California Pizza Kitchen Style Quinoa & Arugula Salad

 

Serves 4

For the Dressing

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon dried oregano leaves
• A few grinds freshly ground black pepper

1. Wash the quinoa and then cook according to package directions. Once quinoa finishes cooking, drain any excess water. Transfer quinoa to a large bowl and set aside to cool to room temperature.
2. While quinoa is cooling, prepare the dressing. In a smallish bowl, mix together the olive oil, red wine vinegar, salt, oregano, and pepper. Mix well.
3. Once quinoa has cooled, add the sun dried tomatoes, sun dried tomato oil, feta cheese, and dressing to the bowl. Toss well to coat. Cover bowl and put into the fridge for about 30 - 45 minutes.
4. About 20 minutes before you are ready to serve salad, steam the asparagus. Put asparagus in a large saucepan and cover just barely with water. Put over medium heat and bring to a simmer, then lower the heat and simmer for 3 - 5 minutes. Asparagus is done when you can prick it through with a fork, but still tender. Don't let it get too soft!
5. Once asparagus finishes cooking, drain and transfer to a plate to cool.
6. When ready to serve the salad, mix in the 1 1/2 cups of baby arugula to the quinoa and toss. Divide the salad between 3 - 4 serving plates. Top each plate with asparagus and toasted pine nuts. Sprinkle with freshly ground pepper, if desired.
7. Enjoy!

For the Salad

• 1/2 cup cooked quinoa
• 8 Sun dried tomatoes in oil, cut small
• 1 teaspoon oil from sun dried tomato jar
• 3 ounces high-quality feta cheese, cut into small chunks
• 1 1/2 cups baby arugula leaves
• 1 1/2 tablespoons toasted pine nuts
• 1 bunch asparagus, stalks cut off and cut into 1 1/2-inch pieces

Raspberry Clafoutis

Ingredients:

1/2 cup flour

1/4 cup sugar, + 2 tablespoons

3 eggs

3 tbsp melted unsalted butter

zest of a lemon

1/4 cup milk, + 2 tablespoons

1 pint raspberries

confectioners sugar for dusting

Directions:

Preheat the oven to 350°. Butter a 9-inch gratin dish.

In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes.

Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden.

Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Fettuccini With Sundried Tomatoes, Pine Nuts And Basil

Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 pound fettuccini pasta
1 tablespoon kosher salt
1 jar (8 ounce size) sun-dried tomatoes, packed in olive oil, remove tomatoes, but save the oil
20 fresh basil leaves
2 cloves garlic, grated
2/3 cup pine nuts
1 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup finely grated Pecorino-Romano cheese

Directions:
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and pasta. Boil for about 8 minutes until just tender. Drain and return to pot.

While pasta is cooking, chop sun-dried tomatoes fine. Stack the basil leaves on top of each other and roll. Chop into thin strips, then chop the other way.

When pasta is done and drained add about half of the oil that the tomatoes were packed in and toss well. You be the judge of how much more oil you need. I used about 2/3 of the jar. Add the chopped tomatoes, basil, grated garlic, pine nuts, salt and chili flakes. Toss well with tongs. I go shy on the salt because of the cheese. Pecorino-Romano is a salty cheese.

When ready to serve, plate then top with grated cheese.

Cook's Notes: This is a really quick side dish that will impress. Using the oil that the tomatoes come in is the key. You can make this ahead and refresh it with just a little more of the oil when you are ready to serve.

It is good warm or at room temperature and is great for a picnic or backyard BBQ.