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Sauteed Broccoli Rabe and Roasted Fennel with Parmesan
Sautéed Broccoli Rabe
INGREDIENTS:
DIRECTIONS
Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use. Coat a large sauté pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed
Roasted Fennel with Parmesan
INGREDIENTS
DIRECTIONS
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 9 x 9 or 13 x 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Orzo Salad with Radish, Fennel and Scallion
Orzo Salad with Radish, Fennel and Scallion
Lemony dressing and fresh mint add vibrant flavor to this myrecipes.com pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired
INGREDIENTS
DIRECTIONS
Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving
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Asparagus and Swiss Chard Saute
Asparagus and Swiss Chard Sauté
INGREDIENTS
DIRECTIONS
Cut asparagus into 1 inch pieces on the diagonal. Heat olive oil and butter in a large sauté pan over medium heat and heat until butter is melted. Add garlic, onion and red pepper flakes, sauté for 3-5 minutes until garlic is fragrant. Add asparagus pieces and sauté for 5 minutes, add chopped Swiss chard, sauté 10 minutes or until chard is wilted and asparagus is soft but still crunchy. Salt and pepper to taste.
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