Broccoli Rabe, Turkey Sausage and Parmesan Cheese Pasta
We make this recipe often, simply because it’s tasty, easy and quick! Broccoli Rabe, or Rapini, can simply be sauteed with chopped garlic, olive oil and red pepper flakes, or you can add it to pasta dishes or use it on sandwiches. In Philadelphia, if you ever get a chance to go to Tony Luke’s for sandwiches, their signature is the chicken cutlet broccoli rabe…and it’s delicious!
INGREDIENTS
• 1 bunch Broccoli Rabe
• 1 box Orecchiette pasta
• 1 pound sweet Italian sausage
• 2 cloves of garlic, chopped
• Olive oil
• Butter
• ½ cup Parmesan Cheese, grated
• ½ cup Bread crumbs
DIRECTIONS
Trim off the tough ends of the Broccoli Rabe. Cut into 2” pieces and blanch in salted boiling water for a minute or two. Remove from the water, allow to cool and then squeeze out excess water. If you want, you can just scoop the Rabe out of the water you can use this water to cook the pasta. Remove sausage from casing and brown in large skillet. Add garlic and olive oil (if necessary) and sauté. Then add the blanched Broccoli Rabe. Meanwhile cook pasta. When pasta is al dente — strain it into a colander (reserving about ½ cup of the cooking liquid). Add pasta and cooking water to skillet and stir to combine. Stir in about 1 tbs of butter and ½ cup cheese. Garish with bread crumbs.
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This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat.
Bake for 30-45 minutes or until the edges get brown and crispy.
“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”
Ingredients:
1 small eggplant, peeled and diced into ¾-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 yellow bell pepper, diced into 1-inch pieces
1 red onion, peeled, diced into 1-inch pieces
2 garlic cloves, minced
1/3 cup olive oil
1 ½ tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo or rice-shaped pasta
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
To assemble after:
4 scallions, minced (white and green)
1/4 cup pine nuts, toasted
3/4 pound feta cheese, diced into ½-inch pieces, not crumbled
15 fresh basil leaves, julienne (cut into strips)
Instructions:
Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once. Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature. Add scallions, nuts, feta and basil. Serve at room temperature.
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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 Lehman2013-04-30 13:19:122013-05-08 21:11:30Orzo with Roasted Vegetables
Broccoli Rabe, Turkey Sausage and Parmesan Cheese
Broccoli Rabe, Turkey Sausage and Parmesan Cheese Pasta
We make this recipe often, simply because it’s tasty, easy and quick! Broccoli Rabe, or Rapini, can simply be sauteed with chopped garlic, olive oil and red pepper flakes, or you can add it to pasta dishes or use it on sandwiches. In Philadelphia, if you ever get a chance to go to Tony Luke’s for sandwiches, their signature is the chicken cutlet broccoli rabe…and it’s delicious!
INGREDIENTS
• 1 bunch Broccoli Rabe
• 1 box Orecchiette pasta
• 1 pound sweet Italian sausage
• 2 cloves of garlic, chopped
• Olive oil
• Butter
• ½ cup Parmesan Cheese, grated
• ½ cup Bread crumbs
DIRECTIONS
Trim off the tough ends of the Broccoli Rabe. Cut into 2” pieces and blanch in salted boiling water for a minute or two. Remove from the water, allow to cool and then squeeze out excess water. If you want, you can just scoop the Rabe out of the water you can use this water to cook the pasta. Remove sausage from casing and brown in large skillet. Add garlic and olive oil (if necessary) and sauté. Then add the blanched Broccoli Rabe. Meanwhile cook pasta. When pasta is al dente — strain it into a colander (reserving about ½ cup of the cooking liquid). Add pasta and cooking water to skillet and stir to combine. Stir in about 1 tbs of butter and ½ cup cheese. Garish with bread crumbs.
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Roasted Broccoli
Roasted Broccoli
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat.
Bake for 30-45 minutes or until the edges get brown and crispy.
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Orzo with Roasted Vegetables
Orzo with Roasted Vegetables
“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”
Ingredients:
1 small eggplant, peeled and diced into ¾-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 yellow bell pepper, diced into 1-inch pieces
1 red onion, peeled, diced into 1-inch pieces
2 garlic cloves, minced
1/3 cup olive oil
1 ½ tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo or rice-shaped pasta
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
To assemble after:
4 scallions, minced (white and green)
1/4 cup pine nuts, toasted
3/4 pound feta cheese, diced into ½-inch pieces, not crumbled
15 fresh basil leaves, julienne (cut into strips)
Instructions:
Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once. Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature. Add scallions, nuts, feta and basil. Serve at room temperature.
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