Warm Arugula Salad With A Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.

Enjoy.

Xo- Ayesha

 

Warm Arugula Salad With Maple Vinaigrette

Warm Arugula Salad With Maple Vinaigrette

3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.

Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.

Maple Vinaigrette

One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper

Add all of the ingredients into a jar and shake well. Set aside until ready to use.

Harvest Sangria

Harvest Sangria. Fri-YAY!! I’m going to take it back and reshare this recipe with you. This one is definitely for the adults! My very own harvest sangria specialty. It’s filled to the brim with warm fall flavors! So put on a comfy sweater, prop up your feet and enjoy this delicious yet easy to make fall drink!

Enjoy.

Xo- Ayesha

Disclosure: You May Not Taste The Alcohol, Please Drink Responsibly.

Happy Friday!

Harvest Sangria:

(Serves Four)

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Harvest Sangria Recipe (Serves Four):

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Upright Roasted Chicken

Hi Everyone!

I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!

With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!

P.s- the roasting dish cost $19 🙂

Ingredients 

1 Whole “fryer” chicken (it means that it’s been cleaned out ;))

1 stick of butter

2 lemons

zest of two lemons

fresh rosemary

1/2 teaspoon minced garlic

1 cup of white wine (sauvignon blanc in my case)

salt and pepper to taste

Potatoes and Carrots (enough to coat the bottom of the dish)

 

Directions 

Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright.  Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!