Arugula Salami Wraps with Greek Yogurt Dip

May 1, 2014 § Leave a comment

Spring is here and I am feeling the fever. The fever to be outside, throw a frisbee, eat a ton of fruit while picnicking with friends and just enjoy the green. One of my favorite things to do when the weather gets nice is invite a bunch of friends to a park for a potluck. And sometimes a potluck lunch requires a last minute appetizer. This is the new go-to for that. It’s easy, springy and nutritious. Boom. It’s so easy it barely needs a recipe.

If you want an add on dip sauce just add this greek yogurt dip with herbs. We had leftover and I ate it with veggies all week long. Make these and enjoy!

Ingredients for Wraps

  • 1 package good quality deli salami
  • 2 cups arugula

Ingredients for dip

  • 1 cup whole-fat greek yogurt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • salt and pepper to taste

To Make:

1) Wrap a small handful of arugula in a piece of salami and pierce with a toothpick to keep together.

2) For greek yogurt: mix yogurt with all spices. Let sit in refrigerator for at least one hour prior to serving. Serve wraps with dip and enjoy!



September 30, 2013 § Leave a comment

Oh Greece, I miss your yogurt ice cream, your history, your islands. If you missed the recaps of my trip, you can check them out here, here and here. My favorite meal on the trip was in the Plaka (old town area of Athens). We sat in an alley way at a small table for two, sipped sangria and noshed on Greek salad, meat pie and tzatziki. Perfection. Tzatziki is typically served with gyros, as a sauce for other meats, with soups or with a loaf with bread at the beginning of a meal. I like it with veggies.

Making food from a trip is a quick way to transport me back to that place. This tzatziki was a simple way to do that. We ate ours with homemade baked falafels and salad, which is a clash of ethnic food. It was still delicious.

Ina’s original recipe I used says to use plain Greek yogurt strained through a sieve with either cheesecloth or paper towel. I did that but nothing ended up straining so I think using plain Greek yogurt is the best option.  And using fresh dill, garlic and lemon will punch up these flavors.  

from Ina Garten


  • 1 lb plain Greek yogurt
  • 1 English (hothouse) cucumber
  • 1 tbsp salt
  • 1/2 cup sour cream
  • 1 tbsp white wine vinegar
  • 2 tbsp freshly squeezed lemon juice (1 lemon)
  • 1 tbsp olive oil
  • 1-1/2 tsp minced garlic
  • 1-1/2 tsp freshly chopped dill
  • pinch pepper

To Make

1) Cut the hot house cucumber in half and remove the seeds using a spoon. Leave unpeeled and grate. Mix with 1 tbsp salt. Place in a fine mesh sieve, put over a bowl and let drain in the refrigerator for 3-4 hours.
2) Squeeze as much liquid out of the cucumber as you can after the hours in the refrigerator, place in large bowl. Add in the greek yogurt, sour cream, white wine vinegar, lemon juice, olive oil, dill and garlic. Stir to combine. Taste and add pepper and salt as needed.
3) Serve immediately, or let it sit in the fridge for another several hours to allow flavors to combine. Enjoy!

Cranberry, Brie & Arugula Crostinis

November 30, 2012 § Leave a comment

It’s already more than a week past Thanksgiving. But I have an issue with Thanksgiving, or any holiday meal really. My problem? It’s appetizers. I love them and eat way too many. Then I’m full and can’t truly appreciate the corn bake or sweet potatoes. First world problems, I know.
This Thanksgiving my brother-in-law made these amazing cranberry, brie and arugula crostinis. I could eat these for just a meal. So make a batch just for yourself. Or they would be perfect to make for a Christmas party. Win-win-win.
Cranberry, Brie and Arugula Crostinis
  • 1 French baguette
  • 1/4 cup olive oil
  • 1 round Brie cheese, at room temperature
  • 2 cups homemade cranberry sauce**
  • 3 cups arugula
To Make:
1. Preheat oven to 350*. Slice baguette into 1/4 inch slices. Brush olive oil onto top side of slices and place on baking sheet. Bake in over for 15-20 minutes or until golden brown.
2. While slices are baking cut brie into thin slices (as many slices as pieces of bread you have). When bread is done remove from oven and place one slice of brie on each. Not necessary but its delicious if you put it back in the oven for just a few minutes to let brie melt a little more.
3. Put a spoonful of cranberry sauce and a few pieces of arugula on top and enjoy!
**to make cranberry sauce combine 1 cup water and 1/2 cup sugar in a small saucepan and heat until sugar is dissolved. Stir in 12 oz fresh cranberries and 2 tbsp orange zest or 2 slices or orange peel and bring to boil. Once boiling reduce heat and simmer for 20 minutes or until cranberries start to release juices. Let sit until cool, then refrigerate.

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