Arugula and Beet Salad with Fried Goat Cheese Discs, Roast Beef, Hazelnuts and Orange Vinaigrette

Riffing off of a number of different recipes, we pieced this healthy and very brightly colored salad together after checking out the cherry blossoms on this random 80 degree day.

We mixed together arugula, roasted beets, toasted hazelnuts, and orange segments, then we topped that with sliced roast beef and this orange vinaigrette from Cooking Light, and finally, we borrowed the crispy fried goat cheese discs from this John Besh recipe.

We give thumbs up to the recipe as a whole, but think that the roast beef may have been unnecessary, as it gets lost amid all of the other strong flavors in the salad.

Faux Cheesesteaks

In honor of the return of The Jersey Shore, I cooked up some peppas and onions, a la the Sitch.
Ok, not really. I cooked peppers and onions because I got a giant bag of banana peppers from the CSA, which I thought would be the spicy ones, but turned out to be sweet.We turned them into faux cheesesteaks- toasted hoagie rolls with a little mayo, sauteed peppers, onions and mushrooms, and thinly sliced roast beef and provolone. Throw it all together and toss it under the broiler for a couple minutes to warm up and melt the cheese. Ta da: faux cheesesteak.