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Arugula
(Eruca sativa)
a.k.a.
"rocket," is a native of Europe and western Asia. It is
a cruciferous plant; whose leaves resemble those of the radish and
provide tender, slightly bitter, mustard-flavored greens for salads
and then some.
Arugula is full of vitamins A and C and-like many greens-provides
much iron and calcium as well.
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Storage
Tips:
-
Arugula is best use fresh.
- But:
you can keep arugular for a few days in the refrigerator. Wash
arugula, let it dry (use a colander or spinner)
- Place
in a plastic bag and into the crisper drawer in the fridge.
-
Sometime a paper towel in the bag helps to keep excess moisture
to a minimum as well.
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Recipes:
Arugula
Salad
2 tbs balsamic vinegar
1 tsp Dijon mustard
1 clove garlic
1/2 cup olive oil
2
cups salad mix
1 cup arugula
1/2 lb. mushroom, sliced
1 sweet red pepper, cut into thin strips
In a small bowl whisk together vinegar, mustard, and garlic. Add
oil in a slow, steady stream, whisking until well blended. Let mixture
stand in bowl for 5 to 10 minutes to allow flavors to meld. Wash
salad mix and arrange on four salad plates. Distribute arugula among
plates. Arrange sliced mushrooms and peppers on top. Drizzle salad
dressing over each salad just before serving.
Arugula and Potato Soup
A very unusual and delicious use for this peppery green.
3
tsp butter
2 onions
2 leeks
1 1/2 lbs. of potatoes
2 1/2 cups of broth or water
1/3 cup milk, 2 bunches of arugula
1/8 tsp ginger
1/8 tsp nutmeg
Saute
onions, leeks for about 20 minutes. Add chopped potatoes, broth,
ginger and nutmeg. Bring to a boil and allow to simmer partially
covered for 30 minutes. Puree half the solids and return to soup.
Add milk and bring to a boil. Add steamed arugula and cook an additional
few minutes! Serve nice and hot with yummy bread.
Pasta with Summer Squash, Arugula, and Fresh Herbs
12 oz pasta
3 tbsp olive oil
1/2 cup onion (or scallion)
1 tbsp chives
2 summer squash, sliced into 1/2" chunks
2 garlic cloves (or scapes)
1/4 cup basil
1 cup arugula
1/4 cup parsley
salt and pepper
parmesan cheese
In a medium skillet, heat 1 tbsp of olive oil. Add onion and saute
for 3 minutes. Add squash and continue to cook for 5 more minutes.
Add garlic and cook for 2 minutes. Turn off heat and set aside.
Cook pasta. Drain, place in a large shallow serving bowl and toss
with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and
fresh herbs. Season with salt and pepper. Pass the parmesan cheese,
if desired.
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