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Photo Credit: Sunday Gardener<\/a> AKA Salad rocket to our friends in the UK- but it’s not just for salads! Arugula is a fantastic and flavorful addition to pasta dishes, sandwiches, and pizzas alike. The taste is peppery\/ mustard-y, so you can’t miss it when it’s in your dish!<\/p>\n Growing arugula is low-maintenance (think somewhere between pet rock and pet goldfish). The arugula seed is also one of the fastest growing seeds (you can see sprouts as early as 3 days after planting!), so it’s great for seeing quick progress or for teaching children about planting. <\/p>\n Tips for growing:<\/strong><\/p>\n Adapted from: Sunday Gardener<\/a> and Burpee<\/a><\/span><\/em><\/p>\n Featured Arugula Recipes from Foodstand Posts! Homemade by MrsXtina<\/a><\/strong> Ingredients<\/strong>: 2 fajita-size flour tortillas; Shredded cheddar cheese (amount to preference); 1 roma tomato, diced (half per quesadilla); 1\/2 Avocado, sliced; Arugula, generously stuffed; Black pepper, as desired<\/p>\n Method<\/strong>: Heat a large frying pan to medium\/high heat. Assemble in the pan and keep flipping to keep the gooeyness from adhering! Add cheese to 1\/2 of each tortilla, folding over the other half (so that it looks like a half moon). Flip! Add the tomatoes and avocado slices to each “moon” and sprinkle on some black pepper. Flip again! Open to expose the melting cheese, and finish with a heap of arugula. Continue heating until both sides are crisp and the cheese has melted through. <\/p>\n Homemade by Mokalocks<\/a><\/strong> Recipe<\/strong> Ingredients: <\/strong> Method<\/strong>: For the gnudi, mix all of the ingredients in a bowl (excluding the semolina). Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well. Grab about 1 \u00bd tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture. Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered. <\/p>\n When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth. To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time. It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside. Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.<\/p>\n From: <\/span>Cravings in Amsterdam<\/a><\/p>\n Homemade by hillreeves<\/a><\/strong> Recipe<\/strong> Ingredients<\/strong>: 6 ounces Kashkaval Cheese; 2 cups Arugula; 1 teaspoon Olive Oil; 4 slices Sourdough Bread; 6 slices Beef Salami; 4 Tablespoons Butter, at room temperature<\/p>\n Method<\/strong>: Get a skillet pre-heating over medium heat on your stovetop. Meanwhile, grate cheese. Quickly sautee arugula in olive oil until wilted. Remove arugula from pan and set aside. Return pan to heat. Assemble sandwiches. put one quarter of the cheese onto one slice of bread. Top with half of the arugula and then three slices of salami. Top with another quarter of the cheese, then top with a second slice of bread. Repeat for second sandwich. Press sandwiches gently together. Spread about one tablespoon of butter across the outside surface of bread (you may need a bit more–just get a thin, even coating of butter across entire slice of bread. Repeat for second sandwich and turn sandwiches into the hot skillet, butter-side-down. While sandwich is grilling, spread remaining butter over the un-buttered slice of bread, which is facing up at you in the skillet. After about three minutes (or, when bottom toast is a beautiful toasty brown), flip sandwich. Cook for another three minutes or so, until both sides of sandwich are browned and cheese is completely melted.<\/p>\n Remove from heat, slice each sandwich in half and serve. Serves two.<\/p>\n From: HillReeves.com<\/a><\/p>\n The building of some Long Meadow Ranch summertime realness. Ingredients: Apricot, Arugula, Avocado, Fennel Bulb, Fig, Summer Squash (Zucchini), Sweet Yellow Corn, Prosciutto, Extra virgin olive oil, Thai Basil Location: Farmstead at Long Meadow Ranch Posted by:\u00a0KatCooksLMR30<\/p><\/div>\n
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Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!<\/span><\/em><\/span><\/strong><\/p>\n“Aru-cool-a Quesadilla”<\/h2>\n
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Dinner for one! Quick quesadillas with fresh arugula, tomatoes, and avocado, finished with black pepper! Omnomnom!
Recipe<\/strong>
Estimated prep time: 10 mins, tops!<\/p>\n
\nGnudi with Arugula Greek Yogurt Pesto<\/h2>\n
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Gnudi with arugula Greek yogurt pesto. The gnudi recipe is slightly adapted from Jamie Oliver’s Comfort Food book. The recipe is on my blog.<\/p>\n
Estimated prep time: about 1 hour+ overnight<\/p>\n
For the Gnudi: 500gr Ricotta; 120gr Grated Parmesan; 1 tsp Lemon Pepper (optional); Pinch of nutmeg; Pinch of salt; 3 tbsp all-purpose flour; Semolina for rolling
For the Arugula Greek Yogurt Pesto: 125gr Arugula; 75gr Pine nuts, toasted; 50gr Grated Parmesan; 250 gr Greek Yogurt; zest of 1 lemon; Juice of 1\/2 lemon; 2tbsp olive oil; Salt; Pepper<\/p>\n
\nKashkaval Grilled Cheese with Beef Salami and Arugula<\/h2>\n
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Today on hillreeves.com<\/a>: this perfect grilled cheese!<\/p>\n
Estimated prep time: 20 mins<\/p>\n
\nMore Arugula around Foodstand!<\/h2>\n
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