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?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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