Watermelon Arugula Salad

Who doesn't love a light summery salad this time of year?  The combination will sound gross but it blends beautifully!  It is really easy to make and adjust to your own tastes.  I prefer the salad to not be too overloaded with greens but many may want more arugula (or even watercress). I love this when it is a bit of everything in every bite with nothing over powering another.

In a large bowl, mix together:

• 3 cups of arugula
• 15 leaves of mint (chiffonade)
• 3 shallot cloves (chopped)
• 5 leaves of fresh basil (chiffonade)

Sauteed Veggies, Fried Eggs and a Rice Tower

This last weekend I was a bit under the weather and wanted something hearty but not too heavy.  I originally thought to Tortilla Espanole but that was too much work and I am horrible at flipping it.  I then remembered an amazing dish I would eat while studying abroad in Madrid. It was essentially a tower of rice covered in tomato sauce with a soft boiled egg hiding in the center.  it was easy and delicious. I thought I would recreate it with my own twist.

I made 2 cups of plain white rice in the rice cooker and while that steamed away I sliced up  some kale and spinach, onions, garlic, a can of diced tomatoes, and some mushrooms and sauteed it all in a  cast iron pan with some extra virgin olive oil.  I put in the onions first so they would brown and then added everything else so the spinach would not get too soggy. I liked using the cast iron for this because it get nice and hot and it would also be great for the eggs.  While everything was sauteeing, I tossed in some sage, paprika and basil.