Organic Arugula

Rocket, also known as arugula, garden rocket, rocket salad, rugola, rucola and roquette[1], is a type of leaf vegetable, and although often mistaken for a sort of lettuce, is in fact an herb, being a member of the mustard family. It is rich in vitamin C and iron.

Rocket has been grown as a vegetable in the Mediterranean area since Roman times, and was considered an aphrodisiac. Before the 1990s it was usually collected in the wild and was not cultivated on a large scale and not scientifically researched until the 1990s. Today, it is cultivated in various places, especially in Veneto, and available throughout the world.

GRILLED SALMEN ON BED OF ARUGULA
Serves 2

12 oz Salmon Fillet
3 TBS flour
2 TBS oil
½ Package Osage Basil

¼ Package Osage Dill
1 Pkg. Osage Arugula
1 TBS butter

Lightly flour salmon fillet. Over medium heat grille salmon in oil. Add chopped Osage basil and dill to salmon. Season to taste with salt and pepper. Wash Osage arugula lightly. When salmon is cooked place salmon on bed of arugula. Serve with a salad and choice of rice or potato dish.
Enjoy!!!

ARUGULA SALAD WITH PECORINO ROMANO
A simple salad with vibrant flavors

1 package arugula
1 package pre-washed mixed greens
½ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ cup shaved Pecorino Romano cheese
Salt and freshly ground black pepper

SAUTE OF ARUGULA AND SPINACH WITH CARAMELIZED APPLES AND TOASTED WALNUTS
Serve as a fabulous side dish with pork.

1 package pre-washed baby spinach
2 packages arugula
1 cup walnuts, toasted for 10 minutes in a 350º oven
2 large Mackintosh (or other quick-cooking) apples, peeled and quartered
3 tablespoons unsalted butter (or more as needed)
2 tablespoons sugar (or more as needed)

In a medium heavy sauté pan, melt butter, add apples and sugar and cook slowly until apples are tender (not mushy) and golden brown, turning occasionally. Add spinach and arugula and cook over low heat 2-3 minutes. Season with salt and freshly ground black pepper to taste. Garnish with walnuts and serve immediately.

SEARED TUNA WITH TOMATO AND ARUGULA
Fresh tasting topping for tuna or any firm fish. Fish may also be grilled.
Serves 4

1-1/2 lbs. high quality tuna
2 tablespoon extra-virgin olive oil
Topping: 3 packages arugula; 2 – 3 vine-ripened tomatoes, peeled, seeded and cut in ½” dice; 1 tablespoon balsamic vinegar; salt and freshly ground black pepper; 1 tablespoon capers.

Heat 1 tablespoon oil in heavy sauté pan. Add tomatoes with another tablespoon of olive oil and cook over medium heat for 5-7 minutes. Stir in arugula, vinegar, salt and pepper and capers. Remove from pan and set topping aside. Heat the remaining oil over high heat until very hot. Sear tuna for 2-3 minutes on both sides. (Tuna is best served rare.) Top with arugula mixture.

PASTA WITH SHRIMP, ARUGULA AND SUN-DRIED TOMATOES
Serve your favorite pasta with this unique flavor combination.
Serves 4-6

1 lb. dried pasta, cooked, drained and set aside
1 lb. jumbo shrimp, peeled and boiled until just pink
¼ lb. applewood-smoked bacon, cooked and cut into ½” pieces
2/3 cup sun dried tomatoes (packed in oil and chopped)
2 tablespoons extra-virgin olive oil
2 packages arugula, chopped

Toss pasta with first 4 ingredients. Garnish with arugula. Serve immediately.