Arugula

Arugula has a distinct peppery flavor. It is closely related to vegetables such as cabbage, kale, and radishes. Arugula has made its way back into food as one of the healthiest foods available to mankind. It is mostly a part of salads, it is commonly known as rocket leaves or garden rocket. 

Health Benefits of Arugula: Arugula has some surprising health benefits for cancer prevention, It is part of the top 10 anti-cancer foods. It also helps with weight loss, body detoxification, your skin, heart, eyes and more. It is also particularly rich in many important nutrients you need.

 

 
 
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Tagliatelle w/ Arugula Green Garlic Cream Sauce (Demonstrated by Maxwell at the farm)

 

INGREDIENTS

  • 1lb. tagliatelle or preferred pasta

  • 6 Tbsp oil of preference

  • 4-5 stalks green garlic, chopped

  • 3 Tbsp all-purpose flour

  • 2 cups Milk

  • 1 Cup Half-n-half

  • 1 cup (large handful) chopped arugula

  • Juice of 1 lemon

  • ½ cup (or more) of Parmesan cheese

  • Salt and pepper to taste

  • Finely sliced parsley for garnish


INSTRUCTIONS


Begin to bring a large pot of water to a boil for the pasta. Meanwhile chop your green garlic, arugula, and parsley. Juice your lemon. Bring oil up to medium-low heat in large sauté pan or sauce pan. Add green garlic and stir often. If pasta water has begun to boil add your pasta and cook until al dente or preferred doneness. When green garlic is very soft add flour and incorporate into the fat until a very thin paste has formed, about one minute. Slowly stir in your cream and milk. Continue cooking until sauce thickens but do not boil. Immediately add arugula until wilted. Remove sauce from heat. Place pasta in serving dish. When sauce has cooled down for a couple minutes add lemon juice, cheese, salt, and pepper to taste. Pour sauce over pasta and garnish with parsley and more cheese.


ARUGULA PASTA SALAD

Ingredients

  • 4-6 cups arugula

  • 16 oz penne pasta

  • 6 oz. sun dried tomatoes in oil (not drained)

  • 6 oz. artichoke hearts, drained

  • 1 cup cherry tomatoes, halved

  • Handful fresh basil, finely chopped

  • 1/2 cup extra virgin olive oil

  • Salt and white pepper to taste

  • 1 cup feta cheese

Instructions

  1. Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.

  2. Toss the pasta with baby arugula, sun dried tomatoes (left in oil), artichoke hearts, tomatoes, basil, feta cheese, oil, salt and white pepper to taste.

  3. Refrigerate and serve. You can also heat and serve warm

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Grilled Shrimp, Orzo, and Arugula Salad

 

INGREDIENTS

  • 2 Cups Arugula

  • ½ Cup Blueberries

  • ⅓ Cup Walnuts

  • ⅓ Cup shredded Goat Cheese

  • 1 Tbsp Extra Virgin Olive Oil

  • 1 Tsp Honey

  • ½ Tbsp Lemon Juice

  • ½ Tsp Oregano

  • a dash of salt and pepper

INSTRUCTIONS

  1. For the dressing, mix the lemon juice with the honey, stir well and then add the olive oil, slowly, until combined. Add the oregano, pepper and salt (not too much if the cheese is salty).

  2. Put arugula in a salad bowl. On top of it add the walnuts, cheese and blueberries.

  3. Drizzle the dressing and serve immediately.