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Arugula’s deliciously pungent flavor may come as a surprise if you’ve never tasted it. It is characterized as having a “peppery-mustardy” flavor. If you are familiar with arugula, then it’s likely you know how much depth and interest that it can bring to a salad. If you find yourself standing in the produce section, presented with baby arugula and regular arugula, you may be wondering what the difference is. Baby arugula is a young leaf that is mild and tender. The leaves that are a lighter shade of green and don’t yet have the pronounced flavors of mature arugula. Baby arugula is perfect for salads and a great way to introduce yourself to this wonderful green leaf. More mature arugula will be a darker shade of green, and the darker the green, the stronger the flavor. Wild arugula is generally much more peppery than cultivated leaves.
A few weeks ago I popped into the grocery store to buy some spinach for my morning smoothies. I darted in and darted out. The next morning I prepared my smoothie. I piled in all my goodies and then stuffed the blender craft with spinach. I hit the “smoothie” button and patiently waited for my breakfast. Once ready, I poured it into my favorite jar and snuggled up on the couch with Bob. As we were chatting away and I was sipping my drink, inwardly I thought, “hmm, there is a “bite” to my smoothie. How odd.” I finally mentioned it to Bob because the flavor / bite was getting stronger and stronger. Regardless, I finished my smoothie and wiped the green mustache away from my upper lip. Later that day as I was rummaging through the fridge, I went to grab the spinach… it was then that I noticed that it wasn’t spinach! It was arugula! lol Oy-vey! That explains my smoothie. I can’t say that I will purposely do that again but it made for a funny memory.
As I was preparing this cracker I wanted to really showcase the peppery notes. So, to elevate them, I added black pepper and a few other spices. There is no doubt that arugula is a “green” tasting leaf and I didn’t want to hide that, it deserves to be the star of the recipe. The additional flavors of the olive oil and sunflower seeds really help to ground that earthy taste. This cracker is packed full of flavor and great nutrients. So, don’t wrinkle you nose, be adventurous and give it a try. You just might find a great new way to get more greens into you!
These photos didn’t come out so good but at least they give you a visual of how it looked.
Here is another idea… use part of the batter to also make croutons for salads!