Arugula 3 Ways


Just very recently have we been able to get our boys to eat any greens at all.  My older son recently discovered he likes his “leaves” with oil and rice vinegar, while my younger son, sticking only to raw spinach, likes his as “plain leaves”.  So, Arugula with its sharp, almost peppery flavor, at this time in our house is a grown ups only “leaf”.  I know what the boys mean, using too much arugula can be overwhelming, but used sparingly it can be really delicious.  I have used arugula in salads, sandwiches, smoothies, juicing, omelettes, puréed in soups etc.  I find it really delicious especially when it’s paired with something creamy.  

Arugula #1

That brings me to the salad we had last night for dinner.  So simple, and so good.  There are times when people, myself included, forget how nice it is to keep their food simple, fresh, and local!  This salad was put together in minutes using only 5 ingredients: arugula, beets, apples, cranberry orange goat cheese and a simple vinaigrette.

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imageYou can’t get more simple than that, and boy was it delicious, totally from my share, and Springdell fresh.

Arugula #2

Juicing is a great way to get loads of vitamins and minerals into your diet.  Green juice is delicious and done pretty frequently at my house.  People tend to be afraid of green juice.  They look at the color and go no further.  Try not to do that!  Adding fruits and balancing the veggies in the juice make it taste just like a smoothie.  I bet if I blindfolded you and had you taste one of my green juices you would never know it was packed with so much goodness for your body.  Here was my juice this morning at breakfast:  a handful of arugula (use sparingly in a smoothie), two handfuls of spinach, and an apple, all from Springdell.  Also, half a cucumber, 2 clementines, and two kiwi.

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imageI bought a cheap-o juicer last year just to try it and see if I like juicing.  Juicers can get pretty expensive, there are some beautiful options out there.  Mine is doing the trick for now.  One thing I learned if you are thinking of buying one is make sure you go for one with a wide feeding tube, will cut down on all your chopping time.  If you don’t have a juicer there is another option.  Blend all of the ingredients and pour twice through a fine mesh strainer.  That’s how I started last summer.  It’s tedious but you could get a feel for wether it was something you are interested in.  I’m sure you will see plenty more juicing and smoothies from me come warmer weather when the Springdell spring share starts up.

Arugula #3

Last but not least was lunch today, an omelette with arugula, farm fresh eggs, and creamy Gouda cheese.  As I mentioned before I like to pair arugula with something creamy and Gouda was the perfect match.  I really enjoyed this omelette.  Quick, simple and perfectly balanced I thought.  Might I suggest a smoked Gouda and possibly the addition of some of those mushrooms we got in the share?

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Thats it for me today.  Stay warm and safe as we enter another few DAYS of snow. Until tomorrow, Sunday night dinner with Jess.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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