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ARUGULA

Arugula:
(Eruca vesicaria)

Of Mediterranean origin. Arugula is the Italian name of a salad green with a spicy, almost nutty flavor, is also known as roquette, rugula, rucola or rocket. It can be very gritty so wash well.

Considered a "bitter" green it aides digestion and is a calorie bargain at about 3 cal. per half cup! Rich in beta carotene, a very absorbable calcium, and potassium.

It is easy to grow and harvest; harvesting the entire plant when still young and tender.

To keep: Refrigerate unwashed, and use as soon as possible.

Use raw in salads, on sandwiches, as a "bed" for grilled salmon steaks topped with balsamic vinegar, or blend with garlic, beans or tofu for a quick dip for pita bread and veggies.

Here are more ideas for using it:
• In a salad of pears or strawberries, walnuts or almonds and fresh goat
cheese.
• As the centerpiece of a salad, with just shaved Parmesan and a balsamic
vinaigrette
• On top of a pizza. Don't overwhelm it with too much sauce but protect it
from the oven's heat with some oil, sauce or cheese.
• Torn up and stirred into a shrimp risotto near the end of the cooking.
• Ditto into cooked, drained but still warm pasta with sundried tomatoes,
black olives, olive oil and pine nuts.
• Ditto into minestrone or other multiple vegetable soup.