uses for arugula??

[pmmahan]

I bought the new Complete Cooking Light cookbook over the weekend (it is fabulous!!!) and I made the prosciutto and fontina panini sandwich (very tasty and very simple to make by the way!!).
So I've got some leftover arugula I'd like to use. Know any good recipes???

[Ohioan]

Try the August 2000 CL recipe for whole-wheat spaghetti with arugula. I've now made it twice, and it's very good.

Phoebe

[RunnerKim]

There was a pizza that called for arugula a few issues ago when they did the article on pizzas (can't remember which one exactly - April?). We were going to make it but our market could never seem to get it in, even when we requested it - so I can't tell you if it was actually any good!

Kim

[Fan]

Arugala is wonderful in a salad. Try it on its own with a simple balsamic vinagrette & some parmesan (freshly shaved is especially yummy). I also saw a recipe somewhere for an arugala salad with pomegranate seeds & a vinagrette dressing.

[Leanne]

Arugula is good on Pizza! I also love it in a salad - mixed with other greens, or on its own.

[Connie]

Phoebe,

Did you use the whole pound the recipe called for? I asked my husband to get a pound at the store, but when he saw 2 ounces for about $1.50, he decided to check with me before buying. And I decided to postpone making that recipe. But I will gladly buy it if I should. Thanks!

[Ohioan]

Connie, since I cook for one, I used only a quarter of the recommended amount, and actually, I used the cups measurement rather than the weight, i.e., about 4 cups of torn arugula for myself. It is pricey, though, unless you can find a good farmer's market or an ethnic specialty store where they treat arugula as a salad green rather than as a garnish!

However, I've discovered that the recipe is also delicious with other bitter greens, such as dandelion greens (even pricier!), curly endive (chicory), and turnip greens, although you may have to adjust the cooking time according to the toughness of the greens (the endive, for example, needs quite a bit of cooking before you put the tomatoes in). For a milder version, you can also use Swiss chard, as I did once last week. I wouldn't advise spinach, though; that's a whole different taste. One of the things I've discovered about the recipe now that I've made it a few times is that it's eminently adaptable. Once you have the general idea, it becomes a no-brainer last-minute standby for whatever greens you have lying around in the fridge! http://www.cookinglight.com/bbs/smile.gif

Good luck!
Phoebe

[Beth Y]

I know this is asking a lot, but thought I would mention this anyway. I love arugula. My husband and I fell in love with it in Italy, where every salad is an arugula salad, mmmmmmm. Anyway, it is very easy to grow and now is the perfect time to plant lettuces. I plant mine in little pots by the front door..much easier to control than in a garden. If you plant more than one pot, be sure to stagger your planting in each pot a couple days. You will need to thin the plants in a week or so, just through the thinnings into a salad! There is little better than fresh lettuce.

[shoyski]

Connie, I was going to post a similar reply. Arugala costs about $2.50/2 oz over here and I can't try ANY of those recipes since I haven't won the lottery.

[Connie]

Thanks for the info, Phoebe. I'll keep my eyes open for it at the farmers' market tonight. I really want to try that recipe; I might just have to splurge!

[ElinorC]

I found arugula at the Wild Oat's Market and it was not as expensive - 1.99 for a pound. I'm trying the whole wheat pasta with arugula tonight.

[ElinorC]

I tried the whole wheat pasta with arugula and although it was good, I don't think it will be a repeater. I did like the whole wheat pasta, which I hadn't tried before and also the arugula which had a nice peppery taste. I guess the combination just didn't appeal to me.