Here's the thing: I like arugula (aka rocket). I really do. It's just that when we buy a bag, we'll use a third of it or so on pizza and put the rest in the refrigerator. Overnight, I swear it regenerates, so it seems as if we haven't used any at all. Using it in salads (like my version of a salade Lyonnaise) is fine, but it hardly seems to make a dent in the bag. I finally discovered, after throwing out more than I care to remember, that a little heat tames it, so you can use a lot at once without it overpowering a recipe. For instance, This shrimp, arugula and pasta dish, flavored with sun-dried tomatoes, garlic and lemon, not only uses up a lot of arugula, but it's absurdly easy. And so delicious it makes me want to go out and buy another bag of rocket. Almost.
Image © Dave Scantland