Mmm, arugula—that peppery green that transforms simple dishes into something special! Whether you’re craving quick weeknight dinners, fresh seasonal salads, or cozy comfort food, this versatile leafy green is your secret weapon. Get ready to fall in love with arugula all over again with these 18 flavorful recipes that are as delicious as they are easy to make. Let’s dive in and get cooking!
Garlic Sautéed Arugula with Lemon Zest
Just when you thought your weeknight greens routine couldn’t get any more exciting, this zippy sauté swoops in to save dinner with a garlicky, lemony punch that’ll make your taste buds do a happy dance. It’s the kind of side dish that steals the spotlight without even trying.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 4 large garlic cloves, thinly sliced
– 10 ounces fresh baby arugula, thoroughly washed and dried
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– Zest of 1 large lemon, finely grated
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Heat the extra-virgin olive oil in a large skillet or sauté pan over medium heat until it shimmers, about 1 minute.
2. Add the thinly sliced garlic cloves to the hot oil and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 45 seconds to 1 minute. Tip: Keep a close eye to prevent burning, as garlic can turn bitter quickly.
3. Immediately add all the washed and dried baby arugula to the skillet—it will sizzle and wilt dramatically.
4. Using tongs, continuously toss and stir the arugula until it is uniformly wilted and bright green, about 2 to 3 minutes. Tip: Work quickly to preserve the arugula’s vibrant color and peppery bite.
5. Season the wilted arugula with the fine sea salt and freshly cracked black pepper, tossing to distribute evenly.
6. Remove the skillet from the heat and immediately stir in the finely grated lemon zest and freshly squeezed lemon juice. Tip: Adding the lemon off the heat prevents the zest’s essential oils from cooking out, locking in maximum brightness.
7. Transfer the sautéed arugula to a serving dish immediately to halt the cooking process.
Surprisingly silky yet with a persistent peppery backbone, this dish delivers a bold garlic aroma cut through with a citrusy zing. Serve it warm alongside seared salmon or fold it into creamy pasta for an instant flavor upgrade.
Creamy Arugula and Spinach Pasta
Let’s be real—some days, you need a pasta dish that’s both a hug in a bowl and a vibrant green powerhouse. This creamy arugula and spinach number is exactly that: a quick, dreamy escape from the ordinary, with just enough peppery kick to keep things interesting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried fettuccine
– 2 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– ½ cup finely grated Parmigiano-Reggiano cheese
– 4 cups fresh baby spinach, stems removed
– 3 cups fresh arugula, tough stems removed
– ¼ teaspoon freshly grated nutmeg
– Kosher salt, to season
– Freshly cracked black pepper, to season
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried fettuccine and cook according to package instructions until al dente, about 10–12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the minced garlic and sauté until fragrant and just beginning to turn golden, about 1–2 minutes, to avoid bitterness.
5. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
6. Reduce the heat to low and whisk in the finely grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth, about 2 minutes.
7. Stir in the fresh baby spinach and fresh arugula, wilting them into the sauce until just tender, about 2–3 minutes, for a vibrant green color.
8. Season the sauce with freshly grated nutmeg, kosher salt, and freshly cracked black pepper, adjusting to balance the creaminess and peppery notes.
9. Drain the cooked fettuccine, reserving ½ cup of the pasta water.
10. Add the drained pasta directly to the skillet with the sauce, tossing to coat thoroughly.
11. If the sauce is too thick, gradually incorporate the reserved pasta water, 1 tablespoon at a time, until the desired creamy consistency is achieved.
12. Remove from heat and let rest for 1 minute to allow the flavors to meld.
13. Divide among serving bowls, garnishing with additional Parmigiano-Reggiano if desired.
This pasta boasts a luxuriously silky texture that clings to every strand, with the arugula’s peppery bite cutting through the rich creaminess for a perfectly balanced bite. Try serving it with a sprinkle of toasted pine nuts or a drizzle of chili oil for an extra layer of crunch and heat—it’s a dish that’s as fun to customize as it is to devour.
Roasted Arugula and Tomato Tart
Aren’t you tired of the same old veggie dishes that make you feel like you’re chewing on lawn clippings? This roasted arugula and tomato tart is here to save your taste buds from boredom with its flaky crust and vibrant, caramelized filling—it’s basically a party on a plate that even your picky cousin would devour.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– ½ cup unsalted butter, chilled and cubed
– ¼ cup ice water
– 2 cups baby arugula leaves
– 3 medium heirloom tomatoes, sliced ¼-inch thick
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 4 ounces goat cheese, crumbled
– 1 large pasture-raised egg, lightly beaten
Instructions
1. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together into a ball.
3. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to allow the gluten to relax, which prevents shrinkage during baking.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛-inch thick, then transfer it to the prepared baking sheet.
6. In a medium bowl, toss the baby arugula leaves and sliced heirloom tomatoes with extra-virgin olive oil, flaky sea salt, and freshly cracked black pepper until evenly coated.
7. Arrange the tomato slices in a single layer over the dough, leaving a 1-inch border, and scatter the arugula on top.
8. Sprinkle the crumbled goat cheese evenly over the vegetables for a creamy, tangy layer that balances the tartness.
9. Fold the edges of the dough over the filling to create a rustic crust, then brush the crust with the lightly beaten pasture-raised egg for a golden, glossy finish.
10. Bake the tart at 400°F for 30–35 minutes, or until the crust is deeply golden brown and the tomatoes are caramelized at the edges.
11. Remove the tart from the oven and let it cool on the baking sheet for 10 minutes before slicing to allow the juices to set, preventing a soggy bottom.
Hooray! You’ve crafted a masterpiece with a buttery, crisp crust that shatters delightfully against the juicy, roasted tomatoes and peppery arugula. Serve it warm with a drizzle of balsamic reduction for an extra tangy kick, or pair it with a simple green salad to let those vibrant flavors shine—it’s so good, you might just forget it’s packed with veggies!
Arugula and Goat Cheese Stuffed Chicken
Feast your eyes on this culinary masterpiece that’s about to make your Tuesday night feel like a Michelin-starred affair—without the pretentious waiter side-eye. We’re talking juicy chicken breasts stuffed with peppery arugula and tangy goat cheese, then pan-seared to golden perfection. It’s the kind of dish that’ll have your taste buds doing a happy dance while you secretly pat yourself on the back for being a kitchen genius.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 cups fresh baby arugula, lightly packed
– 4 oz fresh goat cheese, crumbled
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ½ cup dry white wine (such as Sauvignon Blanc)
– ¼ cup low-sodium chicken stock
– 1 tbsp unsalted butter, chilled
– 1 tbsp fresh lemon juice
– 2 tbsp finely chopped fresh parsley
Instructions
1. Place one chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even ½-inch thickness; repeat with remaining breasts.
2. Season both sides of each pounded chicken breast evenly with kosher salt and freshly cracked black pepper.
3. Layer ½ cup of baby arugula and 1 oz of crumbled goat cheese in the center of each chicken breast.
4. Fold the chicken breast over the filling, tucking in the sides to form a tight packet, and secure with two toothpicks inserted diagonally.
5. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place stuffed chicken breasts in the skillet, seam-side down, and sear for 4–5 minutes until deeply golden brown.
7. Flip each breast using tongs and sear the opposite side for another 4–5 minutes until golden and the internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
9. Pour off excess fat from the skillet, then deglaze with dry white wine, scraping up any browned bits with a wooden spoon.
10. Simmer the wine over medium heat until reduced by half, about 3 minutes.
11. Add low-sodium chicken stock and continue simmering for 2 minutes until slightly thickened.
12. Remove skillet from heat and whisk in chilled unsalted butter until fully emulsified into a glossy sauce.
13. Stir in fresh lemon juice and finely chopped fresh parsley, then season lightly with a pinch of salt if needed.
14. Discard toothpicks from chicken, slice each breast on a bias, and arrange on plates.
15. Spoon the pan sauce generously over the sliced chicken just before serving.
Velvety goat cheese melts into the chicken’s interior, creating a creamy contrast to the crisp, golden sear, while the arugula adds a peppery bite that cuts through the richness. Serve it over a bed of lemon-herb quinoa or alongside roasted fingerling potatoes to soak up every drop of that tangy pan sauce—your dinner guests will be begging for the recipe.
Spicy Arugula and Shrimp Stir-Fry
Ready to ditch boring dinners? This Spicy Arugula and Shrimp Stir-Fry is the weeknight warrior you’ve been craving—a sizzling, peppery, and lightning-fast dish that’ll have you wondering why you ever ordered takeout. It’s basically a flavor party in a pan, and you’re the guest of honor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 2 tbsp clarified butter
– 3 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 1 red Fresno chili, thinly sliced
– 1 tbsp soy sauce
– 1 tsp toasted sesame oil
– 5 oz baby arugula
– 1 tbsp freshly squeezed lime juice
– Kosher salt, to season
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
2. Heat a large skillet or wok over medium-high heat until a drop of water sizzles upon contact.
3. Add the clarified butter to the hot skillet, swirling to coat the surface evenly.
4. Place the shrimp in a single layer in the skillet, cooking for 2 minutes per side until they turn opaque and develop a light golden crust.
5. Transfer the shrimp to a clean plate, setting them aside to prevent overcooking.
6. In the same skillet, add the minced garlic, grated ginger, and sliced Fresno chili, sautéing for 45 seconds until fragrant but not browned.
7. Pour in the soy sauce and toasted sesame oil, stirring to combine and deglaze the pan, scraping up any browned bits from the bottom.
8. Return the cooked shrimp to the skillet, tossing gently to coat them in the aromatic sauce.
9. Add the baby arugula to the skillet, wilting it for 30 seconds until just softened but still vibrant green.
10. Drizzle the freshly squeezed lime juice over the mixture, tossing once more to incorporate.
11. Season the stir-fry lightly with kosher salt, adjusting as needed based on the saltiness of the soy sauce.
The tender shrimp soak up that garlicky, spicy sauce, while the arugula adds a peppery crunch that keeps every bite exciting. Try serving it over a bed of jasmine rice or stuffing it into warm tortillas for a fun, hands-on twist—either way, it’s a guaranteed crowd-pleaser.
Balsamic Glazed Arugula and Mushroom Pizza
Mmm, let’s be real: sometimes pizza needs a glow-up from the usual tomato-sauce-and-cheese routine, and this balsamic-glazed beauty is here to deliver exactly that with a sassy, savory punch. Imagine a crispy crust topped with peppery arugula and earthy mushrooms, all drizzled with a tangy-sweet balsamic reduction that’ll make your taste buds do a happy dance—because why settle for ordinary when you can have extraordinary? Trust me, this isn’t just pizza; it’s a flavor adventure that’ll have you ditching takeout menus for good.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound pizza dough, store-bought or homemade, at room temperature
– 2 tablespoons extra-virgin olive oil, divided
– 8 ounces cremini mushrooms, thinly sliced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup balsamic vinegar
– 1 tablespoon honey
– 1 cup fresh mozzarella cheese, torn into small pieces
– 2 cups baby arugula
– 1/4 cup shaved Parmesan cheese
Instructions
1. Preheat your oven to 475°F (246°C) and place a pizza stone or baking sheet inside to heat for at least 30 minutes—this ensures a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, then transfer it to a piece of parchment paper for easy handling.
3. Brush the dough evenly with 1 tablespoon of extra-virgin olive oil, leaving a 1/2-inch border around the edges.
4. In a skillet over medium-high heat, heat the remaining 1 tablespoon of extra-virgin olive oil, then add the sliced cremini mushrooms, cooking for 5–7 minutes until golden brown and tender, seasoning with kosher salt and freshly ground black pepper.
5. While the mushrooms cook, combine the balsamic vinegar and honey in a small saucepan over medium heat, simmering for 8–10 minutes until reduced by half and syrupy, then remove from heat to cool slightly.
6. Tip: Stir the balsamic reduction occasionally to prevent burning and achieve a glossy finish.
7. Evenly scatter the torn fresh mozzarella cheese over the prepared dough, then top with the cooked mushrooms.
8. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet, baking for 10–12 minutes until the crust is golden and the cheese is bubbly.
9. Tip: Rotate the pizza halfway through baking for even browning and to avoid hot spots in your oven.
10. Remove the pizza from the oven and let it rest for 2 minutes to set the toppings.
11. Top the warm pizza with baby arugula and shaved Parmesan cheese, then drizzle generously with the balsamic reduction.
12. Tip: Add the arugula after baking to preserve its fresh, peppery crunch and vibrant color.
Every bite of this pizza offers a delightful contrast: the crispy, chewy crust pairs perfectly with the tender mushrooms and melted mozzarella, while the balsamic reduction adds a tangy-sweet depth that balances the peppery arugula. For a creative twist, serve it sliced into small squares as an appetizer at your next gathering, or pair it with a light salad for a complete meal that’s as impressive as it is delicious.
Arugula and Bacon Quiche
Brace yourselves, quiche lovers—this isn’t your grandma’s brunch (unless your grandma is a total rockstar in the kitchen). We’re taking the classic to new heights with peppery arugula and crispy, savory bacon, all nestled in a buttery, flaky crust that’s basically a hug for your taste buds. Get ready to impress at your next gathering or treat yourself to a seriously delicious meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pre-made pie crust, chilled
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 cup baby arugula, loosely packed
– 1/2 cup yellow onion, finely diced
– 3/4 cup Gruyère cheese, freshly grated
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/4 tsp freshly grated nutmeg
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp clarified butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled pie crust and press it into a 9-inch pie dish, trimming any excess edges. Prick the bottom all over with a fork to prevent bubbling.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes until lightly golden. Set aside to cool slightly. Tip: This step ensures a crisp, flaky crust that won’t get soggy.
4. In a skillet over medium heat, cook the diced bacon until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of the bacon fat in the skillet.
5. Add the clarified butter to the skillet with the reserved bacon fat. Sauté the finely diced onion until translucent and softened, about 5 minutes. Remove from heat and let cool slightly.
6. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, grated nutmeg, kosher salt, and black pepper until fully combined and smooth.
7. Sprinkle the grated Gruyère cheese evenly over the bottom of the pre-baked pie crust.
8. Layer the cooked bacon, sautéed onions, and baby arugula over the cheese. Tip: Adding the arugula raw allows it to wilt perfectly during baking without becoming bitter.
9. Carefully pour the egg and cream mixture over the fillings in the pie crust.
10. Bake the quiche at 375°F (190°C) for 40–45 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
11. Let the quiche cool on a wire rack for at least 10 minutes before slicing. Delight in the contrast of the creamy, rich custard against the crisp bacon and peppery arugula, with the nutty Gruyère tying it all together. Serve warm with a simple side salad for a brunch that feels effortlessly elegant, or enjoy a slice cold straight from the fridge—it’s just as delicious.
Caramelized Onion and Arugula Flatbread
Gather ’round, folks, because we’re about to transform your pizza night from a basic cheese-fest into a gourmet affair that’ll make your taste buds do a happy dance. This isn’t just flatbread; it’s a crispy, savory canvas for the sweet, jammy magic of slowly cooked onions and the peppery punch of fresh greens.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb store-bought pizza dough, at room temperature
– 2 large yellow onions, thinly sliced (about 4 cups)
– 3 tbsp extra-virgin olive oil, divided
– 1 tsp granulated sugar
– 1/4 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Pecorino Romano cheese
– 2 cups fresh arugula leaves
– 1 tbsp high-quality balsamic glaze
Instructions
1. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet on the middle rack to heat for 30 minutes.
2. While the oven heats, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat.
3. Add the thinly sliced yellow onions to the skillet, stirring to coat them in the oil.
4. Sprinkle the granulated sugar, kosher salt, and freshly cracked black pepper over the onions.
5. Cook the onions, stirring occasionally, for 25-30 minutes until they are deeply golden brown, soft, and caramelized. (Tip: Resist the urge to crank up the heat—low and slow is key for developing that rich, sweet flavor without burning.)
6. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch round or oval about 1/4-inch thick.
7. Carefully transfer the stretched dough to a piece of parchment paper.
8. Brush the surface of the dough with the remaining 1 tablespoon of extra-virgin olive oil.
9. Evenly spread the whole-milk ricotta cheese over the dough, leaving a 1/2-inch border around the edges.
10. Scatter the caramelized onions evenly over the ricotta layer.
11. Sprinkle the grated Pecorino Romano cheese over the onions.
12. Slide the parchment paper with the assembled flatbread onto the preheated pizza stone or baking sheet.
13. Bake for 12-15 minutes, or until the crust is puffed and golden brown and the cheese is bubbly. (Tip: For an extra-crispy crust, bake directly on the stone without the parchment for the last 2 minutes.)
14. Remove the flatbread from the oven and let it rest on a cutting board for 3 minutes.
15. Top the warm flatbread evenly with the fresh arugula leaves.
16. Drizzle the balsamic glaze in a zigzag pattern over the arugula. (Tip: The residual heat will slightly wilt the arugula, making it tender but still vibrant.)
So, what’s the final verdict? You get a fantastic textural play: a crackly, chewy crust supporting the creamy, cool ricotta and the warm, sweet onions, all finished with that bright, peppery arugula and tangy balsamic kiss. Slice it up and serve immediately—this beauty is best enjoyed fresh, maybe with a crisp white wine to cut through the richness.
Arugula and Sun-Dried Tomato Pesto Pasta
Venture beyond your usual pasta routine with this vibrant, flavor-packed dish that’s as easy to whip up as it is to devour. Imagine peppery arugula and tangy sun-dried tomatoes joining forces in a pesto so good, it might just make your old jarred version weep with envy. It’s the kind of weeknight hero that proves fancy-feeling dinners don’t require a culinary degree—just a blender and a serious appetite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 12 ounces dried linguine
– 4 cups fresh baby arugula, tightly packed
– ½ cup oil-packed sun-dried tomatoes, drained
– ⅓ cup toasted pine nuts
– 2 garlic cloves, peeled
– ½ cup extra-virgin olive oil, plus 1 tablespoon for finishing
– ½ cup finely grated Parmigiano-Reggiano cheese
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup reserved pasta cooking water
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 12 ounces of dried linguine and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, combine 4 cups of fresh baby arugula, ½ cup of oil-packed sun-dried tomatoes, ⅓ cup of toasted pine nuts, and 2 peeled garlic cloves in a food processor.
4. Pulse the mixture 8–10 times until coarsely chopped, scraping down the sides with a spatula as needed.
5. With the processor running on low, slowly drizzle in ½ cup of extra-virgin olive oil until a thick, emulsified paste forms.
6. Transfer the pesto to a large mixing bowl and stir in ½ cup of finely grated Parmigiano-Reggiano cheese, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly cracked black pepper.
7. Before draining the pasta, carefully reserve ½ cup of the starchy cooking water using a heatproof measuring cup.
8. Drain the linguine thoroughly in a colander, then immediately add it to the bowl with the pesto.
9. Toss the pasta vigorously with the pesto, adding the reserved pasta water 2 tablespoons at a time until the sauce coats each strand luxuriously.
10. Finish by drizzling with 1 tablespoon of extra-virgin olive oil and tossing once more to combine.
Freshly tossed, this pasta boasts a wonderfully creamy texture from the emulsified pesto, with bright, peppery notes from the arugula and a savory punch from the sun-dried tomatoes. For a playful twist, top it with extra toasted pine nuts and a sprinkle of flaky sea salt, or serve it alongside grilled chicken for a heartier meal.
Grilled Arugula and Peach Salad with Honey Dressing
Unbelievably, just when you thought salad was a punishment for skipping dessert, this grilled arugula and peach number saunters in like summer on a plate—charred, sweet, and sassy enough to make even the most dedicated carnivore reconsider their life choices. It’s the kind of dish that turns a Tuesday into a tropical vacation, with a honey dressing that’s basically liquid sunshine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ripe peaches, pitted and quartered
– 5 ounces baby arugula
– 2 tablespoons extra-virgin olive oil, divided
– 1/4 cup raw honey
– 2 tablespoons fresh lemon juice
– 1/4 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup crumbled goat cheese
– 2 tablespoons toasted pine nuts
Instructions
1. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
2. Brush the peach quarters lightly with 1 tablespoon of extra-virgin olive oil.
3. Place the peaches on the preheated grill, cut-side down, and cook for 3–4 minutes until distinct grill marks form and the fruit softens slightly.
4. Flip the peaches using tongs and grill for an additional 2–3 minutes on the skin side until warmed through. Tip: For deeper flavor, let the peaches char lightly without burning—a little caramelization is your friend here.
5. Remove the grilled peaches from the heat and set aside on a plate to cool slightly.
6. In a small mixing bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil, raw honey, and fresh lemon juice until fully emulsified.
7. Season the honey dressing with flaky sea salt and freshly cracked black pepper, whisking again to incorporate. Tip: Taste the dressing before adding salt to the salad, as the goat cheese will contribute saltiness later.
8. Arrange the baby arugula in a large serving bowl or on individual plates.
9. Slice the grilled peaches into thinner wedges and scatter them evenly over the arugula.
10. Drizzle the honey dressing generously over the salad, using a spoon to distribute it evenly.
11. Sprinkle the crumbled goat cheese and toasted pine nuts over the top. Tip: Add the pine nuts just before serving to maintain their crunch and prevent sogginess.
12. Toss the salad gently with salad servers to combine all ingredients without crushing the delicate arugula.
13. Serve immediately while the peaches are still slightly warm.
Gloriously, this salad delivers a textural symphony—the peppery bite of arugula meets the juicy, smoky sweetness of grilled peaches, all tied together with that velvety honey dressing. For a creative twist, try serving it alongside grilled halloumi or as a bed for seared scallops to turn it into a show-stopping main course.
Arugula and Ricotta Stuffed Shells
Zesty as a lemon in a comedy club, these Arugula and Ricotta Stuffed Shells are the culinary equivalent of a warm hug from your favorite Italian nonna—if she had a sassy side and a love for peppery greens. They’re the perfect cozy, cheesy, and surprisingly sophisticated answer to your weeknight dinner dilemmas, guaranteed to make your kitchen smell like a trattoria in under an hour.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 24 jumbo pasta shells
– 2 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– 5 ounces baby arugula, roughly chopped
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ½ cup finely grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 cups high-quality marinara sauce
– 8 ounces fresh mozzarella cheese, torn into small pieces
– Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente (they should be pliable but still firm).
4. Drain the shells in a colander and immediately rinse under cool water to stop the cooking process; set aside to drain completely.
5. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
6. Add 4 cloves of minced garlic and sauté for 30 seconds, just until fragrant but not browned.
7. Stir in 5 ounces of roughly chopped baby arugula and cook for 2–3 minutes, until wilted and bright green.
8. Transfer the arugula mixture to a large mixing bowl and let it cool for 5 minutes to avoid cooking the egg.
9. To the bowl, add 15 ounces of whole-milk ricotta cheese, 1 lightly beaten pasture-raised egg, ½ cup of finely grated Parmigiano-Reggiano, ¼ teaspoon of freshly grated nutmeg, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.
10. Gently fold everything together with a spatula until just combined, being careful not to overmix to keep the filling light and fluffy.
11. Spread 1 cup of high-quality marinara sauce evenly across the bottom of the prepared baking dish.
12. Using a spoon or piping bag, fill each cooked shell with the ricotta-argula mixture, packing it firmly but not overflowing.
13. Arrange the stuffed shells in a single layer in the baking dish, nestled closely together.
14. Pour the remaining 2 cups of marinara sauce over the shells, ensuring they are fully covered.
15. Scatter 8 ounces of torn fresh mozzarella cheese evenly over the top.
16. Cover the dish tightly with aluminum foil and bake for 25 minutes.
17. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
18. Let the dish rest for 10 minutes before serving to allow the filling to set and flavors to meld.
19. Garnish with fresh basil leaves just before serving.
Elegantly creamy with a peppery kick from the arugula, these shells offer a delightful contrast of textures—tender pasta, rich filling, and gooey cheese. Serve them alongside a crisp arugula salad dressed in lemon vinaigrette to balance the richness, or get creative by topping with crispy pancetta bits for an extra savory crunch that’ll have everyone reaching for seconds.
Arugula and Sweet Potato Hash
Picture this: a breakfast so vibrant it could wake a hibernating bear, where peppery arugula and caramelized sweet potatoes duke it out in a deliciously savory skillet showdown. This isn’t your average hash—it’s a flavor fiesta that’ll make your taste buds do a happy dance.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 3 tablespoons clarified butter, divided
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
- 4 large pasture-raised eggs, lightly beaten
- 4 cups fresh baby arugula
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat a large cast-iron skillet over medium-high heat for 3 minutes until a drop of water sizzles upon contact.
- Add 2 tablespoons of clarified butter to the hot skillet, swirling to coat the surface evenly.
- Carefully place the diced sweet potatoes in a single layer, cooking undisturbed for 5 minutes to develop a golden-brown crust. Tip: Resist the urge to stir too early—this creates those coveted crispy edges.
- Using a spatula, flip the sweet potatoes and continue cooking for another 5 minutes until tender when pierced with a fork.
- Push the sweet potatoes to the perimeter of the skillet, creating a well in the center.
- Add the remaining 1 tablespoon of clarified butter to the center, followed immediately by the diced onion.
- Sauté the onion for 4 minutes until translucent and fragrant, stirring occasionally.
- Add the minced garlic to the onion mixture, cooking for 1 minute until aromatic but not browned.
- Combine the sweet potatoes with the onion-garlic mixture, stirring to incorporate evenly.
- Sprinkle the smoked paprika, black pepper, and kosher salt over the hash, tossing to coat all components thoroughly.
- Create four small wells in the hash mixture with the back of a spoon.
- Pour the lightly beaten eggs evenly into the wells, allowing them to set for 2 minutes without stirring. Tip: For perfectly runny yolks, cover the skillet with a lid during this step to trap steam.
- Gently fold the partially set eggs into the hash, cooking for an additional 1 minute until softly scrambled.
- Remove the skillet from heat and immediately fold in the baby arugula, allowing the residual heat to wilt the leaves slightly.
- In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified. Tip: A quick emulsion adds brightness without overwhelming the dish—drizzle just before serving.
- Drizzle the lemon-olive oil mixture over the finished hash, using a light hand to distribute evenly.
Outrageously satisfying, this hash delivers a textural symphony of crispy sweet potato cubes against velvety eggs and barely-wilted arugula. The smoked paprika adds a whisper of campfire warmth that plays beautifully with the peppery greens. For a next-level presentation, serve it straight from the skillet with crusty sourdough toast for scooping up every last caramelized bit.
Arugula and Chorizo Tacos
Kick off your taco Tuesday (or any day, really—we don’t judge) with these zesty, peppery Arugula and Chorizo Tacos that’ll make your taste buds do a happy dance. Imagine smoky, crumbled chorizo snuggled under a bright, peppery arugula blanket, all hugged by a warm tortilla—it’s the fiesta your mouth’s been dreaming of! Trust us, this quick fix is so good, you’ll forget all about those boring old ground beef tacos.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 small corn tortillas
– 1 lb fresh Mexican chorizo, casings removed
– 4 cups baby arugula, washed and dried
– 1/2 cup crumbled queso fresco
– 1/4 cup finely diced red onion
– 2 tbsp fresh lime juice
– 1 tbsp extra-virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Heat a large skillet over medium-high heat and add 1 tbsp extra-virgin olive oil.
2. Crumble 1 lb fresh Mexican chorizo into the skillet and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
3. While the chorizo cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
4. In a medium bowl, toss 4 cups baby arugula with 2 tbsp fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until evenly coated.
5. Remove the cooked chorizo from the skillet with a slotted spoon to drain excess grease, then set aside.
6. Assemble each taco by placing a warm tortilla on a plate, topping it with a portion of the chorizo.
7. Layer the dressed arugula over the chorizo in each taco.
8. Sprinkle 1/2 cup crumbled queso fresco and 1/4 cup finely diced red onion evenly over the assembled tacos.
9. Serve immediately while the tortillas are still warm and the arugula is crisp.
Fabulously, these tacos deliver a delightful contrast: the warm, savory chorizo melds with the cool, peppery arugula, while the queso fresco adds a creamy tang and the red onion a sharp crunch. For a creative twist, drizzle with a smoky chipotle crema or pair with a chilled Mexican lager to balance the bold flavors—it’s a texture party in every bite!
Arugula and Blue Cheese Stuffed Portobello Mushrooms
Aren’t you tired of the same old side dishes? Let’s shake things up with these meaty, umami-packed mushrooms that are about to become the star of your table—no fancy chef skills required, just a love for bold flavors and a hot oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large Portobello mushroom caps, stems and gills removed
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly cracked black pepper, divided
– 4 ounces crumbled blue cheese (preferably a creamy variety like Gorgonzola Dolce)
– 2 cups loosely packed baby arugula, roughly chopped
– ¼ cup toasted pine nuts
– 2 tablespoons aged balsamic vinegar
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Place the Portobello caps on the prepared sheet, gill-side up. Drizzle with 1 tablespoon of extra-virgin olive oil and season evenly with ½ teaspoon of kosher salt and ¼ teaspoon of freshly cracked black pepper. Tip: Removing the gills with a spoon prevents a muddy texture and ensures even cooking.
3. Roast the mushrooms for 15 minutes, or until they release their juices and become tender but still hold their shape.
4. While the mushrooms roast, combine the crumbled blue cheese, roughly chopped baby arugula, toasted pine nuts, and remaining ½ teaspoon of kosher salt and ¼ teaspoon of freshly cracked black pepper in a medium mixing bowl. Tip: Toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden enhances their nutty aroma.
5. Remove the mushrooms from the oven and carefully drain any accumulated liquid from the caps. Tip: Pat the caps dry with a paper towel to prevent a soggy filling.
6. Evenly divide the blue cheese and arugula mixture among the warm mushroom caps, gently pressing it into the cavities.
7. Return the stuffed mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is slightly melted and the arugula is wilted.
8. Drizzle the stuffed mushrooms with aged balsamic vinegar and the remaining 1 tablespoon of extra-virgin olive oil just before serving.
Yielding a delightful contrast, these mushrooms offer a juicy, meaty base with a punchy, tangy filling that’s brightened by the peppery arugula. Serve them atop a bed of creamy polenta for a cozy meal, or slice them into wedges as a show-stopping appetizer that’ll have guests asking for the recipe.
Arugula and Lentil Soup
Venture beyond the typical soup scene with this arugula and lentil number—it’s the cozy, nutrient-packed hug your winter-weary soul craves, and frankly, it’s way more exciting than staring at another sad salad.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 1 cup dried green lentils, rinsed and drained
– 6 cups low-sodium vegetable broth
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 5 ounces baby arugula, roughly chopped
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup grated Parmigiano-Reggiano cheese, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, carrots, and celery, sautéing while stirring frequently until the vegetables are softened and the onion is translucent, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Add the rinsed green lentils, low-sodium vegetable broth, bay leaf, fine sea salt, and freshly cracked black pepper to the pot, stirring to combine.
5. Increase the heat to high and bring the mixture to a rolling boil.
6. Immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 25 minutes, or until the lentils are tender but still hold their shape.
7. Remove and discard the bay leaf.
8. Stir in the roughly chopped baby arugula and cook just until wilted, about 2 minutes.
9. Remove the pot from the heat and stir in the freshly squeezed lemon juice.
10. Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmigiano-Reggiano cheese.
Perfectly balanced, this soup offers a velvety broth studded with tender lentils, punctuated by the peppery bite of arugula and a bright lemon finish. Serve it with a crusty baguette for dipping, or for a heartier meal, top with a poached pasture-raised egg—the runny yolk creates a luxurious, creamy swirl.
Arugula and Garlic Butter Shrimp Scampi
Let’s be real: sometimes you need a meal that feels fancy but comes together faster than you can say “takeout.” This Arugula and Garlic Butter Shrimp Scampi is that hero—a vibrant, garlicky, one-pan wonder where peppery arugula meets plump shrimp in a luxurious butter bath. It’s the weeknight dinner that winks at you from the skillet, promising maximum flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 tablespoons unsalted European-style butter
– 4 cloves garlic, finely minced
– 1/4 cup dry white wine (such as Sauvignon Blanc)
– 2 cups fresh baby arugula
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh Italian parsley
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a proper sear.
2. Season the shrimp evenly on both sides with kosher salt and freshly cracked black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
4. Add 2 tablespoons of unsalted European-style butter to the skillet and swirl to coat the bottom.
5. Place the shrimp in a single layer in the skillet and cook for 90 seconds per side, until they turn opaque and develop a light golden crust.
6. Transfer the shrimp to a clean plate using tongs, leaving any butter and juices in the skillet.
7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
8. Add the finely minced garlic and sauté for 45–60 seconds, stirring constantly, until fragrant but not browned.
9. Pour in the dry white wine and simmer for 2 minutes, scraping up any browned bits from the skillet bottom with a wooden spoon.
10. Return the shrimp to the skillet along with any accumulated juices, tossing to coat in the garlic-wine sauce.
11. Add the fresh baby arugula and cook for 30–45 seconds, just until the leaves begin to wilt slightly.
12. Remove the skillet from the heat and stir in the freshly squeezed lemon juice and finely chopped fresh Italian parsley.
13. Serve immediately directly from the skillet.
Succulent shrimp bathed in that rich, garlic-infused butter sauce get a bright lift from the lemon and a peppery kick from the just-wilted arugula. For a show-stopping presentation, spoon it over a bed of creamy polenta or twirl it into al dente linguine—either way, that glossy sauce is begging to be sopped up with crusty bread.
Arugula and Prosciutto Wrapped Asparagus
Get ready to wrap your taste buds around something spectacular! This elegant yet easy appetizer transforms humble asparagus into a showstopper with just a few clever twists, proving that fancy finger food doesn’t have to be a fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound fresh asparagus spears, woody ends trimmed
– 2 ounces thinly sliced prosciutto di Parma
– 1/4 cup extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup shaved Parmigiano-Reggiano cheese
– 1 cup baby arugula leaves
Instructions
1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, fine sea salt, and freshly cracked black pepper to create a vibrant vinaigrette. Tip: Whisking the vinaigrette in the bowl you’ll toss the asparagus in saves a dish!
3. Add the trimmed asparagus spears to the bowl with the vinaigrette and toss gently until each spear is evenly coated.
4. Arrange the coated asparagus spears in a single layer on the prepared baking sheet, ensuring they are not touching.
5. Roast the asparagus in the preheated oven for 8-10 minutes, or until the spears are tender-crisp and lightly caramelized at the tips.
6. Remove the baking sheet from the oven and let the asparagus cool for 5 minutes, just until safe to handle. Tip: Letting them cool slightly prevents the prosciutto from wilting upon contact.
7. Carefully wrap each warm asparagus spear with one half-slice of prosciutto di Parma, starting at the base and spiraling loosely toward the tip.
8. Arrange the wrapped spears on a serving platter. Tip: For maximum freshness, assemble just before serving to keep the prosciutto’s texture perfect.
9. Scatter the baby arugula leaves over and around the arranged spears.
10. Finish the dish by evenly sprinkling the shaved Parmigiano-Reggiano cheese over the top.
What you get is a delightful contrast of textures: the crisp, peppery arugula and salty, silky prosciutto play against the tender, sweet asparagus. The bright lemon vinaigrette and nutty cheese tie it all together. Serve these spears standing upright in a tall glass for a dramatic centerpiece, or lay them flat on a board alongside other antipasti.
Summary
These 18 arugula recipes transform this peppery green into everything from vibrant salads to hearty mains. They’re perfect for adding a fresh, flavorful twist to your meals. I hope you find a new favorite! Give one a try and let me know what you think in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
