Love of Arugula
dsboohead
Posts: 1,899 Member
The best of leafy vegetables that I can eat right out of the bag!
Since it is pungent and peppery.....has anyone used it to cook with and what proteins or recipes have others enjoyed with this particular leaf?
Since it is pungent and peppery.....has anyone used it to cook with and what proteins or recipes have others enjoyed with this particular leaf?
1
Replies
-
I love wilting it in different soups, stews, and stir-fries. I especially enjoy it with potatoes, chickpeas, and mushrooms. It's amazing on sandwiches too.0
-
It's awesome wilted with salmon.0
-
Sandwiches and wilted! Isnt it the best!?1
-
I think I will reserve plain lettuce leaves for wraps from now on!
Is its nutritional value of any great substance?0 -
I love arugula too. I like it on pizza, especially with goat cheese and fig jam or goat cheese and prosciutto.1
-
Hard pass.2
-
I love it with some goat or blue cheese and some Dijon mustard and vinegar.0
-
Love it on pizza, with salmon, on an English muffin with a poached egg0
-
My favourite arugula recipe is to bake a thin pizza crust with a drizzle of olive oil, roasted garlic, a little prosciutto, and a few flakes of Parmesan, then pile on a ton of arugula lightly dressed with olive oil and heavily dressed with fresh lemon juice.
I also love it as a simple salad with red wine vinegar, olive oil, other cut vegetables, light goat cheese, and a few craisins, with a few oz of chicken breast or just with chickpeas.
And it's delicious used as a bed for a balsamic roasted chicken breast and blistered tomatoes (or plain grilled chicken with a little Brie, some caramelized onion, and fig jam.)1 -
In salads, in eggs, on pizza, with chicken, in sandwiches and wraps, slightly sauteed is nice too0
-
-
My favourite arugula recipe is to bake a thin pizza crust with a drizzle of olive oil, roasted garlic, a little prosciutto, and a few flakes of Parmesan, then pile on a ton of arugula lightly dressed with olive oil and heavily dressed with fresh lemon juice.
I also love it as a simple salad with red wine vinegar, olive oil, other cut vegetables, light goat cheese, and a few craisins, with a few oz of chicken breast or just with chickpeas.
And it's delicious used as a bed for a balsamic roasted chicken breast and blistered tomatoes (or plain grilled chicken with a little Brie, some caramelized onion, and fig jam.)
You gave me chills!
0 -
Alatariel75 wrote: »
I think pecans would be amazing too!0 -
Alatariel75 wrote: »
I like it with beets and smoked salmon too!0 -
Alatariel75 wrote: »
I like it with beets and smoked salmon too!
Oh, it's lovely with beets. This weeks lunch has been arugula, pumpkin, beets and feta with a protein.0 -
I love it too, especially on pizza!0
-
Arugula and prosciutto is LIFE1
-
On top of rye triscuits along with sweet pickles and a cream cheese based sardine spread. Or in a sandwich with sardine salad.
Clearly, I find it pairs well with oily fish.
0 -
grinning_chick wrote: »On top of rye triscuits along with sweet pickles and a cream cheese based sardine spread. Or in a sandwich with sardine salad.
Clearly, I find it pairs well with oily fish.
I take it you like your sardines
0 -
I put it on pizza with red onions and fancy mushrooms. Yummm!!0
-
I love it too, even love just saying the name!0
-
Tennisskater wrote: »I love it too, even love just saying the name!
Heh, in Australia, it's called Rocket!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions