Type what you have

Ingredients

• ✓ arugula
• olive oil
• rainbow chard
• spinach
• garlic
• egg
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

By Dorinda Medley

Ingredients

• ✓ arugula
• hamburger bun
• sausage patty
• egg
• salt
• pepper
• olive oil
• sriracha sauce
• mayonnaise
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F. Toast buns until golden brown.
2. 2 Cook sausage patties in a skillet over medium heat until brown.
3. 3 While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
4. 4 In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
5. 5 Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
6. 6 Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
7. 7 Serve while warm.

By Ball Park Buns

Ingredients

• ✓ arugula
• cooking spray
• egg
• milk
• mozzarella
• salt
• black pepper
• garlic powder
• canola oil
• pork sausage
• grape tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cast iron skillet or 8-inch cake pan with oil and set aside. In a bowl, beat eggs and milk together until they are an even consistency. Add cheese, salt, pepper, and garlic powder, and mix.
2. 2 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
3. 3 Place sausage, arugula, and tomatoes in the sprayed pan and spread into an even layer. Pour the egg mixture over the vegetables and sausage. Put the pan into the oven and cook for about 20 minutes, until the center is set.
4. 4 Carefully remove the frittata from the oven and let cool for 10 minutes before slicing.

By JimmyDean

Ingredients

• ✓ arugula
• egg yolk
• lemon
• hot pepper sauce
• butter
• salt
• black pepper
• balsamic vinegar
• honey
• corned beef hash
• egg
• panko bread crumb
• parsley
• olive oil
• egg
• white vinegar

Instructions

1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

Ingredients

• ✓ arugula
• black pepper
• sea salt
• lemon juice
• garlic
• radish
• cucumber
• greek yogurt
• cottage cheese
• black pepper
• sea salt
• rosemary
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ arugula
• lemon
• green onion
• parsley
• basil
• bean sprout
• tomato
• chicken
• black pepper
• red pepper flakes
• salt
• sugar
• garlic
• olive oil
• lemon juice
• white wine
• coconut milk
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. 2 Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
3. 3 Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.

By jennifermcham

Ingredients

• ✓ arugula
• goat cheese
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ arugula
• spinach
• garlic
• chicken thigh
• seasoned salt

Instructions

1. 1 Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
2. 2 Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina

Ingredients

• ✓ arugula
• spinach
• red onion
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ arugula
• watermelon
• red onion
• feta cheese
• balsamic vinaigrette

Instructions

1. 1 Combine arugula, watermelon, red onion, and feta cheese in a large bowl; drizzle with balsamic vinaigrette and toss until evenly coated. Serve cold.

By Joshua

Ingredients

• ✓ arugula
• honeydew melon
• salami
• bamboo toothpick

Instructions

1. 1 Thread 1 melon ball, 2 salami slices, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining melon balls, salami slices, arugula leaves, and toothpicks.

By Lindsey

Ingredients

• ✓ arugula
• chickpea
• garlic
• feta cheese
• parmesan cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ arugula
• olive oil
• almond
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ arugula
• mandarin orange segment
• red onion
• cherry tomato
• yellow bell pepper
• sunflower seed
• goat cheese
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

• ✓ arugula
• grape tomato
• mozzarella
• crouton
• basil paste
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ arugula
• fig
• parmesan cheese
• pine nut
• honey
• balsamic vinegar

Instructions

1. 1 Toss arugula, figs, Parmesan cheese, and pine nuts together in a bowl until combined; drizzle with honey and balsamic vinegar before serving.

By Serena123

Ingredients

• ✓ arugula
• olive oil
• arborio rice
• onion
• white wine
• vegetable broth
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Finely chop arugula and set aside.
2. 2 Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
3. 3 Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
4. 4 Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

By thespoonful

Ingredients

• ✓ arugula
• blood orange
• red grapefruit
• pomegranate seed
• white balsamic vinegar
• caramel syrup
• sesame oil
• almond

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ arugula
• spinach
• tomato
• mozzarella cheese
• peach
• balsamic vinegar

Instructions

1. 1 Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

By LaDonna Langwell

Ingredients

• ✓ arugula
• chive
• olive oil
• prosciutto
• blue cheese
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Ingredients

• ✓ arugula
• shallot
• honey
• mustard
• salt
• olive oil
• lemon juice
• rice vinegar

Instructions

1. 1 Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
2. 2 Place arugula in a bowl and drizzle dressing over greens; toss to coat.

By SandyG

Ingredients

• ✓ arugula
• sugar snap pea
• baby spinach
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ arugula
• egg white
• brown sugar
• cayenne pepper
• salt
• pecan
• gorgonzola cheese
• hazelnut oil

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Ingredients

• ✓ arugula
• strawberry
• balsamic vinegar
• olive oil
• almond
• feta cheese
• sea salt

Instructions

1. 1 Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

By acali07

Ingredients

• ✓ arugula
• zucchini
• mozzarella
• grape tomato
• balsamic vinaigrette
• basil

Instructions

1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
3. 3 Toss in arugula and basil just before serving.

By Jeannette

Ingredients

• ✓ arugula
• olive oil
• lemon juice
• lemon zest
• salt
• fennel bulb
• grape tomato
• parmesan cheese
• pine nut

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
2. 2 Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.

By chrissiek

Ingredients

• ✓ arugula
• turkey bacon
• basil pesto
• zucchini
• olive oil
• garlic
• parmigiano-reggiano cheese
• sea salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
2. 2 Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
3. 3 Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
4. 4 Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
5. 5 Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
6. 6 Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

By Monica P

Ingredients

• ✓ arugula
• spinach
• beet
• goat cheese
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ arugula
• ground turkey
• red onion
• mustard
• salt
• olive oil
• whole wheat hamburger bun
• avocado
• green bell pepper
• parmesan cheese

Instructions

1. 1 Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Drizzle olive oil over the burgers.
4. 4 Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

By ccb1122

Ingredients

• ✓ arugula
• olive oil
• lemon juice
• poppy seed
• avocado
• sea salt
• black pepper
• pumpkin seed

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia