Now Harvesting Dragon Tongue Beans and a Recipe for Roasted Fingerling and Tomato Salad with Green Beans and Arugula

Dragon Tongue Beans

Dragon Tongue Beans … not only do they have a cool name, they are colored pretty green and purple beans.  Never one to settle for the ordinary I seek out new and unusual vegetables to grow in my garden.  Dragon Tongue Beans turned out to be a winner for me! I ordered these from  Their description of these beans:  “This famous Dutch heirloom bean has an incomparable flavor. The tender and superbly delicious 7-inch pods are yellow, with amazing purple streaks! Also makes a tasty shelled bean. Popular with chefs and gourmets. Compact plants set high yields.”  They have great flavor and are now my favorite bean next to Edamame.  Once cooked, sadly they loose their pretty purple color and turn lime green, but loose none of their delicious flavor.  In reading the reviews I saw many people enjoyed them raw.  I think I need to go to the garden and try them right off the plant!

Beans this good deserved an equally good recipe.  Green beans would work just as well if you are unable to find Dragon Tongue Beans.  I used a mix of green beans and dragon tongue beans.  I tried this salad warm and tried the leftovers cold.   Both ways were good but I actually enjoyed it more cold – it’s a matter of preference.  Try it yourself and see which you prefer.  ENJOY!

Dragon Bean, Arugula and Tomato and Roasted Fingerling Salad

Roasted Fingerling and Tomato Salad with Green Beans and Arugula (*Note:  I drastically reduced the amount of olive oil from the original recipe and I think next time I may reduce it even more.)


5 garlic cloves
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil*
1 tablespoon Dijon mustard
1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
1/2 teaspoon minced fresh thyme
4 stems fresh thyme
1/2 shallot, minced
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 ounces green beans
2 cups baby arugula


To ensure maximum flavor, toss potatoes with dressing while they’re still warm.


  1. Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
  2. Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander
  3. Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
  4. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
Source:  Slightly adapted from:
Roasted Fingerling and Tomato, Dragon Tongue Beans and Arugula Salad

Arugula and Grilled Chicken With Pasta

Arugula and Grilled Chiken Pasta

Are you growing Arugula in your garden this year?  It seems I cannot get enough Arugula – I love it, so it’s a good thing I am growing a lot of it in my garden!  Arugula is one of the fasted growing vegetables – 30 days and is super healthy!  There is still time to plant!

I eat it with my sandwiches for lunch, in salads and in pasta.  This is a quick and easy pasta dinner incorporating my favorite green – Arugula.  Enjoy!


1 lb penne
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken stock, chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese


Grill the chicken breasts
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burnt, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.

Arugula and Grilled Chicken - Blog


Grilled Ahi and Arugula Salad with Ginger-Soy Dressing

Grilled Ahi Tuna 5-30-13

My garden is thriving this spring with a lot of Arugula, which became my favorite “green” last year.  I had no idea it was a powerhouse packed full of nutrition until I started reading about it.  Did you know?

“Arugula is a low calorie, nutrient rich vegetable from the Brassicaceae family that includes mustard greens, radishes, cauliflower and kale. Sometimes called “garden rocket,” a term derived from its scientific name Eruca sativa, arugula is a great alternative to iceberg lettuce because it offers a much greater density of nutrients with the same low calories.

Here are 10 health benefits of arugula:

Cancer Prevention
Arugula is a cruciferous vegetable. Cruciferous vegetables are associated with reduced risk of cancer in many studies. Arugula is rich with valuable antioxidants, considered essential in preventing free radical activity in the body. Studies show that vitamin A and flavonoid compounds in arugula may help protect the body from skin cancer, lung cancer and oral cancer. Arugula is also a rich source of phytochemicals like sulforaphane, which has excellent chemoprotective effects and helps to fight carcinogens.

High In Antioxidants
Arugula is dense with the natural antioxidants vitamin C, vitamin K and vitamin A. In addition to fighting free radical activity, these vitamins offer great immune system support.

High In Vitamin C
Vitamin C is a well known as a powerful antioxidant that helps prevent cancer, boosts the immune system and fights the common cold.

High In Vitamin A
Vitamin A is a powerful antioxidant, boosts immunity and is great for the eyes, skin, bones and teeth.

High In Vitamin K
Three cups of arugula provide over 100% of your daily vitamin K needs.Vitamin K is known to promote bone health and brain function while acting as an anti-inflammatory and antioxidant.

Eye Health
Arugula is a good source of carotenoids, fat-soluable pigments that are known to help prevent macular degeneration. The vitamin C in arugula may help in the prevention of cataracts.

Mineral Rich
Arugula is also a good source of calcium, iron, potassium, manganese and phosphorous, all essential minerals that offer their own unique health benefits.

Low in Oxalate
Oxalates inhibit mineral absorption in the body. Other healthy leafy greens, such as spinach, have high levels of oxalate. However, arugula appears to offer relatively low levels of oxalate, making it a healthier alternative for people seeking foods high in calcium and other essential minerals.

Bone Health
Low levels of oxalates combined with a great variety of vitamins and minerals found in arugula make it great for bone health. One study of Vitamin K found that daily consumption of the vitamin led to decreased risk of bone fractures. Calcium, potassium, magnesium, manganese and vitamin C are all considered good contributors to positive bone health.

Weight Loss
Though arugula has no proven ability to help aid in weight loss in and of itself, it remains a low calorie, nutrient rich food, and thus a great addition to any healthy diet.”

To sum up this recipe in one word – Outstanding!  I liked this so much I made it the next night too!  It’s bursting with Asian flavors of soy and fresh ginger and a bite of mandarin oranges mixed in … simply spectacular! Enjoy!


Seared Ahi & Arugula Salad with Ginger-Soy Dressing


1 1/2 pounds tuna steaks
sea salt & fresh ground pepper
1 tablespoon sesame oil
1 1-inch hunk of ginger
4 garlic cloves
1 teaspoon wasabi or 1 tablespoon dijon mustard
1/4 cup honey
1/4 cup soy sauce
1/3 cup mayonnaise
4-5 cups baby arugula
1 cup edamame
3-4 clementines, peeled and sectioned or mandarin oranges


Heat grill, Rub tuna steaks with sesame oil and grill 2-3 minutes per side (do not over-cook) . Remove the grill and allow it to sit for a few minutes before slicing with a very sharp knife.

In a blender or food processor, combine the ginger, garlic, wasabi or mustard, honey, soy sauce, and mayonnaise until very pureed. Drizzle over everything.

Toss together the arugula, edamame, and clementines. Serve with rice and sliced seared tuna.

Grilled Ahi Tuna 5-30-13 - Horizontal


Grilled Rainbow Trout with White Beans and Caper Vinaigrette

This was an easy and delicious way to serve trout.  I especially liked the bean and arugula salad – it  was a wonderful accompaniment to the trout.


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon drained capers
  • 1 teaspoon chopped fresh rosemary
  • 1 15-ounce can white beans, rinsed, drained
  • 1 teaspoon finely grated lemon peel
  • 2 10-ounce cleaned boned butterflied trout
  • 1 cup coarsely sliced arugula

Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.

Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.

Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.


Avocado Shrimp Salad with Fresh Mint and Lime Vinaigrette

I loved, loved, loved this salad!  It’s perfect for a week night meal or any time for that matter!  I have an abundance of mint growing in the garden and I’m always on the lookout for great recipes incorporating mint … this one fits the bill!  It also includes the wonderful tastes of lime, avocado and shrimp … mmmmm have some tonight!


2 ripe avocadoes – pitted, peeled, and sliced (not too small)
2 tablespoons, fresh lime juice (or substitute lemon juice)
1 pound, large shrimp – peeled, deveined and gently cooked
1 red bell pepper – stemmed, seeded and cut into 1/8-inch dice
1-1/2 cups, ripe grape tomatoes*– cut in half (seeds discarded)
4 scallions (including 3 inches of the green part) – thinly sliced on diagonal
Lime vinaigrette

3 tablespoons, coarsely chopped (or torn) fresh mint leaves



Place the avocadoes in a large bowl and toss them with the lime (or lemon) juice (do this immediately to prevent discoloration of the avocadoes).

Saute shrimp briefly in 1 tablespoon olive oil with 1 clove sliced garlic until pink.

Add the shrimp, bell pepper, tomatoes and scallions; gently fold together with the Arugula. Toss gently with the vinaigrette, then, just before serving, toss with the fresh chopped mint leaves. Enjoy!

Lime Vinaigrette
Makes 1 1/3 cups

1/4 cup, fresh lime juice
2 teaspoons sugar

1 tablespoon, Dijon mustard
salt and freshly ground pepper to taste
1/2 cup olive oil
1 tablespoon, minced shallots
finely grated zest (the green part of the peel) of 1 lime
3 tablespoons, snipped (chopped or cut with scissors) fresh chives

Zest the lime first and reserve the zest (it’s easier to do when the lime is whole and not yet squeezed.) In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oil, whisking constantly until thickened. Stir in the shallots and lime zest. May be made up to this point and held for several hours; whisk again to blend before using. Add the chives 15 minutes before use.

Source:  Adapted from –

Home-made Sun-dried Tomato Fettuccine with Tomatoes, Bacon, and Arugula

This was the first time making this recipe and I thought it would go well with my home-made sun-dried tomato fettuccine.  Turns out I was right! I also had been searching for ways to use Arugula from my garden, beside the obvious salad.   I’ve never made this combination of ingredients before with pasta, but I thought it was quite good!  For those of you who don’t like goat cheese I think it could be left out and will still taste great!  Enjoy!


  • Grape tomatoes, cut in half, seeded, chopped (about 5 cups)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 6 thick bacon slices, cut into 1/2-inch pieces
  • 2 medium leeks (white and pale green parts only), finely chopped
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon dried crushed red pepper
  • 5 cups coarsely chopped fresh arugula (about 6 ounces)
  • 1 lb Fresh Sun-dried Tomato Fettuccine
  • 6 ounces soft fresh goat cheese , crumbled
  • 6 tablespoons freshly grated Parmesan cheese
  • Additional grated Parmesan cheese

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

Source:  Slightly adapted from: