A Few Recipes

First of all, I'd like to say that I think arugula smells really weird - however, it does taste good in these recipes.

One and the winner of this batch: Veggie pizza with Goat cheese.

Brush a pizza crust with olive oil, spread 6 tbs sauce on the pizza, crumble/spread 4 oz of goat cheese over the sauce. Slice a tomato into thin slices/small pieces and layer on top of cheese. Sprinkle with 2 cloves of thinly sliced garlic, sprinkle on a few chopped onions to taste, top with 1/4 cup grated Parmesan. Bake according to pizza crust directions. Coarsely chop 1 cup of arugula. With 1 minute remaining of cooking time sprinkle arugula over the top of the pizza, finish cooking.

This was AMAZING. I unknowingly bought enough for two pizzas - - so I'll make it again in a couple of days.


Recipe Two: Penne with arugula, tomatoes, and goat cheese.

In a large bowl mix together 4 oz. crumbled goat cheese, 1 cup halved cherry tomatoes, 1 cup coarsely chopped arugula, 2 tsp sauteed minced garlic, 1/4 cup olive oil, and salt and pepper to taste. Add cooked, drained pasta (8 oz) - toss, and serve.

This was really good when served - however when I took leftovers for lunch it wasn't all that great. So, if you're going to make it make sure there are enough people to eat it all at the first setting.

I give this an "ok" - nothing too spectacular, but it was easy and different.



These are some snap peas I did last week. The recipe called for you to brush them with olive oil, and then sprinkle with kosher salt, pepper, onions, and garlic. In retrospect - since I didn't have very many and most of the seasoning ended up on the pan - - I'd toss them in the seasoning mixture in a Ziploc bag and then put them on the cookie sheet - they still turned out pretty good though - very flavorful. You cook for 5-8 minutes at 350.




The sweet tooth section. Here is the recipe for the carrot cake.


2 1/2 cups all purpose flour
1 1/4 tsps baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
4 large eggs at room temperature
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 1/2 cup applesauce (for a fluffier cake - use veg oil)
1 pound carrots, peeled and grated


adjust an oven rack to the middle position and preheat oven to 350.
lightly spray a 9x13 baking dish with vegetable spray and line the bottom of the pan with parchment paper


whisk flour through salt together in a medium bowl, set aside

whisk eggs and sugars together in a large bowl until frothy and sugar is mostly dissolved, while whisking, slowly add applesauce and whisk until smooth. Whisk in flower mixture until no streaks remain. Stir in carrots

pour batter into pan. Bake 35-40 minutes