In Season: Arugula

Whether you know it as garden rocket, salad rocket, roquette, or arugula, this spicy little leafy green veggie botanists call Eruca sativa has many names. Arugula resembles a small-leaved open lettuce and is in the same family as kale, mustard greens, and cauliflower. As you may have guessed, this means it’s extremely good for you, as it is packed with vitamins A, B, C, and K1, fiber, magne­sium, folic acid, many essential minerals, and cancer-fighting phytochemicals.


>>Arugula Salad with Beets and Goat Cheese Recipe

Start with beets (boiled until a fork easily goes in it, about an hour), peeled and sliced into strips. You’ll also need fresh arugula (rinsed and patted dry), chèvre goat cheese, and chopped walnuts. Blend ingredients according to how many people you are feeding and the mix of flavors that you want. Dress­ing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/2 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste, but again this is to taste. Source:


>>Egg, Arugula, and Herb Tartine

2 thick slices of good bread

2 big handfuls fresh baby arugula

1 sprig tender rosemary

Several chive stalks

1 tablespoon butter

1 egg

Salt and pepper

Toast the two slices of good bread and scrape on a little butter. Roughly chop a sprig of rosemary and several chive stalks and two big handfuls of fresh baby arugula as you heat butter in a small heavy sauté pan. Sauté the herbs and greens for about a minute or until slightly wilted. Add one egg and quickly cook over medium heat until barely scrambled around the greens. Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately. Source: