Rocket Salad with Garlic-Cheese Dip

 

4 oz sunflower oil

8 cloves garlic, quartered

1 tablespoon of red wine vinegar

1 bunch parsley, chopped fine

Salt & Pepper to taste

4 oz. cream cheese

8 Arugula leaves

Coat 75 percent of the garlic in oil. Line a cookie sheet with aluminum foil, and grill for 6-8 minutes, until medium brown.

In a food processor, combine grilled garlic and all other ingredients except Arugula leaves, and process until you have a smooth consistency.  Arrange Arugula leaves on a plate and spoon on garlic mixture.  Serve chilled as a dip for raw vegetables or as a spread for crackers.

Pasta Salad With Arugula And Tomato Dressing

2 Garlic cloves, chopped
4 ripe, red tomatoes, peeled - De-seed and chop 2 of these
2 small, tender Arugula leaves, chopped
1 tablespoon olive oil
1 package of pasta (8 oz)
Salt and pepper to taste.

Mix tomatoes, garlic, and chopped Arugula in a bowl.  Add olive oil and season to taste with salt and pepper.  Cover and refrigerate for at least 2 hours for the flavors to mingle.  Cook pasta per directions on the package.  Drain, toss with chilled Arugula mixture, and serve warm.  Sprinkle with grated Parmesan Cheese, if desired.