Type what you have

Ingredients

• ✓ arugula
• goat cheese
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ arugula
• spinach
• tomato
• mozzarella cheese
• peach
• balsamic vinegar

Instructions

1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Ingredients

• ✓ arugula
• spinach
• beet
• goat cheese
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ arugula
• olive oil
• lemon juice
• poppy seed
• avocado
• sea salt
• black pepper
• pumpkin seed

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Ingredients

• ✓ arugula
• pizza crust
• pesto sauce
• tomato
• goat cheese
• garlic
• olive oil

Instructions

1. 1 Preheat the oven according to pizza package instructions.
2. 2 Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
3. 3 Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
4. 4 After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

By collmarie

Ingredients

• ✓ arugula
• linguine
• bacon
• olive oil
• garlic
• asparagus
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
3. 3 Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

By Asiangirl

Ingredients

• ✓ arugula
• goat cheese
• cherry tomato
• olive oil
• garlic
• black pepper
• salt
• penne pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper.
3. 3 Drain pasta; toss with goat cheese mixture until well combined.

By Christine L

Ingredients

• ✓ arugula
• olive oil
• onion
• salt
• spicy sausage
• chicken broth
• orecchiette pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
3. 3 Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. 4 Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ arugula
• olive oil
• balsamic vinegar
• shallot
• mustard
• salt
• peach
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
3. 3 Brush 1 teaspoon olive oil onto cut-sides of peaches.
4. 4 Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
5. 5 Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
6. 6 Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
7. 7 Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
8. 8 Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.

By trisha1985

Ingredients

• ✓ arugula
• spaghetti
• olive oil
• garlic
• cherry tomato
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
3. 3 Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

By ChristyM

Ingredients

• ✓ arugula
• strawberry
• watermelon
• basil
• red onion
• olive oil
• balsamic vinegar
• agave nectar
• salt
• black pepper
• feta cheese

Instructions

1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Ingredients

• ✓ arugula
• rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• asiago cheese
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ arugula
• tuna
• mayonnaise
• shallot
• caper
• lemon juice
• salt
• black pepper
• seed cracker

Instructions

1. 1 Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
2. 2 Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

By France Cevallos

Ingredients

• ✓ arugula
• baby spinach
• blood orange
• blueberry
• walnut
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

Instructions

1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Ingredients

• ✓ arugula
• olive oil
• onion
• garlic
• portobello mushroom
• red pepper flakes
• sherry
• chicken broth
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
2. 2 Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.

By JUMAHA

Ingredients

• ✓ arugula
• water
• rotini pasta
• cherry tomato
• olive oil
• lemon
• garlic
• salt
• black pepper

Instructions

1. 1 Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
2. 2 Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.

By Chef Grace

Ingredients

• ✓ arugula
• cooking spray
• pizza dough
• turkey sausage
• ricotta cheese
• garlic
• kosher salt
• black pepper
• peach
• microgreen

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
2. 2 Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
4. 4 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
6. 6 While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
7. 7 While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
8. 8 Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
9. 9 Top flatbread with grilled peaches, arugula, and microgreens.

By larmcc

Ingredients

• ✓ arugula
• olive oil
• garlic
• dry bread crumb
• flat-leaf parsley
• parmesan cheese
• venison tenderloin
• salt
• pepper
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ arugula
• avocado poblano dressing
• chicken breast
• salt
• pepper
• olive oil
• farro
• cucumber
• apple
• shallot
• avocado

Instructions

1. 1 Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating.
2. 2 Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.

By Marie's Dressings

Ingredients

• ✓ arugula
• white wine vinegar
• honey
• lemon juice
• olive oil
• thyme
• sea salt
• black pepper
• pear
• hazelnut
• thyme

Instructions

1. 1 Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
2. 2 Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
3. 3 Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
4. 4 Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

By Anastasia

Ingredients

• ✓ arugula
• bacon
• apple
• red onion
• thyme
• white balsamic vinegar
• salt
• black pepper
• granulated sugar
• olive oil
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
3. 3 Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
4. 4 Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
5. 5 Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

By lutzflcat

Ingredients

• ✓ arugula
• olive oil
• bacon
• garlic
• lemon zest
• creme fraiche
• ditalini pasta
• cherry tomato
• salt
• black pepper
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off the heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
2. 2 Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into the bacon mixture.
3. 3 Bring a large pot of salted water to a boil and stir in ditalini. Cook until tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
4. 4 Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
5. 5 Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ arugula
• beet
• water
• quinoa
• olive oil
• red wine vinegar
• white sugar
• garlic
• salt
• black pepper
• goat cheese
• green onion

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. 2 Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3. 3 Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. 4 Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. 5 Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

By slmcm

Ingredients

• ✓ arugula
• scallop
• olive oil
• paprika
• cayenne pepper
• salt
• black pepper
• garlic
• butter bean
• lemon
• italian seasoning
• lentil

Instructions

1. 1 Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
2. 2 Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
3. 3 Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
4. 4 Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ arugula
• instant ramen noodle
• egg
• salt
• black pepper
• ground beef
• soy sauce
• sesame oil
• vegetable oil
• american cheese
• ketchup
• chile-garlic sauce
• egg

Instructions

1. 1 Bring a pot of water to a boil; add ramen noodles. Boil, stirring occasionally, until noodles are tender, about 3 minutes. Drain. Allow noodles to cool slightly.
2. 2 Beat 2 eggs in a bowl; season with salt and pepper. Stir noodles into eggs until evenly coated. Divide noodles into 6 burger-size ramekins or bowls. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate until firm, about 20 minutes.
3. 3 Mix beef, soy sauce, and sesame oil in a bowl. Divide beef mixture into three equal portions and shape into patties.
4. 4 Heat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. Invert each ramen bowl, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape.
5. 5 Fry each ramen bun, without moving noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer buns to large plate with the crispy side up.
6. 6 Heat about 1 tablespoon vegetable oil in the same skillet used to fry ramen over medium heat. Cook beef patties until burgers are lightly pink in the center, 3 to 5 minute per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Arrange a slice of American cheese over each burger and continue to cook until melted, about 1 minute more.
7. 7 Mix ketchup and chile-garlic sauce in a small bowl; spread mixture over the crispy side of each ramen bun. Divide arugula over 3 ramen buns. Place burgers over arugula.
8. 8 Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm, about 1 minutes per side. Place egg over patty and top with remaining bun.

By hello angie

Ingredients

• ✓ arugula
• vegetable oil
• sweet onion
• mushroom
• salt
• black pepper
• red wine
• ground beef
• mayonnaise
• sriracha sauce
• espresso
• hamburger bun
• monterey jack cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.
2. 2 Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
5. 5 Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
6. 6 Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

By Lorem Ipsum

Ingredients

• ✓ arugula
• cremini mushroom
• shallot
• garlic
• thyme
• salt
• black pepper
• olive oil
• red wine
• ground chuck
• white truffle oil
• baguette
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes.
3. 3 Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices.
4. 4 Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.

By CoachJen

Ingredients

• ✓ arugula
• aluminum foil
• shallot
• white wine vinegar
• maple syrup
• sweetener
• sea salt
• black pepper
• olive oil
• garlic
• bread
• peach
• basil
• fennel bulb

Instructions

1. 1 Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
2. 2 Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
3. 3 Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
4. 4 Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
5. 5 Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
6. 6 Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.

By Reynolds KitchensR

Ingredients

• ✓ arugula
• elbow macaroni
• salt
• black pepper
• bacon
• bacon grease
• cooking spray
• all-purpose flour
• tomato
• milk
• cheddar cheese
• grape tomato
• broccoli
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from the skillet and set on paper towels to drain excess grease. Reserve 1/4 cup of the bacon grease, and carefully discard any extra or save for another use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
4. 4 Return 1/4 cup bacon grease to the skillet, adjusting heat if the skillet is too hot. Whisk in flour until smooth. Allow flour mixture to bubble gently and cook, whisking regularly, about 1 minute. Whisk in canned tomatoes with liquid and milk. Whisk until smooth and mixture is bubbly and thickened, 3 to 5 minutes. If mixture is too thick, thin with a little more milk.
5. 5 Stir in Cheddar cheese and stir until cheese has melted into the sauce. Thin with a little bit of milk if needed. Taste mixture and season with salt and pepper. Stir grape tomatoes and broccoli into the sauce. Add cooked and drained noodles and stir gently to coat. Fill mixture into the prepared baking dish. Sprinkle with bacon pieces.
6. 6 Bake in the preheated oven until top is bubbly and broccoli is crisp-tender, 20 to 30 minutes. Toss arugula with some lemon juice and serve atop the mac and cheese.

By Rebekah Rose Hills

Ingredients

• ✓ arugula
• tomato
• basil
• olive oil
• pinot gris
• red onion
• garlic
• salt
• black pepper
• cooking spray
• black cod
• dijon mustard
• butter
• parmesan cheese

Instructions

1. 1 Combine tomatoes, basil, olive oil, wine, onion, garlic, salt, and black pepper in a bowl; refrigerate until flavors blend, about 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with cooking spray.
3. 3 Combine Dijon mustard and butter in a small bowl; set aside. Place black cod, skin-side down, on the prepared baking sheet.
4. 4 Bake in the preheated oven for 5 minutes. Flip; brush mustard-butter over black cod, coating surface completely. Continue baking until it flakes easily with a fork, 5 to 6 minutes. Cut into 4 pieces.
5. 5 Spread arugula onto serving plates; top each with 1 piece black cod, tomato topping, and Parmesan cheese.

By Richard Denker