I have always been curious about arugula after the then presidential candidate Barack Obama made it famous/controversial when he used this herb (yes, herb) same way the late Philippine president Cory Aquino used the lowly fish galunggong to illustrate the rising cost of food. Except that arugula is not an everyday green to an american household as the iceberg lettuce or spinach might be, which Obama’s critics immediately pounced on branding him as elitist or out-of-touch.
To be a healthy vegetarian I have to make it a point to eat a variety of different colored vegetables or even species. I aim to try one new vegetable or fruit or grain a week. I first bought arugula as it was needed for Alicia Silverstone’s recipe as a salad to be mixed with other vegetables. So I only got to used a little of it. Because I had no idea how to cook arugula I looked it up in the net and found out that it is best cooked with oil for around 5 seconds as not to lose its peppery flavor. It is also good cooked with pasta. I now stir fry arugula with minced garlic, sesame oil, shoyu and rice vinegar. If I want a more elaborate dish, I use it with whole wheat penne pasta following this recipe minus the ham.
Good and healthy, arugula will be a staple in our weekly menu.