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If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking.
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try!