Renovating

Un-beet-able Chocolate Cake

Nome de plume of Francine Wolfe Schwartz

If you love a rich, moist, dark chocolate cake you’ll love this one.  Who would have thought you could bake with beets.  The beets add sweetness and moisture and beet haters will never know.

Preheat oven 350 degrees

Heavily coat a Bundt pan or a 13 x9-inch pan with oil and dust with cocoa powder (or flour) set aside.

Bake 30-35 minutes for oblong pan or 45 minutes for a Bundt pan or until toothpick inserted near center comes out clean (note: cake is very moist- like chewy brownies) Do not over bake.

Note: Shred beets in food processor or use hand grater

2 cups scrubbed, peeled and shredded RAW beets, set aside  (about 3 medium beets)

1/2 cup unsweetened applesauce

4 ounces unsweetened chocolate

1/2 cup vegetable oil, (divided for two 1/4 cup additions)

1 1/2 cups sugar

3   eggs

1 tablespoon vanilla extract

1 cup all-purpose flour

1 cup whole wheat pastry flour*

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2  teaspoon cinnamon

1/4  teaspoon salt

Directions

1.  Preheat oven.  Grease Bundt pan or oblong pan and coating well, dust with cocoa powder or flour.  Set aside.

2.  Partially fill the bottom of a double boiler or a small saucepan to just below the bottom of the bottom of the double boiler top or use a heatproof bowl that will fit into the top of the saucepan.  Bring water to a boil and reduce to simmer. Over the simmering water, melt chocolate combined with 1/4 cup oil until just melted.

3.  Remove from heat.  Stir well .

4.  In a large mixing bowl combine eggs and sugar.  With an electric mixer beat until light and fluffy.  Slowly beat in the remaining 1/4 cup of oil, cooled chocolate mixture and vanilla.

5.  In the bowl of the food processor using the steel blade, combine beets and applesauce processing until a smooth puree (or in a medium size bowl combine shredded beets and applesauce.)  Combine pureed beets and applesauce mixture with egg mixture.  Mix and set aside.

6.  Sift all-purpose flour, whole pastry flour, baking powder, baking soda, cinnamon and salt into a large bowl.

7.   Gently stir flour mixture into the egg, chocolate and beet mixture. Combine just until flour is blended.   Pour batter into prepared pan.

8.  Bake until 30-35 minutes for oblong pan or 45 minutes for Bundt cake.   Cool oblong cake pan on a rack until completely cooled.  For Bundt cake, cool on rack about 30 minutes and carefully invert on rack and continue to cool.

9.  Cut into squares, and if desired, before serving dust with confectioner’s sugar.  A chocolate glaze is a decadent addition poured over the top of the Bundt cake or lightly dust Bundt cake with confectioners sugar before serving.

* All-purpose whole wheat flour may be substituted for whole wheat pastry flour.  The texture of the cake will be heavier. Whole-wheat pastry flour is available at Whole Foods and other “health” food stores.

NOTE:  I have successfully frozen the beet and applesauce puree to bake this cake when beets are out of season.  Thaw beet mixture in refrigerate before using.

Farm Fresh Bunch of Beets

 

 

 

 

 

 

 

 

francine wolfe schwartz

 

 

 

 

 

 

 

 

 

Do you have a veggie loving pet?

Diesel my special kitchen “puppy” loves carrots. In fact he loves just about every vegetable from my farm share!

Carrots make Diesel, my kitchen "puppy", smile!

Take Celery Out of the “Corner”

Nom de plume of Francine Wolfe Schwartz

Taken for granted on raw vegetable platters, stuffed with pimento cheese or just part of the aromatic team in sauces, soups or stews celery is often dismissed and pushed to the back of the vegetable bin to wilt.  But once sautéed or braised celery sweetens becomes more a star rather than a team player.

When looking for celery recipes don’t be confused with celery root (celeriac).  In person, there’s no mistaking the two.  Celery is bright green in contrast to celery root’s knobby and “dirty” brown appearance.

Celery should be stored unwashed tightly wrapped in a clean cotton towel or paper toweling then sealed in a plastic bag stored in the coldest part of the refrigerator.  Best to use in about 2 weeks.  For extra crisp celery store upright in a container of water tented with a plastic bag.  When you’re ready to use a piece, wash well under cool water.  If desired remove “strings” with a vegetable peeler.  Don’t throw away the flavorful leaves.  Finely chop and add to salads or use in recipes.

Bunch, stalk or rib that is the question. Confusing, yes? Even “expert” culinary sources describe the entire celery differently. Some say bunch and some say stalk. Even more confusing a piece of celery may be called a rib or stalk.  Your best bet is to look closely at the recipe noting the amount.  Generally if it’s the entire celery “bunch” (or stalk) pounds will be noted.  If the amount is about 1/2 cup diced or sliced you can be assured you’ll be using 1 individual piece whether you call it a rib or stalk.

I see it as stalk and rib. How about you?

Braised Celery with Lemon Vinaigrette

3 tablespoons extra virgin olive oil

1/2 medium onion diced

2 cloves garlic, minced

3 cups celery, cut in 1-inch pieces, cut on the diagonal (about 6 ribs)

1 cup chicken or vegetable stock

1 large lemon, juiced

1/4 cup dry white wine or apple juice

1 tablespoon butter (optional)

2 tablespoons celery leaves finely chopped

freshly ground pepper to taste

Heat olive oil over medium heat in a medium sized saucepan (with lid).  Add onion sauté until soft and translucent about 4 minutes.   Add garlic and celery sauté 3-5 minutes.  Add stock, cover.  Reduce heat to low and cook until celery is just tender about 10-12 minutes.

Using a slotted spoon, remove celery to a serving dish.

Add lemon juice and wine. Bring to a boil and reduce heat.  Simmer about 5 minutes or until liquid is reduced to about 1/2 cup.   If desired add butter stirring until melted.

Pour sauce over celery.  Sprinkle with chopped celery leaves and freshly ground pepper to taste. Serve warm or room temperature.

serves four

Broccoli: The Italian Wonder Vegetable

Nom de plume of Francine Wolfe Schwartz

If one vegetable could be called a super hero it would be broccoli (and its cruciferous buddies kale, brussel sprouts, turnips, cabbage, collards and cauliflower).    Protector from cancer and cataracts, a bone builder and immune system booster broccoli is one of the lowest in calorie most highly nutrient dense foods.

But most of all broccoli is fondly called by children “little trees”.  Next to carrots broccoli is the most popular vegetable eaten raw by children (and adults).  On vegetable platters or added to salads broccoli adds crunch, flavor and nutrition. Just take care in cooking broccoli. Overcooking results in the big turn off that awful sulfur smell and grayish color.

Store broccoli in an open plastic bag in your refrigerator vegetable bin.  Since broccoli continues to respire after harvesting leaving the plastic bag open allows room to breathe. Try to eat within a few days when the freshest.

Fresh from the field broccoli freezes well.    For how to information download the University of Florida Institute of Food and Agricultural Sciences Extension brochure

Preserving Food: Freezing Vegetables http://edis.ifas.ufl.edu/fy719By now you’re might be wondering why Italian?  Who knew broccoli was first cultivated in Italy by the Romans! You could say it’s the Rocky of all vegetables.

Farm Fresh Organic Broccoli

Roasting is one of my “most” favorite ways of eating vegetables.  The first time I roasted beets I ate the entire bunch.  Roasting caramelizes the natural sugars in vegetables making vegetable lovers out of vegetable haters.  One big tip-roast vegetables on a foil-lined baking sheet for much easier clean-up.

Vegetable roasting basics:

Wash and dry vegetables

Coat with olive oil.

Season with sea salt and freshly ground pepper

Choose an ample sized baking sheet.  Crowded vegetables will steam instead of roasting.

Roast at high temperature – 400-450  degrees.

Roasted Broccoli So Simple and Delicious

makes 4 servings

1 pound broccoli, rinsed (about 3 stalks)

2 cloves garlic, minced (optional)

3 tablespoons olive oil

1/2 teaspoon sea salt

freshly ground pepper

Preheat oven 425 degrees.  Cut broccoli florets into bite size pieces and thinly slice stalks into 1/8-inch slices.  Place broccoli in a large mixing bowl toss with olive oil, minced garlic, salt and pepper.  Spread broccoli on a large foil-lined rimmed baking sheet.  Roast until crisp tenders about 8-10 minutes.

Variation: In the same bowl used for coating broccoli add 1 cup grated Asiago cheese.

After roasted, return broccoli to bowl and using tongs toss to coat.

Broccoli Pockets

makes 6 pockets

2 tablespooons oil

1 medium onion, minced

2 cloves garlic, minced

1 small red pepper minced (optional)

3 cups finely chopped broccoli florets (about 4 stalks, reserve stalks to use in stir fry or salad recipes)

1 tablespoon minced fresh oregano or 1 teaspoon dried

1/4 teaspoon salt

freshly ground pepper

5 ounces of goat cheese (about half a 10.5 ounce package)

1/4 cup shredded Swiss cheese

1/4 cup toasted pine nuts (optional)

1/2  pound frozen phyllo pastry sheets about 12 sheets, thawed according to package directions

oil for preparing phyllo

Preheat oven 375 degrees.  Line a baking sheet with parchment paper or lightly grease.

In a large skillet heat oil.  Sauté onion 4-5 minutes, add garlic and red pepper and continue to sauté 2-3 minutes longer.  Add broccoli oregano, salt and pepper.  Continue to cook 2-3 minutes longer until broccoli is just tender.

Broccoli Pocket Filling

Remove from heat and stir in goat cheese and Swiss cheese.  Set aside.

Prepare layers of phyllo by lightly brushing with oil

NOTE: Work with one phyllo sheet at a time, keep the remaining sheets covered with a damp cloth.

On a clean dry counter or large cutting board lay a single sheet of phyllo dough. Lightly brush with oil, top with another sheet and brush with butter. Continue this process until 6 sheets are stacked one on another.  Do NOT oil the top layer.  Cut the stack horizontally  creating three strips. Working from one end spoon about 1/4 cup of broccoli mixture at the bottom left corner.  Folding like a flag create a triangle.

Fold phyllo like a "flag" forming a triangular shape

Continue folding the length of the dough. Place on baking sheet seam side down.  Cover with a damp kitchen towel as you continue to fill remaining phyllo. Lightly brush triangles with olive.  Bake about 12-15 minutes until lightly golden and puffy.

Hot Broccoli Pockets

Conundrum Solved

Nom de plume Francine Wolfe Schwartz

I’m always stumped what “little something” to bring to a holiday party. The real problem is bringing “something” different not the same ho hum dips and chips.

Last week as I was choosing my farm share I saw a strange looking tuber with patchy purplish colored skin called boniato but passed it up for a cucumber.  So boniato will be this week’s newbie pick.  I’ve researched it and come to find out it’s sort of like a sweet potato only less sweet with the flavor of roasted chestnuts.  Popular in Hispanic and Caribbean cuisine boniatos can be cooked any way you would cook a potato or yam-baked, boiled, steamed, mashed or fried.  I hear the best part of the boniato is the delicious crusty skin when baked.  Must be similar to a great baked potato.

Boniato chips with Avocado Relish and Caramelized Onions is anything but ho hum chips and dip.

Boniato Chips

3 to 4 cups canola or peanut oil, for frying

1 large or 2 medium boniatos

sea salt

1. Pour oil to a depth of 2 to 3 inches in a deep-fat fryer, Dutch oven or deep heavy skillet.  Heat oil to 350 degrees.

2. Peel boniatos using a paring knife.   Slice as thinly as possible across the grain on a mandoline or using the fine slicing blade of a food processor.

3.  Immediately fry boniato slices, until golden brown, 1-2 minutes turning with a wire or slotted spatula.

Drain chips on paper towels, sprinkle with sea salt and serve.

Notes:  The easiest way to peel a boniato is using a paring knife rather than a vegetable peeler.  Inexpensive lightweight mandolines are available at most Hispanic or Oriental markets.

Source: The New Florida Cuisine Miami Spice by Steven Raichlen

Avocado Relish with Caramelized Onions

1 tablespoon oil

1 medium onion, diced

1/4 teaspoon salt

juice of 2 limes

2 cloves garlic, minced

1 red bell peeper, diced

1 jalapeño, seeded and finely chopped

1 Florida avocado, cut into 3/4-inch dice

2 tablespoons chopped cilantro

1. In a medium skillet, heat oil.  Add diced onion season with salt and cook over moderate heat stirring occasionally, until richly browned, about 10 minutes.

1. In a large bowl, combine caramelized onion with fresh lime juice, garlic, red bell pepper and jalapeño.  Gently fold in the avocado and cilantro.

1. Season with salt and freshly ground pepper to taste.

1. Serve with boniato chips or corn chips

Source: adapted from Food & Wine Annual Cookbook an entire year of recipes 2008

one more thought

Nom de plume of Francine Wolfe Schwartz

a lagniappe

Often tossed on a plate just to take up space, fresh organic parsley is anything but an after thought.

Store parsley upright (like a floral bouquet) in a few inches of water

then cover loosely with a plastic bag, store in refrigerator

Chopped parsley leaves freeze well in ice cube trays covered with a small amount of water.  Pop cubes and store in plastic bag ready to drop in a stew, soup or other cooked dishes

Don’t be shy about trying new vegetables

nom de plume of Francine Wolfe Schwartz

Last Wednesday while choosing my farm share for the week I was standing next to a gentleman staring into a bin of crisp heads of escarole.  He looked at me and said, “What do you suppose you do with that.”  I stopped for a moment and automatically replied “it’s a green you can eat in a salad or cook it.”  We both nibbled a piece.  He shrugged his shoulders, turned and stared at the Swiss chard.

And that got me thinking. I’ve never chosen escarole. How could I have overlooked this deep green member of the chickory family?  Considering this is my third year organic farm C.S.A. (community supported agriculture) membership I can only attribute this oversight to habit. You see, I pick up my share on the farm choosing my veggies  “market style” instead of receiving the “classic harvest box.”  In some respects the bountiful box is as one farm share member says,“it’s like a Christmas gift, you open the lid and it’s a surprise every week.”  So surely the fluffy dark green head of escarole would be the standout veggie of the week to cook and eat.

Well, still standing at the bin of escarole I decided from this week and the next seventeen weeks forward I will choose a vegetable unintentionally overlooked and coax you to do the same.

About escarole: Cousin to endive and radicchio, members of the chicory family.  This snappy flavored green adds flavor dimension to salads and when cooked becomes surprisingly sweet.

kitchen math: 1 medium head = about 8 cups torn

preparation:  Remove leaves and wash in a sink full of cold water several times to remove any lingering sand at the base of the leaves.

nutrition: Excellent source of fiber, calcium, iron, Vitamins A & C.

storage: keep unwashed, wrapped in paper toweling or a clean cotton kitchen towel in a perforated plastic bag.  Eat within a week.

Escarole Soup with Meatballs

Italian comfort soup with pastina to warm your body and soul.  Try quick cooking pastina as a side dish with a little olive oil or butter, chopped parsley and freshly grated Parmesan.

4 entree or 6 first course serving

Meatballs

1/2 pound ground turkey or lean ground beef

2 tablespoons freshly grated Parmesan cheese

1 slice bread, soaked in milk and squeezed dry

1 egg yolk, lightly beaten

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon chopped fresh Italian parsley

Soup

6 cups chicken stock

1 head organic escarole

1 small onion, finely chopped

3/4 cup pastina

2 eggs, beaten (optional)

1/4 cup minced Italian parsley

freshly grated Parmesan cheese

freshly grated nutmeg

Meatballs

Mix all ingredients in a bowl.  Taking one tablespoon at a time form into balls 1-inch in diameter.  Refrigerate meatballs until ready to add to soup.

Soup

Trim escarole and wash well, pat dry or spin in salad spinner. Tear into small pieces (about 8-10 cups) Save more tender inner leaves for salad.

In a large soup pot over medium heat, bring chicken broth to a boil.  Add escarole, onion and meatballs.  Cook for 3 minutes.

Add pastina and cook for an additional 4 minutes.

If including eggs, add parsley to eggs and lightly beat or if not just add parsley directly to soup with Parmesan cheese and nutmeg.

When ready to serve, whisk stock and gradually pour in beaten egg mixture creating thin strands. (tip: For easy pouring use a measuring cup to pour eggs into soup)

Serve soup with freshly grated Parmesan cheese and nutmeg.

Serving suggestion: Preheat soup bowls with boiling water.  Serve with crusty bread and for adults a glass of Sangiovese wine.

My husband claims this is the best soup I’ve ever made.

from “Little Italy Cookbook”, by David Ruggiero

Easy Homemade Chicken Stock

about 8 cups

One 3 -pound chicken, cut-up

2 medium onions, quartered

3 carrots, peeled and coarsely chopped

2 ribs celery, coarsely chopped

4-5 sprigs flat-leaf parsley

1 fresh thyme sprig or 1/2 teaspoon dried thyme

1 clove garlic, crushed (optional)

freshly ground pepper

Combine all ingredients in a large stock pot.  Add 3 quarts water. Bring to boil over medium-high heat.  Reduce heat and simmer uncovered about 1-1/2 – 2 hours.

Spoon off and discard any foam on top of stock as it  simmers.

Remove pot from heat.  Remove chicken and set aside.   Strain stock thru a fine mesh strainer, pressing vegetables to extract juices.

Discard vegetables saving chicken for another recipe. Use in chicken salad, enchiladas or other recipes.

Allow stock to cool and refrigerate.  Once fat rises to the top of the stock remove and throw fat away.  Freeze stock in labeled/dated containers.  Stock maybe frozen up to 3 months.

For a convenient small amount of stock, freeze in ice cube trays. Pop the stock cubes and store in a ziploc bag

Shortcut Chicken Stock

2 quarts low-sodium chicken broth

2 ribs celery, roughly chopped

2 carrots, roughly chopped

2 onions, roughly chopped

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme or 1/2 teaspoon dried thyme.

Place stock and vegetables in a large heavy saucepan (fitted with a lid) set over medium heat.  Bring mixture just to boil, cover, reduce heat and simmer for about 30 minutes.

Remove pot from heat and strain stock thru a mesh sieve strainer, pressing down the vegetables to release juices.

Should yield about 8 cups of stock.  Freeze in labeled containers for up to 3 months.

Comprehensive resource of the week: Farmer John’s Cookbook The Real Dirt on Vegetables”, by Farmer John Peterson and Angelic Organics with Lesley Littlefield Freeman.  Copy available to read in the Worden Farm Barn Resource Library.  (my copy is dog-eared)

Whether you live north or south of the Mason-Dixie line chances are you’ve eaten some variety of “green”

first taste of collards nurtured at Worden Farms, Punta Gorda, Florida

From tender beet greens, spinach, and escarole to more sturdy Swiss chard, mustard green, kale and collards, vibrant greens are a full-flavored stand out and a nutritional powerhouse.  Dark greens deliver vitamins A and C, fiber, lutein, folic acid and calcium to your body helping reduce cholesterol and fighting some forms of cancer.

Greens are tender and easy to prepare stir-fried, roasted, braised or steamed plain or fancy with spices and herbs.

Store – dry, unwashed wrapped in a clean cotton towel or paper toweling sealed in a plastic bag.  Tender greens (beet greens and spinach) eat within one week, sturdier green up to two weeks.

Prepare – fill a sink or bowlful of water, swish greens allowing any sand to sink to the bottom, remove greens, drain water and wash again. Remove tough stems.

Quick meal tip: Freeze leftover cooked greens to combine with eggs for quiche, omelets or a frittata.  Add cooked greens to enchilada or lasagna fillings. Stir into soups.

Pantry tip: Keep on hand cous cous and bulghur wheat for quick side dishes

braising greens…

Spicy Orange-Scented Greens

Prep time 10 minutes

Cooking time 5 minutes

4-6 servings

2 tablespoons olive oil

1 medium onion, chopped

2-3 cloves garlic minced

1(2-inch) piece of ginger, minced (about 1 tablespoon)

zest from 1 orange

1 bunch collard, kale or mustard greens, washed, stemmed, thinly sliced

juice from 1 orange

2 tablespoons soy sauce

1/4 teaspoon red pepper flakes

In a large covered skillet, heat oil.  Over medium high heat, saute´ onion until soft, add garlic, ginger and orange zest.  Continue to sauté 1-2 minutes.  With tongs gradually add greens allowing them to wilt before adding more.  Reduce heat to low toss with orange juice, soy sauce and red pepper flakes. Cover and continue to cook 3-5 minutes.  Add more soy sauce or red pepper flakes to taste.

Recipe adapted from “The Flying Biscuit Cafe’ Cookbook” by April Moon.

Care and Eating of First Farm Share

When Farmer Eva Worden of Worden Organic Farm asked if I’d like to write a recipe and tips “column” to post on Words from Worden Farm I jumped at the chance to create a place for sharing tips and recipes to savor the harvest.

Whether you’re a new or “old” farm share member storing your vegetables is key. To me it’s respecting the hard work devoted to growing and providing the vegetables to us.
A few tips…

for your refrigerator

• Trash bottles and containers of “mystery food”
• Wash your refrigerator vegetable bins and shelves with a solution of 1 tablespoon of  baking soda mixed with 1 quart of warm water.
• Reorganize your “frig” making room for your farm share.
• Veggies can be stored on any shelf in the refrigerator and not just in the bin.
• Check temperature zones. Most refrigerator temperatures are adjusted only by numbered dials so I like using a refrigerator/freezer thermometer.
• Set the temperature to fall between 32-40 degrees F keeping milk and dairy products in the coldest area. Keep in mind warm air rises and cold air falls to the bottom of the refrigerator.

Every year I learn new ways to keep my farm share fresher longer. Wrapping vegetables in clean “old” cotton dish towels instead of  buying rolls of paper towels has worked well for me. Not only saving trees and money,  I think dish towels are more effective absorbing moisture. I even line the vegetable bin with a clean dish towel. You’ll want a supply of about 12 towels to use and rotate thru washing from week to week. (remember not to use fabric softener)

For storage I like using assorted sizes of re-sealable plastic zip bags. The jumbo size easily stores greens and lettuces and smaller sizes for radishes, squash etc. They can be rinsed, dried and reused several times and even from season to season.

Labeling the plastic bags makes it a lot easier to find a specific vegetable in your refrigerator. Making labels with masking tape and a “sharpie” pens are quick and inexpensive.

Organizing your storage supplies before picking up your share helps get your veggies in the refrigerator more quickly.
(I’ll pass along vegetable freezing tips soon)

As soon as you get home, work with the most perishable vegetables first – lettuces and leafy vegetables. Store salad greens unwashed. Wet greens spoil quickly. I roll heads of lettuces in a clean dish towel and store in a labeled zip bag.

Veggie Storage

Storing the delicate mixed lettuces (mesclun) in a plastic bag with several sheets of paper towel (an exception to using cloth towels) will absorb more moisture. Enjoy mesclun mixes in a few days and lettuces within a week. At my house we eat a big salad for dinner the first night to really enjoy the freshness. (it’s sure been a long summer without fresh delicious salads hasn’t it!)

And…if you do not own a salad spinner now is the time to buy one! My first farm season I thought a spinner was just another useless gadget to store. Thankfully a farm intern convinced me to buy one. A salad spinner is one of the best kitchen tools I have ever bought. They are great for washing any green leafy vegetable, herbs, draining vegetables after washing them and a can be used as a serving bowl. Just make sure to buy the largest size.

Now to get you started let’s work with this week’s share and the veggies needing a little extra care. Tomatoes and avocados like to sit on your kitchen counter until ripe. Eat ripe tomatoes right away. They hate cold refrigerators. Avocados once soft to touch can be stored in the refrigerator for a few days. Wrap eggplant in a clean dish towel (do not store in a plastic bag) and since the optimum storage temperature is 50 degrees they do best on the top shelf.

Store summer squash in a perforated plastic bag in the bin or in a sealed bag lined with a clean dish towel. Remove the radish greens and store the radishes and greens separately loosely wrapped a clean cloth or paper toweling in plastic bags in the bin or in middle area of refrigerator. Store arugula, bok choy, lettuce and green onions wrapped in labeled plastic bags.

I know these steps sound time consuming but it’s worth the effort to enjoy your farm share the entire week.

Note:  Worden Farm of Southwest Florida  harvest season begins late mid-October to mid-April.

Arugula and Whole-Wheat Pasta

Arugula, a traditional Italian green a rich source of iron, vitamins A&C.  Enjoy arugula within 3 days

Preparation time: 10 minutes

Cooking time: about 10-12 minutes

4 servings

1 (13.25 ounce) box whole-wheat rotini, penne or farfalle pasta
1 tablespoon of sea salt

2 tablespoons olive oil
1 medium sized onion, chopped
2-3 garlic cloves, minced
1/4 cup sun-dried tomatoes (or 1/2 cup “cherry” tomatoes halved)
1 bunch arugula, washed and drained
freshly ground pepper
freshly grated Parmigiano-Reggiano cheese

Bring a large pot of water to boil add sea salt. Add pasta and cook al dente. (Very important as whole-wheat pasta quickly becomes mushy when overcooked.)

In a large frying pan heat oil, saute´ onion about 3 minutes or until soft, add garlic, sun-dried (or cherry tomatoes). Continue to cook 2 minutes and add cooked pasta. Gently toss arugula with pasta and vegetables. Add a few tablespoons of pasta water if desired.
Serve with freshly grated pepper and cheese and a mixed green salad.