Featured ingredient: Rocket in May

Rucola in Italian, rocket or arugula in English: whatever you call it, this spicy leafy green speaks of freshness! The wild variety is spicy and packs a lot of flavor, the domesticated variety is good as well, and both can be used cooked or fresh.

Historically rocket has been valued for its tasty leaves and nutritional value, rich in vitamin C, potassium, iron, and even calcium. But apparently it also has aphrodisical properties: some stories tell of monks that had to give up their vows of chastity after ingesting it!

There are so many things you can do with rocket, including eating it straight as a salad! It can be used to make a lighter version of classic Genovese pesto if you substitute it for basil. Mi Garba makes a delicious Arugula Dip, a creamy mayonnaise-based dip with pickled cucumbers and garlic that can top crackers, be eaten with chips, or be spread on the inside of a sandwich. It’s gluten-free and vegetarian as well as being very tasty.

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