Arugula has not been a frequent consumable in our house. It's been called weeds when the household is feeling charitable but typically arugula is relegated to cud, as in what cows chew.

OK, so it does look a little weedy. It doesn't have the sweet crunchiness of what my children call 'normal' lettuce (romaine, butter, red leaf or Manoa). Even the then-candidate Barack Obama had an unfortunate arugula moment a few years back.

Arugula needed a makeover. This week, I'm happy to add 2 new recipes for the weedy but crunchy/peppery arugula. While both use happy doses of cheese and cream, they are plants-only dinners.

From last week, my arugula toss-together using Trader Joe's Lemon Pepper pasta, macadamia nuts, mushrooms, parmesan and arugula. Click here for the recipe. The entire household was very happy--tasty, fast and most importantly, no leftovers.

Arugula #2 is from my friend Kat, who made a cream sauce version using a few other veggies and leftover heavy cream from when she made scones. Click here for hers. 

Both recipes are featured in the Greenhouse. Either way, arugula deserves a fresh look. Eat Well. Be Well.