31 August 2010
As summer settles to a close I am holding on tight. I can't help feeling we have missed something here in the Pacific Northwest. There have been few hot days and far fewer warm evenings. My zucchini plants have yielded only a few small zucchini and even my cherry tomatos aren't ripening.
Still, there is a good share of fresh produce at the market and the flavors of summer are easy enough to come by. Berries and peaches are plentiful, cherries have been delightful and fresh tender salad greens are available.
I love the simplicity of summer produce, the sun kissed freshness and vibrant flavor that needs little added to make it ready to eat. It is true of the fruit and the vegetables, even the fresh greens. I enjoy the spicy note arugula adds to a salad or sandwich, even a strata, but a simple preparation of arugula on its own is also quite appealing. That's why I marked this recipe from Martha Stewart for a prime summer side dish.
from Martha Stewart Living
1 Tablespoon good olive oil
2 cloves garlic, minced or thinly sliced
8 ounces baby arugula, rinsed and well drained
1 Tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper
In a large skillet, heat the olive oil over medium heat.
Add the garlic, stirring constantly and cook until fragrant but not brown; a minute or two.
Add arugula, stirring constantly, until the leaves begin to wilt; a minute or two.
Add the vinegar and continue stirring unto most of it evaporates: about one minute.
Add salt and fresh pepper to taste.
Serve and enjoy!