A peppery green that delights lovers of spicy food, in the U.S. arugula is usually relegated to perking up a green salad. You can substitute it for lettuce on a sandwich* or for basil, parsley or watercress as a garnish or a recipe ingredient.

No matter how you use it, arugula is a nutritional powerhouse, delivering high levels of potassium and vitamins A and C. It makes more of a punch, flavor-wise, than most other leafy greens, which lends itself nicely to a variety of dishes.

Expand your vista and try these other ways to enjoy arugula:

PASTA. Add arugula pesto or sautéed arugula to pasta with a garnish of green olives. Or, make an uncooked sauce of fresh tomatoes and a chiffonade of arugula.

*We especially like fresh arugula instead of bland lettuce on egg salad, chicken salad and tuna salad sandwiches, and melted into a grilled cheese sandwich. Here’s recipe for Colby-Jack Panini With Honey Glazed Ham & Lemony Arugula.

PESTO. Make pesto with arugula instead of basil. You can use the pesto as a crostini topping, pasta sauce or sandwich spread—straight or mixed with mayonnaise or fat-free Greek yogurt. More about pesto.

PIZZA. Vary the classic Margherita pizza by switching out the fresh basil for arugula.

QUICHE & CHEESE TARTS. Arugula goes well with cheese, ham, and pears. Here they all combine in this Cheese, Arugula, Prosciutto & Pear Tart recipe.

RICE. Mix arugula pesto into cooked rice or other grains. Or try this recipe for Basmati Rice Salad With Prosciutto, Arugula & Fresh Orange.

SALAD. Beyond a mixed green salad, add some of these ingredients to an arugula salad: blue cheese, chickpeas, feta, goat cheese, grilled mushrooms, pears, pecans, watermelon (with or without one of the cheeses), strawberries. We like a balsamic vinaigrette: The round sweetness of balsamic vinegar is a nice counterpoint to the spice of the greens. Add arugula to a Caprese salad, with or without the basil. For something sophisticated, try this recipe for Scallop & Bacon Salad With Arugula.

SAUTÉED. Like sautéed spinach, sautéed arugula is a delicious side. In a frying pan, heat a chopped garlic clove and a tablespoon of olive oil for 45 seconds. Add the arugula and stir for about a minute, until the leaves wilt.

SOUP. Spice up broccoli, cucumber, spinach, watercress or zucchini soup by mixing in some arugula. You can also use a chiffonade of raw arugula as a garnish for almost any soup.

If you have a favorite use for arugula, please let us know!

Find more of our favorite vegetable recipes.

Convenience trumps environment. Help save the planet: Consider carrying a reusable water bottle.

 
Our suggestion: Treat yourself to a new reusable filtration water bottle and become part of the solution. The built-in filter lasts for 100 uses before they need to be replaced, and remove any flavors you don’t like in tap water.

Do you know the different types of water?
  

Almonds are one of our favorite healthy snacks. Photo courtesy Almond Board Of California.

Some snacks enhance energy levels, others don’t. High-calorie processed foods and sugar-rich foods can provide a quick energy boost, but they’re composed of bad calories. The burst is followed by a low period when blood sugar plummets and you feel depleted.

Instead, look for energy-efficient snacks that balance high-quality calories with the nutrients that convert calories into lasting energy. And that taste great, to boot.

Try these five energy-enhancing snacks for tasty boost. The original inspiration comes from an article by Nikki Jong, who focuses on the nutrition/energy benefits of these foods and how they create the energy (here’s the article).

Almonds & Walnuts. Nuts have a potent combination of energy-enriching nutrients. We buy raw almonds in bulk and portion out 24 a day. If you prefer walnuts, they’re even more heart-healthy. Carry them in a reusable snack sack; or buy pre-packed individual portions like these from Emerald and Blue Diamond. You can make or buy wasabi almonds (we get both raw and wasabi almonds at Trader Joe’s).

Edamame (Boiled Soybeans). Soybeans are full of nutrients that provide a direct boost of energy (they also have some mood enhancement qualities). You can buy them frozen in the shell and microwave them for a fun and delicious snack. But for grab-and-go, dried edamame are available in four-ounce packs, enough for two snacks, or in larger containers so you can pack your own (for further savings, look in the bulk foods section). More about edamame and its health benefits.

Popcorn. Popcorn is a whole grain; popped corn provides both volume and fiber. Look for low-fat microwave popcorn and single-serve bags. Most microwave popcorn companies make mini bags for individual portions. Take a look at Orville Redenbacher Naturals Gourmet Microwave Popcorn. It’s also available with lime flavor.

Yogurt. For something smooth and creamy, grab a yogurt. While sugar provides a quick energy boost, you get extra points if the yogurt is plain or sugar free. You can stir in some agave nectar or a packet of artificial sweetener for a sweet treat.

Whole Grain Pretzels. All you have to do is switch from conventional refined white flour pretzels to whole wheat flour, which delivers richer flavor as well as better nutrients. Snyder’s Of Hanover Organic Honey Whole Wheat Pretzel Sticks are also certified organic. There’s also a whole wheat and oat variety. The line is certified kosher by OU. What are whole grains, and why you need them.

Whole Grain Crackers.You can also nibble on 100% whole wheat crackers such as Nabisco Wheat Thins, crunchy little bites that are delicious by themselves, or with plain yogurt or a cup of soup.

And tell us about your favorite energy snacks.
  

A frozen banana (or your favorite fruit) goes into the machine, banana soft serves comes out in a minute. Photo © Corinna Gissemann | Fotolia.

Now, you can make your own 100% fruit soft serve “sorbet” without added sugar, thanks to the Yonanas Frozen Treat Maker.

Yonanas almost instantly transforms your favorite fruits—banana, berries, mango, pineapple, the whole fruit department—into a silky-smooth frozen confection.

The frozen fruit—pre-frozen or frozen by you—goes into the chute (see the photo in the full review). It emerges as thick, creamy soft serve-like “sorbet.”

The compact Yonanas machine is well worth the cost (list $49.99) and the space. It’s not only easy to make, it’s easy to clean the machine. Everything but the motor portion goes right into the dishwasher.

Get yourself a Yonanas machine: You deserve it!

And, you may become more popular as people begin to invite themselves over for some Yonanas. Tell them to BYOFF: bring your own frozen fruit.

Read the full review.

Find more of our favorite frozen desserts and recipes.

Looking like enormous scallions, leeks are cousins to onions and garlic. The flavor and aroma is evocative of, but much milder than, onions.

Leeks are served raw, braised, fried and sautéed, alone or as part of a more complex recipe. Typically, recipes call for only the white base and very light green portion of the stalk, although the green tops can be used for other purposes.

The only challenge with leeks is the sandy soil in which they grow. The sand gets in between the concentric leaves, and takes time to wash away.

But that’s no reason to avoid luscious leeks. The video below shows you how easy it is to clean them. Then:

Find some favorite vegetable recipes in our Gourmet Vegetables Section.

FOOD TRIVIA: The leek has been the national symbol of Wales since the sixth century. Welsh warriors wore them on their helmets to identify themselves from their enemies on the field of battle.