Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1-2 minutes. Stir in the broccoli rabe and saute 10-15 minutes, or until desired doneness. Dust with Parmesan cheese, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-09-07 11:50:102014-09-07 11:50:10Sauteed Broccoli Rabe with Parmesan
2 to 2 1/2 cups fresh seasonal berries, such as blueberries and blackberries
1 pint small plums or 5-6 medium red or black plums
1/3 cup light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
TOPPING:
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 cup rolled cut oats
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup chopped pecans
DIRECTIONS
Preheat the oven to 400 degrees F.
For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins.
For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit.
Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-08-03 21:19:202014-08-03 21:19:20Blueberry and Plum Crisp
1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
1/2 cup corn kernels, fresh (from 1 ear)
1 tablespoon unsalted butter
1/4 cup goat cheese, crumbled
4 fresh chives, chopped
DIRECTIONS
In a medium bowl, whisk together the egg yolks, salt, pepper, and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the whites into the yolk mixture until no trace of white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the eggs with ¾ of the cheese and ¾ of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold it again, forming a triangle; slide it onto a plate. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-08-03 21:18:042014-08-03 21:18:04Corn and Goat Cheese Omelet
Sauteed Broccoli Rabe with Parmesan
Sauteed Broccoli Rabe with Parmesan
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1-2 minutes. Stir in the broccoli rabe and saute 10-15 minutes, or until desired doneness. Dust with Parmesan cheese, if desired.
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Blueberry and Plum Crisp
Blueberry and Plum Crisp
INGREDIENTS
FILLING:
TOPPING:
DIRECTIONS
Preheat the oven to 400 degrees F.
For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins.
For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit.
Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes
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Corn and Goat Cheese Omelet
Corn and Goat Cheese Omelet
INGREDIENTS
DIRECTIONS
In a medium bowl, whisk together the egg yolks, salt, pepper, and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the whites into the yolk mixture until no trace of white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the eggs with ¾ of the cheese and ¾ of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold it again, forming a triangle; slide it onto a plate. Serve immediately.
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