I find arugula too peppery for use in a salad or sandwich, but I love it atop a pizza with a splash of balsamic. This week, we made an apple, onion, and arugula pizza using an apple with a little bruise and the whole bunch of arugula (things you would want to use up not too long after your CSA pickup). There’s not too much prep of toppings on this one – just caramelizing the onions. And if you are looking to make this recipe really efficient, you can cook up caramelized onions in a big batch and freeze them, or, at least, so says the Kitchn.
Most of the vegetables in this recipe come from my Still Life Farm winter farm share.