FEATURED VEGGIE - ARUGULA
About Arugula: Arugula is an aromatic salad green. It is also called rocket, rucola, and roquette and is very popular in Italian cuisine. Arugula is a relative of the radish and watercress. It resembles radish leaves in flavor and appearance and is usually described as mustard-sharp, peppery, or bitterish.

Arugula is mentioned in the Bible and was used in early times as a spice, a food and medicine. Arugula seed was used as an ingredient in aphrodisiac recipes dating back to the first century, AD. (Cambridge World History of Food). It was planted in the United States during colonial times, but has only recently become popular.

Selection: Arugula is available year-round, but hot weather makes for hotter leaves. It is usually sold in bunches with the roots attached. Arugula has several strains and can range from large thick dark green leaves to thin delicate light green leaves. The thinner leaves are more tender and better for salads. Storage: Arugula is very perishable, so do not buy much in advance of use. Remove whatever devise holds the bunch together and pull out any yellowing pieces. Wrap roots in damp toweling, then enclose all in plastic. Nutrition: Arugula is very low in calories (2 calories per _ cup) and high in vitamins A and C. Preparation: Arugula leaves hide sand no matter how clean they appear so cut off the roots and swish in plenty of water. Spin dry, wrap in toweling and chill until serving time. Buy a bunch of Arugula and use it in one of the following recipes.

Sautéed Arugula with Pancetta (serves 4)
1 garlic clove, crushed
2 oz pancetta, diced
1 Tbsp. extra virgin olive oil (optional)
4 cups loosely packed large-leafed Arugula (about 2 bunches) rinsed, drained, but not dried.
Kosher or sea salt and cracked black pepper

Sauté the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. Add olive oil if the pancetta is lean and renders little fat. Add the Arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

Arugula Appetizer
Season prepared Arugula with a little balsamic vinegar, salt, pepper and olive oil. Spread goat cheese on baguette slices and top with Arugula mixture.

Other Arugula ideas:

Use raw in salads with milder greens

Sauté with onions and garlic and fennel for a side dish

Use in sandwiches instead of lettuce

Sauté and toss with hot pasta, beans or potatoes

Cook with potatoes and puree
for a hot or chilled soup

Use in meat loaf or a ravioli filling as you would use spinach.