Pungent herb for sandwiches, salads and even in cooked dishes, a treat in a quiche. Best kept in a sealed bag or other container in the fridge. Not really a crop for winter preservation, though it grows well in early spring and late, late fall and into winter in a cold-frame.
Arugula, Pear and Pecan Salad
From One United Harvest – a collection of recipes from CSA’s around the country
3 C. Arugula leaves (other salad greens can also be added)
1 Bosch pear chopped
3T. Dressing or Vinaigrette
1/2 C. chopped pecans, toasted
Toss arugula, pears and dressing together in a large bowl. Top with toasted pecans and serve.
Radiatore with Arugula, Tomatoes & Pancetta
From Margie Kuhn
1 lb. radiatore or corkscrew pasta
4 oz sliced pancetta (Italian bacon or use regular bacon) cut into 1/4″ pieces
1 garlic clove, crushed
16 oz cherry tomatoes cut in half (or, chopped tomatoes)
1/4 tsp coarse black pepper
8 ounces arugula, tough stems removed (or use spinach, etc.)
1/4 C grated Parmesan cheese
salt to taste
Extra grated Parmesan to sprinkle on top
1. Prepare pasta in boiling, salted water according to package directions;
2. Meanwhile, cook pancetta in skillet over medium heat until lightly browned
3. Remove pancetta and set aside; discard all but 1-2 Tablespoons of the remaining fat;
4. Turn heat to low and sauté garlic in remaining fat.
5. When garlic is soft, add tomatoes and heat on low until tomatoes are barely soft.
6. Add pancetta back to pan, stir.
7. Drain pasta, return pasta to pot, add pancetta/tomato mixture, arugula and cheese. Stir until arugula wilts.
8. Serve with extra Parmesan cheese sprinkled on top.
If you have a recipe you’d like featured on the blog, please email me at firstname.lastname@example.org. We would be delighted to post your recipes to the blog!