I love arugula. I cannot get enough of the luscious, green, peppery leaves. I love it crisp and fresh, or warmly wilted. I could eat it in a boat. I could eat it with a goat. Here are my favorite 6 ways to love arugula:

1. In a salad. Duh. Arugula takes the place of just about any lettuce in just about any salad but my two favorite, simple salads are 1: Arugula, halved cherry tomatoes, roughly chopped fresh basil, a dusting of grated Parmesan cheese, fresh cracked pepper, salt, extra virgin olive oil and a nice aged balsamic vinegar and 2: My brother's Danish girlfriend's arugula, cantaloupe, and pine nut recipe: Click Here

2. On pizza.  A nice fire roasted thin crust, strewn with fresh, juicy tomatoes, beautiful buffalo mozza, fresh basil and crisp arugula. It's simply to die for.

3. In a sandwich. If it's peppery in any way, it belongs in one of my sandwiches. Here's my absolute favorite sandwich of all time, a half of which would do for a normal appetite: Get a loaf of sliced bakery fresh sourdough bread. Spread with real mayo, dijon mustard and a thin layer of plain cream cheese. Add slices of aged cheddar cheese, avocado, campari tomatoes, and cucumber. At this point, crack fresh pepper on the tomatoes and cukes, and sprinkle a pinch of salt on them as well. Drape shaved pieces of Freybe's pepper Roast Beef or a similar product as high as gravity will let you, cover that with fresh sprouts and crisp arugula. Put the other slice of bread on top, skewer with bamboo skewers, because toothpicks are a joke at this point, then slice in half and enjoy. You might want a bib.

4. In Tacos. This is way better than the typical way Canadians serve iceberg lettuce in their tacos. I am so vehemently against iceberg lettuce and always opt for arugula in it's place. Giada has a mouth watering recipe for fish tacos with arugula: Tilapia Fish Tacos with Arugula

5. On Bruschetta. Wherever there are tomatoes and basil, there is a happy, delicious spot for a healthy heap of arugula, too. Here's a great arugula bruschetta recipe: Feta, Lemon and Arugula Bruscetta

6. Pesto! Yes, arugula makes a beautiful pesto with pine nuts, roasted red peppers,olives or my favorite, almonds. Check out this vid:

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For the next few days, however, I'm going to have to sustain my need for different and delectable food, and tonight it starts with a fresh caprese-arugula salad.

All you need is...

6 cups fresh arugula
1 pint cherry or grape tomatoes, halved
10 bocconcini, halved
1 cup whole basil leaves
Extra virgin olive oil
Balsamic Vinegar
Salt and Pepper, to taste

Place arugula, tomatoes, bocconcini, and basil in a large bowl. Drizzle with olive oil and toss. Add a splash of balsamic vinegar and salt and pepper to taste, and toss. That's it! Serve as a side. It goes great with a medium bodied red wine or a honey ale.

I caught this recipe this morning in my inbox as the recipe of the day from the Food Network. As someone who's always looking for a good salad that eats like a meal, and who also who probably list arugula as one of the things I'd take to a deserted island, this recipe made my day and I plan to try it out this weekend. Check it out, from the Food Network Magazine: Grilled Pork with Arugula-and-Grape Salad

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