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Too much arugula -- help!

banjoboy Jan 24, 2013 08:53 AM

The backyard vegetable bed is producing arugula at an astonishing rate. Thoughts on non-salad preparations? The more I can use, the better.

  1. C. Hamster Jan 24, 2013 02:10 PM

    Throw it in some angel hair pasta with garlic and oil

    1. Bacardi1 Jan 24, 2013 12:45 PM

      Here's a favorite around here:

      Bacardi1 Mediterranean Tuna Pasta

      Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
      Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
      Approximately 10-12 Kalamata olives, pitted & roughly chopped
      1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
      Two large garlic cloves, peeled & chopped
      Approximately ½ cup fresh Italian flat-leaf parsley, chopped
      Juice from ½ a lemon
      Splash of dry white Italian wine (like Pinot Grigio)
      Approximately one teaspoon dried oregano
      Extra-virgin olive oil
      4 tablespoons of butter (or leftover seafood butter**)
      Several dashes of crushed red pepper flakes
      One or two handfuls of baby arugula

      1# of cooked fettuccine or linquini to serve

      Cook pasta according to package directions & drain.

      While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

      Add all remaining ingredients & stir occasionally – very gently – to heat through.

      Serve over pasta.

      ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

      1. k
        kcshigekawa Jan 24, 2013 12:16 PM

        Let me preface this by admitting I haven't eaten much arugula!

        Would it be too tough/strong flavored for something like Green Goddess dressing/dip?

        1. shaogo Jan 24, 2013 12:04 PM

          Someone earlier said to saute the more mature, tougher leaves -- we love those and buy it in summer here (we' ve never grown arugula in our garden).

          Prepare soup plates or bowls with 1/4 dice fresh mozzarella, coarse grated pecorino romano and a few token croutons of your choice.

          To two quarts of chicken stock (at a rolling boil) add the washed, chopped arugula and some diced, seeded fresh tomato (we don't bother blanching and peeling 'em). Season extra well with salt & pepper. As soon as the arugula's bright green (<1 minute) take it off the fire, add at least 4 tbs olive oil. Pour the hot soup into the prepared bowls and eat with fresh bread and good butter.

          More than once we've done this adding 1/4 tsp or so of fresh lemon zest to the stuff in the bowls.

          2 Replies
          1. re: shaogo
            femmevox Jan 24, 2013 12:27 PM

            An egg poached in this
            or scrambled and stirred in a la straciatella
            would be good too.

            1. re: femmevox
              shaogo Jan 24, 2013 01:13 PM

              Oh, yeah. Ohhhh. Yeah. I love the combo of eggs and spinach, too!

              Now the problem is that I'm in New England and it's not arugula season so it's gonna be some $ to buy enough arugula this time of year -- but so worth it.

          2. a
            AdinaA Jan 24, 2013 11:56 AM

            Think spinach-centered main dishes, like spanikopita (which is a great super-bowl take-to-the-party dish since it travels and reheats well)

            But I remember a summer when our farm-share tried to bury us under an avalanche of arugula. Freeze what you can't eat.

            1. hotoynoodle Jan 24, 2013 11:06 AM

              even the most gigantic mountain of raw arugula when cooked will wilt down to a tiny portion. delicious with a bit of lemon zest and grated cheese.

              1. s
                Sal Vanilla Jan 24, 2013 10:49 AM

                I like it served wilted (like you might with spinach) under roasted chicken or a fish like salmon or halibut. Sometimes I top the fish with bacon and broil it and then flunk it on the arugula. Pile it high.

                If it is tough, saute it a little first.

                I also make pasta with it and top a little goat cheese crostini with it.

                We often have lots too. That and corn salad. Darn weeds!

                1. j
                  jammy Jan 24, 2013 10:00 AM

                  Oh, that's cruel. Too much arugula in the garden. In January.

                  **Stares out at the bleak, -20 landscape, and pouts jealously**

                  1. PamelaD Jan 24, 2013 09:52 AM


                    1 Reply
                    1. re: PamelaD
                      Sal Vanilla Jan 24, 2013 10:40 AM

                      Second this idea!

                    2. m
                      masha Jan 24, 2013 09:05 AM

                      Almost any preparation in which you would use spinach, you can use arugula too -- e.g., as an ingredient in dips, topping on pizza (I'd add after the pizza baked).

                      1. MidwesternerTT Jan 24, 2013 08:57 AM

                        Juice/blender and include in green smoothies. Banana covers-up any other flavors in those.

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