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Arugula

According to OrganicFacts.net, "Arugula is somewhat the underdog of the cruciferous (cabbage) family.

Its health benefits include weight loss, reduced risk of cancer, healthy bones, and improved eyesight.

This plant has antioxidant properties and is also good for the skin. It also helps in boosting the brain, improving metabolic functions, mineral absorption, and boosting the immune system."

Arugula Seeds

Arugula is so easy to grow by seed and then it reseeds itself every year if you let a few plants flower and go to seed. And the plant grows quickly!

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Cavatappi with Arugula, Asparagus, Walnuts, and Blue Cheese

Serves 4-6

Recipe from The Complete America's Test Kitchen TV Show Cookbook 2001-2021

Cavatappi is a short, tubuler pasta; penne is a fine substitute. The grated apple balances the other flavors in this dish.

Table salt
1 pound cavatappi
5 tablespoons extra-virgin olive oil
1 pound asparagus, tough ends trimmed, cut into 1-inch lengths
1/2 teaspoon ground black pepper
1 cup walnuts, chopped
4 cups lightly packed arugula leave
6 ounces strong blue cheese, such as Roquetfort crumbled (about 1 1/2 cups)
2 tablespoons cider vinegar
1 Granny Smith apple, peed, for garnish

1. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Reserve 1/2 cup of the cooking water then drain the pasta and return it to the pot.

2. While pasta cooks, heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until smoking. Add the asparagus, pepper, and 1/2 teaspoon salt. Cook, without stirring, until the asparagus is crisp-tender and the nuts are toasted, about 4 minutes longer. Add the arugula and toss to wilt.

3. Add the asparagus mixture, blue cheese, vinegar, and the remaining 3 tablespoons oil to the pasta and toss to combine. Adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve immediately, grating the apple over individual servings.

Arugula Pesto with Walnuts - Serves 4

Recipe from TheKitchenGirl.com

Arugula pesto is a 5-minute pesto recipe made with fresh arugula, Parmesan cheese, walnuts, olive oil, and lemon. It's nutty, zesty, peppery and can be served as a sauce, dip, or spread. Arugula pesto is easy to make any season with always-available arugula.

Fresh arugula
Extra virgin olive oil
Parmesan cheese
Walnuts
Salt and pepper
Water (as needed to adjust consistency)
Fresh lemon juice
Arugula

Place ingredients into a food processor or blender.

Pulse or blend ingredients until well-combined.

Add small amounts of water as needed to adjust consistency. (Use more water to use less oil).

Serve immediately, or refrigerate up to 5 days.

Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing - Serves 4

Recipe from JuliasAlbum.com

Prep Time - 10 mins. Cook Time - 5 mins.

5 ounces arugula
1/4 cup Balsamic vinegar
2 tablespoons olive oil
2 tablespoons lemon zest
1/3 cup Parmesan cheese grated
1/3 cup Pine nuts lightly toasted

Add arugula to a large bowl.

In a small bowl, mix Balsamic vinegar with olive oil, until emulsified.

Drizzle the Balsamic vinegar and olive oil mixture over the salad.

Note: you don't have to use the whole amount of salad dressing. Use just enough to drizzle.

Top with lemon zest and grated parmesan cheese. Sprinkle lightly toasted pine nuts over the salad.

Sauteed Arugula and Swiss Chard

The large arugula leaves can be bitter. The Swiss Chard balances the strong flavor. If you use baby arugula, you won't need the Swiss Chard.

1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Fresh arugula and chopped swiss chard

Heat oil. Brown sesame seeds in oil.

Add the final three ingredients.

Options: Pour on top of rice or baked potato.

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Arugula Dip

1 bunch fresh baby arugula, chopped
1 garlic clove, minced
2 tbsp. extra-virgin olive oil
Dash of cayenne pepper
1/2 tsp. salt
4 oz. finely chopped walnuts or pine nuts
1 can cream of mushroom or celery soup
6 oz. mozzarella, white chedder, or Monterey Jack cheese
1/8 tsp. Worcestershire sauce
1/2 tsp. pepper

Cook Arugula in a small amount of boiling salted water; about 5 minutes or until wilted.

Drain well.

Saute garlic in olive oil.

Add cheese and other ingredients, except the arugula.

When cheese melts, add arugula.

Serve with corn chips or crackers.

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