ARUGULA
Also known as rocket or rucola, arugula has been classified as both a green and an herb. It has a nutty, peppery flavor that is very distinctive, and while the flavor may be bold, the leaves themselves are delicate. Arugula is a rich source of iron as well as vitamins A and C. Preparing
Trim off any thick stems and wash the leaves thoroughly in cold water. Dry them carefully with a towel or in a salad spinner, and try to avoid bruising the leaves.
Serving Ideas
Use arugula as a salad green, in pasta dishes, or as an ingredient on pizza, adding the arugula to the pizza after it is removed from the oven. Arugula’s peppery flavor marries well with tomatoes, red onions, and roasted red peppers as well as oranges.

TOMATO SALAD WITH ARUGULA AND SHAVED PARMESAN (cooksillustrated.com)

1 pound tomatoes
½ teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced
1 cup arugula, chopped
2 ounces Parmesan cheese, shaved into strips  

In a bowl, chop tomatoes into chunks. In another bowl, whisk oil, vinegar, garlic, and ground black pepper to taste. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes. Add arugula and Parmesan; toss to combine. Adjust seasonings and serve immediately.

Spaghettini with Arugula,Goat Cheese and Sun-dried Tomatoes (coopfoodstore.com)

1 lb. spaghettini
cup thinly sliced oil-packed sun-dried tomatoes, plus c oil from tomatoes
4 garlic cloves, minced
6 cups thinly sliced arugula leaves and stems
1 cup dry white wine
1 tsp. dried basil
tsp. salt
tsp. pepper
4 oz mild chèvre, crumbled

Cook pasta according to package directions. When pasta is done, ladle out cup of cooking water and set aside. Drain pasta. While pasta is cooking, heat oil from tomatoes. Add garlic and cook over medium heat, stirring, 1 minute. Add arugula and toss until wilted. Add wine and basil, raise heat to high, and boil until slightly reduced, about 2 minutes. Season with salt and pepper.

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE (epicurious.com)
Spicy crushed red pepper, rosemary and garlic enhance this main course. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.

2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
2 tablespoons balsamic vinegar

3 tablespoons olive oil
6 thick bacon slices, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), or 6 scallions finely chopped
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
5 cups coarsely chopped fresh arugula (about 6 ounces)

2 9-ounce packages fresh fettuccine
6 ounces soft fresh goat cheese , crumbled
6 tablespoons freshly grated Parmesan cheese
Additional grated Parmesan cheese

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes. Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain. Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
Serves 6.
Bon Appétit

CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD  (foodnetwork.com)

4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.