Monday, June 20, 2011

Arugula Can Spice Up Your Summer

"With all the bags, boxes, and bunches of arugula available
everywhere from farm stands to supermarket cases, it's hard to
believe that not long ago, the spicy leaves were a specialty
green found only in high-end restaurants and Italian eateries.
As arugula's popularity has grown, so have its uses in the kitchen.

Cantaloupe-Arugula Salad
3 cups cantaloupe balls (1 1/2 lbs.)
1 cup tightly packed arugula
1 Tbs. olive oil
1 1/2 tsp. cracked black pepper
2 oz. ricotta salata or manchego cheese, shaved or cut into small cubes
Toss together cantaloupe, arugula, oil, and pepper in a large bowl. Season
with salt if desired. Divide among dessert cups or bowls, and top each with

Crispy Lemon Pepper Arugula
You may have heard of crispy kale-now try crispy arugula. The crunchy,
oven-roasted leaves make great snacks, salad toppings, and garnishes
for chilled soups.
4 oz. arugula leaves (6 cups)
2 tbs. olive oil
2 tsp. lemon pepper seasoning
Preheat oven to 350F. Toss together arugula, olive oil, and lemon pepper
in large bowl until arugula is well-coated with oil. Bake 8-10 minutes,
stirring occasionally with tongs, or until leaves are crispy and dark
green. Season with salt, if desired, and cool on baking sheets before

-Vegetarian Times Magazine July/August 2011