Thursday, December 29, 2011

Arugula Recipes

Bountiful Brookline has been growing arugula in our new hoops houses this Fall (click here to read more about the hoop house construction). I just harvested the last of this delicious green, which isn’t hardy enough to survive through the dead of winter. Arugula is a extremely nutritious, high in vitamins A, C, and K; B-complex vitamins; copper and iron minerals; phytochemicals; and anti-oxidents. 


Here are a couple of recipes for simple and tasty arugula dishes:

Arugula and Beet Salad

  • 4 cups arugula
  • 1 cup beets, boiled until soft and chopped
  • 1/4 cup walnuts
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
In a large bowl with a lid, combine arugula, beets, walnuts, oil, and lemon juice.. Season with salt and pepper to taste. Cover, and shake to mix.

Arugula Pesto

makes 2 cups
  • 4 cups packed fresh arugula
  • 1 tablespoon minced garlic
  • Salt and freshly ground pepper
  • 1 cup pure olive oil
  • 2 tablespoon pine nuts, toasted (or walnuts)
  • 1/2 cup freshly grated Parmesan cheese (or nutritional yeast, for a dairy-free alternative)
Blend arugula, pine nuts and Parmesan cheese in a food processor until almost smooth. With machine running, gradually add olive oil and process until well blended. Season to taste with salt and pepper. The pesto will keep several days in a tightly sealed container in the refrigerator. Bring to room temperature before using. You can also freeze pesto. I put the it into ice cube trays to freeze into individual cubes and then store the cubes in a ziploc bag in the freezer. Let thaw before serving.

- Marie Benkley, Garden Coordinator