100 Foods: Arugula

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Arugula

Arugula is a leafy green that is in season right now! Not heard of it yet? Have you heard of a green called rockets? Yeah… same thing. It is a very bitter green that is packed full of vitamins A and C. It is used in salads, soups, sandwiches, etc.

The real question: how to calm the bitterness to make it more palate pleasing?

Chicken, Brie and Arugula Sandwiches

  • Chicken
  • Brie
  • Arugula
  • Rosemary
  • Bread
  • Garlic
Warm up your pan and place some minced garlic. If you are like me you forgot to put in some cooking spray. Go ahead and spray on top of the garlic… I won’t say anything.
Put some diced chicken into the pan and sprinkle some rosemary on top while it cooks.
Once chicken is cooked all of the way through take it off of the burner and let it cool down for a moment while you assemble the sandwich. Cut the bread in half and layer it with Arugula and Brie (soooo good!). Place the still hot (but not scalding) chicken on top of the Brie. Smooch the top slice of bread down on top of the chicken.

 

This is an exceptionally yummy sandwich. Please enjoy.

How do you use your arugula?

~Emme

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