We love these spicy, peppery greens raw in salads, as a bed of greens under a warm entree, and as a splash of green on pizzas!

Store in an airtight container in the fridge

Arugula Pesto


2 cups packed arugula leaves

½ cup walnuts (optional)

½ cup fresh parmesan cheese

½ cup extra virgin olive oil

4 cloves garlic

½ teaspoon salt


Combine arugula, salt, walnuts, and garlic in a food processor.  Drizzle olive oil into the food processor while running.  Run until all ingredients are desired smoothness.  Stir in parmesan cheese and serve or store for later use. 

Arugula and Roasted Beet Salad


½ pound roasted beets

3 cups loose arugula

1 peeled and segmented orange
¼ cup feta or goat cheese

¼ cup walnuts

Balsamic Vinaigrette


Cut the roasted beets into bite-size pieces.  Add arugula and toss with vinaigrette.  Arrange orange segments on top of the salad and sprinkle with cheese and walnuts. 

*Recipe adapted from Food to Live By, by Myra Goodman