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Amazing Arugula - 819 recipes

Arugula works well with fish, meat, pasta, seafood, salads and just about everything you can think of. The possibilities are basically endless all the while providing great health benefits.

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By JimMac, www.rovingculinarian.com

Rate this recipe 4.4/5 (5 Votes)
Apple, Brie, and Arugula Panini 1 Picture
Details

Servings 4
Preparation time 5
Cooking time 10

  • 1 loaf rosemary bread, or Ciabatta cut into 8 slices
  • 1/4 cup olive oil
  • 8 ounces Brie cheese, sliced into wedges
  • 2 Granny Smith apples, cored and cut into 1/4" slices and tossed with fresh lemon juice to keep from browning
  • 4 tablespoons honey
  • 12 ounces arugula

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Peppery arugula is matched with sweet apple, lovely Brie cheese and a drizzle of honey in this unique panini sandwi...

Top rated Arugula recipes

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The sweet and savory flavor combination is to die for in these pizettes with caramelized peaches, burrata, arugula

  • 1 to 2 tablespoons 1 to 2 tablespoons vegetable oil
  • 8 ounces 8 ounces thinly sliced serrano ham
  • 2 pounds 2 pounds frozen pizza dough, thawed
  • All-purpose flour, for sprinkling
  • Olive oil, for brushing
  • 2 tablespoons 2 tablespoons unsalted butter
  • 6 6 peaches, thinly sliced on a mandolin slicer
  • 1 teaspoon 1 teaspoon light brown sugar
  • Salt and freshly ground black pepper
  • 5 ounces 5 ounces baby arugula, washed (about 6 cups)
  • 2 pounds 2 pounds burrata cheese
4.7/5 (6 Votes)

By

This bacon and egg sandwich with caramelized onions and arugula is sure to impress your family and friends

  • 4 slices center-cut bacon
  • 2 cups onion, thinly sliced
  • 1 tablespoon water
  • 1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
  • 1 tablespoon butter
  • Dash sugar
  • Cooking spray
  • 4 (1/2-ounce) slices whole-wheat bread
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup arugula
4.6/5 (27 Votes)

By

No matter the season, spring flavors abound in this refreshing salad with asparagus, arugula, strawberries, and cru...

  • 15 spears asparagus, preferably organic, woody end trimmed and spears cut into 2-inch pieces
  • 3 teaspoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons lemon juice, freshly squeezed
  • 1/2 teaspoon country Dijon mustard
  • 1/2 teaspoon honey
  • 2 big handfuls baby arugula, preferably organic
  • 1/2 cup strawberries, hulled and sliced, preferably organic
  • 2 tablespoons blue cheese, freshly crumbled
  • 1 tablespoon toasted almonds, sliced
4.7/5 (3 Votes)

By

Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed
4.5/5 (2 Votes)

By

Process arugula, parsley, olive oil, garlic, Parmesan cheese, water, lemon juice, salt, and pepper in a food pr...

  • 2 cups firmly packed arugula
  • 1/2 cup firmly packed fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 2 garlic cloves $
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
5/5 (5 Votes)

By

Cook's Note: You can use the calamari tentacles, just be careful they don't fall off the skewer into the grill

  • GRAPEFRUIT VINAIGRETTE:
  • 1/4 cup fresh grapefruit juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • CALAMARI SALAD:
  • 1/4 cup extra-virgin olive oil
  • Pinch red chili flakes
  • 1 clove garlic, peeled and finely chopped
  • Zest of 1 lemon, plus juice of 1/2 lemon
  • 1 small bunch fresh parsley, chopped (about 1/3 cup)
  • Sea salt
  • 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
  • Freshly ground pepper
  • 4 handfuls baby arugula
  • 1 pink grapefruit, segmented
  • 1/2 bulb fennel, shaved very thinly on a mandolin
  • Bamboo skewers, soaked for 30 minutes or metal skewers
5/5 (3 Votes)

By

Roasted sweet carrots with sea salt, goat cheese and crispy garlic chips are the stars of this refreshing, healthy

  • 2 bunches (10-12 medium size) carrots
  • 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
  • 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
  • 4 large garlic cloves, peeled
  • Extra Virgin Olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
5/5 (3 Votes)

By

1 tablespoon drained capers, rinsed and coarsely chopped 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon coarse salt

  • 1 tablespoon drained capers, rinsed and coarsely chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 4 ounces baby arugula (8 cups)
  • 1 cup celery leaves
  • 1 cup fresh flat-leaf parsley
  • 1 cup thinly sliced radishes (about 4)
  • 2 thinly sliced scallions
5/5 (3 Votes)

By

Pre-soak the beans in 4 cups water overnight

  • 1 pound medium gulf white shrimp (shelled and de-veined)
  • 1 cup dried Rancho Gordo white beans such as Alubia Blanca or Royal Corona
  • 6 ounces Italian sausage (we use Caggiano from Sonoma)
  • 1 Tbsp. garlic, chopped fine
  • 1 yellow onion, diced fine
  • 1 carrot, diced fine
  • 2 small celery stalks, diced fine
  • 1 Tbsp. butter
  • 1 cup arugula
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • 1/2 cup bean cooking liquid
5/5 (2 Votes)

By

You can prep the components of this pasta salad in advance -- toss together just before serving

  • Coarse salt and ground pepper
  • 3/4 pound gemelli or other short pasta
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 bunch arugula (8 ounces), torn
  • 1/2 small red onion, thinly sliced
5/5 (2 Votes)

By

1.Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven

  • Arugula-Pepita Pesto
  • 3 cups lightly packed fresh arugula, tough stems removed
  • 3/4 cup pepitas (green pumpkin seeds) or pecans
  • 1/2 to 3/4 cup freshly grated Parmesan cheese, to taste
  • 2 to 3 garlic cloves, peeled and roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper, to taste
  • Everything else
  • 1 batch easy whole wheat pizza dough (refer to link)OR buy premade pizza dough or pre-cooked flatbreads
  • 5 ounces chilled goat cheese
  • 1 small butternut squash (1 pound squash is more than plenty)
  • Garnishes: More pepitas, arugula and some red pepper flakes for sprinkling on top
5/5 (1 Votes)

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in a blender or a food processor, combine the blue cheese, walnuts, honey and hot sauce until smooth

  • 1/4 cup blue cheese
  • 1/4 cup walnuts
  • 1/4 cup honey
  • 1 tbsp Sriracha hot sauce
  • 4 slices sourdough bread
  • 4 oz brie, rind removed
  • 1 green apple cored and thinly sliced
  • 1/2 cup arugula, roughly chopped, divided
  • 4 tbsp butter, divided
5/5 (1 Votes)

By

or the Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola: Heat a large skillet over a medi...

  • For the Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:
  • 1 lb. skirt steak, excess fat trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
  • 2 tablespoons unsalted butter
  • 1/4 cup light brown sugar
  • 2 large pears, cored and cut into medium-sized chunks
  • 1 tablespoon granulated sugar
  • 3/4 cup chopped pecans
  • 4 ounces crumbled gorgonzola cheese
  • 4 cups baby arugula, washed and patted dry
  • For the Mustard Vinaigrette:
  • 1 tablespoon dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup olive oil
  • Salt and pepper to taste
5/5 (1 Votes)

By

Light, fresh, and delicious

  • Fresh Mozzarella
  • Arugula
  • Italian Olives
  • Cherry tomatoes
  • Olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Lemon Juice
  • Honey
5/5 (1 Votes)

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