Have you guys started to feel the effects of root vegetable fatigue yet? At the beginning of fall and winter, we're always thrilled to pieces with celery root, sweet potatoes, beets and carrots -- but come February we're dying for a little green in our lives.
Kale and other leafy greens like it have gotten plenty of attention lately, and today we'd like to turn our attention to something just slightly more delicate, but no less full of flavor and versatility: arugula. Arugula recipes usually end up being in salad form, but this bright, sometimes spicy green is also amazing wilted, sautéed, stuffed into things before they cook and it also makes a wicked pesto. Arugula is acting as our light at the end of the tunnel, reminding us that someday soon spring will be here, and someday long after that, we'll be excited to see celery root again. We're pretty sure that's the circle of life.
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