Sunday, June 21, 2009

arugula and strawberries

Tonight's dinner was a grilled chicken sandwich with roasted red peppers and arugula mayo on roasted garlic bread. Next time I think I'll include bacon too. The mayo would also be great on a veggie sandwich, with grilled zucchini, eggplant, and/or red onion.

I also made some oven fries, attempting to recreate the flavors in the amazing truffle fries at Dempsey's in Lawrence, Kansas. I sprayed the fries with some truffle oil (thanks, Mom!) and then tossed them in grated Parmesan and parsley.

grilled chicken sandwich with red peppers and arugula mayo
truffle and Parmesan oven fries

If you're looking for a way to use up a pile of arugula like we are (or even if you're not), check out the recipe for the mayo:

1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel

For dessert, we had one of my new favorite baked goods. Since it's strawberry season, I made these banana shortbread cookies to eat along with the fresh, local berries. The recipe is from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients.

banana shortbread cookie with ice cream and strawberries

No comments:

Post a Comment