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?