This cocktail tastes just like spring. A clean London Dry Gin like Bombay Dry or Beefeater provides a great base for the sweet peas, the cooling mint, peppery arugula, and floral black pepper in this drink.
'arugula' on Serious Eats
Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong?
Creamy, buttery avocado, nutty shavings of Parmesan, and a bright, tangy dressing set the stage for a delicious piece of salmon. Did we mention it only takes 10 minutes to cook?
A hefty roast chicken, butternut squash, arugula, grape, and crouton salad fends off winter chills.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta.
Crispy, golden chicken cutlets are topped with peppery arugula and sweet cherry tomatoes in this quick and easy recipe.
There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño.
Shrimp maintain their juicy integrity even under an avalanche of toppings—no batter required. Plus I could cook them in a chipotle and tomato mixture, so the salsa was built right in.
This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal.
We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.
Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish.
At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark.
Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
This simple sandwich consists of nothing more than avocado, arugula dressed in lemon juice and olive oil, chopped walnuts, and some salt and pepper sprinkled about, all intermingled between two pieces of wheat bread. While this sandwich may seem perfect for this particular time of year—healthy resolutions, and all—it's dang tasty and hefty, good enough to work into your regular year-round sandwich rotation.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad.
The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens.
Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less.
This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!
Ever glanced around your kitchen and realized that you have way more zucchini than any man or woman could reasonably eat in a year? I'm there. But instead of fretting about the pounds stacking up on my counter, I looked for solutions from southern Italian cooks.
Tender grilled zucchini gets topped with a light, refreshing salad of arugula, pecorino cheese, and toasted pinenuts.