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:
Arugula and Bacon Quiche (vegetarian)
Arugula Pesto (gf, vegetarian)
Arugula Pesto Pinwheels (vegetarian)
Avocado and Cucumber and Tomato and Arugula (Salad), Oh My! (gf, vegetarian)
Cream of Arugula Soup (gf)
Farfalle with Arugula Gremolata (vegetarian)
Winter Citrus Salad with Arugula (gf, vegan)


Cream of Arugula Soup

Submitted by apprentice Cheryl Kastanowski

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

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.

Return to Top


Arugula Pesto

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

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
freshly ground black pepper

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.

Return to Top


Farfalle with Arugula Gremolata

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

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

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

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

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.

Return to Top


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!

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

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.

Return to Top


Arugula and Bacon Quiche

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)

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.

Return to Top


Pesto Pinwheel Rolls

For the arugula and walnut pesto:
4 cups baby arugula or mature arugula leaves with stems removed, tightly packed
3/4 cup walnuts
3 large garlic cloves, peeled
3/4 to 1 cup extra virgin olive oil
1 cup freshly grated parmesan or romano cheese
salt and pepper to taste

For pesto pinwheel rolls:
1 batch semolina bread dough
1 1/2 cups arugula pesto
non-stick cooking spray or olive oil to brush pans

For arugula and walnut pesto:
Place a heavy-bottomed skillet or frying pan over medium heat, add the walnuts and toast them, shaking the pan frequently to prevent scorching, until the nuts are shiny and fragrant. When they reach this point, immediately turn them into the bowl of a food processor fitted with a metal blade.
Add the garlic and arugula leaves, fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until it reaches your desired consistency.
Scrape the pesto into a bowl and stir in the grated cheese, then taste and add salt and pepper to your liking.
Store tightly covered in the refrigerator for up to a week.

For pesto pinwheel rolls:
Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.
On a lightly floured surface, roll the dough into a rectangle that is about 24-inches by 18-inches.Spread the pesto over the surface of the bread dough, leaving about an inch of one long edge clean.
Gently but firmly roll the dough, beginning at the long edge that is spread with pesto, jelly-roll style, until you reach the clean edge. Pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down and cut first in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)
Lightly cover with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)
Preheat oven to 400°F.
Bake the rolls for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.

Return to Top


Avocado and Cucumber and Tomato and Arugula (Salad), Oh My!

This is perfect prepping for the end-of-summer! Get all those greens in before it is too late! Link can be found here:


2 avocados diced
1 english cucumber sliced
3 roma tomatoes diced
1/4 cup red onion sliced
1 cup arugula
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper
1/4 cup feta cheese


In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
Serve with crumbled feta cheese.

Return To Top

One thought on “Arugula

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s