This recipe from Michael Symon’s Live to Cook (Clarkson Potter, 2009) is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. You get some great texture from the standard breading, and the arugula salad keeps things light and flavorful.

April gives us the first moments of springtime bounty, when our grocery bags that were once loaded with root vegetables take a lighter, greener turn. A quick recipe like this Pea, Pesto, and Arugula Soup from Sophie Dahl’s Very Fond of Food: A Year in Recipes (Ten Speed Press, April 2012) will leave ample time to savor the new-found sunshine.

Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course from Everyday Food: Fresh Flavor Fast (Clarkson Potter, 2010) by Martha Stewart Living Magazine. Try spinach in place of arugula and pine nuts instead of walnuts.

This is not an ordinary chicken cutlet. Nope, not at all. Bobby Flay’s chicken cutlet, in his own words, is basically “Chicken Cordon Bleu,
deconstructed.” This means that it comes jam-packed with American Triple Cream Cheese, Ham and Arugula, and truly takes the words “chicken cutlet” to a new level.