Arugula is at its absolute best this time of year, so if you see some young leaves at the market any time soon, snatch them up! If you're not in the habit of cooking with arugula, let us enlighten you: arugula is a slightly spicy late winter/early spring herb that many people love as a salad green, appetizer topping, or savory add-in to rice bowls or pastas.
In the later spring months (now!), the leaves are tender and the uses are endless, but as the summer progresses, arugula becomes a little tougher and more suitable for pastas and baked dishes where it has the opportunity to wilt and soften. If you're just getting accustomed to using arugula at home, try adding it slowly into salads. While I absolutely adore a simple arugula salad, some people can find it a bit bitter and off-putting until they become used to the flavor. To celebrate the arrival of these beloved delicate leaves, here are a few of our favorite recipes from the past few years. Do you have a favorite way to use arugula?
A Few of Our Favorite Recipes:
• Egg, Arugula and Herb Tartine
• Arugula with Orzo and Garden Tomatoes
• Mushroom and Arugula Bruschetta
• Arugula Vichyssoise
A Few Favorites From Around the Web:
• Arugula and Chive Baked Egg Cups via Good Life Eats
• Arugula Mojito via Kitchen Konfidence
• Ricotta, Lemon and Arugula Quiche via Martha Stewart
• Arugula Pesto via Simply Recipes
Related: If You Grow Just One Thing This Spring, Plant Arugula!
(Image: Megan Gordon)
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I'm obsessed, OBSESSED with arugula. When it's good--fresh, tender leaves from the farmers market--I find it goes with just about everything. I'll put a heap on a plate, no dressing or anything, and just pile whatever hot food I've cooked on top to wilt it a little. I also love it on top of pizza. I've been meaning to try it as pesto for ages but always end up eating it fresh before I get to that...
This 101 Cookbooks green rice recipe is a dish I just can't get enough of, the the flavour combinations can be used in all sorts of dishes.
http://www.101cookbooks.com/archives/green-rice-with-smoked-paprika-recipe.html
There's a place in Phoenix that uses arugula as a topping on their wood-fired pizzas. It's a simple, thin crust baked with goat cheese, and then before serving, they top it with arugula and cherry tomatoes tossed in a light balsamic dressing. Deeee-lish!
Oh this is one of my food hates, Rocket is just so no no nice, too spicy
Brooklynnina, you have got to, and mean GOT TO, try arugula pesto. In addition to being the bomb, it allows you to freeze and extend arugula season into summer when heat makes the arugula bitter. I use Jack Bishop's recipe from A Year in a Vegetarian Kitchen, which you can find on google books (p. 42). The pecans, Parmesan, and nutmeg make fresh arugula even nuttier and sweet. This is one for the arugula haters as well as the fanatics like us.
It's a vege-table
I love it on pizza with prosciutto and pesto and in fresh pasta salads where it just starts to wilt from the heat of the pasta.
Thanks Valhalla! That's a ringing endorsement. : ) I will put it on my to-do list ASAP.
I buy arugula every single week! I will never tire of arugula salad with fresh lemon juice, olive oil, and a little bit of mustard. Add shavings of parmesan and I'm over the moon! It's really great dressed and on top of pizzas as some of you have mentioned...I also often use it as a base for bowls of couscous, nuts, and dried cherries. The hot couscous wilts it just enough.
I'm another arugula fiend! I have to admit I buy it all winter long. I use it every way you can imagine.
My recent best arugula meal is a tart with spring greens and herbs. Half baby arugula, half chervil, tarragon, summer savory, baby beet greens... everything I had in my garden! It has a pecan crust, and it's one of the best things I've made in a while. A real patchwork quilt of strong, lovely flavors.
Here's a salad with warm honey roasted potatoes tossed with arugula.
Here's a sort of baked custard with asparagus, arugula, goat's cheese and almonds. Oh, and tarragon!
And here's a bisque with arugula and pumpkinseeds. Deeeeelicious.
topping pizza with shrimp. mmm.
Hahahaha, add it slowly to salads. I add regular lettuce slowly to my arugula salads...and that's only if I don't have enough arugula growing out back to make a 100% arugula salad!
Creamy dressings tend to tone down the spiciness of arugula--that might be a good place to start for people who aren't used to the taste.
Nope- no rocket for me... *bleck-ick-yuck*
Thank you AKAY for making the My Blue Heaven reference!