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Arugula

 

A very aromatic plant originally from Europe and western Asia belonging to the same family as cress, radish and mustard. Arugula's strong flavor is sometimes is referred to as "peppery".

Raw or cooked arugula flavors and garnishes salads, soups, mayonnaise, sandwiches, potato salads and pasta dishes. As a purée, it can be used in soups or sauces.

Pasta with Arugula and Sausage

Pasta with Arugula and Sausage

Aromatic Whole Wheat Pasta

Aromatic Whole Wheat Pasta
from Moosewood Restaurant New Classics
serves 4   

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White Bean, Potato and Arugula Soup

White Bean, Potato and Arugula Soup
Bon Appétit, December 2001 (edited very slightly)
serves 8 as a first course, or 4 as a main

Start this recipe a day ahead so that there's time for the beans to soak overnight.

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Arugula Ideas

Arugula Ideas


Although we've seen recipes where it is cooked, hands down we prefer it raw, as a salad green or bedding for cooked meat or fish, pasta or grains. In salads, it pairs nicely with fruit, cheese and nuts. For example, consider making a salad with arugula (washed and spun dry), sliced strawberries, a few thinly sliced rings of spring onions, some crumbled goat cheese, and toasted walnuts. Toss this with a simple balsamic dressing (balsamic and strawberries love each other!!): balsamic vinegar, a dab of dijon mustard, maybe a touch of honey, a light olive or other vegetable oil, and a pinch of salt. A savory alternative: arugula and lettuce, feta and kalamata olives, with a dressing of lemon juice, soy sauce, garlic, and olive oil.

Pasta and Greens

Pasta and Greens
yield: 4-6 servings

Notes: Hope this is helpful, easy dinners that we make often.

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