This recipe is so easy and easy to adapt, you can make it throughout the spring and summer, changing out the greens with the season.

4 cups fresh arugula
1 Tbsp minced garlic
1 cup sunflower oil or olive oil
2 Tbsp pine nuts, roasted*
1/2 cup freshly grated Parmesan cheese
*raw cashews or pistachios are a good substitute

Put all ingredients in a food processor and blend. Enjoy on fish, as a salad dressing, on bruschetta, sandwiches, and of course pasta. Store in a covered container in the refrigerator or place in freezer-safe container and freeze for up to 6 months.

Recipe courtesy of Chef Bonner Cameron at Bistro Catering

This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak.

6 small to medium beets, peeled and cut in half
4 small carrots, peeled
3 small radishes, sliced
1 pound salad mix greens
1/2 pound arugula or spinach leaves
4 ounces goat cheese

Honey-Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
2 tbsp local honey
pinch of salt & pepper

Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces.

Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top with the beets, drained carrots and radishes. Crumble the goat cheese over top, and drizzle all with the vinaigrette.

(Recipe from Jennifer at Natural Things Foods Store)

This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein.

Mushroom Fettuccine



  • 1 large clove garlic, or two small cloves
  • 3 tablespoons olive oil
  • 1 small white onion, chopped
  • 3 small banana peppers, sliced thinly
  • 1 pint fresh shiitake mushrooms, stems removed and sliced thickly
  • 1 cup fresh arugula leaves, stems removed and chopped
  • fettuccine noodles
  • salt & pepper
  • 2 stalks fresh thyme or 1/2 teaspoon dried thyme
  • pat of butter (optional)


  1. Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish.
  2. Slice the garlic clove into thin slices, but do not mince. In a cold skillet, add olive oil and sprinkle the garlic over. Slowly bring the skillet up to medium heat. This will infuse the olive oil with the garlic flavor.
  3. Once you start to smell the garlic and before it starts to brown, add the onion and peppers and turn the heat up to medium high, stirring all together.
  4. Once the onions begin to get soft, add the mushrooms and stir. Let the mushrooms cook several minutes, until they begin to get a little browned. Keep stirring. Once the mushrooms start to color, add the arugula. Sprinkle all with salt & pepper.
  5. Remove the stems from the fresh thyme, if using, and sprinkle over all, or add dried thyme. Stir and cook one minute more.
  6. To really bring this dish together, add a pat of butter to the hot skillet and stir. This adds a bit of extra richness to the dish, as well as a glossiness.
  7. Place fettuccine noodles in a bowl, making a well in the center. Spoon the mushroom mixture over the top, adding extra thyme, salt, or even parmesan cheese, if desired.

Arugula is a green leaf with a spicy, peppery bite. If you like the pepperiness, try an arugula salad or arugula pesto. If not, try it in moderation on sandwiches or pizza.


Fill the sink or a large bowl with cold water, then wash the arugula leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean arugula leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness.


Arugula Salad Recipes

Arugula Prosciutto Pizza

Toasted Turkey Cranberry Arugula Sandwich

Arugula Pesto

Arugula Salad with Goat Cheese, Bacon, and Balsamic Fig Dressing


Arugula will wilt down very quickly if sautéed or braised. This is a great way to use a lot of arugula at once and makes a delicious side dish or pizza topping.

Arugula can be also frozen for later use, although it will not maintain its texture for use in salads. Blanch the arugula in boiling water for 10 seconds, then immediately transfer to a bowl of ice water. Let dry, then transfer to a freezer-safe airtight container for freezing.

Alternatively, consider making Arugula Pesto to freeze for later use. Use only half of the oil called for in the recipe, then add the other half when you thaw.