186 with arugula mozzarella and Recipes

flour tortillas, canadian bacon, sliced, shredded mozzarella cheese, yellow bell pepper, diced, arugula, trimmed, vinaigrette

all-purpose flour, baking powder, kosher salt, water, warm, milk, warmed, butter, softened, vegetable oil, baby arugula, extra-virgin olive oil, freshly ground pepper, prosciutto, thinly sliced, fresh mozzarella

peaches (not white ), green onions, sliced, chopped fresh cilantro, honey, salt, lime zest, fresh lime juice, ground cumin, chili powder, tequila (optional), olive oil, vegetable cooking spray, watercress or baby arugula, thoroughly washed, fresh mozzarella , cut into 16 (1/4-inch) slices, garnish: fresh cilantro sprigs

nonstick vegetable oil spray, thick eggplant slices, thick slices part-skim mozzarella cheese (4 oz), olive oil, balsamic vinegar, garlic clove, arugula, tomatoes, coarsely chopped, chopped fresh basil, pine nuts, toasted

celery ribs, halved lengthwise and thinly sliced crosswise, pitted mixed black and green olives, chopped (4 1/2 oz), chopped flat leaf parsley, coarsely chopped capers, extra virgin olive oil, six 6-inch-long hoagie roll, split, arugula leaves, sliced prosciutto, fresh lightly salted mozzarella cheese , cut into 12 slices, tomatoes , cut into 6 slices each, sliced pickled pepper, preferably spicy

unshelled fava beans (about 2 1/4 cups shelled ), sliced prosciutto (about 1/2 cup), fat-free , less-sodium chicken broth, water, butter, chopped leek (about 2 medium), garlic cloves, minced, uncooked arborio rice, chopped fresh thyme, dry white wine, salt, freshly ground black pepper, trimmed arugula, fresh mozzarella cheese, cut into 1/4-inch cubes

ears sweet corn, in the husk, fresh mozzarella cheese, cut into 1/4-inch cubes or 1/2 lb bocconcini, ripe avocados, halved, peeled, and cut into 1/4-inch cubes, grape tomatoes or 1/2 pint other small tomato, halved, fresh basil leaves , cut into thin strips, sea salt & freshly ground black pepper, handfuls of young arugula or 3 baby greens, red wine vinegar , plus, red wine vinegar, dijon mustard, freshly grated lemon zest, lemon juice , to taste, fresh basil leaf , cut into thin strips, chopped fresh oregano leaves, chopped fresh flat leaf parsley, extra virgin olive oil, sea salt , to taste, fresh ground black pepper , to taste

thick) ripe heirloom tomato slices (about 5 tomatoes), baby arugula, english cucumber , halved lengthwise and cut crosswise into thin slices (1/2 cup), sliced shallots, fresh basil leaves , torn into small pieces, flat-leaf parsley leaves, crostini, sliced and broken into 1-inch pieces, white balsamic vinaigrette, fresh burrata or mozzarella cheese, sliced, grape tomatoes, extra-virgin olive oil, freshly ground pepper

pizza dough (or ready-made pizza crust), smoked mozzarella cheese , cut into 1/4 thick slices, arugula leaves , packed (it seems like a lot now, but it gets wilted down during the cooking process), prosciutto, goat cheese, crumbled, lemon juice (about 1 lemon), extra virgin olive oil

light mayonnaise, sweet pickle relish, whole-grain bread, roasted skinless , boneless chicken breast, thinly sliced, part-skim mozzarella cheese, trimmed arugula or spinach, butter-flavored cooking spray

green figs 12 small balls of fresh mozzarella, mizuna or arugula 1 bunch thai basil or purple mint, fruity extra-virgin olive oil coarse salt and freshly ground black pepper, lemon juice, wash the figs and remove the little stems with a paring knife., mozzarella from their liquid. wash the greens ., place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil., pile in the middle of two dinner plates . with your thumbs gently pull each fig in half and lay them open-side up around the plates., arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like.

italian bread, extra virgin olive oil, kosher salt, fresh ground pepper, tomatoes, sliced, arugula leaves, fresh mozzarella, prosciutto de parma

prepared mayonnaise, garlic cloves, smashed to a paste, salt & freshly ground black pepper, eggplant , sliced crosswise, canola oil, red bell peppers, ciabatta , sliced lengthwise in 1/2, fresh mozzarella cheese, thinly sliced, fresh basil leaf, baby arugula

ciabatta rolls, hot mustard ( ), prosciutto , cotto, baby arugula leaf, fresh mozzarella cheese, thinly sliced

sashimi grade yellowfin tuna, sliced, yellow watermelon, sliced or cubed, fresh mozzarella, baby arugula, aged balsamic vinegar, extra-virgin olive oil

mixed greens (i like arugula and romaine, but use your favorite), balsamic vinegar, olive oil, honey, salt, pepper, mozzarella cheese, cut in 6 slices, italian seasoned breadcrumbs, prosciutto (you want to make sure the mozarella is covered with the proscuitto), tooth picks to secure around the cheese slice, olive oil to saute the cheese, chutney (i like peach or mango)

plum tomato, black olive paste, chopped fresh basil leaves, fresh mozzarella, trimmed arugula, extra-virgin olive oil, parmesan focaccia, sliced prosciutto

dried gemelli or fusilli, garlic cloves, fresh basil leaves, fresh flat-leafed parsley leaves, lightly salted bocconcini mozzarella (see note , above), dried hot red pepper flakes, extra-virgin olive oil, red-wine vinegar , or to taste, arugula leaves