Arugula!

harvesting arugula from the Monument Garden

I wanted to share with you my favorite arugula recipes. Also known as rocket, this spicy green is high in vitamins A and C. Arugula seeds were used in aphrodisiac concoctions back in Roman times. Now the greens are more popular, giving salads a little extra kick.


If they are too much for you by themselves, try mixing them with baby lettuce or spinach. Or if you are looking for even more spice, try the purple osaka mustard greens I harvested this morning!

The sweetness of roasted beets is the perfect companion for arugula. Try substituting the Peach Infused Balsamic Vinegar that we just got into the market this morning for regular balsamic in the recipe below!

beet & goat cheese arugula salad

Ingredients:

DRESSING:
1/4 cup balsamic vinegar
3 Tablespoons shallots, thinly sliced
1 Tablespoon honey
1/3 cup extra-virgin olive oil
salt & freshly ground pepper, to taste

SALAD:
6 medium beets, cooked & quartered
6 cups arugula
1/2 cup walnuts, toasted & coarsely chopped
1/4 cup dried cranberries
1/2 large avocado, peeled, pitted & cubed
3 ounces goat cheese, crumbled

Directions:

1. Line a baking sheet with foil. Preheat oven to 450°F.

2. Whisk vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

recipe from recipegirl.com

Arugula and Bacon Quiche

Crust

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (about) ice water

Filling

• 6 bacon slices, cut into 1/2-inch pieces
• 1/2 cup chopped shallots
• 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
• 2 teaspoons balsamic vinegar

• 1 cup whipping cream
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)

preparation

For crust:
Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

For filling:
Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.

Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

recipe from epicurious.com