The recipients of the weekly vegie basket from us have been getting Arugula each week. I am not sure if any of you know what to do with it, but it is very versatile. I like it in mixed green salad, potato salad and best of all on a sandwich with tomato and brie cheese. Try this salad on for size. It will give you an idea of how it tastes and how it can be used.
Arugula, Egg and Tomato Salad
1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion or 4-6 scallions, finely chopped
1 clove garlic, minced
2 Tbs. red wine vinegar
6 Tbs. olive oil
4 Tbs. chopped parsley
salt and pepper to taste
Wash and spin excess moisture off the arugula. Cut tomatoes into 1 in. cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive oil for only 5 seconds and toss with pasta, if desired.
4 tomatoes
2 hard-boiled eggs
1 onion or 4-6 scallions, finely chopped
1 clove garlic, minced
2 Tbs. red wine vinegar
6 Tbs. olive oil
4 Tbs. chopped parsley
salt and pepper to taste
Wash and spin excess moisture off the arugula. Cut tomatoes into 1 in. cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive oil for only 5 seconds and toss with pasta, if desired.
Did any of you try the corn cake with lavender last week? I did and it was yummy. I also made scones and added a few lavender flowers to butter to use on them. It was delicious. Don't over use the lavender, tho, as it has a very strong taste.
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