what to do with arugula

Jude said:

I needed some arugula for my sauce tonight, but all they ahd at the
store was a huge 4-oz tub. I used about 1/2 oz of it in sauce (recipe
follows), but I'm left with 3 1/2 oz. I plan to toss some into my salad
tomorrow. I have also used it in an oven-baked pasta topping (tomatoes,
arugula, garlic, onions, mushrooms roasted in the oven and tossed with
pasta), but I'm a little pastaed-out this week. What other good ideas
do you have for 3 oz arugula?

serve with sliced mozzarella.
Sue(tm)
Lead me not into temptation... I can find it myself!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I needed some arugula for my sauce tonight, but all
they ahd at the store was a huge 4-oz tub. I used
about 1/2 oz of it in sauce (recipe follows), but I'm
left with 3 1/2 oz. I plan to toss some into my salad
tomorrow. I have also used it in an oven-baked pasta
topping (tomatoes, arugula, garlic, onions, mushrooms
roasted in the oven and tossed with pasta), but I'm a
little pastaed-out this week. What other good ideas
do you have for 3 oz arugula?

Why not just use it by itself for your salad? It's wonderful tossed with a
bit of olive oil and lemon juice, a bit of salt and pepper (and garlic, if
you like) and topped with some parmesan shavings. You've already got the
pasta thing down (although I will note it's good roughly chopped or torn
over just about any pasta dish). It's good on sandwiches instead of
lettuce, or pretty much anywhere you'd use lettuce.
-j

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I needed some arugula for my sauce tonight, but all they ahd at the
store was a huge 4-oz tub. I used about 1/2 oz of it in sauce (recipe
follows), but I'm left with 3 1/2 oz. I plan to toss some into my
salad
tomorrow. I have also used it in an oven-baked pasta topping
(tomatoes,
arugula, garlic, onions, mushrooms roasted in the oven and tossed with
pasta), but I'm a little pastaed-out this week. What other good ideas
do you have for 3 oz arugula?

You've probably already used it, and I don't think this is the right
time of year for grapefruit, but here's a wonderful salad....toss the
arugula with a dressing made from olive oil, fresh lemon juice, salt,
pepper, and finely chopped shallots. Spread on individual serving
plates. Top with slices of avocado, pink grapefruit sections w/ the
membranes removed, and chunks of steamed and chilled lobster or rock
shrimp (Trader Joe's has frozen rock shrimp that are very yummy in this
recipe). Drizzle w/ a little more of the dressing. Serve with crusty
bread on the side, and a glass of white wine (I don't know what kind,
I'm a wine idiot). Scrumptious!

Jude said:

I needed some arugula for my sauce tonight, but all they ahd at the
store was a huge 4-oz tub. I used about 1/2 oz of it in sauce (recipe
follows), but I'm left with 3 1/2 oz. I plan to toss some into my salad
tomorrow. I have also used it in an oven-baked pasta topping (tomatoes,
arugula, garlic, onions, mushrooms roasted in the oven and tossed with
pasta), but I'm a little pastaed-out this week. What other good ideas
do you have for 3 oz arugula?

Recipe: Fresh herb sauce for grilled fish or chicken

1/2 oz arugula
1/2 oz fresh dill
1 T dijon mustard
8 oz sour cream
salt, pepper

Use hand blender to combine ingredients. Use as a topping for grilled
fish or chicken.

Next time I think I'm going to add a little tarragon into the mix as
well. But it was delicious on broiled striped bass, served with mashed
potatoes and steamed artichokes and salad.

Seared sea scallops on a bed of arugula, drizzled with extra-virgin olive
oil and a little balsamic vinegar.

(Friday night's dinner.)

---jkb

--
"Damn you, brocolli!"
-- Stewie Griffin