Arugula

Pungent and a little bitter, high in vitamin K, vitamin C as well as potassium, arugula is a long leaf brassica that is native to Europe, North Africa, and the Middle East. Arugula was traditionally harvested in the wild and later cultivated in ancient Rome. Many roman artists praised the herb in prose. It's now grown commercially and beloved by many worldwide

recipes

Arugula Salad

2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
5 ounces of arugula
(optional) 1/3 cup of large parmesan shavings
(optional) 3 tablespoons of chopped nuts or sunflower seeds

Combine the lemon juice, balsamic vinegar, olive oil, and salt. Mix well to make a dressing. Toss the arugula and other optional ingredients, with the dressing. Serves 5-6

Salads
Sauces
Garnish

Great in

Arugula Pesto

4 cups baby arugula, washed
⅓ cup sun dried tomatoes, drained
¼ cup cashews
1 garlic clove, sliced
⅓ cup grated parmesan cheese (or use a few whole pieces, same weight)
¼ tsp fine salt
⅛ tsp black pepper
¼ cup extra virgin olive oil

Combine ingredients in a food processor or mortal and pestle. When you reach a smooth creamy consistency you're done! Use as a pasta sauce, on eggs, even on sandwiches!