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I picked arugula over spinach for my pizza last night and it was a total game changer
I was making a prosciutto and mushroom pizza at home and had to choose a green. I grabbed the arugula from the fridge instead of my usual spinach. After baking, I tossed it on top. The peppery bite cut through the saltiness in a way spinach never does. Anyone else have a simple swap that made a dish way better?
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lindamartin5mo ago
My neighbor swears by arugula on pizza, but I thought it was just a fancy lettuce thing. You're right though, that peppery taste is a total power move against salty meats. It's like the greens are finally fighting back instead of just wilting into the cheese. I did a similar swap with kale for romaine in a chicken Caesar salad last week. The kale held up to the dressing way better and gave it some real texture. Who knew being stubborn could be such a good trait in a vegetable?
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patricialee5mo ago
Have you ever tried fresh basil instead of dried on pasta?
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emmaj335mo ago
Saw a cooking show that said fresh basil is a totally different herb than the dried stuff. They basically said dried is for long cooks and fresh is for finishing. Makes you wonder why we even buy the jarred kind.
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