Flavor: Rich and spicy, arugula tastes like the combination of a mild mustard green and a delicate leafy spinach.
Benefits: High in fiber, folate, vitamins A, C and K and several minerals including potassium.
Storage Tips: Rinse leaves and spin or pat dry on a kitchen towel. Store in a resealable bag or storage container in the refrigerator for up to one week. Use within a few days for the greatest nutritional benefit and the best flavor.
Cooking and Preparation: Rinse thouroughly and remove any damaged leaves or tough stems. Use whole leaves raw in salads, sauteed with garlic and butter, steamed with lemon juice or in any recipe that calls for spinach or mustard greens.
Arugula salad with toasted sunflower goat cheese medallions
1/2 lb. arugula 2 oz. fresh goat cheese 1 medium apple, fuji are my favorite 1/4 cup sunflower kernels 1 tbsp. butter 1/4 tsp. salt
2 tsp. balsamic vinegar 1 tsp. olive oil 1 tsp. sugar salt and pepper to taste
In a frying pan over medium high heat, melt the butter, add the sunflowers and salt. Toast until just golden brown and then remove pan from heat.
Rinse and spin or pat dry the arugula.
Wash the apple, core and thinly slice.
Whisk the simple vinagrette ingredients together and toss with the greens and apple slices.
Shape goat cheese into four small medallions with wet hands. Then roll the medallions in the cooled sunflowers.
Arrange the greens onto serving plates and place two medallions on each salad.
Campanelle with butternut squash and thyme
Time: 45 minutes
1 lb. Campanelle or other small shapely pasta 1 medium sized butternut squash 3 leeks 1 pound of spinach or arugula 2 cloves of garlic 2 tbsp. olive oil 2 tbsp. fresh thyme or 2 tsp. dried 2 cups vegetable or chicken stock 1 cup grated cheese of your choice (I like manchego) salt and pepper
Peel the squash while it is still whole, cut it in half, scoop out the seeds, trim off the ends and then cut into 1/2 inch chunks. Cook squash in boiling water for about 10 minutes, until almost tender. Drain and reserve water to cook pasta.
Put a pinch of salt in the reserved water and cook pasta per directions on the box, of course. Drain pasta and toss with a drizzle of olive oil and set aside.
Trim off the green parts and ends of the leeks, slice in half lengthwise and then thinly slice. Rinse the spinach or arugula and then roughly chop Delicately mince the garlic.
Sautee leeks, greens and garlic in oil until leeks are slightly softened.
Add prepared squash, thyme and vegetable stock to sauteed vegetables and cook until squash is completely tender. Toss mixture with cooked pasta, grated cheese, a bit of salt and as much fresh ground pepper as you like.