Shaved Turnip Salad With Arugula and Prosciutto

INGREDIENTS:

• 4 teaspoons red wine vinegar

• 1/4 teaspoon fine sea salt

• 2 teaspoons honey

• 1/4 cup extra virgin olive oil

• pepper

• 4 small salad turnips

• 8 cups arugula

• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

PREPARATION:

1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.

2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Grilled Asparagus Salad with Feta Hazelnut Crumble

INGREDIENTS:

• 1/4 small red onion, thinly sliced

• 2 tbsp fresh lemon juice

• 16 spears fresh asparagus (about 1 bunch), trimmed

• 3 tbsp olive oil, divided

• Sea salt and ground black pepper, to taste

• 2 cups baby arugula

• 2 cups cherry tomatoes, halved

TOPPING: (optional)

• 1/2 cup crumbled feta cheese

• 1/4 cup toasted unsalted hazelnuts

PREPARATION:

1. In a small bowl, soak onion in lemon juice for 10 to 15 minutes. Drain, reserving lemon juice.

2. Meanwhile, preheat a grill or grill pan to medium-high. In a large bowl, toss asparagus with 1 tbsp oil and season with salt and pepper. Add to grill and cook for 2 to 3 minutes per side. Remove from heat and cool to room temperature.

3. Prepare topping (if using): In a small food processor, pulse cheese and hazelnuts into rough crumbs.

4. Prepare dressing: In a small bowl, whisk remaining 2 tbsp oil and reserved lemon juice. Season with salt and pepper.

5. Divide arugula among plates and top with tomatoes, asparagus, onions and dressing, dividing evenly. Garnish with topping.

Chicken Breasts Stuffed with Goat Cheese, Arugula & Lemon

INGREDIENTS:

• 5 oz fresh goat cheese

• 2 tbsp milk

• 2 cloves garlic, minced

• 2/3 cup chopped fresh arugula

• 1 tbsp grated lemon zest

• Pinch crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 6 6-oz boneless, skinless chicken breast halves

• 2 tbsp extra-virgin olive oil

• 1 cup dry white wine, such as Sauvignon Blanc

• 1 cup low-sodium chicken stock

PREPARATION:

1. In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, arugula, lemon zest and red pepper flakes. Season to taste with salt and pepper.

2. On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. (Be sure you don’t cut through the other side of the breast.) Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.

3. In a large frying pan, heat oil over medium. Have ready a lid that is too small for the pan but that will cover the breasts. Cook the chicken (in batches, if necessary) on one side, uncovered, until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.

4. Transfer the chicken to a serving platter. Pour the wine into the pan and scrape up the flavorful brown bits stuck to the bottom of the pan. Cook over medium heat until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, 2 to 3 minutes. Drizzle the reduction over the chicken and serve.

Arugula, Apple, and Parsnip with Buttermilk Dressing

INGREDIENTS:

• 1/4 cup buttermilk

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 large Pink Lady apple, cored, thinly sliced

• 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline

• 1 bunch arugula, tough stems trimmed

• 1/4 cup fresh dill with tender stems

• 2 tablespoons apple cider vinegar

• Flaky sea salt (such as Maldon)

PREPARATION:

1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.

2. Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.

3. Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.

Roasted Vegetable & Arugula Salad

INGREDIENTS:

• 1 lb carrots, peeled and diced

• 1 medium yellow onion, diced

• 1 lb beets, peeled and diced

• 1/2 cup brewed black tea

• 1 tbsp raw honey

• 1 tbsp olive oil

• 2 tsp apple cider vinegar

• 1 tsp Dijon mustard

• 1/4 tsp chipotle chile powder

• 1/8 tsp sea salt

• 5 cups arugula

• 2½ oz goat cheese, crumbled

PREPARATION:

1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.

2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.