Tag Archives: Arugula

Pasta with Arugula and Bleu Cheese

Take two of the strongest flavors out there–the spiciest of greens, the strongest of cheeses, toss with some hot spaghetti and the world is forever rocked.

I picked up a tightly packed sack of arugula at the downtown farmers market Saturday and proceeded to rinse and dry the entire haul.

Feeling an abundance of options for this little leaf that makes everything better, I opened my daily “What to Cook” email from the New York Times and there it was: Pasta with Gorgonzola and Arugula. Perfect.

All I needed was the Gorgonzola and a quick trip to Wheatsville to pick up this missing link was a big of a disappointment. No Gorgonzola. I did some on-the-fly of Google research to see whether Bleu would do and learned what the rest of the world has probably known for a long time: Bleu cheese is an umbrella category that includes Gorgonzola, Roquefort and Stilton.*

Before the week is out, I am going to make this recipe again using Gorgonzola, but in my lack of patience yesterday, I went for the 4 oz. container of bleu crumbles, and all was well.



  • About 4 cups of chopped arugula
  • 12 oz. dried spaghetti
  • 3  T butter
  • 3 T half and half
  • 4 oz. bleu cheese
  • Black pepper


Wash and dry arugula. Chop and transfer to a platter or serving bowl.

Bring a large pot of water to boil.  Add pasta and cook to desired firmness.

Melt butter. Reduce heat to low. Add cheese and half and half.  Stir frequently until cheese is melted. Remove from heat.

Drain cooked pasta and immediately smother arugula with hot pasta to partially wilt the leaves. Top with bleu cheese sauce and toss thoroughly.

Serve immediately with cracked pepper.

*Now that I am a bleu cheese expert, I’ll share a shred of what I’ve just learned: Gorgonzola originated in Italy and is made from cow’s milk; Roquefort originated in the South of France and is made from sheep’s milk; Stilton–England, cows.

Salmon and Roasted Vegetables Over Arugula

This thoroughly delightful mix of colors and flavors came together lickety split for a few reasons: The salmon and the vegetables roasted in the same oven for the same amount of time, and the marinade for the salmon was the same as the dressing for the arugula. The roasted vegetables served to wilt most of the arugula and partially wilted and partially fresh greens added a nice dimension to this beautiful dish.


  • 4 Tbsp olive oil
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. agave nectar (or honey)
  • 3 red peppers
  • 2 zucchini
  • 2 medium yellow onion
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 2  1/2  pounds of salmon filets
  • 3 Tbsp. sliced green onions
  • 12 oz. arugula



  • Preheat oven to 375
  • Whisk together 3 Tbsp.  olive oil, 2 Tbsp. fresh squeezed lemon juice, 2 Tbsp. Dijon mustard, and 1 Tbsp.  of agave nectar.
  • Remove skin from salmon. Pour half of the dressing over the filets and set aside.
  • Slice onion, red peppers and zucchini lengthwise and combine with 1 Tbsp. olive oil, salt and pepper in a roasting pan coated with cooking spray. Place a 375 degree oven for 25 minutes.
  • Transfer salmon filets to a baking dish coated with cooking spray, and cook at 375 for 15 minutes.
  • While vegetables and salmon are cooking, finely slice green onions, set aside.
  • Create a bed of arugula on a platter and sprinkle with 2 Tbsp. of the dressing. .
  • When vegetables are tender and salmon is flaky, remove from oven.
  • Add hot vegetables to the bed of arugula and top with salmon and the remaining dressing. Sprinkle green onions on top of the salmon and serve.


Basil, Arugula and Parsley Pesto

I got turned on to Pesto about 10 years ago in the midst of a  bumper crop of backyard basil. That summer, when we were well stocked with homemade Pesto, I often found myself checking out the tiny tubs of it in the grocery, simply to wallow in the satisfaction of not paying exorbitant prices for the inferior store-bought stuff.  Then last year, my success as a basil grower took a turn. Continue reading Basil, Arugula and Parsley Pesto