Arugula’s spicy kick makes it a natural pairing for gin, but, in a pinch, spinach or cilantro would also work.
Combine gin, lime juice, and simple syrup in a cocktail shaker. Fill partway with ice, then top with arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with lime wheel.
The list of ingredients for this salad is medium length, and it does have a few specialty items. First up was the seedless cucumber. They’re getting easier to find, but they can be pricey—as much as $4 each. If you can’t find one, just used a peeled and seeded regular cucumber.
Next up was the pearl couscous. Also called Israeli couscous, the grains of this type are much larger than regular couscous. I happened to have some whole wheat pearl couscous leftover from another recipe (Herbed Couscous Pilaf), so that’s what I used for this recipe too. I find it’s more flavorful, but it can be hard to find.
Lastly is the preserved lemons. I like to make mine since it’s very simple to do, but it does take a month of soaking in salted lemon juice for the lemons to become preserved. If you can’t wait, you can always buy them. I’ve only seen them at Fresh Market, specialty grocery stores, and Amazon.
The rest of the ingredients should be easy to find. I happened to shop on a day that the store ran out of fresh basil, though, but I did find a good substitute. A lightly dried version found in the produce section worked just as well and is supposed to keep for much longer. This could be a game-changer! I inevitably have some of my fresh basil go bad, and I’ve managed to kill a few basil plants.
Seedless cucumber, arugula, pearl couscous, lemon, feta cheese, preserved lemon, extra virgin olive oil, basil, and honey
Arugula Gimlet - Recipes
This recipe has definitely helped me in my healthy eating habit. Between this and the Homemade Ranch Dressing, these are the only dressings I need.
This champagne vinaigrette pairs so well with a spicy arugula and sweet fruit combination. Some of my favorite ideas for putting this recipe to use are fresh sliced peaches, arugula and burrata. To die for! Or my Arugula, Cantaloupe and Goat Cheese salad (pictured below), which I will be sharing here soon.
The recipe is sweetened with honey, which ensures that it is paleo friendly, if that is something you are concerned about. Whether you’re paleo or not, I do find it good practice to follow certain guidelines of the paleo lifestyle.
Now some recipes I have seen on the internet call for agave nectar as a sweetener for this, believing that agave is an acceptable substitute for a healthy or weight loss diet. It’s not their fault. Scientists and medical doctors alike were for a good while backing this claim.
However, both Dr. Oz and Dr. Weil and many others have stated that agave nectar is not the miracle sweetener we all wanted it to be. Once believed to be a good sugar alternative because of its low glucose level, it was thought that it would not cause the same spikes in blood sugar as the refined white stuff and other choices. It is now found that, while its glucose level is low, agave contains more fructose than other common sweeteners. That includes high-fructose corn syrup. Yikes! It is known that excess fructose elevates blood sugar and can lead to weight gain.
So, if you haven’t gotten the memo, agave is out. Reach for honey or maple syrup instead or other sweeteners such as stevia or coconut sugar. If you need some help figuring it all out, check out this post on paleo-approved sweeteners. But of course, everything in moderation.
Now, back to the dressing! Every week or so I mix up a bottle of this stuff and, between this and the ranch dressing, I’ve got all my salad basics covered. For now. My increasing appreciation for salads and salad experimenting has me pinning new dressings to try all the time now, working on different combinations and how to perfect everything so that I am really happy with what I am making and eating.
Enjoy this recipe and please let me know by email or in the comments below what you use it with as I am always looking for new ideas for salads to enjoy!
50 Summer Cocktails You'll Crave When the Temperature Creeps Above 80
If you've never enjoyed a Tom Collins on a sunny back patio, you haven't lived.
Ah, summer. 'Tis the season of easier living and fun in the sun, which means it's time to up your hosting game with a fresh batch of cocktail recipes. Whether guests prefer gin or rum, these simple, time-tested cocktails are guaranteed to please. Ahead, fifty seasonal cocktails that are easy to make, delicious, and guaranteed to put everyone in a summer state of mind.
Like drinking a slice of watermelon (plus moscato + rum)!
This is a summer freezer STAPLE.
Though the recipe was inspired by the wintry tale of Jack Frost, these slushie cocktails are giving us major mermaid summer vibes. They're made with lemonade, Blue Curacao, champagne, and vodka&mdashthe perfect ingredients for an irresistible siren song of a summer cocktail.
Pro tip: Chop up fresh watermelon and throw it in the freezer the night before you make the margs&mdashthey'll be perfectly slushy & ICE cold!
This cocktail combines our two favorite summer drinks in one pretty cup: Snow cones and margs.
This punch will be a star at your summer parties. An entire bottle of rosé? Yes please.
You'll want to drink these every summer night.
Give your Taco Tuesday party a unique, on-theme twist with these rainbow Jarritos cocktails.
These may look like your average post-workout green juice, but they are so. much. better. Mojito slushies are the perfect thirst-quencher at a summer soiree.
Tomato and Arugula Pizza Ingredients
- 1 store bought pizza or flatbread dough
- 2 tbsp pizza sauce
- 4 oz fresh mozzarella
- 3 ripe Campari tomatoes, sliced
- Large handful of arugula
- Small handful of basil
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
- Optional: balsamic glaze
Preheat oven to 425 degrees F.
Roll out pizza dough on a pan. Spread pizza sauce across the dough, then top with fresh mozzarella.
Add the tomatoes on the pizza, then bake for 12-15 minutes.
While the pizza is baking, combine arugula, basil, olive oil, and sea salt in a bowl. When pizza is done, add the arugula mixture on top of the pizza. Drizzle with balsamic glaze if desired.
Easy Freezer Jams
Unlike traditional canned jam, these preserves do not require long days of preparation, exact cooking times (or any cooking at all sometimes), sterilizing jars and hours of your time.
All that’s needed is fresh ripe fruit, clean jars or containers that can go in the freezer, sugar and pectin to help the jam set. Since freezer jams use much less sugar and often are uncooked, they look and taste more like fresh ripe fruit than conventional jam. They’re versatile, too. Enjoy them on toast for breakfast, of course, but they’re also delicious spooned over yogurt or ice cream for dessert or stirred into a sauce for a roasted pork loin or chicken.
There are only a few things to keep in mind before starting in order to get the best-tasting results:
Since the fruit will not be cooked, make sure it is perfectly ripe—the jam is only going to be as good as the fruit used. Also make sure to use the right kind of pectin otherwise the jam won’t set.
All fruit contains pectin, some more than others, and it is the combination of the fruit’s natural pectin and acid along with added sugar that causes jam to set after it has been cooked to a temperature of 220°F. Because freezer jams aren’t cooked and use less sugar, the fruit’s natural pectin needs to be boosted with commercial pectin, which is available in most supermarkets.
There are two main types of commercial pectin: regular pectin, which needs to be boiled with the sugar and water in order to set (jell) and “no cook” pectin that is designed specifically for uncooked freezer jams. Pectin is available in powder and liquid form.
Flea beetles are a common pest, and when the population gets large they can quickly defoliate a plant. They’re easy to identify because of the characteristic shotholes they eat in leaves. I’ve found the two best solutions are diatomaceous earth and/or a mixture of organic pyrethrum and neem oil. The neem has long-lasting preventative effects, and the pyrethrum will knock the pests out.
A large infestation of cabbageworm can destroy your crop. Luckily, they’re reasonably easy to control. You can pick them off when you see them (my chickens love them). You can also look for the eggs which are tiny white dots on the underside of leaves. Squash them when you see them. If that fails, spray plants with neem oil or organic pyrethrum.
Leaf miner is the name given to pests that live within the interior of the leaf and eat their way through. They leave a little trail of white lines zig-zagging across the leaf.
Beyond the fact that they make arugula look ugly, if their numbers get too big, they will destroy the plant. Use neem oil to deter them.
Downy mildew is a white powdery growth that can stunt plants. The best defense is a good offense. Over-watering the leaves can help this pest set in, so water the base of the plant, not the leaves. Also, be sure to keep plants well spaced.
Snails and Slugs
These pests seem to attack everything in the garden and arugula is no exception. I use slug and snail pellets with a bittering agent to stop animals and kids from eating them. There are lots of organic ways of controlling this pest.
White rust attacks all cole crops, leaving distinct, raised pustules on the plant that will eventually erupt in white spores. These growths can deform plants and may eventually cause them to die. Keep moisture under check, because that’s how the disease spreads. Water at the base of plants early in the day and keep plants well spaced. Rotate crops regularly, and if all else fails, use a fungicide to control.
Bacterial Leaf Spot
Bacterial leaf spot, as the name suggests, causes necrotic spotting on arugula leaves. It can be carried by seeds so make sure that you buy certified disease-free seeds and destroy any crops that are impacted by the bacteria. You can also treat plants with hydrogen dioxide.
Creativity, good taste and fearlessness are the right traits to turn out new cocktail combinations with the infused syrups which is why I called on my friend, Kem. Kem is a master mixologist who, among other talents, throws a wild Halloween party with a fantastic bar full of sinister cocktails. (For garnishes, she puts out a bowl of peeled lychees, pitted and stuffed with a blueberry to resemble eyeballs very effective after trying one of the absinthe cocktails.) For our infused syrups I asked for her help with more subdued concoctions and she readily agreed.
This is the first of two riffs on traditional gin cocktails. She used the Makrut Lime-Leaf Infused Maple to make a refreshing, yet slightly exotic libation just perfect for the increasingly warm weather. She notes that the recipe serves 3-5 people depending on whether they are served straight up or on the rocks.
Arugula and Tatsoi Salad with Grapefruit
1 bunch arugula, washed, dried, and torn into bite-size pieces
1 bunch tatsoi, washed, dried, and torn into bite-size pieces
3 grapefruits, peeled and segmented
2 tablespoons rice vinegar
1 tablespoon grapefruit juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons canola oil
salt and pepper, to taste
Combine the arugula and tatsoi. Add the grapefruit segments. Prepare the dressing in a small Mason jar with a lid. Pour enough dressing over the salad to coat the greens evenly. You may not need all of the dressing. Toss. Serve immediately.