INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas
1 (4-oz.) package baby arugula
2 cups sliced strawberries
1 cup seeded and chopped cucumber
3/4 cup frozen baby peas
4 ounces Gorgonzola or feta or blue cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette
 
DIRECTIONS
Arrange sugar snap peas in a steamer basket over boiling water.  Cover and steam 1 to 2 minutes or until crisp-tender.  Plunge peas into ice water to stop the cooking process; drain.  Cut peas diagonally in half.
 
Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.
 

INGREDIENTS
1 12 ounce loaf Italian bread, cut diagonally into 1 –inch slices
1 garlic clove, halved lengthwise
1 tablespoon olive oil
1 1/4 cups shredded fresh mozzarella cheese
1 1/4 cups chopped arugula
7 tablespoons basil pesto
 
DIRECTIONS
For a charcoal grill, grill bread over medium coals for 2 to 3 minutes per side or until lightly toasted.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place bread on grill rack; grill as above.)  Remove bread slices from grill.
 
Rub one side of each toast with garlic; brush with olive oil.  On each slice of toast layer 1/2 tablespoon cheese, l tablespoon arugula, and another 1/2 tablespoon cheese.
 
Return bruschetta to grill; grill for 6 to 7 minutes more or until cheese is melted.  Top each bruschetta with 1 teaspoon pesto; serve immediately.
 

INGREDIENTS
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut into wedges
1 jalapeno pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
 
DIRECTIONS
Husk corn and remove silk with a stiff brush; rinse.  Cook corn in boiling, lightly salted water for 3 minutes.  Remove corn; let cool.  Cut corn of the cob in planks. To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side or the corn.  Rotate and repeat until all sides are removed.  Use a spatula to gently move planks to salad.
 
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper.  Transfer to serving bowl; top with corn.
 
Drizzle with vinegar and olive oil.  Season to taste with salt and pepper.  Serve at room temperature.  Makes 10 to 12 servings.