Arugula
Fresh Fennel and Arugula With Meyer Lemon Dressing
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.
By Art Smith
Moroccan Skirt Steak Salad With Chermoula
A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.
Feta, Spinach, and Basil Omelette Muffins
I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin
omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the
fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.
By Lorraine Pascale
The Ultimate Grilled Portobello Burger
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Grain Bowls With Chicken, Chickpeas, and Avocado
Store-bought rotisserie chicken brings you one step closer to this nourishing grain bowl dinner.
By Anna Stockwell
Steak Sandwich with Parmesan Dressing
This open-faced sandwich works just as well as a salad if you’re not feeling the bread.
By Claire Saffitz
Minute Steak with Roasted Fennel and Arugula and Caper Dressing
A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.
By Amelia Freer
Are Pre-Washed Salad Greens Clean Enough to Eat?
Read this before you take your lettuce for a second spin.
By Sheela Prakash
Melon Salad With Arugula, Fennel, and Marjoram
The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.
By Adam Sappington and Jackie Sappington
Garrotxa Bread Salad
If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).
Sliced Strip Steak with Arugula and Parsley
Kick off the summer cooking season with a bright and bold steak salad dinner.
Tomato Soup with Croutons
You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.
By Joshua McFadden
Bitter Greens with Sautéed Corn & Shallots
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)
By Chris Morocco
Campanelle with White Beans, Lemon, and Burrata
By Julia Turshen
Cavatappi with Tomatoes, Arugula, and Ricotta
By Julia Turshen
Pan Bagnat with Fennel
This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you've worked up an appetite.
By Chris Morocco
Snap Peas and Green Beans with Arugula-Mint Pesto
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
By Carla Lalli Music
Lemon Herb Chicken Burgers with Thousand Island Dressing
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
By Alejandro Junger, M.D.
Grilled Steak Salad with Beets and Scallions
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Lamb-Bacon Burgers with Spicy Aioli
At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.