Arugula Lemon Pasta

Here's a nice meal we made last night with a big bag of arugula from our CSA share.  You could use spinach in its place, but the arugula gives it a nice peppery punch.  

Wash and roughly chop two bunches of arugula, removing any thick stems.  Mince three very large garlic cloves and zest and juice a lemon.  Boil one pound of long pasta in salted water until done.  Drain and set aside, reserving a cup or so of the cooking water.

Into the empty pasta pot, add a long pour of olive oil and a couple tablespoons of butter.  Place over medium-low heat and saute the garlic until it just begins to brown.  Add the arugula and stir, letting it cook down.  Add salt and pepper to taste, as well as the lemon zest and juice.  Once the arugula is cooked to your liking, add the pasta back to the pot along with a good handful of grated Parmesan.  Toss everything well and add some of the pasta water if it seems dry. 

Serve with extra grated Parmesan and chile flakes.

Goat Cheese Appetizer

Here's one thing I plan on making for our Christmas get together.  Super simple and it sounds really yummy to me....plus it's Christmas colors :)

 

 

Goat Cheese Log with Pistachios and Cranberries

1 8-ounce log goat cheese
1/2 cup pistachios, shelled
1/2 cup dried cranberries, roughly chopped

sliced baguette or crackers for serving

In a small pan over medium-high heat, toast the pistachios until fragrant; about 3-5 minutes, stirring occasionally. Let cool.

Combine the pistachios and cranberries in a plate and roll the goat cheese log in the mixture until completely coated. Place on a serving dish and sprinkle the remaining pistachio/cranberry mixture around the log. Allow to sit out at room temperature for at least 15 minutes before serving so the cheese will soften nicely and become more spreadable. Serves approximately 6-8.

Recipe Source: Real Simple

Mini Ham and Cheese Rolls

I'm thinking these might be good for Christmas.  Has anyone tried them?