Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

ARUGULA WRAP

A fine side dish for richer Mexican food, such
as refried beans.
SERVES 4

For Treena’s Vinaigrette
1 garlic clove, bashed and chopped
2 tablespoons extra-virgin olive oil
¼ cup rice vinegar
½ teaspoon dry mustard
1 teaspoon packed dark brown sugar
Pinch cayenne (optional)

For the Wraps
4 (6-inch) corn tortillas
1 large bunch arugula

Whiz the garlic, oil, vinegar, mustard, brown
sugar, and cayenne in a blender until slightly
thickened.
Wrap the tortillas in waxed paper and heat
in the microwave on high for 2 minutes or wrap
in foil and heat at 350°F in a conventional oven
for 5 minutes.
Wash the arugula in cold water and spin or
pat dry. Choose 2–3 stems per serving, dip into
the vinaigrette, and lay on each of the tortillas.
Roll and serve alongside soup or salads.
The remaining arugula will be great as part
of a green salad that can be dressed with the
remaining vinaigrette.

Per serving : 152 calories, 8 g fat, 1 g saturated fat (6%
calories from saturated fat), 17 g carbohydrate, 3 g
protein, 2 g dietary fiber, 50 mg sodium. Exchanges:
1 Starch

ARUGULA SALAD WITH



YOGURT GOAT CHEESE



DRESSING

Utter simplicity. Once tasted, you will never

need to add one other ingredient! (Although

pine nuts are nice.)

SERVES 4

4 cups washed and trimmed tender, new­

growth arugula

8 ounces low-fat plain yogurt

1 ounce soft goat cheese

Mound 1 cup arugula on each of 4 salad plates.

Combine the yogurt and goat cheese. Divide

the dressing among the arugula salads.

Per serving : 60 calories, 3 g fat, 2 g saturated fat (30%

calories from saturated fat), 5 g carbohydrate, 5 g

protein, 0 g dietary fiber, 71 mg sodium. Exchanges:

½ Fat, ½ Carbohydrate

GRILLED FISH ON A BED OF

BITTER GREENS

This was such a good use for the abundant

growth I got this year. It helped stop it from bolt­

ing during the unusual sunny days!

SERVES 4

4 cups arugula (or radicchio, endive, escarole,

romaine, or a mixture of these)

74 • GROWING AT THE SPEED OF LIFE