Arugula (Rucola Selvatica) is an ancient, mystical herb. As a Mediterranean cruciferous vegetable, its leaves contain a wealth of essential nutrients. Romans considered the leafy green plant a sacred aphrodisiac. Its ability to stimulate sexual desire was attributed to the powers of Priapus, the Roman patron god of gardens. Although there is no hard evidence of its ability to kindle sexual prowess, it is still recommended for its dietary benefits. In a simple salad arugula provides a wealth of antioxidants, which are known to ward off some cancers, diabetes and high blood pressure. Below you will find three great Arugula Recipes.
It is deceiving in its appearance as a member of the lettuce family since its lineage includes nutritious vegetables such as broccoli, brussels sprouts, cauliflower, cabbage and kale. The earliest American Arugula was grown in New England, as it was originally cultivated here by British colonists. This plant is also favored in Southern Europe, where not only are its leaves used in cooking, but arugula seeds in flavoring oils.
Arugula can be bought at most grocery stores, or grown in any home garden. It quickly perishes, so it should be used within 2 days of purchase or picking. It can be lightly steamed or sautéed to bring out a bit more sweetness , enabling it to be served as a side dish (much like spinach), added to soups for a bit of flavor and color, eaten raw in a salad with other leafy greens. It also makes for a beautiful, tasty addition to sandwiches and wraps. Nearly essential in any italian recipe arugula acts like a “rocket” of flavor with its peppery kick.
A one cup serving of arugula contains only four calories... yet dont let the low calorie content deceive you. These leaves contain a wealth of necessary nutrients, including Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.
While an arugula salad may not stimulate your lovers lust as the Romans may have believed, it certainly promotes health. As a very versatile vegetable, this will absolutely enhance the nutritiousness and deliciousness of nearly any meal.
Arugula Recipes
Arugula Pesto
Ingredients:
6 whole garlic cloves, unpeeled
½ cup walnuts or almonds
1 ¾ cups arugula leaves
¼ cup fresh basil
½ cup Extra Virgin Olive Oil
½ cup fresh Romano Cheese
pinch of freshly ground black pepper
Directions:
With 1 pan turn of olive oil, place whole, unpeeled garlic cloves and saute for about 10 minutes, making sure not to burn
Toast almonds or walnuts after removing garlic cloves.
Place all ingredients in a food processor and pulse, drizzling small amounts of olive oil over the mixture until it is your desired consistency.
Place in a container and stir in salt to taste.
Use this tasty pesto over any pasta, atop wheat crackers, as a bread dip or to ad flavor to nearly any meat. Pesto can be frozen for future use.
Arugula and Tomato Salad
Ingredients:
2 cups of Arugula (roughly)
2-3 large leaves of Romaine Lettuce
¼ cup cherry or grape tomatoes, halved
¼ cup grated Parmesan cheese
2 Tbsp. Balsamic Vinegar
4 Tbsp Extra Virgin Olive Oil
Directions
Coarsely chop arugula and romaine and place in a salad bowl
Toss halved tomatoes and cheese in the salad
mix balsamic vinegar and olive oil (best if shaken together in a flour shaker)
place desired amount of salad on plate, pour vinaigrette over it.
This is a very versatile recipe, and nearly any lettuce or vegetable can be added for more variety. Avoid Iceberg lettuce, as it has little nutritional value.
Arugula and Red Potato Soup
Ingredients:
2 Tbsp. Olive Oil
1 ½ cups sliced onion
1 bunch scallions, chopped
3 cloves garlic, minced
4-5 peeled, diced red potatoes
1 chopped zucchini
2 cups coarsely chopped spinach
4 cups trimmed Arugula
¼ cup fresh basil
2 boxes organic vegetable stock
½ cup dry, white wine
salt and pepper to taste
Directions:
Place 2 tbsp. Of olive oil in a soup pot, placing onion, scallions, basil and garlic and saute over medium heat until garlic is close to done, about 2 minutes.
Add zucchini. Saute for 3 minutes more, stirring everything so that it is evenly cooked.
Add Vegetable stock and wine.
add potatoes, bring to a boil.
Add Arugula and Spinach. Let simmer for at least 30 minutes, the longer, the more flavorful.
If you would like this to be a creamy soup instead, exchange ½ a box of vegetable stock for 2 cups of 2% milk. Take the soup off of the stove after 30 minutes, let cool and process all of the ingredients in a blender, returning to the broth. Stir everything together for creamy potato deliciousness. Garnish with Chives, left over scallions or basil.
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