It's Rocket where I come from.

Make a tomato sauce with a little garlic, bay and rosemary to flavour, and a teaspoon of sugar to sweeten. Cook some pasta, drain and put into a serving bowl. Cover with the tomato sauce, then put a generous handful of chopped rocket leaves on top. Stir all together, sprinkle with Parmesan cheese and serve immediately.

Cheese and Rocket Tart
Pastry:
250g plain flour
1/4 teaspoon salt
1 teaspoon mustard powder
125g butter. cut into small pieces
90g parmesan cheese, grated
1 egg, beaten

Process the flour, salt, mustard and butter in a food processor until the mixture resembles fine breadcrumbs. Add the parmesan and the beaten egg and mix again just until the ingredients come together. Chill for 30 minutes wrapped in clingfilm. Roll the pastry thinly on a lightly floured work surface and use to line a 28cm deep loose-bottomed round flan tin. Chill if time allows.

Filling:
2 tablespoons olive oil
2 spanish onions, finely sliced
2 cloves garlic, crushed
250g gruyere cheese, grated
2 large handfuls rocket, stalks removed, leaves coarsely chopped
4 eggs
600ml single cream
salt and pepper

Heat the oil in a large non stick frypan and cook the onion for a few minutes. Cover and transfer to the oven at 180°C and leave for 15-20 minutes until soft. In the same frypan, cook the garlic for a few minutes to caramelise. Cool. Spoon the cooled onion into the flan case then add the grated cheese and rocket. Beat the eggs and add the cream and seasoning. Pour into the flan case. Bake at 180°C for about 20 minutes until the pastry is brown, then reduce heat to 160C and continue cooking for 10-15 minutes until the filling is just set and golden all over.

Rocket Pesto
2 cups rocket leaves
2 garlic cloves
1/4 cup parmesan cheese
1/4 cup olive oil
1/8 cup pinenuts, toasted

Blend the rocket, garlic and cheese together in a food processor until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Serve spread on a pizza crust, topped with cheddar cheese, onions and fresh tomato slices. Or toss with cooked pasta.

Acey, I have a recipe that is one of my favorite salads:

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil
2 oz thinly sliced prosciutto cut into strips
1 tbls raspberry jam
3 tbls fig balsamic vinegar
1/3 cup dried figs, chopped into ¼ inch pieces
1 tbls finely chopped shallot
5 cups baby arugula
½ cup chopped walnuts, toasted
2 oz Parmesan, shaved into thin strips

1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ¼ tsp salt; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan.

James posted this one this week...caught my eye!

Here is a link that might be useful: Turkey Meatloaf Sandwich

Daisy: You know, I knew it was called Rocket somehow!!!! Can't wait to try the sauce soon, and prepare the tart another day....

Mustangs....OMG I've GOT the figs (had a hankerin' for them, so that's a great foodie omen!). I will run to the store for prosciutto and I'm gonna try that salad! I'm salivating, love all the ingredients specified, thanks!!!

Chase: You bet!!! Arugula Mayo is a GREAT idea!!!! I'm alwasy adding horseradish to plain mayo.....so blending the arugula in will be different yet so peppery!!!!

Thanks!!!!

One Italian restaurant in our area makes a fabulous pizza with goat cheese, very thinly sliced pears and arugula.

Don't know where you live (climate/zone) but arugula is very easy to grow! I have grown some in my back yard planting it the same time I plant lettuce and spinach seeds in the early spring (March) here in North Carolina, zone 7.

I love to mix it in a salad with other lettuces and I want to try it on homemade pizza too. My favorite way of eating it is just picked in the garden while I am weeding and thinning.

I like to make arugula pesto. Same basic recipe you use for basil pesto, just substituting arugula. I add a bit of lemon to brighten the flavor.

I also make a bianco pizza with arugula... it's a thin layer of ricotta, fresh mozzarella and a sprinkling of parmesan and after it comes out of the oven, the arugula. I also like it like we had it in Italy, just with good olive oil and parmesan shavings and some salt and pepper... and it's also good as a bed for grilled steak.

I grew arugula in containers this past summer, it was very easy and much more peppery than what I usually buy! Can't wait for next summer.

Cathy that salad looks great!

Diana, I love pizza bianco with arugula.

I never tried this but it's on my "to try" from Bon Appetit

Grilled Fontina, Mushroom and Arugula Sandwiches

6 tablespoons olive oil
1 teaspoon minced fresh rosemary
4 very large Portobello mushroom caps -- stemmed, dark gills removed, caps thinly sliced
8 1/2-inch thick slices country white bread
dijon mustard -- optional
8 ounces fontina cheese -- thinly sliced
2 bunches arugula or 1 bunch trimmed watercress

Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.

Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.

Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.

Bon Appetit August 2001

NOTES :
Variations: prosciutto, red peppers, mozzarella, tomato, basil, etc.

I use it in pasta recipes in place of spinach, which my DH can't eat. Try it! It's the perfect replacement!