Week 1: Hitting the Arugula Sauce

This was officially make-up week in my cello studio and I had half the teaching load as usual. Thursday I had exactly nothing to do, and what better way to spend a day off than trying to figure out all of the ways a person can eat arugula?

Open Faced Sandwiches with Arugula Butter and Soppressata

Thursday’s lunch inspiration came from Cucina Rustica by Viana la Place and Evan Kleiman. The recipe calls for crostini, arugula, butter and bresaola, which is a dried salt beef. After investigating, we prudently decided that making our own salt beef was too much of an undertaking, and went for soppressata (an Italian sausage) from the deli instead.

To make the arugula butter, you put room temperature butter in a food processor along with a a few handfuls of arugula and a little salt. Seconds later, you have arugula butter. The upside: you get to eat butter and use up your CSA simultaneously. The downside: these pretty little sandwiches are not actually intended as lunch food, more an antipasto, so you may be hungry an hour after eating them.

Not filling. Tastes great!

CSA vegetables used: half the arugula.

Other ingredients used: soppressatta, toast, butter.

Grilled Pork Chops with Rice, Asparagus, and (Italian) Salsa Verde with Arugula

With the weather perfect, a sense of vacation upon us, and a desperate need for protein, we decided to grill some pork chops for dinner. Andrew brined them for a few hours, and we grilled them along with half of the CSA asparagus and ate them with rice.

We made a salsa verde from Cooks Illustrated to go on top of the pork chops. This salsa involved mixing 1 cup oil, 1/4 cup lemon juice, 2 cups arugula, 2 cups parsley, 1/4 cup capers, anchovies, 2 cloves of garlic, and salt together in a food processor.

Andrew for some reason started this in a mortar and pestle, but was soon overtaken by a sense of the futility of his own existence and wisely finished it in a food processor. The original recipe called for adding a couple slices of sandwich bread into the salsa, something about keeping the sauce from separating, but we didn’t do it and everything worked out fine. We only made a half batch, but if I could go back I think we would have done the full recipe.


Being a loyal Texan, this is not even remotely what I picture when I think of “salsa verde.” But this sauce is so delicious that it’s the kind of thing you might end up slathering all over everything you own.

CSA vegetables used: half the arugula, half the asparagus.

Other ingredients used: capers, parsley, garlic, lemon juice, olive oil, pork chops, brown rice.

Next: Ladna, interrupted.


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