Ingredient Spotlight: Arugula

Ingredient Spotlight: Arugula

Megan Gordon
May 30, 2012

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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