It’s Monday again and I’m back with the “Focus on Food” blog series. Today’s feature is one of my favorite versatile green vegetables: arugula. This dark and peppery green peaks in the fall season when the leaves are thicker and have the most flavor.
Fun facts: Arugula, the green also known as “rocket”, stays fresh when kept dry in the refrigerator so try storing it in your vegetable drawer inside a plastic bag with paper towels wrapped around the leaves. Baby arugula has a milder flavor, so try it first if you’re not used to eating stronger flavored greens.
Nutritional kick: Arugula is a great source of vitamin K which promotes healthier blood clotting and keeps your bones strong, to name a few important functions. Arugula also has some of the highest levels of vitamin C, calcium, and beta carotene of any of the salad greens. Another thing, it’s best to eat it raw.
How to eat: I love sprinkling arugula on top of homemade pizzas and sandwiches to add a boost of peppery flavor and daily dose of fresh greens. Arugula is easy to mix in with regular iceberg or romaine lettuce to enhance the flavor and nutrition. Try adding it to potato salads, soups (see example here), or mixed in with cooked vegetables at dinner time. If you have a bunch of arugula that you need to use up, use it to make a delicious pesto by pureeing it with olive oil, pine nuts, and lots of garlic.
Here’s a few of my recipes containing arugula:
- Hearty Grilled Veggie Sandwich
- Butternut Squash & Pecan Salad
- Salmon Gulf Burgers
- Portobello Mushroom Burger
And here’s one from Giada De Laurentiis that I’m dying to try:
Комментариев нет:
Отправить комментарий