Strawberries and basil is such a summery and satisfying combination of flavors. If you can, try and find local strawberries to buy. The ones found in the grocery stores are bred to be able to travel and aren’t as tender or flavorful as what you can find at your local stand. If you do find yourself in front of the strawberry section at your grocery store, look for berries that are red, rather than white, at the top. These will be more likely to have been picked when close to ripe.
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Chickpea Arugula Frisée Salad with Pesto
The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
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Arugula-Parsley Pesto
This is a great pesto to make in the non-summer months when basil is not in season. This will brighten many winter dishes and provide a great use for any arugula languishing in the fridge. Pesto freezes beautifully and future you will be so happy if you stock the freezer now.
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Peach Arugula and Farro Salad
Ripe peaches make a delicious addition to this summer salad. I leave the skin on the peaches, which helps the pieces hold together better and I like the texture it adds. If your peaches seem a little on the fuzzy side, rinse them gently under cool water and most of the fuzz will rub away. The easiest way I’ve found to cook farro is in a rice cooker. When it’s done, I spread it out on a sheet tray and refrigerate it until the farro has cooled. This can be done ahead of time and with the farro already cooked, this salad comes together fast. For this recipe, I used 1 cup dry farro which made about 2 cups.
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Warm Potato Salad with Arugula and Blue Cheese
This dish is delicious in its simplicity. It comes together quickly and despite its short ingredients list, is bold in flavor. This is a favorite dinner of ours and is easily adapted to whatever greens or soft cheese we have on hand.
Since there are so few ingredients, it’s important that the texture of the roasted potatoes be both crisp and creamy. All of the cut potatoes should be about the same size so that they roast evenly. I like cutting each half into quarters, see the pictures below for reference. Starting the potatoes on a hot baking sheet will help you get that crisp exterior crunch.
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