• Mix some arugula - a small handful - into salads made with sweet, mild lettuces like Boston or Bibb and dress with your favorite dressing.

• Chop a few tablespoons of arugula and add to your favorite olive oil and red wine vinaigrette.

• Use a few arugula leaves in sandwiches of sliced meats and sliced cheeses for an added richness of flavor and contrast of textures.

• Pair with either dry land cress or water cress and curly endive as a pungent and fresh green addition to salads with light lettuces like iceberg and romaine.

• Mix with tender, young dandelion leaves, chickory and radicchio for a peppery salad and dress with a robust dressing... a good contrast with mild foods like roast chicken or turkey.

• Arugula instead of spinach or basil in a pesto is bold and rich. Substitute one for one in your favorite recipe and dress cheese-filled pastas with it or use as a sandwich spread or bread dip.

• Add trimmed and coarsely chopped arugula leaves to the cooking water of broccoli, cauliflower or brussels sprouts for the last 2 minutes of cooking. Drain, dress with butter and lemon juice and serve hot.