Arugula

Arugula is a tender salad green that has a nutty flavor succeeded by a peppery bite.  It is a good source of folate and calcium as well as an excellent source of vitamins A and C. To store, loosely wrap Arugula in damp paper towels and place in a plastic bag for up to 3 days in the refrigerator.

Recipe List:
Cream of Arugula Soup
Arugula Pesto
Farfalle with Arugula Gremolata
Winter Citrus Salad with Arugula
Arugula and Bacon Quiche


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Cream of Arugula Soup

Submitted by apprentice Cheryl Kastanowski

Ingredients:
2 Large Tbsp salted butter
1 large onion
3 celery stalks finely chopped
2 cloves garlic
1 bunch Arugula leaves, triple rinsed, stems removed
4 cups low salt chicken broth
1/2 cup of cream
salt and pepper to taste

Directions:
Melt butter over medium heat until melted. Add garlic, celery, onions, Simmer till all’s tender. About 15 min.
Add chicken stock, and Arugula leaves. Bring to a boil, and partially cover pot. Cook until Arugula, is wilted about ten min.
Add cream. Puree soup. Season to taste. Serve warm.

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Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

Ingredients:
1/4 cup pine nuts (or walnuts)
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
salt
freshly ground black pepper

Directions:
Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.

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Farfalle with Arugula Gremolata

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Ingredients:
3/4 pound farfalle (bow-tie pasta)
2-3 Tbsp extra-virgin olive oil
1 recipe Arugula Gremolata (below)
1/2 cup (heaping measure) crumbled gorgonzola
2-3 Tbsp golden raisins
1 cup very small, very sweet cherry tomatoes (optional)
1/2 cup minced walnuts, lightly toasted
Freshly ground black pepper, to taste

Directions:
Cook the pasta in plenty of boiling water until al dente.  Drain and transfer to a serving bowl.  Immediately toss with olive oil.  Add remaining ingredients, except walnuts and pepper.  Toss until thoroughly combined.  Serve immediately topped with the walnuts and a generous application of black pepper.

Arugula Gremolata

Ingredients:
2 cups (loosely packed) young arugula, or older arugula (without stems), about 2 ounces
4 tsp finely minced garlic
4 tsp finely minced lemon or orange zest
salt and freshly ground black pepper, to taste

Directions:
Combine the arugula, garlic and lemon zest in a food processor.  Pulse to finely chop-don’t purée!  Season to taste with the salt and pepper.

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Winter Citrus Salad with Arugula

From The Kentucky Fresh Cookbook by Maggie Green
Although this salad calls for oranges, which are never grown in Kentucky, Maggie says the citrus pairs nicely with the peppery bite of arugula. Try it with some Florida fresh oranges!

Ingredients:
4 oz. baby arugula (about 4 cups)
6 oranges, peeled and sliced into rounds
1/2 small red onion, thinly sliced (about 1/2 cup)
2 oz. Parmesan shreds
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper

Directions:
Arrange the arugula on a large platter or in a large, shallow salad bowl. In another bowl, whisk together the vinegar, mustard, oil, salt, and pepper. Drizzle half the dressing on the greens and toss. Arrange the orange slices on top of the arugula. Scatter the red onion on top of the oranges. Drizzle with more dressing, and top with Parmesan shreds. Season with additional freshly ground black pepper.

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Arugula and Bacon Quiche

Ingredients:
Crust —
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water

Filling —
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyere cheese (about 2 1/2 ounces)

Directions:
For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.

Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut in wedges.

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One thought on “Arugula

  1. Pingback: CSA Newsletter Week #2 June 6th | UKCSA

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