You know how they say your taste buds change every 7 years or so? Sometimes I can believe that. I mean, I used to pick off the onions. And I liked my steak well done. I even ate White Castle burgers from the freezer section, and gulp…..Hong Kong Inn.
Hard to believe, right?
So, imagine these three foods: rye bread, arugula and cottage cheese. They were all on the “not my favorite” list up until this week- and all of the sudden I can’t get enough.
I’ve heard that arugula is an acquired taste, and maybe all these weeks getting arugula in my CSA bounty are starting to change me. I thought it had too much “bite” for such a delicate little green. But maybe I like the bite- like a small punch of something fresh and robust.
Arugula is so good for you too- loaded with Vitamin A and Omega 3 & 6 fatty acids. It also has anti-inflammatory properties. Studies say it is one of the most nutritious foods that can actually help make you feel full- that’s good news!
And I’ve eaten cottage cheese. I mean, I DID do the Body for Life 12 week diet way back- I lost 20 pounds and met my lifetime limit of cottage cheese. Now I can only do cottage cheese rarely and with salty food, never sweet food.
But as far as Rye Bread? My dad won’t touch it, so I was never exposed to it growing up. And the times I’ve had it as an adult were less than impressive. We have had now 2 rye loaves from our Bread share made my the amazing bread master, Sarah. Her breads are really amazing. Much better than anything I’ve ever created with flour and yeast. I have liked every single loaf, eaten every morsel of each one, and sadly waited until Tuesday when I could get more!
Okay, so I had one of those food epiphanies the other day: What if I eat rye toast with olive oil, salt and pepper? And how about a dollop of cottage cheese on top? I tried it, loved it.
But I knew that I was lacking something, hmmm… what could it be? Lets see what’s in the fridge……..ARUGULA!
All these flavors, spicy, creamy, salty, buttery, crunchy, it was amazing!!! …….and I’ve been eating this for lunch every day since. Today I had it twice
Here’s how I plate it:
And then I made little “crustinis” to help me dig right in.
Totally divine, really. And who would have thought three simple ingredients work so well together? Besides, it just proves that the olive oil/salt/pepper combo can work wonders on just about anything.
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