An increasingly popular green in the West, arugula's peppery flavor adds zest and tang to everything from pizza to sandwiches to, most frequently, salads with mache, green- or red-leaf lettuces and other baby greens. A favorite lunch is a spinach wrap packed with arugula and other garden tidbits, with sesame dressing drizzled over them. In Asian cuisine, arugula often provides a bed for chicken, pork or fish, or it can be creamed and made into a delicious side dish. Arugula loves cool weather, growing sweeter and becoming slower to bolt. It does want some attention, though; regular cutting will keep it producing through the season.