arugula

[jazzyjas]

My cousin was visiting and mentioned that her CSA (Community Supported Agriculture) Farm was supplying her with more arugula then she knew what to do with. I told her I would pass on some ideas. Now I am hoping that you kind people will give me some more ideas to pass on.

Thanks

Jas

[buddie]

you know there is a cooking like pizza with arugula in it... i have it at home if someone can't rescue me before then.

it was some sort of humus arugula pizza. and it was good!

[funnybone]

I add some to regular lettuce for a nicer salad.

[JJ40]

There was a good recipe for whole-wheat spaghetti with arugula in a CL issue from last year...I don't have the recipe but maybe someone could post it...

Julie http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Oh, how I love arugula http://www.cookinglight.com/bbs/smile.gif

One of my favorite salads involves arugula topped with pears, gorgonzola and a balsamic viniagrette.

[buddie]

i am still looking for my pizza recipe but i found 11 recipes on cookinglight doing a search for arugula.. they look yummy

[memartha]

Two ways I use arugula are in main-dish salads; one is a "BLT" Salad that includes cooked bow tie pasta, halved cherry tomatoes, sliced scallions, a bunch of arugula and some crumbled bacon (real bacon, turkey bacon or fake are fine). Toss with a lemon-y vinaigrette and serve at room temp. Just had it last night. The other salad is a "Pizza" Salad that includes chopped peppers, mozzarella, tomatoes, a chopped Boboli crust and arugula.(add olives or any other pizza toppings you might like) Toss with a lite Italian dressing and enjoy!

[sneezles]

I have this pizza recipe from MasterCook:


* Exported from MasterCook *

Bucci's Insalata Pizza

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : California Tomato Commission Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIZZA CRUST
2 1/2 teaspoons active dry yeast
Pinch sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt

TOPPINGS
5 medium California Roma tomatoes -- sliced (5 to 6 medium tomatoes)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head garlic -- roasted and chopped
1/2 cup goat cheese
1 tablespoon chopped fresh mint
1/2 cup chopped arugula

PIZZA CRUST:
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.

TOPPINGS:
Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500ºF in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once.

Source:
"California Tomato Commission"
S(Internet address):
"http://www.tomato.org"
Yield:
"1 16-inch pizza"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 481 Calories; 17g Fat (30.8% calories from fat); 15g Protein; 69g Carbohydrate; 5g Dietary Fiber; 15mg Cholesterol; 469mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 4778 0 0 0 0 0 639 0 0

Here's a soup recipe:


* Exported from MasterCook *

Potato-Onion Soup with Arugula

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Fall French
Soup Summer


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- roughly chopped
2 tablespoons butter
1/2 teaspoon salt
4 medium potatoes -- peeled and cubed
1 quart chicken stock
1 cup chopped arugula
1/2 cup cream
Extra virgin olive oil (optional)
Fresh ground black pepper

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl.

Yield: 2 cups


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 254 Calories; 14g Fat (49.6% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 2493mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

NOTES : A rich, classic potato soup, a little chewy, a little spicy.

Arugula (aka “rocket”) costs a fortune in the store, but it is an ideal summer green because it grows like a weed. In temperate climates it can even be grown year-round.
Nutr. Assoc. : 0 0 0 0 0 48 0 0 0

And here's a Wrap recipe:


* Exported from MasterCook *

Spinach, Mushroom and Mozzarella Wrap

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes The Mushroom Council


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
8 ounces fresh white mushrooms -- sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
OR
2 mountain bread*
1/2 pound fresh spinach -- trimmed and steamed
OR
1/2 pound arugula -- trimmed and steamed
1 plum tomato -- diced
1/2 cup shredded part-skim mozzarella cheese (2
ounces)

Preheat oven to 350ºF. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.

On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.

Serve hot or at room temperature with a mixed green salad, if desired.

Source:
"The Mushroom Council"

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Per Serving (excluding unknown items): 434 Calories; 18g Fat (35.6% calories from fat); 20g Protein; 52g Carbohydrate; 7g Dietary Fiber; 15mg Cholesterol; 590mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

NOTES : *Mountain bread is available in the deli or health food section of your market.
Nutr. Assoc. : 986 3386 26351 3310 0 2130706543 0 0 2130706543 0 921

[mlou]

Oh Oh I know this one!!!! A dear friend told me this and it is devine. Chop some arugala and mix with garlic and olive oil till its like a pesto. Spread this ond halves of italian bread as you would for garlic bread, than top with crumbled blue or asiago cheese. It is incredible http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

Whole-Wheat Spaghetti With Arugula

Recipe By: Cooking Light Magazine, August 2000, page 144
Servings: 4

2 tablespoons olive oil -- divided
1/4 teaspoon crushed red pepper
2 garlic cloves minced
1 cup chopped tomato
1 pound arugula -- trimmed and torn(about 16 cups)
4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
1 1/2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 cup grated fresh Parmesan cheese --(2 oz)

As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.

1. Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic, saute 20 seconds. Add tomato and arugula, saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt and black pepper; toss well. Sprinkle with cheese.

Yield 4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese).

CALORIES 347 (30% from fat); FAT 11.6 g (sat 4.3g, mono 6.1g, poly 0.7g); PROTEIN 17.5 g; CARB 41.6 g; FIBER 8.2 g; CHOL 10 mg; IRON 4.4 mg; SODIUM 705 mg; CALC 322mg