Summer’s Best Fruits and Vegetables
How to choose, store, and use this season’s most versatile fruits and vegetables.
Arugula
How to choose: Fresh arugula has long, bright green leaves. Buy it with the roots intact if you can.
How to store: Wrap the stems of arugula with roots in a moistened paper towel and place in a plastic bag. Keep loose leaves in a plastic
bag. Refrigerate both types up to 3 days. Follow the expiration date for packaged arugula.
Best uses: Arugula tends to be gritty, so rinse the leaves thoroughly. The greens can be stirred into pasta, scattered on pizza, and,
of course, used in salads.
Try these recipes:
- Steak With Arugula and Balsamic Mushrooms
- Chicken With Grilled Peaches and Arugula
- Shrimp With Arugula Couscous
Next: Basil
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