You can make a pesto which you could then freeze. Or just keep it in the fridge for up to a week. I try not to eat baked goods much, so I think I'd eat it raw if possible. Or maybe wilted or fried as a green.

But I already have a week's worth of arugula and this extra is twice as much....

The pesto idea is interesting, thanks. I'm worried I'd forget to use it, but I could freeze it in an ice tray to make useable bits.

Baked goods freeze well, and would give me some ready made treats for the beloveds.

Many years ago, before internet recipes for everything possible, I made arugula-cashew pesto. I liked using the rich sweetness of cashews to tame the peppery arugula a bit.

Giada’s got a delicious turkey meatloaf sandwich recipe which simply blends a bunch of arugula with mayo for the condiment. I’m not a huge mayo fan but this I’ll slather on.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/pancetta-and-turkey-meatloaf-sandwiches-recipe2-1946442

Not sure about something like this since there’s mozzarella…? This looks vegan but could be tweaked if needed.

Arugula Mushroom Phyllo Pizza

Yowza! Both of those recipes look excellent! Both might use up half. :) The mozz on the pizza isn't a problem, even using dairy rather than vegan--it's easily adjusted proportion. Old fashion pizza joint pizza would be too much, but the filo demands less of everything heavy and as much arugula as one wants, It's things like stuffed shells that use little of the green, lots of the cheese, that aren't useful for this project. And I have a lifetime's experience freezing filo, and this will work. Especially with her recommendation of Fillo Factory, which runs thick, but is delightful to work with and doesn't shatter before it's even opened. It's not Long Beach brand, which is no longer, but it's a nice second. And I have boards to freeze on.

OTOH, simply whirring it up with mayo sounds amazing. ;) So does that loaf recipe. I've never made anything like it.

Thanks for both!

I don't understand. Yeah, I put a little arugula on pizzas, regularly. I also put handsful on a bowl of soup or pasta or a sandwich. This filo recipe calls for two cups of arugula, packed. Which is LOT of arugula. Which is what I need to use it up. And I'd make two.

I CAN'T STAND arugula. In Newman's infamous words -- VILE WEED!!

https://www.youtube.com/watch?v=X1snxhEdchY

To each their own. I love arugula, and those I cook for seem happy with it.

^^ Yep.

Well. So much for that. The power's out. There's backup power in the kitchen, but that's for the coolers, mostly. I'm not turning on the oven or using the Vita-mix. When it comes back, I'll try the mayonnaise. And I got mushrooms but the store was out of filo. I can just make a thin crust, but I wanted to try the filo. Sigh. At least the cel system is working. I suppose naps are called for...

ETA: 8:30 and I started hearing clunks. The nightlight on the extension cord, which I'd kicked earlier, presumably activating the switch even with no power. Then a vroom from the dvr and status lights. Oh joy! The power is back. I'm not about to start cooking, but now whatever's in the fridge is fair game. There's an egg bake with spring shallots, tomatillos, red dandelion fronds and brocollini. ...

I have had arugula in a stir fry that was delicious. More a stand in for watercress than spinach in this case.

I love arugula on pizza - is it the large leaves or small?

And FWIW, I came up with this nice, very simple salad you can make with either arugula or watercress: just thinly sliced/shaved pieces of apple, arugula or watercress, parmesan slivers/shreds, and lemon juice, proportioned to your taste - more arugula than apples and cheese, along with some pepper. Everybody always likes it.

ETA - IIRC, I did not add any salt, as the parm is enough

That sounds good! It's the snall leaves, I think. The ones that look more like wild arugula.

There were three more power outages last night. No opeing the fridge, let alone cooking, and last night was my window. I'm going to try the mayonnaise this afternoon or tomorrow night.