HOME > Chowhound > Home Cooking >

Discussion

Arugula, arugula everywhere!

I have a big ole bag on leftover baby arugula. I'm not a fan of the bitter green, but don't want it to go to waste. Is there some sort of recipe that masks the strange peppery flavor? Maybe I can incorporate it into some sauce or something? I have thought about a pesto, but like I said, I'm not too stoked on these darn things. :)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. perhaps this will help:
    http://chowhound.chow.com/topics/396020

    and if that doesn't do it:
    http://chowhound.chow.com/topics/317678
    http://chowhound.chow.com/topics/328612

    fruit is a common pairing with arugula because the sweetness helps cut the peppery bite. during summer it's often served with strawberries, but right now i'd suggest pears or dried cherries.

    1 Reply
    1. re: goodhealthgourmet

      If not fruit, you could also try bacon. Both the smoke and the fat will help to mask the bitterness of the arugula. Plus, bacon makes everything better!!!

    2. I love arugula tossed with hot pasta--the heat from the pasta wilts it a little. I also throw in sun dried tomatoes, kalamata olives, goat cheese & lemon juice & olive oil.Sometimes I add shrimp or whatever else I need to clean out of my fridge.

      1 Reply
      1. re: sparkareno

        I do the same thing.. I love whole wheat penne tossed with arugula, lemon, parmesan, and olives. My husband has his portion without the arugula!

      2. You can combine it with basil and sun dried tomatoes for pesto; this way, the primary flavor won't be the arugula but it will bring the basil to another level..also, pesto freezes extremely well.

        1 Reply
        1. re: Cherylptw

          Second the pesto idea. Arugula & walnut pesto is seriously tasty. Maybe use a different nut though, as walnuts can sometimes have a bitter taste to them, which isn't necessarily a bad thing, just that you wouldn't want to add it to something that's else that's also bitter...

        2. I love it in a nice simple risotto with spinach... otherwise, pasta for sure, or it makes a fantastic addition to most any sandwich with a rich filling -- the sharpness adds a really nice contrast.

          1. Make a salad with lemon oil, grated parmesan, and shrimp.