Also known as rocket, this delicious leafy green has a nutty, peppery flavour and is delectable eaten raw in salads and sandwiches or cooked into pastas, omelets and savoury pastries. Try it sautéed with a little garlic and butter.
Spaghetti with Arugula and Shrimp - A Luxy favourite!

1 cup extra-virgin olive oil
1 Thai chili, minced
2-3 large garlic cloves, minced
Zest of 1 lime
Juice of 1 lime
2-3 portions of cooked spaghetti or spaghettini noodles
6 handfuls of arugula
2-3 handfuls of feta cheese, crumbled (for each serving)
8-10 large shrimp or prawns (4 for each serving)
Salt and pepper to taste

In a bowl or food processor, combine olive oil, chilies, garlic, lime juice and zest, salt and pepper.  Sauté shrimp in butter and season with salt and pepper.
Cook pasta to desired consistency.  Combine arugula with steaming hot noodles and toss until mostly wilted.  Add olive oil mixture to taste (remaining oil can be used as vinaigrette on vegetables).  Serve pasta in bowls and top with a handful of feta and 4 shrimp.  Enjoy!

Greens and Cheese Strudel -
A Luxy favourite!
From ‘The Cook’s Garden – 100 Favourite Recipes and Expert Growing Advice from Canadian Gardening Magazine’, edited by Liz Primeau.  This is one of my favourite recipe books! Serves 8.
Include hearty greens such as cabbage or kale with leafy ones like arugula, chard and
spinach. Steam them lightly for easier handling. Add leftover cooked vegetables if you
have them, or a few thinly sliced mushrooms. If you substitute a different cheese, be sure
it’s full flavoured.

4 cups roughly chopped, lightly
cooked assorted greens
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts
1 cup shredded Gruyère cheese
1/2 cup plain yogurt
1 egg, lightly beaten
1/2 cup fine breadcrumbs
Salt and freshly ground pepper, to taste
10 sheets phyllo pastry, thawed
1/3 cup melted butter

1. Preheat oven to 400ºF. Line a baking tray with parchment paper (or use vegetable cooking spray). In a large mixing bowl, combine greens, dill, parsley, pine nuts, cheese, yogurt and egg; mix together well. Add some of the breadcrumbs if mixture seems too wet.
2. Season with salt and pepper.
3. Unroll the thawed phyllo pastry and place one sheet on a clean, damp tea towel. (Cover remaining phyllo sheets with another damp tea towel.) Brush with melted butter and add a sprinkling of remaining breadcrumbs. Repeat procedure with remaining phyllo sheets; reserve 1 tablespoon of butter.
4. Evenly distribute one tenth of the greens filling over each phyllo sheet along the edge closest to you. Use the tea towel to roll the dough into a strudel shape (like a long tube). Neatly fold each end and tuck beneath the roll. Transfer to prepared baking tray, seam side down. Brush with remaining melted butter and bake for 10 minutes.
5. Reduce heat to 325ºF and continue baking until lightly browned, another 20 minutes.
Let sit for 5 minutes before slicing and serving.

Pesto - Another Luxy favourite!
We make huge batches of this while the greens are in season and freeze in small quantities to use throughout the year.

1/2 cup finely chopped garlic scapes or 3-4 garlic cloves
1 cup chopped arugula, Swiss chard, basil, spinach, kale or a combination
1/4 cup toasted almonds, pine nuts, pecans or walnuts
1/2 cup freshly grated romano or parmesan cheese
1 tsp lemon zest
3 tbsp lemon juice
kosher salt and pepper, to taste
1/3 cup olive oil

Add the garlic, greens, nuts, cheese, lemon juice, salt and pepper to the bowl of a food processor. Process to desired consistency. While running, drizzle the olive oil in a thin stream down the shoot and into the food processor.  Spoon pesto onto hot, cooked pasta and stir until combined. Alternatively, this can be used as a spread on bread, in sandwiches, on pizza, stirred into scrambled eggs and omelets, and as a dip.

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