noticed this already) and believe it or not, I just ate my first Asian pear this week. I’m not sure why I never tried them – just happy with “regular” apples and pears, I guess, and maybe that rusty-looking skin meant I’d have to peel them, and I absolutely hate to peel anything. Turns out the peel is just fine, no need to pare these pears.
What a revelation. Juicy and sweet, I was an instant convert. Locally grown Asian pears are at farmers markets right now, so how about pairing them with the arugula? (ok – way too many puns. sorry.)
And finally a salad idea from Fine Cooking.