Arugula Tomato Salad and Arugula Roasted Beet Goat Cheese Salad with Lemon Dressing Recipes

Arugula Tomato Salad and Arugula Roasted Beet Goat Cheese Salad with Lemon Dressing Recipes

This summer, I decided to join a Community Supported Agriculture group (“CSA”). A CSA allows consumers to buy local, seasonal produce directly from a farm.

The way it works is simple: the farm offers a certain number of “shares” to the public. Consumers buy a share and are then the recipient of a box of fresh seasonal produce every week throughout the farming season.

So why did I join a CSA? Why not plant my own garden? Trust me, I’ve tried. In fact, several years ago, I grew tomatoes, peppers, eggplant and cucumbers on my patio using Earth Boxes (which work terrifically for anyone who doesn’t have space for a garden, or wants a portable garden). Unfortunately we have a lot of wildlife where we live, which are fun to watch scampering across the backyard, but can become real pests when trying to grow anything good to eat.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 shallot, minced (about 1 tablespoon)
  • salt and pepper, to taste
  • 4 handfuls arugula
  • 1 tomato, diced
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons pine nuts, toasted

Ingredients

  • 2 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 shallot, minced (about 1 tablespoon)
  • salt and pepper, to taste
  • 4 handfuls arugula
  • 4 tablespoons crumbled goat cheese
  • 3 tablespoons walnuts, toasted
Read the whole recipe on Jeanette's Healthy Living