How to construct an arugula salad

I was hungry for an arugula salad, here is the result:

I added chicken, yellow carrots, an orange, and ginger dressing. It was sensational!

Tell me what you put on your arugula. I'd love to give it a try.

Do you know how good watercress is for your skin?

B&W Quality Growers Watercress is a peppery and delightful treat, do you know it's also really good for your skin?

It treats skin inflammation with its anti-inflammatory, antimicrobial, and anti-bacterial qualities.
When you consume watercress, for acne, it acts as a cleansing agent, in the digestive tract which in turn encourages better filtering in the blood. You can also apply watercress topically. Just make a paste of the watercress by crushing it and apply to affected areas. Leave the watercress on for a few minutes to allow it to penetrate the pores.

Watercress can also act as soothing balm for eczema. Ingesting watercress helps manage itching and the burning sensation from eczema.

It's been proved as a powerful anti-aging ingredient. A cup of watercress a day keeps wrinkles away.

Vitamin A and Vitamin C are abundant in watercress and there's evidence these are safeguards against skin cancer.

Link to sources: http://www.stylecraze.com/articles/watercress-benefits-for-skin-hair-health/

http://www.healthbenefitstimes.com/health-benefits-of-watercress/

Watercress Avocado Salad

Today, a recipe from the website, Watercress Avocado Salad. It is quick and easy to make and remarkably delicious. Here's what you'll need to make this dish:

Ingredients (serves 2)

3 bunches watercress, cut into bite size lengths

1 firm ripe avocado, cut into chunks

1 tablespoon sweet onion, grated

1/2 peeled apple, grated

1/4 cup sushi vinegar

2 teaspoons soy sauce

2 tablespoons olive oil

Preparation

1.       Make a dressing by mixing sweet onion, apple, vinegar, soy sauce and oil.

2.      Just before serving, toss watercress and avocado with enough dressing to coat.

Enjoy!

Watercress + Nigella Lawson

Nigella Lawson is one of my favorite chefs and uses watercress in many recipes. Here she is making a watercress and sugar snap pea salad:

For the salad:

1 bag of B&W Watercress

1 bunch of sugar snap peas

For the Lime Wasabi dressing:

3 T bottled lime juice

4 T oil of choice

1 T wasabi paste

1/2 tsp coarse salt

Mix in jar and shake

Finish salad by tossing watercress and snap peas, drizzle dressing and serve.

Balsamic Chicken with Watercress and Nectarine Salad

Before the weather turns too cold, keep the grill warm with this delectable combination of flavors, from "The Colombian"

Balsamic Chicken
With Watercress and Nectarine Salad

4 servings

You can substitute another leafy green, such as baby kale or arugula, or a different stone fruit, such as peaches or plums.

4 boneless, skinless chicken breast halves (1¼ pounds total), tenderloins and visible fat removed

3 tablespoons extra-virgin
olive oil

2 teaspoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 to 3½ ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2½ cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

½ small red onion, sliced into thin half-moons

If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the chicken breast between two sheets of plastic wrap, then pound each one to about ¼ inch. (You can also ask the butcher to do that.)

Whisk the oil, vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.

Place the chicken on the grill. Cook uncovered for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with a quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar

Find the original link to the recipe here:

http://www.columbian.com/news/2015/sep/22/dish-turns-chicken-salad-on-its-head/

How to eat watercress

At watercress central (here), we think you can eat watercress any way you want to. Huffington Post, however, has some pretty great suggestions. Here's just one, but the link below takes you to the other fantastic ideas. It was hard to choose just one they all look so delicious:

Tomato, Watercress and Mozzarella Salad
Serves 4

1 pint cherry tomatoes
1 red bell pepper
1 yellow bell pepper
1 English cucumber
1 ball mozzarella, Claudio’s if possible
1 head watercress
¼ cup pine nuts, toasted
vinaigrette (see below)

Halve the cherry tomatoes and place in large bowl. Remove stem and seeds from peppers and chop into small dice. Dice the cucumbers finely as well and add to bowl with the tomatoes. Cut the ball of mozzarella into large pieces and add to the bowl. Add the watercress and pine nuts to the bowl and toss lightly with the Basil-shallot vinaigrette.

Basil-Shallot Vinaigrette
Yield = ½ cup

4 teaspoons sherry vinegar
1 tablespoon finely chopped shallots
½ teaspoon Dijon mustard
¼ teaspoon sugar
¼ teaspoon kosher salt
¼ cup extra-virgin olive oil
1 small bunch basil, finely chopped (1/4 cup)

In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Add the basil, whisk, taste, add more salt and pepper if necessary. Set aside. The original recipe was provided by Alexandra's Kitchen: http://www.alexandracooks.com/2007/06/19/tomato-watercress-and-mozzarella-salad/

http://www.huffingtonpost.com/2015/07/09/watercress-recipes-soup-salad_n_3006513.html

Happy Earth Day!

Are you looking for ways to celebrate Earth Day 2015? Here are some great ideas:
http://www.ibtimes.com/earth-day-2015-activities-15-ideas-ways-celebrate-mother-nature-become-environmental-1891090

And, I can't leave without sharing a great watercress salad recipe:

http://chaseblackwell.com/watermelon-radish-with-wild-watercress-cremini-mushrooms-and-honey-sherry-vinaigrette/

Happy President's Day!

Did you know they grow Watercress in the gardens at Monticello? You can read more here:

https://tjdemogarden.wordpress.com/2011/03/27/monticello-a-beacon-on-a-hill/

Happy President's Day!