One thing I’m enjoying harvesting from the garden right now is arugula. I like arugula in salad, but it rapidly grows a bit tough and spicy for salads. This fall my husband and I are working on losing weight using the South Beach Diet, so pasta and bread are both mostly off our menu. (I have lost 10 pounds since Sept 1 and he has lost about 15.) So I have to find something else to do with all of our garden fresh arugula.
The first recipe I tried this evening was Pear and Arugula salad from Hot off the Garlic Press. I added a bit of walnuts. It was delicious.
I have also been searching the web for pasta/bread free recipes with cooked arugula. Here are a few on my list to try.
and this Burnt Carrots with Goat Cheese, Arugula, and Crispy Garlic Chips from Ezra Pound Cake looks fabulous!
As you can tell I like goat cheese. I’m intolerant of most dairy products, but eat a bit of goat or sheep cheese without too much trouble.
The one thing that I haven’t been able to figure out about arugula is why it is so expensive in the store. Arugula has to be the easiest, fastest thing to grow in the garden. I first grew it over ten years ago when I was manager for the organic garden at my college. I know it was sort of a fad with chef’s for a while in the 90s (?), but how did it end up as this elitist vegetable?