Spicing up the new year with some peppery arugula salad. This is my favorite recipe for arugula...so tasty and fresh with the fresh squeezed lemon juice.

Ingredients

4 cups young arugula leaves
1 cup cherry tomatoes, halved
1/4 cup pine nuts,toasted
2 tablespoons olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
Juice from 1/4 of a lemon


Directions:

Combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Juice the lemon over the salad. Toss and serve. Makes 2 large salads or 4-6 small dinner salads.

Arugula Salad ingredients and roasted Brussels sprouts:

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Having fun in the kitchen!