Arugula

arugula2

About Arugula

Arugula has a slight spiciness that is often described as peppery, nutty, and mustardy. Arugula is usually harvest as ‘baby’ arugula because it can develop a bitter flavor as it matures. Like most soft, leafy greens, the stems are edible. Arugula’s peppery punch make versatile in just about any dish.

Recipes

The light spiciness of arugula makes it a perfect way to up the flavor in any of your favorite salads and pasta dishes. Whether with fennel and apple in a salad or goat cheese and walnuts with pasta, you’ll find so many great places to use arugula. It is also great on top of burgers and as a side dish with steaks cause of it’s delicious peppery punch. Here are few more hearty recipes that feature arugula.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt

Chicken-Potatoes-Arugula

from The New York Times

Cooking Time: 1 hour

Yield: 4 servings

  • pounds chicken thighs and drumsticks
  • pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • teaspoons kosher salt, more as needed
  • teaspoon black pepper, more as needed
  • tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • teaspoon ground cumin
  • tablespoons extra-virgin olive oil, more as needed
  • leeks, white and light green parts only, halved lengthwise and thinly sliced
  • teaspoon lemon zest (from 1/2 lemon)
  • cup plain yogurt (do not use Greek yogurt)
  • small garlic clove
  • ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Summer Succotash with Bacon and Croutons

Succotash

from Smitten Kitchen

Yield: 4-6 servings

  • 1 pound fresh shell beans in pod or 1 cup frozen baby lima beans (I used 1/2 pound fresh cranberry beans, 1/2 pound fresh lima beans)
  • 1/4 pound bacon (about 4 slices)
  • 1 1/2 tablespoons olive oil
  • 1 small Vidalia onion or other sweet onion, chopped
  • 1 large garlic clove, minced
  • 3/4 pound cherry tomatoes (about 1 1/2 pints), halved
  • Fresh kernels from 4 ears corn
  • 1 tablespoon sherry vinegar, plus more to taste
  • 1/4 cup packed small fresh basil leaves (I used less)

1/4 cup packed small fresh arugula leaves (I used more)

Shell fresh beans if using. In a small saucepan of boiling salted water cook beans over moderate heat, stirring occasionally, until just tender, about 5 minutes for fresh or frozen lima beans, 20 to 25 for fresh cranberry beans. In a sieve drain beans and rinse under cold running water to stop cooking. Set aside.

In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet. Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until just softened. Add garlic and cook for 1 minute more. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in cooked beans and half of bacon. Cool succotash to room temperature and gently stir in basil and arugula, and salt, pepper and additional sherry vinegar to taste. Toss with croutons (below, if using) and sprinkle with remaining bacon before serving.

Garlic Croutons

  • 1 garlic clove, peeled and halved
  • 1 round loaf crusty bread
  • 2 tablespoons extra-virgin olive oil
  • Salt

Cut three 1-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Alternately, you can run toasts under the broiler for a minute. Remove from heat and immediately rub bread both sides with cut side of garlic and sprinkle with salt. Cut into cubes and toss into succotash.

Warm Lentil Salad with Arugula and Goat Cheese

Lentil-Salad

from The New York Times

Cooking Time: 40 minutes

Yield: 6 servings

  • cups/14 ounces green, brown or black lentils, rinsed and picked over
  • small or 1/2 large onion, halved
  • garlic cloves, minced
  • bay leaf
  • Salt
  • cup red wine vinegar or sherry vinegar
  • cup extra-virgin olive oil
  • cup broth from the lentils
  • ounces goat cheese (to taste), crumbled
  • Black pepper
  • cup minced chives or parsley, or both
  • cups wild or baby arugula

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)

In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.

Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.

Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Arugula Salad with Bacon

from The New York Times

Cooking Time: 5 minutes

  • chopped slab bacon
  • arugula
  • shaved pecorino
  • toasted nuts
  • bacon grease
  • olive oil
  • a little balsamic
  • lemon juice

Cook chopped slab bacon on medium high until done. Pile atop arugula; add shaved pecorino and toasted nuts (like hazelnuts). In a jar, add warm bacon grease (plus olive oil if needed), a little balsamic and lots of lemon juice; shake and pour on top.

Arugula and Carrot Salad with Walnuts and Cheese

arugula-salad

from The New York Times

Cooking Time: 10 minutes

Yield: 4-6 servings

  • 4 cups wild or baby arugula
  • 2 cups grated carrots
  • 2 tablespoons broken walnuts (1/2 ounce)
  • ¼ cup grated Parmesan or crumbled blue cheese (1 ounce)
  • 1 tablespoon finely chopped fresh tarragon

For the Dressing:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon balsamic vinegar
  • Salt to taste
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, pureed or finely minced optional
  • ¼ cup extra virgin olive oil
  • 2 tablespoons walnut oil

Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.

In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.

Shortly before serving, toss the salad with the dressing.

Soy-Ginger Chicken with Asian Greens or Arugula

arugula-ginger-chicken

from The New York Times

Yield: 4 servings

  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon seasoned rice vinegar
  • Salt to taste
  • 1 garlic clove, minced or puréed
  • 2 teaspoons minced fresh ginger
  • ¼ cup plus 2 tablespoons grapeseed oil or sunflower oil
  • 1 tablespoon dark sesame oil
  • 1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4
  • teaspoon cayenne
  • 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
  • Salt and freshly ground pepper
  • 2 tablespoons all-purpose flour or a gluten-free flour such as rice
  • flour or corn flour
  • 2 tablespoons chopped cilantro
  • 4 cups wild arugula or Asian salad mix, rinsed and spun dry

In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.

Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.

Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.

Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.

Place arugula or Asian mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

Pizza with Mushrooms, Goat Cheese, Arugula and Walnuts

arugula-pizza

from The New York Times

Cooking Time: 45 min

Yield: 1 pizza

  • ½ recipe whole wheat pizza dough
  • 2 tablespoons extra virgin olive oil
  • ½ pound mushrooms, trimmed, cleaned and sliced
  • Salt
  • freshly ground pepper to taste
  • 1 teaspoon fresh thyme leaves
  • 4 ounces goat cheese
  • 4 walnuts, shelled and chopped
  • About 1 heaped cup arugula leaves
  • ¼ teaspoon balsamic vinegar
  • 1 teaspoon walnut oil

Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.

Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.

Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.

Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.

Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.

Arugula Pesto

arugula-pesto

from The New York Times

Cooking Time: 10 min

Yield: 2/3 cup

  • 2 garlic cloves, cut in half, green shoots removed
  • 2 heaped tablespoons shelled walnuts
  • 4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
  • ½ teaspoon salt
  • ⅓ to ½ cup extra virgin olive oil, as needed
  • ⅓ to ½ cup freshly grated Parmesan, to taste

Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

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