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Organic Arugula
Arugula, also known as rocket, garden rocket, rocket salad, rugola, and rucola, 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, iron and potassium.
Arugula has been grown as a vegetable in the Mediterranean area since Roman times, and is still very popular in Italy and the Mediterranean. Arugula has a rich, peppery taste, and has an exceptionally strong flavor for a leafy green. It is one of the only herbs that we munch on when walking through the greenhouses. It is generally used in salads but also cooked as a vegetable with pastas or meats and in coastal Slovenia, it is added to the cheese burek. In Italy, it is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won't wilt in the heat. It is sometimes used as an ingredient in pesto, either in addition to basil or as a (non-traditional) substitute.
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!!!
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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
Mix arugula, mixed greens, olive oil, lemon juice and salt and pepper. Top with the Pecorino Romano cheese. Enjoy!
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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. |
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Arugula
Basil
Lemon Basil
Purple Basil
Thai Basil
Chervil
Chives
Dill
Edible Flowers
Flat Leaf Parsley
Marjoram
Mint
Oregano
Rosemary
Sage
Sorrel
Tarragon
Thyme
Poultry Blend
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