2025 Food Festival: May – Arugula
This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate each ingredient!
For the month of May, we’re celebrating Arugula. Often overlooked in favor of more familiar leafy greens, arugula brings a bold, peppery flavor and a ton of personality to any dish. Whether tossed into salads, layered on sandwiches, or blended into pestos, this vibrant green adds more than just taste—it’s also packed with nutrients.
Chef Andrew has shared a crisp, flavorful Arugula and Pine Nuts Salad recipe that is perfect for Spring.
Arugula and Pine Nuts Salad
Ingredients
- ¼ pound fresh arugula
- 2 tbs grated pecorino Romano
- 2 tbs toasted and chopped pine nuts
- 2 tsp fresh lemon juice
- 2 tsp EVOO
- TT Fresh cracked black pepper
- TT salt
Method
In a mixing bowl place, all ingredients and gently toss till thoroughly incorporated. Season with salt and fresh cracked pepper to taste. Place on serving vessel and serve immediately.
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