Savor Our Seasons: Arugula

By Liza Drew, RD

Flavorful Fact: Arugula greens are known as “rocket” in some countries, and are famous for their peppery bite. Arugula seeds contain a similar flavor that can be used to make flavored oils for dipping or dressing a salad.

In the Spring I tend to crave the color green.  I find it hard not to gaze at a field turning green as I drive past, soaking up the feeling of fresh new life growing up through the dull grass of last year. I also feel like eating fresh vegetables and crisp baby greens.

The first local vegetables of the season taste particularly delicious when prepared simply, with few other ingredients to hide their delicate flavors. A touch of butter or squeeze of citrus juice is all they need. Arugula, however, has a sharp and peppery flavor that can stand up to other strong ingredients.

One of my favorite ways to eat arugula is in a salad with watermelon, feta cheese and a splash of balsamic vinegar. I also love making arugula pesto by blending it with garlic, walnuts, parmesan cheese, lemon juice and olive oil. This can be spread on a sandwich or pizza or tossed with pasta and veggies for a quick meal. I also love arugula with eggs, because the creamy mildness of the eggs complement the spicy arugula.

Try this Arugula Frittata for breakfast or for dinner with a salad.

Try this Recipe:

Arugula and Asiago Frittata

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