Bob Ross wrote:There are lots of great ideas here, Jenise. Thanks for picking this ingredient for May. I use it often, but love the way it dresses up mashed potatoes when we feel like a little complexity in the mashed potatoes. Can't remember where I got this well tested favorite:
Arugula and Goat Cheese Mashed Potatoes
Bob, now THAT'S interesting. Something I've been meaning to comment on is how many times, as I googled arugula all over the 'net, goat cheese (or by it's French name, chevre) was mentioned as a co-ingredient with arugula. One menu most tantalizingly mentioned an arugula and goat cheese ravioli, which has been on my list of things to make and which I haven't gotten around to for lack of time for a project of that complexity. Mashed potatoes--would never have thought of it, even though I consider mashed potatoes a must as a side dish for roast chicken with arugula pesto, and even though I load my mashed taters with all sorts of green stuff. This would be a perfect way to test the pairing without going to all the trouble of the ravioli, lovely as the latter would be. Thanks for posting this!