The background of the story has to do with my food planning. Everyday I browse blogs for new recipes. I create a running list of new dishes I want to try. Right now the list has about 30 things I want to make, which is a typical length for The List. On Friday nights, to get me in the weekend groove, I like to plan the following week's menu based on what I'm craving (mmm, we haven't had Indian in a while or ohhh, I want to make some fish!) and what ingredients are involved. I don't waste even half an onion or part of a bottle of heavy cream because I organize my meals so that every ingredient I buy on Sunday is used by the end of the week. It definitely helps that I bake breads and sweets almost every day because those typically use up the remaining odd ends of savory dishes.
I am admittedly very proud of the fact that I try making new dishes almost every night (of course, I repeat some favorites or "classics" as we like to call them) and I don't waste food. But this means I haven't strayed from a pre-planned weekly menu in two years! Until last week. The thing I was supposed to make for dinner wasn't calling my name so I decided to make an arugula-themed dinner. It's at the peak of its season right now so I thought why not?
This tartine or open-faced sandwich was simple and delicious. All you really need is some great ingredients. We used arugula and green onions sauteed in butter, salt, and pepper. The arugula flavor was even more pronounced after being sauteed (a surprise to me! I have always eaten arugula raw). I then put some mozzarella and prosciutto on La Brea bread and toasted it until melted.
Like I said, simple and delicious. I'd make it again :)
Drinks were even better! I made Arugula Mojitos that have got to be the best cocktail Nick and I have made at home. It's has just enough kick from the spicy arugula and just enough sweet from the homemade honey syrup. Please make these soon!
- 1/2 cup of arugula
- 3/4 oz of honey simple syrup
- 1 oz of fresh lime juice
- 2 oz of rum
1. Make the honey syrup by adding 1 part honey to 2 parts of hot water. Stir until well mixed.
2. Combine the simple syrup, lime, and arugula and using the end of a wooden spoon, muddle the arugula.
3. Add the rum and some ice and enjoy!
Clearly, an off-the-menu dinner was something I needed. It seems like a ridiculously simple action to cook something unplanned because I'm sure most of you do that all the time but for me it was a leap of faith to make room for the unexpected. I usually fear the unexpected because I think the best possible good comes from what *I* plan but this night proved me wrong! Hooray for being proved wrong and being excited about it! What else is in season??? ;)