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Easy Dairy Free Butternut Squash Soup
Easy, Dairy-Free Butternut Squash Soup
Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives.
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Roasted Broccoli Rabe with Garlic
Roasted Broccoli Rabe with Garlic
Heat oven to 400°. Bring a large pot of salted water to a boil. When water boils, add broccoli rabe and blanch one minute. Remove from water and DRAIN WELL in a colander.
Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes. Roast 15-20 minutes.
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Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone
Italian Chicken Cutlet Sandwich with Broccoli Rabe and Provolone
Chicken
Broccoli Rabe
In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt. Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs. In a large skillet over medium heat, add 3 tablespoons olive oil. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the breadcrumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color. In a large skillet over medium heat, add 1-tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.
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