In our CSA pick-up this week, we got plenty of greens — specifically, arugula. And while we love arugula salads (especially salads with fruit), we need other uses for the big bag that's sitting in our fridge.
Click below for five good, non-salad ideas...
Some of these dishes make use of the fact that arugula has a very sharp, distinct (everyone always calls it peppery) flavor and showcase it. Others mellow it out and tone down its bitterness. Here are our picks:
1. Put it on pizza. This is one of our all-time favorite ways to eat arugula, a love we discovered through the prosciutto and arugula pizza at Otto in New York. Make a thin crust pizza with tomato sauce, slices of prosciutto, and a sprinkling of parmesan. Once it's cooked, throw a handful of arugula in the middle. Delicious.
2. Wilt it in a pot of pasta. We write about this method often, but throwing a bunch of greens into a pot of hot pasta is easy and yummy. You get a touch of green, and the leaves wilt down in minutes. Read our tips for an Italian Template Recipe: Pasta, Meat, Greens, and Cheese.
3. Make pesto. This, we've never tried. But if you love the taste of arugula, why not substitute it for basil in a traditional pesto? Here's a recipe: Arugula Pesto, from Michael Chiarello. And another, from one of our regular readers, Farmgirl Susan: Arugula Pesto (made with garbanzo beans!).
4. Use on sandwiches, instead of lettuce. Remember this Comte, Olive, and Arugula Grilled Cheese? Arugula can add the perfect bite to a simple sandwich. We've had it on egg salad and turkey alike.
5. Make soup. This recipe for Arugula Vichyssoise from Epicurious intrigued us. Chilled soup would taste good this time of year...
Any other ideas?