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Polenta with Le Cendre

Submitted by: DuVillage

For this comforting and delicious main dish, creamy herb and cheese polenta squares are grilled and served with tomato-herb confit and fresh arugula.

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Mango Quesadillas

Submitted by: MOTTSBELA

Home Town: Savannah, Georgia, USA

Living In: Seattle, Washington, USA

The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.

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Asian Avocado Aioli with Salmon Fillets

Provided by: Chileanavocados.org

Asian flavors and avocado play well together in this open faced sandwich. Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger. For a variation, try the aioli over cooked shrimp or crab.

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Feta and Slow-Roasted Tomato Salad with French Green Beans

Submitted by: Andypoc

Living In: Reading, Berkshire, England, U.K.

Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

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Peach and Prosciutto Salad with Yogurt, Feta Cheese and Herbs

Submitted by: DANNON

Juicy, sweet peaches and salty prosciutto are a perfect match in this colorful and flavorful salad.

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Warm Mushroom Salad with Pancetta

Submitted by: nicchik

This is a warm mushroom salad with bold peppery flavors. It makes a great winter-time side or meal.

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Arugula Salad with Cannellini Beans

Submitted by: KIMSCOOKINGNOW

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

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Hazelnut Blue Pecan Salad

Submitted by: betsyjane

Home Town: Dallas, Texas, USA

Gorgonzola cheese and pecans top a mix of salad greens or arugula with a drizzle of hazelnut oil.

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Sweet and Savory Paninis

Submitted by: Campbell's Kitchen

Pepperidge Farm® Puff Pastry Sheets make tender and delicious 'bread' for this outstanding Panini filled with cream cheese, prosciutto, arugula and nectarine slices.

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Arugula, Fennel, and Orange Salad

Submitted by: Ms.P.

Living In: Louisville, Colorado, USA

A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe.

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Venison Tenderloin Bites

Submitted by: reneebiscoe

Breaded and broiled venison tenderloin is served on a bed of peppery arugula with a drizzle of lemon juice.

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Arugula and Watermelon Salad

Submitted by: Joshua

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

An interesting mix of arugula, watermelon, and feta cheese creates one great summer salad!

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Roasted Beet, Peach and Goat Cheese Salad

Submitted by: Megancake

Home Town: Cornwall, Connecticut, USA

Living In: Los Angeles, California, USA

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

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Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Submitted by: MISSUSSCHMALZER

Home Town: Malibu, California, USA

Living In: Seattle, Washington, USA

This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.

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Swordfish Steaks with Arugula and Basil Sauce

Submitted by: erin devill

Home Town: Calgary, Alberta, Canada

This pan-grilled swordfish is served with an arugula pesto. It's definitely worth trying!

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Sun-Dried Tomato and Arugula Pizza

Submitted by: SAOPAULO1

This pizza recipe uses sun-dried tomato and arugula mixing taste and texture into a gourmet pizza.

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Palmito ao Forno

Submitted by: Alex

Living In: Austin, Texas, USA

I first ate this dish at a Brazilian restaurant and tried to recreate it at home. It turned out very cheesy and has a wonderful flavor.

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Roasted Portobello, Red Pepper, and Arugula Salad for One

Submitted by: mgoblue1

This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.

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