Tag Archives: arugula

Current Food Obsession

24 Sep


here’s what I’m eating these days:


Literally almost THE ONLY THING I have been eating for breakfast, lunch, and dinner this past week. I don’t know why, but I’m craving avocado so badly at the moment, it’s insane. And I was lucky and got some really good tomatoes at the market, and for me, this is one of those perfect combinations that don’t need more than a pinch of salt and pepper to taste just heavenly. The arugula salad on top and the bread beneath are nice additions. So, this is obviously not much of a recipe, rather a flavor recommendation; if you insist, however, here’s a how to make this:

Find yourself a slice of good bread. Spread about 1/4 of a nice avocado on it; make sure the avocado is ripe. Layer with tomato slices. Sprinkle generously with salt and pepper, and top off with some chopped arugula leaves. Enjoy!

The easiest food is the best. I could live on this stuff for another week. Maybe I will.

Eat well! And enjoy these beautiful days.
xoxo, F.


Pasta Salad with Arugula and Smoked Trout

25 May

Hello there!

Where we are, it has been very warm over the weekend and today. When it is hot I tend to not really cook dinner, but rather prepare main dish salads: potato salad, bean salad, egg salad,… and last night: this pasta salad.


Easy to prepare, and makes great leftovers! Plus, the salad does not contain mayonaise (which I am not the biggest fan of); the dressing is prepared with yogurt and lemon juice. So it’s not too heavy, either, but still filling.

serves 4

approx. 10 oz. pasta; I used fettucine
2 eggs

2 big handfuls arugula
2 tbsps. fresh chives, snipped

8 tbsps. plain yogurt
1/2 cup milk
1/4 cup whipped cream
1 tsp. horseradish (from a glass)
zest and juice of 1/2 lemon
salt, pepper, sugar, to taste

2 medium trout filets, smoked


Cook and drain the pasta. Boil the eggs until hard, approx. 8 mins. Peel the eggs, and cut into slices.

Combine yogurt, milk, whipped cream, and horseradish; mix well. Add chives, lemon zest, and lemon juice. Stir; season with salt, pepper, and sugar.

In a large bowl, carefully mix pasta, eggs, arugula, chives, and dressing. Cut or pluck the fish into pieces, and add. Enjoy!


I prepared ours right before we ate it, so it was still a little warm, which I liked. But I am sure that this can be prepared ahead of time as well; simply let the salad cool and put it into the fridge until serving.

xoxo, F.