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Arugula

Explore 173 recipes, 5 articles, 4 galleries, 52 videos, and more

How to Stay Energized and Keep it All Going

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Ricotta, Lemon, and Arugula Quiche

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Penne with Lobster, Corn, Zucchini, and Arugula

Ingredients
  • 1 onion, quartered
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic, peeled and smashed
  • 1 piece (1 inch long) fresh ginger, sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne, or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn, shaved from the cob
  • 2 arugula, stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese (optional)
  • Olive-oil cooking spray
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Beet, Avocado, and Arugula Salad with Sunflower Seeds

Ingredients
  • 2 beets, peeled and grated or thinly sliced
  • 1 packed cup baby arugula
  • 4 stalks celery, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 English cucumber, seeded, thinly sliced
  • 2 tablespoons lemon juice
  • 2 scallions (green parts only), thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1/2 avocado, diced
  • 3 tablespoons sunflower seeds, toasted
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Chicken Salad with Apple, Pomegranate, and Beet

Time:35 mins
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Autumn Harvest Salad

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Seared Halibut with Arugula Gremolata

Time:45 mins
Ingredients
  • 2 yellow squashes, sliced into 1/2-inch-thick half-moons
  • 8 ounces new potatoes, halved (or quartered if large)
  • 4 small shallots, peeled and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
  • 1 cup packed arugula or sorrel leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup toasted pine nuts
  • 1 small lemon, zested and juiced
  • 1 tablespoon safflower oil
  • 4 fillets (6 ounces each) Pacific halibut, skin removed
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Roasted Red-Pepper Salad with Anchovy White Beans

Time:1 hour
Ingredients
  • 4 small red bell peppers
  • Coarse salt and freshly ground pepper
  • 2 anchovy fillets packed in olive oil, minced
  • 1 clove garlic, minced
  • 2 teaspoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 can (15 ounces) small white beans, drained and rinsed
  • 1/4 ounce Parmesan cheese, grated (2 tablespoons)
  • 1 cup packed spicy baby greens, such as watercress or arugula
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Deep Fried Egg on a Bed of Arugula

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Grilled Soft-Shell Crab, Corn, and Asparagus with Arugula Pesto

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