While I detest meal planning, I have been finding a certain delight in being creative and making due with what's on hand in the garden - and right now, that's mainly arugula. Last year, golf-ball sized hail shredded our arugula patch and so I salvaged it by turning it into pesto. Our arugula did not meet the same fate this year, and so I'm thrilled to be exploring new recipe options. So far, we've eaten it for breakfast in scrambled eggs, similar to this recipe. We've made this Arugula, Roasted Red Pepper and Asparagus Salad minus the olives - twice - because it was so tasty! And I plan on making Everyday Paleo's Arugula Chicken Salad tonight, should we have enough arugula left for it.
Since the last few days have been rainy and cool, a soup seemed to be in order. I found the Arugula and Broccoli Soup recipe at Gywenth Paltrow's website, GOOP Detox Diet. We doubled the recipe and omitted the lemon. My son loved his green soup!
Arugula-Broccoli Soup (serves 3)
1 tsp coconut oil
2-3 cloves garlic, minced
3/4 cup yellow onions, diced
1 cup broccoli florets, diced
4-5 cups water (more if you need)
2 cups arugula, packed
In a large sauce pan, heat oil and saute onions and garlic until soft. Add broccoli and water, cooking until bright green. Add arugula until wilted and soft. Transfer to a blender or use an immersion blender to puree and enjoy!
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