In a perfect world, I would rejoice at each and every single offering from my CSA box.
But there are some foods that I just am not that enthusiastic about. When they show up in the box, I have to restrain myself throwing myself on the floor and weeping (I don’t because inevitably, by the time I’ve unpacked my box, my kitchen floor is covered with little bits of greenery).
Worse, vegetables have an unpleasant habit of growing many weeks in a row. So just when you’ve FINALLY figured out what to do with something despicable, the next box appears with it AGAIN.
Arugula is that vegetable for me. It looks like innocent lettuce, but it is so peppery and . . .just too much.
The first time I used it in a salad, Bart took one bite and said, “What is wrong with this lettuce?” It has not been popular in our home.
There were various attempts to use up the bags that would not stop coming. The most successful was this goat cheese, strawberry, balsamic salad. But still. One can only eat such a salad so many days in a row.
And then, I made these Flatbread Wraps from, where else, Perry’s Plate, and all was right with the world. The first time I made them, I had to mix up a second batch of the salad – we went through it that fast.
The next day, we made them again for lunch. And just like that, the arugula was gone. It was like a miracle.
Preheat oven to 500 degrees (if you have a pizza stone. If you don’t, you should go buy one. Seriously. If you don’t, Natalie at Perry’s Plate recommends heating your oven to 450 and putting an upside down cookie sheet in it).