Tuesday, September 11, 2012
Arugula... How do I love thee? Let me count the ways:
1) You contain about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce, which is really a nice way of saying you KICK iceberg lettuce's tuchus!!!
2) You are also an excellent source of vitamin K, which helps the body absorb calcium, protects against Alzheimer’s disease, and helps maintain cardiovascular and bone health. And seriously, when is that EVER NOT a good thing?!?
3) You are chock full of a myriad of phytonutrients, which protects our bodies from harm. Your health-inspiring phytochemicals cleanse the body of toxins and free radicals, helping keep communication between cells crystal clear.
4) You taste awesome... nuff said!!
Before my neighborhood of Bed-Stuy became gentrified, the only place I could manage to get my hands on some Arugula was a few "make your own" salad bars in Manhattan. So for that reason, I'd like to thank my new neighbors! LOL
Here are a few recipes I've scouted on the internet, all featuring arugula, that will be sure to spice up your meal plans for the week!!
Potato Arugula Salad
1 1/2 lbs red potato (cubed)
3 tbsps white vinegar
2 cloves minced garlic (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 bunch arugula (- rinsed dried and torn)
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
2 Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
3 Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
Pasta with Arugula and Tomatoes
1 pound pasta
3 cups cherry tomatoes (about 1 pound), rinsed
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 pound arugula
1/2 cup Pecorino Romano
1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.
2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.
3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.
Rosemary Chicken with Arugula and White Beans
2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced
In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.