5 Kid Friendly Recipes: Arugula

1. Arugula Pesto Pasta

• Ingredients:

  1. 2 cups fresh arugula

  2. 1/2 cup grated Parmesan cheese (optional)

  3. 1/4 cup pine nuts or walnuts

  4. 2 garlic cloves, minced

  5. 1/3 cup olive oil

  6. Salt and pepper to taste

  7. Cooked pasta of choice

• Instructions:

  1. In a food processor, combine arugula, Parmesan cheese, pine nuts or walnuts, and garlic.

  2. Pulse until coarsely chopped.

  3. With the food processor running, gradually add olive oil until smooth.

  4. Season with salt and pepper.

  5. Toss with cooked pasta and serve warm.

2. Arugula and Strawberry Salad

• Ingredients:

  1. 4 cups baby arugula

  2. 1 cup sliced strawberries

  3. 1/4 cup crumbled feta cheese (optional)

  4. 1/4 cup chopped walnuts or almonds

  5. Balsamic vinaigrette dressing

• Instructions:

  1. In a large bowl, combine arugula, sliced strawberries, feta cheese, and chopped nuts.

  2. Drizzle with balsamic vinaigrette dressing and toss gently to coat.

  3. Serve immediately as a refreshing salad.

3. Arugula and Chicken Wrap

• Ingredients:

  1. 4 large whole wheat tortillas

  2. 2 cups cooked and shredded chicken

  3. 2 cups baby arugula

  4. 1/2 cup diced tomatoes

  5. 1/4 cup sliced red onion

  6. Hummus or Greek yogurt (optional)

• Instructions:

  1. Lay out tortillas and spread a thin layer of hummus or Greek yogurt (if using).

  2. Top with shredded chicken, arugula, diced tomatoes, and sliced red onion.

  3. Roll up tightly and cut in half.

  4. Serve immediately or wrap in foil for a portable meal.

4. Arugula and Tomato Pizza

• Ingredients:

  1. 1 prepared pizza dough

  2. 1 cup tomato sauce

  3. 2 cups shredded mozzarella cheese (or dairy-free cheese alternative)

  4. 2 cups baby arugula

  5. 1 cup cherry tomatoes, halved

  6. Olive oil

  7. Salt and pepper to taste

• Instructions:

  1. Preheat oven to 450°F (230°C).

  2. Roll out pizza dough on a lightly floured surface and transfer to a baking sheet.

  3. Spread tomato sauce evenly over the dough, leaving a border around the edges.

  4. Sprinkle shredded cheese over the sauce.

  5. Bake for 12-15 minutes, until crust is golden and cheese is melted and bubbly.

  6. Remove from oven and top with baby arugula and cherry tomatoes.

  7. Drizzle with olive oil, season with salt and pepper, and serve hot.

5. Arugula and Chicken Flatbread

Ingredients:

• 2 whole wheat flatbreads or naan

• 1 cup cooked and shredded chicken breast

• 1 cup baby arugula

• 1/2 cup cherry tomatoes, halved

• 1/2 cup shredded mozzarella cheese (or dairy-free cheese alternative)

• 2 tablespoons pesto sauce (store-bought or homemade)

• Olive oil

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Place the flatbreads on a baking sheet.

3. Spread pesto sauce evenly over each flatbread.

4. Sprinkle shredded mozzarella cheese over the pesto sauce.

5. Evenly distribute shredded chicken and cherry tomatoes over the cheese.

6. Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden brown.

7. Remove from the oven and let cool slightly.

8. Top with baby arugula.

9. Drizzle with olive oil and season with salt and pepper to taste.

10. Slice and serve warm.