Food

Vegetable of the Month – Arugula

Arugula, probably most known for its use in salads or as a garnish for pizza, is, like most vegetables, full of vitamins and minerals. 

This leafy green falls under the mustard family and has a peppery flavor. Arugula is a good source of vitamins A and C, calcium, magnesium, and folate. To get your kids to eat it, check out some of these recipes below. 

Chicken Milanese with Arugula Salad by Pamela Morgan of FlirtingWithFlavors.com

Ingredients: 

  • Four handfuls arugula, washed and dried
  • Half of a red onion, thinly sliced
  • Dozen cherry tomatoes halved
  • Salt and freshly ground black pepper
  • 2/3 cup flour
  • Two eggs, beaten
  • 1 cup bread crumbs
  • 1 cup grated Parmagiano-Reggiano cheese
  • ¼ cup fresh basil, finely chopped
  • Four boneless skinless chicken breasts
  • ¾ cup vegetable oil
  • Juice of 1 lemon
  • 1/8 cup extra virgin olive oil

Directions: 

1. Combine in a large bowl, arugula, onion, and cherry tomato. Season with salt and pepper and toss gently. Set aside.

2. Using two separate plates, place the flour in one and the bread crumbs, cheese, and basil combined in the other. In a shallow bowl, combine the eggs.

3. Place the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until it is about 1/2-inch thick. Season the chicken with salt and pepper on both sides. Dredge the chicken in the flour to coat lightly, then dip into the beaten eggs, then coat with the bread crumb mixture.

4. In a large saute pan, heat the vegetable oil over medium heat. Cook chicken until golden brown, about 4 minutes on each side.

5.Transfer the chicken to a serving platter and top with the arugula salad. Squeeze lemon over the whole dish, then drizzles with olive oil. Serve immediately.

Grape, Avocado and Arugula Salad by Ali at GimmeSomeOven.com

Ingredients: 

  • arugula (fresh, peppery, and still my all-time favorite salad green)
  • grapes galore (I went for multicolor using halved red and green seedless grapes)
  • avocado (because I can’t seem to make a salad without it)
  • goat cheese (or any soft cheese)
  • toasted walnuts (or pecans or whatever nut sounds good)
  • red onion (thinly sliced, and also quite pretty)
  • white balsamic vinaigrette (made with my favorite white balsamic vinegar, but you could also use traditional vinegar)

Directions:

Add all of your ingredients together in a big bowl, drizzle on your dressing, and toss everything until combined.

Arugula Pizzas by Dorothy at CrazyForCrust.com

Ingredients:

  • Four mini pizza crusts or naan flatbread — or make mini crusts from homemade dough
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 8 ounces can sliced black olives
  • 1 Roma tomato — seeded and diced
  • 1-2 cups of fresh arugula

Directions:

1.Preheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets.

2.Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top with a handful of arugula.

3.Bake for 6-8 minutes, or until cheese is melted and crust is hot. Slice into wedges and serve.

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