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Arugula Beyond Salad

Use this peppery green in pasta, quiche, pesto, and more.

August/September 2020 Issue
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Arugula, also known as eruca, rocket, rucola, roquette, and colewort, has been my favorite salad green for as long as I can remember.
I love this cruciferous vegetable’s peppery bite, the look of its graceful leaves, and its health benefits (arugula is rich in vitamins A, C, and K, and in antioxidants). One more great thing about arugula is its heartiness: Unlike most greens, arugula can stand up to a little heat, which means that I can use it as more than a component in salad.

Here, I’ve showcased arugula’s versatility in four distinctly different dishes: a pasta that combines arugula with marinated peppers and burrata; a light, delicious meatless main with arugula and quinoa; a crustless quiche with a surprise ingredient (spoiler alert: green grapes); and finally, a versatile pesto you’ll enjoy all year long. If I see you at the grocery store, I’ll know if you like these recipes. Your cart will be like mine—loaded with arugula.


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