1405 SW Vermont St.
Portland OR 97219
United States



Filtering by Tag: arugula

Roasted Red Potatoes with Wilted Greens

Sarah West

2 lbs small red potatoes
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
2 tablespoons olive oil bunches arugula, washed and coarse stems discarded
~ cider vinegar, to taste


  1. Preheat oven to 450°F.
  2. Cut potatoes in half. Cut larger potatoes into quarters Toss potatoes and onion slices with oil in a bowl. Transfer potatoes and onions to a shallow baking pan and roast in middle of oven, stirring occasionally, until lightly browned and tender, about 20-25 minutes.
  3. Transfer hot potatoes and onions to a bowl. Add arugula, vinegar, salt and pepper to taste, tossing until greens are wilted.



Cantaloupe-Arugula Salad

Sarah West

3 cups cantaloupe balls (approx. 1 small or ½ medium cantaloupe)
2 cups arugula
3 tablespoons olive oil
1 tablespoon lime juice
~ pepper
~ salt


  1. Mix together olive oil and lemon juice in a small bowl. Set aside.
  2. Toss together cantaloupe, arugula and half of the dressing. Add salt and pepper to taste.
  3. Divide salad among serving plates and add remaining dressing equally.