Use Arugula to add an aromatic taste to your salad!

Tomato, fresh mozzarella, and Arugula pasta

3 cups chopped fresh tomatoes
6 cups trimmed arugula
8 ounces fresh mozzarella cheese, diced
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound penne, cooked according to package directions

Combine tomatoes, arugula, mozzarella, olive oil, salt and pepper in large bowl.
Toss with hot pasta.

Makes 6 servings.

Arugula with pears Salad

1 tbspfinely chopped shallots
2 tbsp balsamic vinegar
1 tbsp olive oil
salt to taste, freshly ground pepper
6 cups arugula, washed and torn into bite-size pieces
4 pears, cored and sliced (peeling is optional)
1 tbsp chopped pecans
2 tsp freshly grated Parmesan cheese

For the vinaigrette: Place all ingredients in a container with a tight-fitting lid. Shake well.
For the salad: Toss the arugula and pears with the vinaigrette in a bowl. Transfer to a serving plate and sprinkle with the pecans and parmesan cheese.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

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