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.

NEW RECIPES FOR 2009

SPAGHETTI WITH ARUGULA AND RICOTTA   Local Flavors, Deborah Madison
Serves 2-4

Sea salt & black pepper
½ # whole wheat spaghetti
1 Lg bunch (½ #) mature arugula
3 T olive oil
1 plump clove of garlc, minces
several pinches of hot pepper flakes
½ cup walnuts, toasted & chopped
½ cup Ricotta
Freshly grated Parmesan

Heat a large pot of water to boiling. Add salt & spaghetti. Cook till al dente & drain. While pasta is cooking, stem arugula, chop coarsely, & wash, but don’t dry. Warm oil in large skillet with garlic & pepper flakes. Cook over medium heat for about 1 minute, then add arugula. Season with a few pinches of salt & cook until wilted, about 3 minutes. Add cooked spaghetti directly to pan, then toss in walnuts, ricotta, & cheese. Season with pepper & serve with olive oil drizzled on top.

ARUGULA, FENNEL, AND ORANGE SALAD    allrecipes.com
Prep Time: 15 Minutes  Ready In: 15 Minutes  Yields: 6 servings

1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE  allrecipes.com
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Yields: 1 servings

1 portobello mushroom, stem removed
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced
salt and pepper to taste
1/2 roasted red pepper, cut into strips
3 cups arugula leaves
1 ounce grated Romano cheese
1 tablespoon Greek salad dressing

LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER
Recipe courtesy Giada De Laurentiis, Food Network
4 servings

Salt
1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

LEMON FUSILLI WITH ARUGULA
Barefoot Contessa at Home
4 to 5 servings

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

PASTA SALAD WITH ARUGULA PESTO, GRILLED CHICKEN BREASTS, AND FETA
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
8 to 10 servings

1 pound boneless, skinless chicken breasts
Olive oil
Salt & Pepper
Essence, (recipe follows )
1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
1/2 cup packed fresh parsley leaves
1/2 cup lightly toasted walnuts
2 teaspoons minced garlic
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil (plus 1/4 cup to toss with pasta)
1 pound penne pasta
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 1/4 cups crumbled feta
1/2 cup roughly chopped pitted olive-cured olives

Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes.
In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive (1/4 cup or so) oil so it doesn't stick.
Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula.
Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

PENNE WITH BEEF AND ARUGULA
Recipe courtesy Giada De Laurentiis, Food Network
6 to 8 servings

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.