Main Course Recipes, Pasta Recipes, Sauces

Italian Sausage Red Sauce with Zoodles or Noodles

I’ve said it before and I’ll say it again, not much makes me happier than a pot of red sauce simmering on the stove. I like to make a big batch of this sauce over the weekend and freeze it in 2-4 cup increments.  Then on a busy weeknight, just defrost in the refrigerator for 8 hours (I usually do this during the day while at work) and reheat on the stove for 15 minutes. You can also defrost this sauce quickly in a large bowl with warm water for 30ish minutes on the counter.

I like to serve this sauce over pasta, zoodles, spaghetti squash, french bread (with a big dollop of ricotta), on a pizza, in a panini … lots of options.

Last night when I got home from work I realized all I had in the refrigerator was 2 zucchini and a wedge of Parmesan cheese … shoot, zucchini for dinner isn’t going to cut it … either is take-out. Freezer sauce to the rescue! Zoodles for me, spaghetti for the hubs and sauce for both. Phew, crisis averted.

I went to bed happy and full … and grateful for a freezer with Italian sausage red sauce in it.

Italian Sausage Red Sauce2Italian Sausage Red Sauce

Ingredients:

  • 1 lb sweet Italian sausage, removed from casings (pork or chicken)
  • 1 medium red onion, finely chopped
  • 4 garlic cloves, minced
  • 6 oz tomato paste
  • 28 oz crushed tomatoes tomatoes
  • 28 oz tomato sauce
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp red pepper flakes (more if you like it spicy, or leave out if you do not like spice)
  • 1 tbsp fresh oregano, chopped (alternatively, 2 tsp dried oregano)
  • 1 tbsp fresh Italian parsley, chopped (alternatively, 2 tsp dried parsley)
  • Handful fresh basil, leaves torn into pieces (no alternative, gotta use the fresh stuff)

Directions:

  1. In a large pot, cook Italian sausage over medium-high heat until the fat is rendered and the sausage starts to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tbsp of fat from the pan.
  2. To the fat remaining in the pan, add the onions and garlic and cook until soft, about 5 minutes.
  3. Add tomato paste and cook 1 minute, then add the crushed tomatoes and tomato sauce. Add salt, pepper, red pepper flakes, oregano, parsley, and reserved Italian sausage.
  4. Bring sauce to a boil, then reduce heat to simmer and cook for as long as you can, but for at least 30 minutes.
  5. Remove from heat, adjust seasoning to taste and add fresh basil.
  6. Serve as you please!
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Soup and Chili Recipes

Italian Sausage, Kale and White Bean Soup

Italian Sausage, White Bean and Kale Soup

 

(New Years day, 2013)  While watching his beloved Stanford Cardinal lose in the Rose Bowl, our friend declares, “this is the best soup I’ve ever had.”

(I can’t remember the specific below zero windchill day in the month of February, 2014)  My fiance came in from the cold to find this soup cooking. He consumed it. He smiled, then he DIDN’T complain about the weather.

(Two weeks ago) I was tense. I made this soup. I ate it. I relaxed.

This soup has powers. Powers that can change your state of mind. Make you forget about your team losing a big game. Make you feel warm and fuzzy inside, even on the worst of days. Make you involuntarily exhale an audible “Mmmmm” after your first spoonful. Make you relax away the days tension in your shoulders and jaw. Make you smile.

Doesn’t take long to make. Doesn’t take long for the robust aroma to permeate your kitchen. Doesn’t take long to realize … This soup is powerfully, comfortably, so very … good.

Italian Sausage, White Bean and Kale SoupItalian Sausage, White Bean and Kale Soup

 

Ingredients:

  • 2 tsp olive oil
  • 1 lb sweet Italian sausage
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 carrots, peeled and diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, cleaned, ribs removed and diced
  • 1 28oz can chopped tomatoes in juice
  • 2 15oz cans cannellini beans, drained and rinsed
  • 2 boxes fat free chicken broth (8 cups)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 sprig rosemary, left whole (I have a rosemary plant on my windowsill.  Rosemary can easily left out if you do not have it readily available)
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 bunch kale, stems removed and chopped (about 4 cups)
  • 1/2 lb dried pasta (I used medium shells)
  • 1/4 cup fresh parsley, plus more for garnish, chopped
  • Freshly grated Parmesan cheese, for serving
  • Additional chicken broth, if needed

Directions:

Heat a large stock pot over medium heat. Add the Italian sausage and cook for 6-8 minutes until no longer pink while breaking up the sausage into bite sized pieces with the back of a wooden spoon. Add onions, celery, carrots and red bell pepper, and saute for 5 minutes. Add garlic and cook 1 minute until fragrant.

Add tomatoes, beans, chicken broth, oregano, red pepper flakes, rosemary, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.  (Note: Cook the soup at this stage for as long as you can. Sometimes I let the soup simmer away for several hours.)  During the last 10 minutes of cook time, add kale and cook for 10 minutes. Remove rosemary stem and adjust seasoning for salt and pepper. Add 1/4 cup fresh parsley.

Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve.

Add the cooked pasta to the soup pot, simmer for a few minutes, and ladle into bowls. Top with Parmesan cheese, and fresh parsley.

Note: If you plan to have leftover soup to eat later in the week, do not add the noodles to the soup pot. Instead, add 1/2 cup cooked pasta to individual bowls and ladle pipping hot soup on top. (When noodles are added straight to the pot, they will adsorb the broth and leftovers wouldn’t be much of a “soup” anymore.)

Salads

Sesame-Ginger Soba Noodle Salad with Chicken

Sesame-Ginger Soba Noodle Salad with Chicken

I’m writing this at 2pm on Friday of Labor Day weekend. We’ve all mailed it in at this point, right? We’re done doing “actual’ work. So, in the spirit of Labor Day, I give you this fantastic dish. Ideal for a lazy summer weekend afternoon. Sesame-Ginger Soba Noodle Salad with Chicken.  Vibrantly flavored, full of crisp vegetables, and easily adaptable. (Did I throw in enough buzz terms there?)

I made a vinaigrette packed with fresh ginger, sesame oil, soy sauce and a hint of heat from the chili paste. A subtle bit of spice. Just enough.  Soba noodles, often times labeled as buckwheat noodles, can be found in the Asian section of your supermarket. They’ve got a distinct flavor and sweetness. I love ’em.

Sesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with Chicken

Easily modified by using any variety of vegetables you have on hand.  Asparagus in your crisper drawer? Shave thin and toss it in (That was an unintentional rhyme). Bright and beautiful green beans at the farmers market? Quickly blanch along with the soba noodles during the last minute of cook time, then add ’em to the party.  Looking for a meatless meal? Simply leave the chicken out. You’re the boss.

Whip this dish together before fall flavors take over the market. Unique, delicious, and (obviously) a cinch to put together. Now, let’s get after this long weekend!

Sesame-Ginger Soba Noodle Salad with ChickenSesame-Ginger Soba Noodle Salad with Chicken

Ingredients:

  • 3 tbsp canola oil, divided
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, peeled and minced or fresh ginger paste
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1/2 tsp chili paste
  • 3 tbsp sesame seeds, toasted
  • 8 ounces soba noodles
  • 1 lb (2 large) boneless chicken breasts, cut into bite sized pieces
  • 1/2 cucumber, thinly sliced
  • 2 large carrots, thinly sliced
  • 1/2 cup red pepper, thinly sliced
  • 1 handful cilantro, chopped
  • 4 green onions, thinly sliced

Directions:

  1. In a food processor, combine 2 tbsp canola oil, 2 tbsp sesame oil, 2 tbsp rice vinegar, 4 garlic cloves, 1 tbsp minced ginger, 1/2 cup soy sauce, 2 tbsp honey, and 1/2 tsp chili paste. Pulse until combined.  Pour sauce into a bowl, add toasted sesame seeds, and set aside.
  2. Cook soba noodles according to package directions.  Drain and set aside.
  3. Heat a large skillet with 1 tbsp oil over medium heat.  Add chicken, season chicken with salt and pepper, and cook until golden brown and just cooked through.  Add 1/3 of the sauce to the chicken, toss to coat, remove from heat, and set aside.
  4. Toss together noodles, cucumber, carrots, red pepper, cilantro, green onion, chicken, and another 1/3 of the sauce.  Add additional sauce if necessary.
  5. Serve at room temperature or chilled.

Servings: 4

Pasta Recipes, Salads

Greek Tortellini Pasta Salad with Chicken

Greek Tortellini Pasta Salad2

 

Some of the best memories are made in flip flops … while eating this dish.

Summer’s back.  Time to make Greek tortellini pasta salad.  Here’s my update on the classic Greek salad. I mixed it up by adding cheese tortellini, shredded chicken, and a couple other tid bits.  I’ve always got cheese tortellini on hand for simple weeknight suppers.  Always a crowd (or, just me) pleaser.

I toss the cheese tortellini with chicken breasts (use a rotisserie chicken as a huge time saver), cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas, kalamata olives, feta cheese, and parsley. On the side, I’ll put together a simple homemade Greek salad dressing.  Give it all a toss, and ,dinner is served.  Leftovers keep well in the refrigerator for a couple of days.  Lunch, a simple after workout snack, or even breakfast.  (Yes, I’ve been known to eat leftover pasta salad for breakfast before work. No shame!)

This also works wonderfully for picnics, potlucks, bbqs, or a weeknight meal.  Perfect for summer.  Bright and easy. Just like my favorite pair of flip flops.

Greek Tortellini Pasta Salad1Greek Tortellini Pasta Salad3

 

Ingredients:

  • 20 oz cheese tortellini
  • 1 lb boneless skinless chicken breasts (about 2 large breasts), or 1 rotisserie chicken
  • 1 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups cucumber (about 1/2 of a hothouse cucumber), peeled, seeds removed and diced
  • 1/2 red onion, thinly sliced
  • 14 oz can artichoke hearts packed in water, drained and chopped
  • 14 oz can chickpeas, drained and rinsed
  • 1 cup kalamata olives, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 5 oz block feta cheese, crumbled (I prefer feta packed in brine)
  • 1/2 cup fresh parsley, chopped

Directions:

  1. Pre-heat oven to 350 degrees F.  Season chicken breasts with salt and freshly cracked black pepper.  Cook for 35 minutes or until internal temperature reaches 165 degrees F.  Set aside until cool enough to handle and cut into bite sized pieces.  Alternatively, dice 3 cups of rotisserie chicken.
  2. Bring a large pot of salted water to a boil.  Cook tortellini in boiling water for 5-7 minutes, or according to package directions.  Drain and rinse under cold water until cool.  Set aside and reserve.
  3. Combine cooled tortellini, shredded chicken, cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas and kalamata olives in a large bowl.
  4. Make dressing by combining olive oil, red wine vinegar, garlic, salt, freshly cracked black pepper, and dried oregano.  Mix well.
  5. Toss salad with the dressing.  Start by adding half of the dressing and add more to suit your taste.
  6. Add feta cheese and fresh parsley.  Toss well and serve.

Note: Salad can be served right away but is best cooled in the refrigerator for a few hours.  Salad will keep well for 3 days in the refrigerator.

Greek Tortellini Pasta Salad4

Main Course Recipes, Pasta Recipes

Lazy Ravioli Lasagna

Lazy Lasagna

 

So, you’re in a precarious “situation” with the mafia?  (It happens … I guess)  Cooking up a tasty lasagna would really ease some tensions, right?  Problem is, you’ve got neither the time nor the fresh ingredients for a proper dish. Lasagna noodles, ricotta cheese filling, the timely/messy process of layering of everything together?  Here’s the perfect shortcut.  We’re using frozen cheese ravioli!

So, you’re in the above precarious situation? (Figurative … play along) Here’s whatcha do:

No need to pre boil the noodles or make the ricotta cheese filling.  Simply layer together marinara, frozen cheese ravioli, mozzarella and Parmesan cheeses.  Then bake until bubbly and golden.  Lasagna on a mafia pressured weeknight just got a whole lot easier. (Phew!)

Lazy LasagnaLazy Lasagna

 

I had to get somewhat fancy with my marinara sauce.  (I couldn’t help it.)  I added some aromatics and Italian sausage.  If you need to save time, then crack open a jar of store-bought marinara.  In this case, make sure you remember to add 1/2 cup of water.  The ravioli’s need a bit more liquid to cook in.

Your family will think you’ve been slaving away all day.  The guys in velvet sweat suits and greased back hair will think “uncle so and so” made it fresh.

Lazy Lasagna.  Saving family dinner … one meal at a time.

Lazy LasagnaLazy Lasagna

 

Ingredients:

  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb bulk Italian sausage (leave out to make vegetarian)
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 3 cups marinara, store-bought (25 oz jar) or homemade
  • 1/2 cup water
  • 3 tbsp fresh herbs, divided (parsley/basil/rosemary – whatever you have on hand)
  • non-stick cooking spray
  • 24oz frozen ravioli, I used a spinach and ricotta variety
  • 3 cups shredded mozzarella
  • 1/4 cup fresh Parmesan cheese, grated

Directions:

  1. Heat olive oil in a large saute pan over medium heat.  Add onion and cook for 3-5 minutes until translucent.  Add garlic and cook for an additional minute until fragrant.  Add Italian sausage and cook, stirring frequently, about 8 minutes.  Once sausage is fully cooked, remove from heat and drain off any excess fat.
  2. Put saute pan with sausage mixture back over medium heat.  Add red pepper flakes and dried oregano.  Stir well and allow herbs to hit the warm oil to “wake them up.”
  3. Add marinara, water, and 2 tbsp fresh herbs.  Bring to a low boil and cook for 15-20 minutes.  Remove from heat and allow to cool slightly before assembling lasagna.
  4. Pre-heat oven to 375 degrees F.
  5. Spray casserole dish with nonstick cooking spray or grease with a small amount of vegetable oil or butter.
  6. Time to begin assembling the lasagna.
  7. Add one cup of marinara to prepared casserole dish to coat the bottom.
  8. In the following order, add half of the ravioli, 1.5 cups marinara, 1.5 cups shredded mozzarella, and 2 tbsp Parmesan cheese.
  9. Repeat with another layer – the other half of the ravioli, the remainder of the sauce (about a cup and a half), 1.5 cups shredded mozzarella and 2 tbsp Parmesan cheese.
  10. Cover dish with aluminum foil and bake covered for 50 minutes. Note, spray the inside of the aluminum foil with nonstick cooking spray (or smear with a small amount of vegetable oil) so it does not stick to the cheese.
  11. Remove foil and bake for an additional 10 minutes.  The cheese will be melted and sauce will be bubbling in the corners.  Add 1 tbsp fresh herbs on top and allow dish to rest for 5 minutes before digging in.

Servings: 8 (serving size: 1 1/2 cups)

My sous chef couldn’t resist the aroma!

Lazy Lasagna

Main Course Recipes

Lamb Shanks with Parmesan Polenta and Mushrooms

Lamb Shanks with Parmesan Polenta and Mushrooms

Time to talk lamb shanks?  Why, yes. Yes it is.

From the lower section of the leg, lamb shanks are a full-flavored cut of meat.  They do, however, require a bit of love and attention to bring out their full potential.  These shanks are first browned in veg oil.  This gives them color while enhancing their rich flavor.  Then, the’re slowly braised in a flavorful and aromatic liquid.  This braising method breaks down the connective tissue and … (culinary cliche alert) …  yields fall-off-the-bone tenderness.
Lamb Shanks with Parmesan Polenta and Mushrooms
Now, let’s talk about the hot tub for the shanks.  Or, the “baaaa-th tub.” (I couldn’t resist).  All feeble-minded lamb jokes aside, I’m referring to the braising liquid.
Onion, carrots, celery, garlic, and tomato paste are caramelized in the drippings from the browning process.  They’re then combined with red wine, chopped tomatoes, beef stock, thyme, rosemary, and bay leaves.  THEN … brought to a boil.  The shanks are returned to the pot (tub) and placed into the oven. Three hours later, it’s feast time.  I paired these lamb shanks with dreamy Parmesan polenta and mushrooms.  Glamorous!
Lamb Shanks with Parmesan Polenta and Mushrooms
Make plenty, as leftovers can be transformed into another meal that shines.  Shred left over lamb , combine with leftover sauce, and serve over pappradelle noodles with fresh basil and Parmesan cheese.
Leftovers
Ingredients:
  • 2 1.5lb lamb shanks
  • 1 tbsp vegetable oil
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 6oz can tomato paste
  • 1 cup dry red wine
  • 14.5oz can chopped tomatoes in juice, I prefer low sodium
  • 2 cups low sodium beef stock
  • 1 cup water (or more if needed)
  • 15-20 sprigs fresh thyme, bundled together with butchers twine
  • 1 tbsp fresh rosemary, finely chopped
  • 2 bay leaves
  • Salt and freshly cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • Parmesan cheese, freshly grated

Directions:

  1. Allow lamb shanks to come to room temperature for 30 minutes. Trim off any excess fat, cut an inch off the end to expose the bone marrow, and season liberally with salt and pepper.
  2. Preheat oven to 400 degrees F.
  3. Heat large dutch oven over medium-high heat. Add vegetable oil and sear lamb shanks on all sides until nicely browned.  Remove lamb shanks and set aside.
  4. Drain excess fat from the dutch oven, leaving about 1/2 tbsp.  Drop heat to medium and add carrot, celery, and onion. Cook for 15 minutes until vegetables are nicely caramelized.  Add a pinch of salt and freshly cracked black pepper to season.  Add garlic and cook for 2 additional minutes.
  5. Add tomato paste and stir into vegetables to coat. Cook, stirring often, for 8-10 minutes to caramelize and develop the tomato flavor.  This is an important step. Don’t skimp on caramelizing the tomato paste as it adds a lovely depth of flavor to the dish.
  6. Add red wine and scrape down any brown bits that have developed on the bottom and sides of the pot.  Add chopped tomatoes, beef stock, and water.  Stir well and increase heat to medium-high to bring to a low boil.  Add thyme, rosemary, and bay leaves. Stir well.  Return lamb shanks to the pot.  If the liquid level does not come to the top of the lamb shanks, add additional water.  Season with a pinch of salt and freshly cracked black pepper.  (Note, if you did not use low sodium stock no need to season with salt, the stock will contain enough salt to season the dish.)
  7. Place lid on dutch oven and put in the preheated oven and cook for 2 1/2 hours, basting and rotating lamb shanks 2-3 times throughout the cooking process.  Remove lid and cook an additional 30 minutes to concentrate the cooking liquid.
  8. At this point, start your parmesan polenta and mushrooms.
  9. Remove lamb shanks to a serving platter and tent with foil to keep warm.  Place the dutch oven on the stove-top over low heat. Remove thyme bundle and bay leaves, and skim off any grease that has gathered on the surface (I removed about 3 tbsp).
  10. Taste sauce and season with salt and pepper if necessary.  Add 1/4 cup fresh parsley.
  11. Spoon about 2 cups of sauce over lamb shanks and serve with parmesan polenta and mushrooms.
  12. You can serve the lamb shanks 2 ways – remove excess fat from the shanks, discard, and serve chunks of lamb mixed with the sauce (like a ragu). OR -serve each person an entire lamb shank to pick at themselves.  Both ways are equally as good 🙂  ALWAYS serve with parmesan polenta and mushrooms.
  13. Top plated dish with freshly grated Parmesan cheese and fresh parsley.

Servings: 2-4

Note: If you are serving a crowd, there will be enough sauce for 4-6 lamb shanks – no need to double the sauce if you cook additional lamb shanks.  Just make sure your dutch oven is large enough, or cook in 2 pots.

Leftovers: Shred left over lamb shanks, combine with leftover sauce, and serve over pappradelle noodles with fresh basil and Parmesan cheese.

Leftovers

Pasta Recipes, Salads, Vegetarian Recipes

Roasted Tomato and Arugula Pasta Salad

Roasted Tomato and Arugula Pasta Salad

 

I’ve got roasted garlic and tomatoes, and I’ve got feta cheese, and I’ve got arugula, and I’ve got artichokes, and I’ve got a deliciously lemony dressing.  And, you may partake with me on one condition; that you listen to (read) my short rant about Spring weather in Chicago.  Those of you not dealing with these same weather conditions, just bare with me!

Mother Nature is currently unleashing her full schizophrenic arsenal on us.  One day the temperature “soars” to 60F.  The next day brings partial snow flurries and blustery winds followed by multiple days of perma-gray skies.  This time of year has me craving bright Spring flavors while simultaneously hankering for Winter comfort foods.  This dish is a lovely and beautiful combination of the two.

The produce isn’t exactly “there” yet.  My easy fix … roasting my veggies.  Roasting tomatoes brings out their natural sweetness and concentrates the flavor.  The juice from the tomatoes combines with the vinaigrette.  This coats the pasta, adding a fat free component to the sauce.  The same goes for the roasted garlic.

Roasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta Salad

 

If you live in a warm weather climate, just chalk my above rant up to ‘another Midwesterner complaining about the weather.’  If you’re here with me … Just chalk my above rant up to ‘another Midwesterner complaining about the weather.’  Either way, this dish is not weather discriminant.  Great when served cold or at room temperature.  Light and bright, yet hearty and comforting.  The answer to this cold/warm/cold/warm weather.

Roasted Tomato and Arugula Pasta SaladRoasted Tomato and Arugula Pasta Salad

 

Ingredients:

  • 16oz whole wheat penne pasta
  • 2 pints cherry tomatoes
  • 1/3 cup plus 2 tsp olive oil, divided
  • 3 garlic cloves, smashed
  • 1 sprig rosemary (optional: I add rosemary to all of my roasted vegetables because I have a rosemary plant on my windowsill garden, this can easily be left out if you do not have it on hand.)
  • 1 lemon, zested
  • 1/4 cup lemon juice
  • A small handful of basil, about 1/8 cup, julienned
  • 15oz can artichoke hearts, quartered
  • 2 scallions, finely sliced
  • 4-6 cups arugula
  • 1 cup feta crumbled (or substitute 8 oz container ciliegine “small cherry” fresh mozzarella balls)
  • Salt and freshly cracked black pepper, to taste

Directions:

  1. Cook pasta according to package directions in a large pot of boiling salted water.  For al dente, my whole wheat penne took 15 minutes.  Drain and run under water to cool and stop the cooking.
  2. Pre-heat oven to 400 degrees F.  Combine cherry tomatoes with 2 tsp olive oil, garlic cloves, fresh rosemary, salt and freshly cracked black pepper.  Cook for 20-25 minutes until tomatoes are soft, slightly charred, and some are just bursting. Discard rosemary and mince the freshly roasted garlic. Set aside to be added to the salad dressing.
  3. To make the vinaigrette, combine 1/3 cup olive oil, lemon zest, lemon juice, minced roasted garlic, fresh basil, salt and freshly cracked black pepper.  Give the dressing a good whisk. If using a mason jar,  give a few shakes.
  4. Combine cooked pasta, artichokes, and scallions with 1/2 of the dressing, and toss to coat. Add the fresh arugula and roasted tomatoes. Toss again *being careful not to crush the tomatoes.*  Add additional vinaigrette to your taste.  Note: The tomatoes are delicate and contain a lot of juice, so be careful when tossing.  Also, if the tomatoes burst, the tomato juice will add liquid and become part of the vinaigrette, so be careful not to over dress.
  5. Top with feta or mozzarella cheese.

Servings: 10 servings
Serving size: 1 cup – 1 1/2 cups (depending on the amount of arugula added)