Arugula

I don't know that I've ever purchased a container of arugula. That's why we are systematically going the through grocery store aisles! So, I'm looking forward to trying some new recipes. 

For this first one, we made a simple salad with iceberg lettuce, arugula, sliced pears, dried cranberries, and shaved Asiago. I would have tried a new balsamic vinaigrette, but we had some creamy citrus dressing already made and it worked at well.

Garlic Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoons coarse grained Dijon mustard
• 1 tablespoons crushed garlic 
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Combine all ingredients and mix well.

The next we tried was a simple pasta recipe. Cook the pasta (we used food storage spaghetti) al dente. Saute some sliced garlic and dried red pepper in a bit of olive oil. Stir in the pasta with some arugula and Parmesan, along with some cooked chicken. Heat through and serve with additional Parmesan.

A lot of searches on arugula led to flatbread, so that sounds like something to try.

Wayne said this recipe was a true flatbread, it didn't taste like pizza. And yet it was still quite delicious, and made a wonderful lunch.

Flatbread

• 3/4 cup warm water
• 1 teaspoon yeast
• 1 teaspoon sugar
• 2 cups flour (or 1 cup wheat flour and 2/3 cup white flour)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder, optional
• 1/2 teaspoon Italian seasoning, optional
• 1 tablespoon olive oil

Soften yeast in water with sugar. Stir in remaining ingredients and knead well. Let rise for about 45 minutes. If desired, cover and refrigerate for up to two days. When ready, preheat oven to 475 degrees. Punch down dough and divide in half. Roll out each half on parchment paper or a silicone mat, until 1/4" thick. Place on baking sheet. Poke all over with fingers or fork, brush with olive oil. Top with desired ingredients and bake for 10-15 minutes, until browned to your liking. Serve warm.

Suggested Toppings

• Olive oil
• Sliced fresh tomatoes
• Mozarella, (including fresh), sliced or grated
• Parmesan, grated or shaved
• Ricotta cheese
• Carmelized onions and/or mushrooms
• Spinach, mushrooms, olives (use your imagination!)
• Proscuitto, ham, pepperoni, etc.
• Figs, pears, etc.
• Arugula or basil leaves (after baking)
• Drizzle with balsalmic vinegar if desired

I only put toppings on one piece, yet cooked both of them. What should we make out of the spare?