Pizza with Garden Fresh Tomatoes

I’d never tasted pizza with fresh baby arugula before a recent trip to Rome, where my granddaughter ordered one for us for lunch. EUREKA! I have found it! I’ve now made this several times and it has become my go-to pizza. Here’s how:

Pizza with Baby Arugula: preheat the oven to 450F. If you have a pizza stone, preheat for an hour. Roll out pizza dough on parchment paper to 12” then spoon about 3/4 cup ricotta cheese evenly over the surface. Leave about 1/2-inch perimeter. Top with tomato slices, then some shredded mozzarella cheese. Sprinkle with a few drops of olive oil. Slide the pizza on top of the pizza stone or use a baking sheet. Bake for 15-20 minutes or until the crust is golden brown and the cheese is bubbly and beginning to brown. While the pizza is baking, wash and dry some baby arugula, then toss with a small amount of olive oil. When the pizza is ready, top it with the arugula, slice and serve. Makes one pizza. #pizza #pizzalover #pizzawitharugula #arugulapizza #cheesepizza

Roasted Sweet Potato Salad with Blueberries

I’ve been buying lots of blueberries lately — for muffins, cake, pie, soup —- and also this roasted sweet potato-baby arugula salad, among others. My family loved the combo of sweet and earthy. I added some red onion for crunch but you can also throw in some pepitas if you want more.

Sweet Potato Salad with Baby Arugula and Blueberries

• 3 medium-large sweet potatoes, peeled and cut into bite size chunks

• 5 tablespoons avocado or olive oil

• salt to taste

• 2 cups packed baby arugula

• 1 cup blueberries

• 1 avocado, chopped in chunks

• 1/2 cup red onion, chopped

• 3 tablespoons white wine vinegar

• 1/2 cup crumbled feta or goat cheese, optional

• freshly ground black pepper, to taste

• pepitas if desired

Preheat oven to 450° F. Line a baking sheet with parchment paper. Place the potato chunks on the parchment and pour 2 tablespoons of the avocado or olive oil over them. Toss to coat all the chunks. Sprinkle with salt. Roast for 22-25 minutes or until the potatoes are tender and crispy, turning them once or twice during cooking time. Remove the potatoes from the oven and let them cool, then place them in a bowl. Add the baby arugula, blueberries, avocado and red onion. Pour in the remaining avocado oil and toss the ingredients. Pour in the white wine vinegar and toss again. Add the cheese, if desired. Season with freshly ground black pepper. Let rest for 5 minutes before serving. scatter pepitas on top if desired.

Makes 6 servings

Arugula Salad with Grapes and Dates

On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

• 2 cups (packed) baby arugula
• 2 cups (packed) shredded radicchio
• 1 cup halved red grapes
• 12 medjool dates, pitted and coarsely chopped
• 1 avocado, peeled and coarsely chopped
• 2 tablespoons avocado oil (or use olive oil)
• 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings