Category: Arugula

Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order.  In the winter you might make this heartier one.   You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »

Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.   You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.   Watch a quick video of me making this with my son, if you'd like a tutorial.   I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »