Carnitas and Rocket

I heated my cast iron skillet to medium, adding

• 1/2 TBSP of olive oil,
• 1/4 tsp of dried ginger,
• 1/4 tsp of chili powder,
• salt,
• pepper, and
• 1 tsp of Jamaica Jerk seasoning.

The spices will bloom in the hot oil. I added

• 2 TBSP of thinly sliced onions.

While they cooked. I cut up a piece of boneless pork “carnitas” that was on sale for $1.58/pound at WinCo. I cut up about

• 1 cup of thinly sliced pork pieces

I let the pork cook until done. When it was fully cooked, I added 2 handfuls of rocket (arugula) and stirred in with

• 2 tsp of seasoned rice vinegar
• 1 tsp of soy sauce

Mixing everything together, as soon as the rocket was tender, I served it up in a bowl. It made a tangy and spicy delicious dinner.

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Scrambled Eggs with Rocket, Peppers and Onions

This was a delicious breakfast scramble and so easy.

I heated my cast iron skillet to medium, melting about 1 TBSP of butter, tilting the pan to make sure it was all coated with butter. I had a bag of those mini bell peppers in all colors.  I chopped up about 2 TBSP of red onion, added it to the pan and let it cook. Then I chopped up 2 TBSP of red and yellow peppers and added it to the onions. I cooked until tender. I lowered the heat to low, so I could slow scramble.

While they were cooking, I cracked 3 eggs, added 1 TBSP of water, and blended with a fork. I also grabbed about 1/2 of fresh rocket (arugula) and chopped it up.

After the heat was lowered, I added the eggs and began stirring, stirring, stirring, stirring. Slow scrambling makes super creamy eggs, but they do require a lot of stirring. As soon as the eggs started to solidify, I added the rocket. I did not want it to overcook, so it went in last. I kept stirring until the eggs were done. I then added some salt and pepper to taste. Remember, never add salt to scrambled eggs until they are cooked or they will break.

This was a delicious and hearty breakfast. I like the peppery zest of the rocket.

Rocket & Chickpea Salad with Cantaloupe Dressing

I made the salad dressing earlier and let it refrigerate so the flavors were mellowed and blended. I used a Magic Bullet™ but a blender or food processor would work even better.  My inspiration was a Linguini al Melone I had several years back at Martinelli’s, a wonderful local deli that closed last year. The linguine has a melon cream sauce. It was as delicious as it was weird, so every taste, I was thinking this is so weird, it tastes so good.

I thought melon might be just sweet and creamy enough to pair very well with rocket – which I have a lot of thanks to the Oregon Food Bank Harvest Share. Rocket is peppery and its bold flavor takes some thought to balance.

Melon Vinaigrette

• 1 cup of melon
• 1/4 small yellow onion
• 1 tbsp sugar
• 1/4 cup rice vinegar
• salt and pepper to taste

Add everything together and pulse until smooth. You may adjust ingredients to your taste, but remember it is a dressing so you want the flavor more intense than what you would eat plain. It should be tart and sweet. Honey might be a good substitute for sugar, but I don’t have any except buckwheat honey and that is too smokey a flavor for this.

Toasted Chickpeas/Garbanzo Beans

Open a can of chickpeas, drain and rinse thoroughly. Drain so they are dry. You can pat them dry with a paper towel if you are in a hurry. Heat a cast iron pan on the stove a medium high heat, about 7 out of 10 on an electric stove. Add the chickpeas without oil and toast them, shaking the pan frequently so they do not burn. When they first begin to pop in the pan (just a little pop, not like popcorn) shake some salt and paprika on them and keep shaking and roasting until they are browned and slightly toasted. I would normally roast them in the oven but it’s over 90°.

Rocket Salad

Cut a very small yellow onion in half length-wise, cut off the ends and then slice thinly length-wise for small strips of onion. Then chop two stalks of celery on the diagonal for nice thin, but longish pieces. Then add about 4 cups of rocket. You can see that about half the salad volume is rocket.

Toss the chickpeas on top and stir. Add the dressing when you serve so the dressing does not make the chickpeas mushy.

This is a delicious salad. There is the bite of the onion, the earthy celery, the peppery rocket and the smoky, salty paprika of the chickpeas and blended and worked together with the sweet and tangy cantaloupe dressing.

This makes 4 servings, though you could make it in smaller batches and save the toasted chickpeas for something else.

 

Sausage, Rocket & Tomato Pasta

I heated a cast iron pan on medium low (3 of 10) and on another burner put a pot of salted water on to boil.

In the cast iron pan, I tossed in a pinch of fennel seeds, about 1/4 tsp or so and let them heat while I removed the casings from 3 breakfast sausage links. I added the sausage and, using a fork, smashed it up to little bits of pork. There was not much fat, but it was enough to cook this without any additional oil. I added 2 TBSP of diced yellow onion. Then I diced a small Roma tomato and added it. I let them cook.

I added 3 handfuls or 3/4 cup of dried egg noodles. I ended up with about 1 cup of noodles when it was done cooking.

I added 1/4 cup of sour cream to the cast iron pan, strained the pasta and stirred it into the sauce and then added a big handful, a cup or more, of fresh rocket. I stirred and removed from the heat so it just warmed but did not cook the rocket.

Grate just a bit of asiago or parmesan cheese on top.

This made one serving. It has a peppery flavor from the rocket, a bit of heat from the sausage and this wonder deep flavor coming from the fennel. The sour cream gave it a nice creaminess and added some fat that it really needed to soften the acidity of the tomatoes and the peppery rocket.

 

Fresh Tomato Rocket Soup with Basil

The Oregon Food Bank Harvest Share gave huge bags of tomatoes. As soon as I saw the tomatoes I thought of making tomato soup with basil. They also gave out big bags of rocket, a peppery salad green that is wonderful as an accent and highlight in salad but a bit strong on its own. I thought it might make a good flavor accent in the soup. It worked.

This is a recipe that will make almost four quarts of soup, enough to freeze for later and enough for several servings. Enough to share with friends.

In terms of prep, do not worry about chopping things fine. I only cut the onions in quarters. After all, it’s all going to be pureed anyway.

Put a big stock pot with a cover on medium heat. Add 2 tbsp of olive oil. Add 2 yellow onions. I cut into quarters, but you can dice if you like. Crush 6 cloves of garlic and toss in after the onions are nearly softened.

Toss in the bag of tomatoes, about four pounds or so. I poked the tomatoes with a knife just to make them release their liquid faster. Add salt and pepper. Put the lid on top. It needs to fit tightly because I am not adding any water. Leave it to cook for 20-30 minutes and check. There should be plenty of liquid with no need for water or broth.

Add 1 cup of fresh basil and 2 cups of rocket. Add salt and pepper. Put the lid back on for another 10 minutes.

Let cool and puree with an immersion blender, regular blender or a Magic Bullet.

This makes a great tart, peppery tomato soup. The flavors are really rich and deep, with a lovely tang. I served with just a bit of fresh rocket on top. It keeps well because tomato is very acidic and there is no dairy in it.