Sauteed Mushroom and Avocado Hummusadillas

2 Tbsp olive oil

3 shallots, thinly sliced (or substitute onions)
Salt and freshly ground black pepper
6 medium portobello mushrooms, thinly sliced (I used peppers and zucchini instead of mushrooms)
4 Tbsp hummus
2 large tortillas
1 avocado, peeled, pitted and sliced
Fresh arugula

1. Heat the olive oil in a skillet over medium heat.  Add the shallots and cook, stirring occasionally, until the shallots are translucent, about 3 minutes.  Add salt and pepper to taste.  Add the mushrooms and cook until most of the juice is reduced and the mushrooms turn golden brown.
2. Spread 2 tablespoons of the hummus over one side of a tortilla.  Add half of the sauteed mushrooms over hummus and fold the tortilla in half.
3. Cook both sides in a skillet until each side gets a nice crust with slightly charred spots.  Repeat for the second quesadilla.  After they are cooked, open the fold briefly to add the avocado slices and fresh arugula.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer

Try #1 - February 20, 2022
The idea of a hummus "quesadilla" intrigued me, so I decided to give this recipe a try despite not loving sauteed mushrooms.  Instead of mushrooms, I sauteed onions, peppers, and zucchini.  The result was delicious!  So delicious I made it again for lunch two days later.  Seems like a versatile recipe - could sauté various vegetables and probably add some black beans.  I loved the hummus in place of cheese - my new favorite way to eat hummus.  Yum!

Update: I had this three times in one week, it was that good.  Abby liked it too and made it a couple of times for herself!  I added kale instead of arugula, which was great!

Arugula Salad

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 Tbsp grapeseed oil or olive oil
1 Tbsp rice vinegar
Salt to taste
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese.  Season with salt and pepper to taste.  Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

Source: Allrecipes

Try #1 - May 9, 2013
Yum!  This was an excellent combination of ingredients to retain the flavor of the arugula but cut the bite.  The avocado was an excellent addition.  We didn't have any tomatoes, but I don't think the salad needed it.  I will definitely use this recipe again when we get more arugula in our CSA box.

Arugula and Radish Salad

1 tsp Dijon mustard
2 Tbsp fresh lemon juice
Coarse salt and ground pepper
2 Tbsp olive oil
4 to 5 bunches arugula (1 1/4 lb total, thick stems removed), washed well and dried
1 bunch radishes, sliced

In a large bowl, whisk together mustard and lemon juice, season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, toss to coat. Serve salad immediately.

Source: Tiny Organic's "Fresh From the Farm" Newsletter, June 20, 2012

Try #1 - June 21, 2012
This was pretty good, although nothing super special... I added some spinach and leftover romaine to the salad, so it wasn't just arugula.  Easy to make, fresh-tasting.