NEW! Each Monday and Thursday, we’ll bring you some of the best recipes from Marilu’s table. You can check the index over there on the right – the one for Recipes – and find previous recipes you may have missed.

Today’s recipes were featured at the recent SPArty in New York City. They’re so delicious you can serve them to company.

Arugula Salad
Purple * serves 4

4 cups arugula
1 fennel bulb
2-3 Tablespoons mint leaves, roughly chopped
1/4 cup Italian flatleaf parsley (or use curly parsley), roughly chopped
1/3 cup olive oil
juice of one small lemon

Slice the root and fronds from the fennel bulb. Cut the bulb in half lengthwise, and then slice it lengthwise into moons. Separate the moons. Toss the fennel with the arugula, chopped mint leaves, and chopped parsley leaves.

Put the olive oil and the lemon juice in a jar with a tight-fitting lid, and shake well. Dress the salad with about half the dressing. Toss gently.

SPArty Stirfry
Blue * serves 6

1/3 cup tamari
3 Tablespoons mirin
3 Tablespoons pure maple syrup
1 Tablespoon yellow miso paste
1 Tablespoon arrowroot starch
2 teaspoons sesame oil
2 teaspoons garlic, finely chopped
2 teaspoons fresh ginger root, peeled and minced
3 Tablespoons canola oil
1 small English cucumber, chopped
1 cup peeled, chopped daikon radish
3 carrots, peeled and sliced
1/2 zucchini squash with skin, sliced
1 yellow squash, sliced
1 red bell pepper, cut into matchstick-size strips
8 green onions, thinly sliced
1 cup shredded Napa cabbage
6 cups cooked brown rice

Stir the tamari, mirin, syrup, miso, arrowroot, sesame oil, garlic and ginger in a
large bowl until well blended and smooth. Set the sauce aside.

Heat the canola oil in a large heavy wok over a high heat. Add the vegetables and stir-fry for 1 minute. Stir in the sauce and stir-fry until the vegetables are crisp-tender and the sauce thickens slightly, about 2 minutes.

Transfer the vegetables to a large serving bowl. Serve with brown rice.

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This entry was posted on Monday, August 31st, 2009 at 5:48 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.