Melt butter in skillet over medium-low heat. Add onions to skillet and cook for 30 minutes, stirring every 5-10 minutes and scraping the fond from the bottom of the pan. Add in …
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In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.
Add arugula, shrimp, and avocado to a large bowl. Drizzle with half of the olive oil, juice of one lemon, and salt and pepper to taste. Toss lightly, then add more olive oil, if needed, to just lightly coat arugula.
Here the arugula is barely cooked but adds a peppery brightness to the dish. The pasta is cooking while the sauce is being created with a beautiful combination of olive oil, pepperoncini, shallot, garlic, salt, red pepper flakes and tomatoes.
The arugula is mixed with olive oil and vinegar. The sandwiches are made by spreading the pesto on two slices of bread, adding arugula and cheese to one slice and topping with the other! Then it’s ready to be put in the panini press or grill pan to heat.