Air Fryer Burrito

I grow arugula in my countertop garden and I had three bunches ready to eat this week. I’ve found that arugula grows reliably this way, and I like that it’s versatile: it can be a salad all on its own, mixed in with other greens, or even cooked or mixed into warm pasta. It also has a distinct peppery taste that’s never bland.

I decided to eat the arugula at lunchtime, but I didn’t plan any specific recipes. I had a vague idea that it would be good in rice bowls and with cheese and peaches. Here’s what I ended up improvising.

The sunshine half-and-half

This sunshine lentil bowl sounded good, but like it would take more time than I have to make lunch. Instead I combined a microwaved lentil-rice mix, arugula, and leftover air-fried-from-frozen roasted potatoes and onions. I may have also thrown in some halved cherry tomatoes and dressing. To complete the meal, I added a JUST egg and goat cheese half sandwich on whole wheat sourdough.

Leftover pasta surprise

I made too much pasta one night, so I decided to eat it for lunch the next day. The pasta already had roasted veggies and salmon in it, so I added arugula, tomatoes, Harvest Snaps, and dressing. I mopped it up with some more sourdough.

Comfort bowl with a twist

I made this one with another leftover starch: mashed potatoes. I layered on the arugula, feta cheese, chopped peaches and tomatoes, and crunchy chickpeas. There may have also been a mini pizza bagel from Feel Good Foods in there. I won’t deny it.

Tuna crisp ‘n’ crunch

I used the last of my arugula to make this salad: arugula, halved cherry tomatoes, blueberries, and spiralized cucumbers and radishes topped with tuna salad and feta and dressing. Half a bagel on the side.