​This might be called, in the cooking jargon of today, a non-recipe.  It proves the maxim that simple is always elegant and in this case, divinely tasty.
 
Serves 2
 
½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado
 
2 Tablespoons of good green olive oil or fresh basil pesto

1. Mound the arugula on a serving dish.
2. Slice the tomatoes and arrange on top of the arugula.
3. Slice the avocado and intersperse it with the tomato slices.
4. Spoon a generous tablespoon or more of the ricotta between the tomato and avocado slices.
5. Drizzle either the olive oil or the pesto across the top of the salad and serve.

 

Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.

1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.

Recipe by Anna Gill

Serves 4

SALAD
4 cups baby arugala
10 small red radishes, washed and quartered
¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed
1 small zucchini, quartered lengthwise and cut into 1½ inch pieces
¼ lb. feta cheese, crumbled
3- 4 tablespoons Lemon Vinaigrette - recipe follows

LEMON VINAIGRETTE
Makes 1 cup

3 tablespoons fresh lemon juice 
3 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
½ teaspoon sugar 
¼ teaspoon salt 
⅛ teaspoon freshly ground pepper
½ cup vegetable oil

LEMON VINIAGRETTE
1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
2. Keep refrigerated in a tight lidded jar for up to one week.

SALAD
1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl.
2. Top with the feta cheese.
3. Drizzle just enough vinaigrette over the top to lightly cover.
4. Toss well and serve.

Recipe by Anna Gill

Serves 4

5 garlic cloves, unpeeled
7 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
½ cup mayonnaise
2 tablespoons sugar
2 tablespoons balsamic vinegar
4 (4- to 5-inch-diameter) Portobello mushrooms, cleaned & stems removed
1 red onion, cut into four ¼ to ½ inch slices
4 sections good baguette or Ciabatta rolls, halved
1 cup baby arugula or peppery sprouts

1. Preheat oven to 350o.
2. Place garlic in small baking dish. Drizzle with 1 tablespoon oil; toss to coat. Cover dish with foil and bake until garlic is tender; about 20 minutes.
3. Cool garlic slightly. Peel.
4. Combine roasted garlic, 1 tablespoon oil, lemon juice, rosemary and mustard in mini-processor. Blend well scraping down sides of processor occasionally.
5. Transfer mixture to small bowl. Whisk in mayonnaise.
6. Season aloli with salt and pepper. Set aside.
7. Prepare grill (medium heat) or preheat broiler.
8. Stir sugar and balsamic vinegar in heavy small saucepan over medium heat until sugar dissolves.
9. Simmer mixture until syrupy and reduced slightly. Cover; keep warm.
10. Brush mushroom caps and onion slices on both sides with 3 tablespoons oil. Sprinkle with salt and pepper. Grill or broil mushrooms and onions until tender and cooked through, about 4 minutes per side. Transfer to platter; cover with foil to keep warm.
11. Brush cut sides of bread with remaining 2 tablespoons oil. Grill or broil bread cut sides toward heat, until lightly toasted, about 2 minutes.
12. Spread 1 tablespoon aioli over cut side of each roll bottom.
13. Top each with ¼ cup of arugula or sprouts, then 1 mushroom cap and 1 slice of onion.
14. Drizzle a bit of balsamic syrup over onion on each roll.
15. Spread 1 tablespoon aloli over top half of each roll. Place atop sandwiches and serve.

Recipe by Anna Gill

Serves 4

1 pound dried capellini (or any long slender pasta)
½ cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chicken broth
2 teaspoon fresh chopped basil
¼ teaspoon sea salt, plus additional for finishing
⅛ teaspoon freshly ground pepper, plus additional for finishing
1 cup baby arugula
½ cup chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese
½ lemon

1. Bring a large pot of salted water to a boil.
2. Place capellini in the boiling water, stir well and cook until al dente
3. While the pasta is cooking, heat oil and butter in small saucepan over medium-low heat.
4. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
5. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated cheese, a light sprinkling of salt and freshly ground pepper and a squeeze of lemon juice.

Recipe by Drew Stichter, Hidden Valley Eatery, Washington, CT

For the salad:
Serves: 6 to 8

1 large bunch fresh arugula, about ½ lb.
2 medium roasted beets, diced
1 green apple, cored and diced
2 cups strawberries, hulled and halved/quartered
1 cup crumbled feta cheese
Candied walnuts, optional

For the Ginger Berry Dressing
Serves: 6 to 8

1 cup mixed seasonal berries (raspberries, blackberries, strawberries, blueberries)
1 Tablespoon raspberry vinegar
1 cup good green olive oil
2 tablespoons minced shallots
1 tablespoon honey
½ tablespoon freshly grated ginger
Freshly cracked pepper to taste

For the salad:
1. Tear the arugula into bite sized pieces and place in a salad bowl.
2. Add in diced beets, apples and the strawberries.
3. Top with the candied walnuts.
4. Drizzle lightly with the ginger berry dressing, toss gently and serve.

For the Ginger Berry Dressing
1. Puree the berries in a blender.
2. Add the vinegar, oil and honey and blend.
3. Add the remaining ingredients and mix well.

Recipe by Anna Gill

Serves: 6 as an appetizer

8 to 9 cups vegetable broth
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1 cup Italian Arborio rice
½ pound arugula (12 cups), washed, stems trimmed and chopped
½ cup dry white wine
¼ cup freshly grated Parmesan cheese, plus ¼ cup for serving
Salt to taste, preferably sea salt
Freshly ground black pepper to taste

1. In a large saucepan, bring broth to a simmer. Reduce heat and keep warm.
2. In a 4 quart heavy pot over low heat, cook shallots in 1 tablespoon oil, stirring, until tender but not brown, about 5 minutes.
3. Stir rice into scallions, raise heat to medium and cook, stirring, for about 2 minutes.
4. Add arugula and wine. Raise heat to high and cook, stirring, until wine has evaporated, about 2 minutes.
5. Reduce heat to medium-high and add 1 cup warm broth. Cook, stirring constantly with a long-handled wooden spoon, until most of the liquid has been absorbed, 2 to 3 minutes.
6. Continue cooking and stirring, adding broth ½ cup at a time, until rice is tender but firm to the bite and the risotto has a creamy consistency. Adjust heat as necessary to prevent scorching but maintain the simmer. Total cooking time will be about 25 minutes.
7. Add grated Parmesan and remaining tablespoon oil. Cook, stirring, for 2 minutes more.
8. Season with salt and pepper. Ladle into bowls and garnish with the remaining Parmesan and serve.