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Huckleberries Online

Wed., July 17, 2013, 1:58 p.m.

Leafy Arugula Stands Tall

Grilled beef tri tip with arugula chimichurri proves a delicious use for the leafy green. (SR photo)

Arugula is moving beyond the salad bowl and showing up all over the place – in sandwiches, pastas, pestos, soups and sauces. Although a leafy green, arugula – also called rocket – is not in the lettuce family. It’s actually a cruciferous vegetable like broccoli, kale, cabbage and cauliflower, making it one of the most nutrient-rich leafy greens available. Its bite can take newbies off guard. Peppery, pungent, complex and a little nutty, arugula’s robust flavor is startling, often invoking a strong reaction. People either love it or hate it. I happen to love it, not only for its remarkable flavor, but for its versatility/Sylvia Fountaine, Seasonal Kitchen, SR. More here. And: Sylvia Fountaine's Feasting at Home blog here.

Question: How often do you use arugula in your meals?

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D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

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