Recipes

Arugula

Arugula Info: Also known as 'Rocket', Arugula is a quite spicy green which adds a lot of flavor to salads and cooked dishes.  The peppery flavor mellows a bit during cooking, so if it's too strong for you raw, try steaming it or add it to casseroles or put it on top of pizza. Salads made with arugula are fabulous when you add a bit of fruit (either dried or fresh) as a counter to the spicy flavor of the green.  Our arugula should keep in great condition for over a week if stored in a plastic bag/container in the refrigerator.

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Colorful Arugula Salad, Pungent Pasta, Tomato & Arugula Pasta, Potato Soup with Arugula and Leeks

Colorful arugula salad
Makes 4 servings
1 large head green leaf lettuce
1 bunch arugula
1 large red bell pepper
1/2 lb mushrooms
For dressing:
1 tsp Dijon mustard
1 Tbsp balsamic vinegar
Salt and black pepper, to taste
1/4 tsp minced garlic
1/3 c olive oil
Remove stems, and thoroughly wash, rinse, and dry lettuce and arugula. Tear into bite-size pieces, and place in salad bowl.
Slice pepper into fine julienne, and slice mushrooms. Add to bowl.
Put dressing ingredients in jar with tight-fitting lid. Shake well.
Pour dressing over salad; toss to coat. Serve immediately.

Pungent pasta
1/4 c extra virgin olive oil
1/4 tsp minced garlic
2 chilies, sliced thin
2 Tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled, seeded and chopped
2 c arugula, stemmed, washed, dried and chopped
Salt and black pepper, to taste
1/4 lb Romano, grated
Heat oil over moderate heat. Add garlic, chilies and capers; cook, stirring, 1 minute. Set aside.
Cook pasta according to package directions until al dente. Reserve 1/4 c cooking water, drain pasta and place in large, warm bowl.
Add reserved water to chilies and bring to boil. Add tomatoes and arugula; cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano.

Tomato & arugula pasta
6 c tomatoes, diced
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp ground black pepper
1/3 c extra virgin olive oil
7 oz medium pasta
1 c arugula leaves
3 Tbsp grated parmesan
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta according to package directions. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.

Potato Soup with Arugula and Leeks
2 T. olive oil
2 leeks (white parts only), cleaned and chopped
4 medium potatoes, peeled and diced
3 c. Vegetable broth or chicken stock
1 c. arugula
¼ c. heavy cream
2 t. lemon juice
Heat oil in large saucepan.
Add leeks and cook for 5 minutes
Add potatoes and cook for 10 minutes, or until the potatoes are almost tender
Add the broth. Heat to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until potatoes are tender.
Add the arugula. Cook for 1 minute
Place ½ of the mixture in a blender or food processor. Blend until smooth. Pour mixture into a bowl and repeat blending process with remainder.
Return all pureed mixture to saucepan. Cook over medium heat until hot.
Stir in cream and lemon juice
Serve hot or cold