In Season from June through November, this peppery green, also known as rocket, roquette, rugula and rucola, is a member of the mustard family.
Arugula is a yummy, nutty green packed with Vitamin A & C
Keep arugula refrigerated, stored in a perforated plastic bag, away from fruits to avoid deterioration. Best eaten within a few days.
The leaves are eaten raw in salads, although sometimes gently cooked or pureed in sauces and pestos.
- 1 cup walnuts
- 1 T. Butter
- 1 Bunch Arugula
- 1 Lb. Penne Pasta
- Olive Oil
- 1/2 c. Gorgonzola
- Salt and Pepper to taste
Toast 1 cup of coarsely chopped walnuts in a fry pan with a little butter. Rinse a bunch of arugula and remove any large stems. Boil 1 lb of penne (the whole wheat penne works really nicely in this recipe) in salted water. Lightly sautee the arugula with a bit of olive oil. Drain pasta and while it is hot toss with arugula. Top with 1 1/2 cups of gorgonzola and walnuts. Salt and pepper (and fresh thyme if desired) to taste. Super good cold the next day, too!
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
- Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as thewater returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
- Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
- Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
- Serve the pesto over some freshly cooked pasta or boiled potatoes.
- 6 tablespoons (about) olive oil
- 1 teaspoon minced fresh rosemary
- 4 very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced
- 8 1/2-inch-thick slices country white bread (each about 3x6 inches)
- Dijon mustard (optional)
- 8 ounces Fontina cheese, thinly sliced
- 2 bunches arugula or 1 bunch trimmed watercress
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
- Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
- Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.
- Coarse salt and freshly ground pepper
- 12 ounces farfalle (Jane note: I used Campanelle pasta from Barilla and REALLY liked the shape of this pasta…this is going to replace farfalle for me from here on out)
- 4 tablespoons butter, cut into pieces
- 4 garlic cloves, thinly sliced
- 1 pound baby arugula
- 1 can cannellini beans, drained and rinsed
- ¼ cup walnut pieces, toasted, for garnish
- Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta.
- Add 1 Tbsp. butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Stir in arugula; toss just until wilted.
- Add beans, pasta and remaining 3 Tbsp butter; season to taste with salt and pepper (make sure you taste – I almost oversalted). Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta (I think I added about ½ of the cup I had reserved). Mangia!
- 12 ounces bacon slices, chopped
- 2 1/2 cups whipping cream
- 1 1/2 cups whole milk
- 3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 8 ounces arugula, trimmed, coarsely chopped
- 2 cups grated Gruyère cheese
- Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
- Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
- Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)