Ingredients

1/2 c sliced and blanched almonds
12 oz sweet Gorgonzola cheese, softened to room temperature
2 Granny Smith apples, cored and seeded
1 bn Rucola, washed, spun dry to yield 2 cups
2 tb almond oil
1 tb lemon juice
Salt and pepper to taste
12 sl Italian country bread, 1/4-inch thick

Instructions

Preheat broiler.

In a 10- to 12-inch sautJ pan, toast almonds under broiler, shaking vigorously and watching carefully not to burn, about 30 to 45 seconds. Remove and let cool. Mix almonds and Gorgonzola with wooden spoon until well mixed. Cut apples into quarters and then cut into matchstick julienne and place in separate mixing bowl. Chiffonade the rucola and add to apple mixture. Dress with almond oil and lemon juice and season with salt and pepper.

Toast bread on both sides and spread 1 tablespoon over each slice, top with a small handful of rucola and apple salad and serve immediately.

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At one point in my life i saw steps all around me, now the steps to climb seem to fade in the past and all that remains is quietness. I start to enjoy the simple things of life, i can admire a sunshine, or mist in an airport without being worried that my plane will be delayed. So what? I will eventually reach my destination.


Yesterday went food shopping and i rediscovered rucola. I must admit that a good friend of mine living in Germany started to send me a recipe a day, so somehow food was implemented in my head. So here I am making salads with rucola, finding new ways of cooking.

A new direction in my life? Am i becoming more homey? Maybe this is the new stage in my story. I will find the way ... Now I am lucky, Peter is by my side.

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Ingredients

2 small melons (e.g. galia, net or ogen melons)
150 g rucola lettuce
2 red onions

Dressing
100 ml oil
3 tbsp balsamic vinegar
1 tbsp Dansukker Light Syrup
½ tsp salt
½ tsp coarsely ground black pepper

Peel the melons and remove the seeds. Cut the melon into cubes. Wash the lettuce. Peel the onions and cut them into thing rings. Mix the ingredients in a bowl.

Mix oil, vinegar, light syrup, salt and pepper for the dressing. Pour over the lettuce just before serving.

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Pipette with Chicken, Wilted Arugula and Pecans Salad (Insalata di Pipette con Pollo, Rucola e Anacardi)
Pipette with Chicken, Wilted Arugula and Pecans Salad (Insalata di Pipette con Pollo, Rucola e Anacardi)

Ease of preparation: average

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 7-9

Regions:

Wine pairing: White

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Ingredients
1/2 cuppecans
8-1/2 tablespoonsextra virgin olive oil, divided
1 poundbonelss, skinkless chicken breast, cut into 1/2 inch diced pieces
to tastesalt
to tastefreshly ground black pepper
1 box (16 ounces)BARILLA Pipette

2 tablespoons (2 lemons)fresh squeezed lemon juice
2 package (4 ounces each)argula, large stems removed

BRING a large pot of water to a boil.
TOAST pecans until lightly browned in a large skillet over medium heat with 1/2 tablespoon olive oil and a sprinkle of salt. Remove from skillet, chop and set aside.
HEAT 2 tablespoons of oil over medium heat in same skillet. Add chicken and season with salt and pepper. Saute 2-3 minutes or util the chicken is cooked through yet tender. Remove from heat, drain, reserving juice in a small bowl. Set aside.
COOK pasta for 8 minutes; drain, pour onto a baking sheet, mix with 1 tablespoon olive oil and let cool at room temperature until warm to the touch but not hot.
ADD remaining olive oil and lemon juice to reserved pan drippings in bowl. Whick with a wire whip, adjust seasonings; set aside.
COMBINE argula, pecans, pipette, chicken and dressing in a large bowl.
TOSS well and serve.

Enjoy!

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