List all recipes for: Arugula
Arugula and Olive Pesto
3 cups arugula
1/2 cup best-quality extra virgin olive oil
1 small clove garlic, coarsely chopped
1/4 cup pine nuts
1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive
1/4 tsp. salt
Freshly ground black pepper to taste
1/4 cup freshly grated parmesan cheese
Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper to taste
Makes enough sauce for one pound of pasta.
Arugula Cucumber Salad
1 tablespoon red wine vinegar
1/2 tablespoon olive oil
1 teaspoon honey
Pinch of ground coriander or a tablespoon minced fresh cilantro
Salt and pepper to taste
1 bunch arugula
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
Whisk together dressing ingredients and toss in arugula and cucumber.
Arugula Salad with Shaved Parmesan
Use this salad as a stand alone or make it a main dish topped with grilled shrimp and white beans or roast chicken. You can also use spinach instead of arugula.
1 bunch arugula ends trimmed, cleaned and completely dry
½ cup thinly sliced scallions or red onion
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
salt and pepper
12 to 16 long, thin shavings Parmesan cheese
Whisk together dressing ingredients and toss in arugula and onion, top with cheese.
This may be my favorite way to eat arugula. Not only is it tasty, it is a lovely shade of green.
2 cups arugula leaves
1 lb potatoes
1 lb leeks
2 qt water or chicken broth
Salt and freshly ground pepper
½ cup heavy cream
Wash and dry the arugula. Wash and chop potatoes. Wash leeks, slice the white portion and combine with potatoes in a large pot. Add water or broth and simmer for about 25 minutes. Add arugula and cook 10 minutes longer. You can puree or not, as you wish. Stir in cream, season with salt and pepper. Drizzle with a little olive oil and grated cheese if you wish. Serve with crusty bread. One ear of corn cut off the cob is delicious in this soup, add after you puree the other ingredients.
Arugula with Roasted Salmon and Potatoes
1 pound small potatoes
3 tablespoons olive oil
Salt and pepper
1 pound skinless salmon fillet
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces arugula
Preheat oven to 450 degrees. Toss potatoes with 1 tablespoon oil on a large rimmed baking sheet, season with salt and pepper. Roast 10 minutes.
Toss potatoes and push to sides of the baking sheet, place salmon in center of the pan and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. While salmon is roasting, whisk together vinegar, mustard, chives and remaining 2 tablespoons oil in a large bowl, season with salt and pepper. Add arugula and potatoes, toss to combine. Transfer roasted salmon to a plate. Flake fish into large pieces with a fork (remove any bones as you go). Divide arugula and potatoes on plates, top with salmon chunks.
Arugula, Cheese and Tomato Quesadilla
This is a quick and delicious way to use arugula
Remove any tough stems from the arugula, wash and roughly chop the leaves. Combine arugula, 2 cups shredded cheese (cheddar, pepperjack or whatever you have in the fridge), 1 cup chopped tomatoes, ½ cup chopped scallions or any onion, 1 can mild green chilies, chopped, 1 teaspoon chili powder and 1 teaspoon cumin. Put ½ cup of this mixture between two tortillas. Heat some oil in a frying pan and fry the tortillas on both sides until the cheese is melted and the tortilla is crisp and brown. Cut into wedges to serve.
Asian Avocado Aioli with Salmon Fillets
Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger.
1 large avocado, halved, pitted, and peeled
2 tablespoons rice vinegar
1 (1 inch) piece fresh ginger root, peeled and grated
1/2 teaspoon salt
3 tablespoons cilantro, chopped
4 (4 ounce) fish fillets, wild salmon or halibut
3 tablespoons olive oil, divided
4 (1/2 inch thick) slices rustic bread
1 1/3 cups arugula, rinsed and chilled
2 teaspoons hoisin sauce
2 teaspoons sesame seed, toasted (optional)
In a medium bowl, combine avocado, vinegar, ginger and salt. Mash with fork. Stir in cilantro. Cover tightly by pressing plastic wrap directly on to the surface of the aioli to prevent discoloration. Set aside while grilling salmon.
Brush salmon or halibut fillets with 2 tablespoons of the olive oil. Grill or broil for 3 to 4 minutes per side, turning once.
Brush remaining olive oil on bread slices and grill or toast.
Arrange half cup arugula on each toast slice. Top with salmon fillet and one quarter of the avocado aioli. Drizzle with hoisin sauce and sprinkle with toasted sesame seed.
Gnocchi with Rocket (Arugula) Pesto and Squishy Tomatoes
6tbsp extra virgin olive oil
1.5 lbs tomatoes – must be ripe
4 cloves of garlic, 2 finely chopped
1 oz basil leaves, washed
2 oz rocket (arugula), washed
2 oz parmesan, grated
Handful of toasted pine nuts
1 lb gnocchi
Salt and pepper
In a saucepan, heat a couple of tablespoons of the oil. Coarsely chop the tomatoes. Gently warm the fine chopped garlic in the oil for about a minute until golden brown. Add the tomatoes, season and increase heat to high. Stir now and then. They should take 12-15 minutes to reduce to a saucy consistency. Bring a pan of slightly salted water to the boil. Tip in the gnocchi, and boil for two to four minutes, until they float, drain. Put the other two garlic cloves in a processor, with almost all the cheese and the pine nuts. Squeeze the rocket and basil to get the excess water out, and blitz in the processor for five seconds. Quickly blend in the rest of the oil, taste and season. Tip the drained gnocchi with the tomatoes, season and stir. Then spoon it all out on to a serving plate, and finish with some pesto and the rest of the parmesan. Garnish with the Rocket's little edible yellow flowers.
Quinoa Pilaf with Arugula and Summer Squash
You can stir in ½ cup graded parmesan or crumbled feta just before serving, if you’d like.
1 tablespoon olive oil
½ yellow onion, chopped
1 clove garlic, minced
2 small Portobello mushrooms, stemmed, gills removed and cap cut into 1 inch pieces (about 1 cup)
2 cups summer squash, a mix of green and yellow makes this dish more varied in color, cut into ½ inch half moon slices
2 cups vegetable broth
1 cup red or white quinoa
2 cups stemmed and chopped arugula
1 small carrot, shredded
Salt and pepper to taste
In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the garlic, mushroom, squash and sauté until squash begins to brown and mushrooms soften. Remove the vegetables to a plate, set aside.
Add the broth and quinoa to the pan and bring it to a boil. Reduce heat to low, cover and simmer until the quinoa is almost tender to the bite, about 12 minutes. The mixture will still be brothy. Stir in the arugula, carrot and sautéed vegetables and simmer until the quinoa is tender and the germ has separated from the seed, about 5 minutes. Season with salt and pepper.
Ravioli with Arugula
1 pound fresh or frozen cheese ravioli
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup olive oil
2 large shallots, sliced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Coarsely ground pepper to taste
6 cups arugula
1/2 cup shaved Parmesan cheese
Bring a large pot of water to a boil. Cook ravioli until tender, according to package directions. Meanwhile, mash garlic and salt together into a paste, using the side of a knife . Heat oil in a small skillet over medium heat, add garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in the vinegar, mustard and pepper. Remove from the heat. Drain the ravioli. Place in a deep bowl and toss with arugula and the dressing. Serve sprinkled with cheese.