Comments on: On the Food Trail in Santa Barbara

By: Catherine

Catherine — Sat, 31 May 2008 00:30:50 +0000

I will give the quesdilla a try too since the arugula is bigger than life now, finally, a good arugula season! And one more good tidbit to share with you as long as you have your flatbread crusts out: I love a salsa topped pizza with manchengo, arugula, and peppadews… oh, where is my pizza dough when I need it? Have a great weekend!

By: Leah

Leah — Thu, 29 May 2008 21:34:24 +0000

Catherine, another variation I’ve tried making (after tasting at the sample booth at Trader Joe’s) is a mushroom-arugula quesadilla. Just saute up some sliced mushrooms and onions in a bit of olive oil. Layer them along with some arugula on top of the bottom half of a partially-grilled quesadilla. Top with the second tortilla, flip, and continue grilling until brown and crispy. Tastes great with sliced avocado and chopped tomatoes or salsa. My kids have a favorite similar to your previous fave: plain crackers topped with wild strawberry jam and thinly sliced Manchego cheese. The sweet jam contrasts nicely with the slight saltiness of the cheese.

By: Catherine, The Blushing Hostess

Catherine, The Blushing Hostess — Wed, 28 May 2008 22:57:09 +0000

I’ve a huge patch of cultivated arugula in the garden right now and I am going to go somewhere like this withit… my previous fave was fig preserves/ arugula. toasted walnut/ shaved parm/ gray sea salt…. we eat this with a bold andpunchy wine, but not a purple wine, never a purple wine….yuuuuuuum. Enjoy! Catherine, over at Blushing Hostess