In observance of Independence Day there will be no Freshness Farms delivery next week, July 3.
This week welcomes another guest writer, physician and home cooking enthusiast, Lauren Hidalgo. Fresh off the plane from a trip to England and Ireland where “rocket” is featured prominently on salads, pizzas and sandwiches, I am delighted to share Lauren’s flexible recipes featuring arugula, a favorite leaf that perks up any plate with a peppery kick.
Arugula is a staple in my kitchen year round, but come summer it moves from supporting actor to starring role in the foods I prepare. I tend to get pretty cranky on blistering hot days, so the last thing I want to do is use a lot of heat when cooking. Thankfully, arugula always steps up to the plate because it is the building block for many yummy meals. Known as “rocket” in Europe, arugula is similar nutritionally in many ways to spinach, and has relegated spinach to “ugly stepsister” status in my kitchen. I actually find fresh spinach kind of boring; it doesn’t possess much flavor in my mind, compared to the delicious peppery taste of arugula. And let’s face it, that weird squeaky feeling you get when chewing fresh spinach is as bad as fingernails on a chalkboard. That being said, the bold, assertive taste of arugula is not everyone’s cup of tea, and spinach is a great substitution in the recipes that follow.
My favorite way to eat arugula year round is raw. I especially love to pair arugula with a light vinaigrette, then add various toppings to make a yummy salad. Any vinegar works, just make sure the vinegar doesn’t overpower the salad. Be sure to fuss as needed to get the dressing perfect, since this is what will knock your salad out of the ball park. Arugula is pretty flexible, so make your salad with whatever tickles your fancy (or beckons from the fridge to be used before it starts to rot). Some favorite additions include grilled asparagus and peppers with baked goat cheese, and watermelon with kalamata olives, feta and fresh mint. Simply dressed arugula is also nice on top of grilled pizza dough or flat bread, along with your favorite summer veggies and cheeses tossed on top, such as chopped tomatoes and fresh mozzarella.
When I’m entertaining I like to try something different for a salad to impress foodie friends and family. An easy way to do this is to make the salad with summer fruit, either fresh or cooked. I especially like to add grilled stone fruit, because the grilling enhances the flavor and softens the fruit to a pleasing texture. (Be sure to clean the grill rack thoroughly before you start so the fruit doesn’t pick up unwanted flavors.)
Another way I like to use arugula in the summer is in a tasty crostini appetizer recipe (pictured above left) I found in Bon Appetit magazine that’s super easy and delicious. The topping also works well on sandwiches, pizza, or anything you want. I love the taste, and always use my finger to scoop the last remaining bits from the bowl.
I hope you enjoy these favorite arugula recipes…
Arugula and Fava Bean Crostini
Arugula Salad with Grilled Fruit and Halloumi Cheese
Lauren Hidalgo is a physician who loves to cook in her free time, and is the first to confess her obsession with fabulous food. One of her favorite hobbies is to try to decipher ingredients used in tasty restaurant dishes, then attempt to reproduce the flavors at home. As a Bay Area native she grew up around excellent produce, but the types of fruits and vegetables available were quite limited compared to today. She never tried arugula until adulthood, but eats it all the time now. In the late 80’s her sister, Maria, gave her The Silver Palate cookbooks and these classics were influential in teaching Lauren to cook in new and different ways.
