The peppery, pungent taste of arugula is an ancient paramour of pasta and tomatoes in dishes that evoke the Mediterranean basin. There the plant still grows wild and is consumed with a passion not ordinarily associated with the mustard family. Also known as rocket, roquette, rugula, and rucola, the leafy green is a staple of Italian fare and often found in mesclun salad mixes, where it behaves like a cross between lettuce and herb.

Spring is arugula prime time. Leaves that grow in cool weather are more tender and mellow than those suffering the heat of summer. Add them to tabbouleh and chicken and you've got a surprising twist on a classic. A few cups with white beans and shrimp provide the perfect piquant flair. But don't overdo it: Arugula's flavor is bold in any season.