A for Arugula is one of the most powerful green plants in nature, and it’s so good for you!

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Rich winter meals were great, but now I want fresh greens. And if there is one green that brings immediate satisfaction, it has to be arugula.

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This delicious, spicy vegetable, also known as arugula, is full of amazing crunch and flavor and goes great with a variety of ingredients, be it cheese or fruit. Arugula can be used as part of a salad or just by itself. When you cook it, it offers a mild flavor.

What is arugula? It is a peppery, characteristic taste of greenery with a Mediterranean origin. Its flavor is pungent, much like mustard greens, and it acts as a great foil for soft cheeses, added to pizza, mixed with various pesto sauces, or blended with other greens and added to sandwiches. It is known by other names, including rocket or the Italian “arugula”. Although arugula looks more like leafy greens, it belongs to the cruciferous vegetable family, which includes cabbage, cauliflower, Brussels sprouts, and broccoli.

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And it’s really good for you! According to the health line (healthline.com), arugula is rich in nutrients, fiber, and phytochemicals, and is low in calories, carbohydrates, and fat. In addition, it is rich in several important nutrients, including calcium and potassium, as well as vitamins B, C, K, A, and folic acid, a B vitamin.

Chewing on a few fresh stems can help get rid of bad breath!

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You can find arugula wherever you shop, either on its own or as part of a blend. One company, GoodLeaf Farms of Ontario, which was founded in Halifax back in 2011, is successfully growing wild arugula on a climate-controlled indoor farm that offers “harder, stronger leaves that can withstand heavy handling,” says company spokesperson Jackie Needham. . , adding that “with its peppery notes, (this) arugula is a bit spicier and nuttier…the perfect addition to any salad or a nutritious crunch on a sandwich.”

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Arugula, Boston Bibb And Beetroot Salad (Photo By Rita Demontis)
Arugula, Boston Bibb and Beetroot Salad (photo by Rita DeMontis) Photo by Rita DeMontis photo /SUN Media/Postmedia

Arugula, Boston Bibb and Beetroot Salad

This is my favorite salad when guests come over for dinner. It is layered and you can use different colored beets for more wow effect. Serves 4.

Small head Boston Bibb lettuce (or butter), washed and dried

3 cups fresh arugula

1 cup grape tomatoes

2 cups canned beets, soaked and thinly sliced

1 pear (Bosc suggested), washed, cored and thinly sliced, with skin on

1/2 cup crumbled blue cheese

3/4 cup candied pecans

Salt/pepper to taste

Olive oil

Glaze or Balsamic Vinegar Syrup

On a large platter, remove the Boston leaves and arrange to cover the surface of the dish. Sprinkle arugula on lettuce leaves. Layer the tomatoes, beets, sliced ​​pear, blue cheese, and candied pecans. Salt, pepper to taste. Drizzle with olive oil and drizzle with balsamic vinegar glaze or syrup (sold wherever vinegar is sold – it’s thicker than regular balsamic vinegar).

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Brown Cod In Oil With Arugula Pesto (Goodleaffarms.com)
Brown cod in oil with arugula pesto (Goodleaffarms.com) Photo courtesy /Goodleafarms.com

Brown codfish in oil with arugula pesto

Recipe Provided Goodleafarms.com. Serves 4.

1 boneless cod fillet (cut into 4 pieces)

Salt and pepper for taste

2 tsp olive oil

3-4 tbsp butter

2 cups long grain rice, cooked

Pesto:

1 cup walnuts, toasted

1-2 garlic cloves

1 cup grated parmigiano reggiano

2 cups fresh arugula

Juice of half a lemon

Olive oil

Salt and pepper for taste

fresh arugula

sliced ​​radish

The code: Season the fish with salt and pepper. Heat a cast iron skillet or a large oven-safe skillet over high heat; add olive oil. Fry each side of the fish for 1 minute on each side. Tilt the pan towards you and add the oil. Allow the oil to lightly brown and spoon over the fish several times for 1-2 minutes, or until done. Remove from fire.

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Pesto: In a food processor, blend the walnuts, garlic and cheese together. Add remaining ingredients along with a drop of oil to start and blend to desired consistency, adding more oil as needed. Add salt and pepper to taste.

Assembly: Divide the pesto among four plates with a spoon, spread the rice evenly, top with the fish, more pesto, and garnish with additional fresh arugula, coarse salt, and chopped radish on the side.

Grilled Red Pepper Rolls (Foodland Ontario)
Grilled Red Pepper Rolls (Foodland Ontario) Photo courtesy /Foodland Ontario

Grilled red pepper rolls

They are not only colorful, but also delicious! For the creamy centers, place the stuffed peppers in a preheated 350F oven for 8-10 minutes. Recipe courtesy of Foodland Ontario (www.ontario.ca/foodland) Makes 8 snacks.

1 red onion cut into quarters

1 tbsp olive oil

Salt and pepper

2 sweet red and yellow peppers

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8-16 basil leaves

1/2 cup soft goat cheese (or herb cream cheese)

3 cups young arugula

1/4 cup balsamic glaze

Thread onion quarters onto metal skewers. Brush with olive oil and season with salt and pepper to taste. Cook onions, red and yellow peppers over medium heat, turning often, 10 to 12 minutes for onions or until soft, crisp and slightly charred, and 20 to 25 minutes for peppers or until charred. Let cool enough for processing. Thinly slice the onion and set aside. Peel the peppers, remove the seeds and cut in half.

Place 1 large or 2 medium basil leaves on each roasted pepper half. Place 1 tbsp on top of each sheet. grilled onion, then 1 tbsp. goat cheese. Season with pepper to taste. Lay 2 sides of the pepper on top of the filling to close. Put on a plate or baking dish; cover and refrigerate until ready to serve.

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To serve, place a generous handful of arugula in the center of a salad plate. Top each with grilled pepper rolls; drizzle with balsamic glaze.

Grilled Eggplant Offal (Foodland Ontario)
Grilled Eggplant Offal (Foodland Ontario)

Grilled eggplant offal

Recipe courtesy of Foodland Ontario (Ontario.ca/foodland) Servings 4.

4 oz (125 g) creamy goat cheese (Chevre), room temperature

1 tsp finely chopped fresh rosemary

1/2 tsp pepper

1 small eggplant, cut crosswise into 1/2-inch thick slices

1 tbsp olive oil

2 10 inch long sandwich buns

1 large tomato, thinly sliced

1/2 cup fresh arugula leaves

In a small bowl, combine goat cheese, rosemary and pepper. Lightly brush the eggplants on both sides with oil. Place on a greased grill over medium heat; close the lid and grill for 2-4 minutes per side, or until slightly tender.

Meanwhile, divide the buns in half lengthwise. Lightly oil the slices and grill until browned.

Arrange the eggplant slices between the bottom halves of the buns; top each with goat cheese mixture. Add tomato slices and arugula. Top with bun top halves; cut in half.

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