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Arugula Recipes

Arugula Pesto
(See Basil Pesto for suggested uses)
2 cloves garlic, chopped
1/3 cup pint nuts, lightly toasted
2 cups tightly packed arugula leaves
½ cup grated parmesan cheese
¾ cup extra-virgin olive oil
salt and freshly ground pepper, to taste
Put first four ingredients into a food processor and chop finely.  With machine still going, add oil slowly.  Then season with salt and pepper.
Arugula Cucumber Salad
2 Tablespoons red wine vinegar
1 Tablespoon honey
½ teaspoon ground coriander
Salt and freshly ground pepper
1 large or 2 small bunches arugula, washed and thick stems removed
1 medium cucumber
Mix together first three ingredients for a dressing. 
Put arugula and cucumber in a bowl.  Toss with the dressing and salt and pepper.
Arugula, Spinach and Apricot Salad with Goat Cheese
½ cup dried apricots, chopped into quarters
2 cups boiling water
4 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 bunch of arugula, washed and picked over
1 bunch of spinach, washed and picked over and torn into bite size pieces
½ cup soft crumbled goat cheese
Place apricots in a small bowl and cover with the boiling water.  Let stand for five minutes.  Drain and pat dry.
Whisk together vinegar and oil.  Season with salt and pepper.
Put apricots, arugula and spinach in a bowl.  Add dressing and toss.  Top the salad with the goat cheese.
Adventure Arugula/Meat Sandwiches
Add arugula to your favorite lunch meat or leftover chicken or turkey sandwich.  It’s particularly good with whole grain or multigrain bread.   
Spaghetti with Tomatoes, Olives, Capers and Arugula
4 tomatoes, chopped coarsely
2 garlic cloves, minced
2 tablespoons drained capers
3 tablespoons black olives
3 tablespoons extra virgin olive oil
12 oz. Spaghetti, cooked al dente, drained and cooled a bit
1 cup chopped arugula leaves
Salt and pepper
Combine tomatoes, garlic, capers, olives and olive oil. Stir well.  Stir the pasta and tomato mixture together.  Add arugula and mix well.  Season with salt and pepper.  Serve at room temperature.
Spaghetti with Lemon, Capers and Arugula
16 oz spaghetti pasta
1 tablespoon olive oil
¼ cup capers, rinsed and drained
2 cloves garlic, chopped fine
1 jalapeno pepper, seeded and chopped very fine
2 teaspoons lemon zest (yellow part only – don’t use the white part)
¼ cup fresh lemon juice
2 cups roughly chopped fresh arugula leaves
½ cup grated Parmesan cheese
Cook pasta in a large pan of boiling water until al dente. Save 1 cup of the pasta water.  Drain pasta and keep warm.  Heat the oil in a frying pan over medium heat.  Add the capers and garlic and cook for one minute.  Add the chili, lemon zest and lemon juice and cook for one minute.  Toss the garlic mixture with the arugula, Parmesan, salt, pepper and pasta, adding some pasta water, if needed, and serve immediately. 


Arugula Salad
4 cups arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons olive oil
1 tablespoons rice vinegar
Salt and freshly ground pepper, to taste
¼ cup grated parmesan cheese
1 large avocado, sliced thin
Combine all ingredients into a salad bowl and toss thoroughly before serving.
Goat Cheese and Arugula Penne Pasta
5 1/2  ounces goat cheese
2 cups coarsely chopped arugula
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 oz. Penne pasta, cooked al dente and drained
Crumble goat cheese into a large serving bowl.  Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.  Toss pasta with the goat cheese mixture.
Potato Arugula Salad
1 ½ lbs. red potatoes, cubed
3 tablespoon white wine vinegar
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 bunch arugula, rinsed, dried and torn
Bring large pot of water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain and cool.  Transfer to a large bowl.  Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl.  Drizzle in olive oil, whisking until mixture until mixture thickens.  Toss potatoes with vinegar and oil mixture and arugula.  Serve at room temperature.
Gourmet Arugula Picnic Sandwiches
1 14 oz jar marinated artichoke hearts, drained
2 cloves garlic, peeled
¼ cup extra virgin olive oil
Salt and freshly ground pepper, to taste
4 (6 inch) sandwich rolls
¾ cup sliced roasted red peppers
2 cups arugula leaves
8 oz thinly sliced hard salami
8 oz thinly sliced provolone cheese
4 pepperocini peppers, drained and chopped
½ cup sliced black olives
½ red onion, thinly sliced
In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
Slice the sandwich rolls in half lengthwise, and pull out some of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.