An Arugala Scented Candle?

Don't get me wrong, I'm a huge fan of arugula, I just never thought to add it to my list of "must have" candle scents.  I assure you, however, that you'd be missing out if you didn't bury your nose in this candle once you passed by it at the store.

Introducing the Arugula candle by Archipelago: a soft and spicy bouquet from the arugula with a sweet hint of basil.

I love the packaging and logo of the Archipelago line.  The scent combinations are creative, and I'd love to see some boxes on the shelves of my store. 

And here's one of the best pizza recipes featuring arugula straight from my Italian sorella, Giada:

Arugula, Ricotta and Smoked Mozzarella Pizza

    Cornmeal, for dusting

    1/2 cup ricotta cheese

    2 cloves garlic, crushed

    1 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    2 cups (8 ounces) shredded smoked mozzarella cheese

    1 packed cup (1-ounce) arugula

    Flour, for dusting

    1 (13 to 16-ounce) ball pizza dough

    Extra-virgin olive oil, for drizzling

    2 Roma tomatoes, sliced into 1/4-inch thick slices

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside.

In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about 1/4 to 1/16-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from the oven, cut into wedges and serve.

 Trust me, you'll have to fight yourself not to devour the entire pie.  It's just that good.

{images via Archipelago and Foodnetwork}