Get the latest Arugula flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/arugula Pan bagnat is a niçoise sandwich found in the south of France. It’s pressed with a weight and refrigerated to allow the juices to “bathe the bread,” which is the literal translation of the term. This delicious vegetable version is a snap to make, using a few staples from the no-cook pantry. Vegetarian Times Issue: July 1, 2005 http://www.grouprecipes.com/63346/bathe-the-bread-sandwich.html A DELICIOUS PANINI !!!!!!!...........( i love the chunky garlic it ). HOPE YOU ENJOY IT .................... courtesy of the panini cookbook http://www.grouprecipes.com/57583/roasted-rosemary-chicken-panini.html When you steam the asparagus and it is still slighty firm- the slight crunch contrasts wonderfully with the oozing melted cheese............... courtesy jo mcauley panini cookbook http://www.grouprecipes.com/57089/black-forest-ham-cheese-and-asparagus-panini.html This salad can be served on it's own for lunch or as a side with dinner http://www.grouprecipes.com/56719/walnut-and-pomegranate-salad.html A great picnic sandwich...Can be made with different meats and cheeses using the same technique. http://www.grouprecipes.com/54748/sourdough-picnic-sandwich.html From Oregano from Italy cookbook this recipe is also a bit different and light sn would servr erll for lunch or brunch also. http://www.grouprecipes.com/50069/penne-con-arugula-e-pomodori-penne-with-arugula-n-tomatoes.html I don't know how y'all feel but I think Curtis Stone is the most handsome young man on the planet earth!!! This excellent recipe is from Curtis Stone's episode 190: Kelley http://www.grouprecipes.com/47576/mediterranean-crepes-filled-with-prosciutto-feta-sun-dried-tomatoes-and-olives.html This sauce is so fresh and herby and it is a nice change from basil pesto from time to time. This is also good topped onto grilled meats and fish. http://www.grouprecipes.com/43809/arugula-pesto.html A recipe that epitomizes the rustic simplicity of Tuscan cuisine, bistecca fiorentina, or Italian-style T-bone steak, is perfect for sharing. Though it’s usually prepared on an outdoor grill, many of us don’t have year-round access to one, so this is indoor method. It is traditionally topped only with a bit of high-quality olive oil, but here I add a pat of Chianti Butter for extra indulgence. Serve it on a bed of arugula alongside some roasted potatoes and broccoli rabe. What to buy: You’ll have to special-order this steak, because it isn’t a typical cut. Order a 2-1/2- to 3-inch-thick porterhouse that weighs in at 2 1/2 to 3 pounds. Traditionally, the meat comes from the Maremmana or Chianina oxen, but make do with whatever high-quality meat your butcher can get for you. Game plan: If you have an outdoor grill and want to be authentic, cook this over a very hot flame. If not, try this unconventional method in which you cook the steak directly on the rack of a very hot oven. The onions, placed under the steak, serve only to absorb the meat’s drippings so that your oven doesn’t get smoky; don’t try to eat them—they’ll be charred and bitter. While a true Tuscan will insist that this dish should only be eaten very rare, or sanguinoso, I know that most people stateside are squeamish about such things. For that reason, I have timed the cooking for medium rare, but stop cooking at 120°F if you are willing to eat the steak rare. http://www.grouprecipes.com/42461/bistecca-fiorentina.html ARUGULA AND GOAT CHEESE SALAD WITH VANILLA BEAN OIL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bakersley Estate in Fort Worth, Texas in 1996. http://www.grouprecipes.com/41250/arugula-and-goat-cheese-salad-with-vanilla-bean-oil.html