1 whole bulb of fresh peeled garlic, coarsely chopped (use a mini food processor to make this easy)
Pink Himalayan sea salt, to taste
Crushed red pepper, to taste
Trim the thick tough stems from the broccoli rabe then rinse and pat very dry.
Heat 2 tablespoons of the oil in a large heavy skillet over medium heat; add the chopped garlic and sauté briefly, 30-45 seconds.
Add the broccoli rabe, toss to coat in the oil and garlic and reduce the heat to medium. Cook, stirring occasionally, until broccoli wilts. After 3 minutes, add the remaining tablespoon of oil along with 1 tablespoon of water and salt and crushed red pepper to taste. Add an additional tablespoon of water ever 3 minutes or so, stirring each time. Cook broccoli rabe for about 20 minutes total or until it is very, very wilted. Adjust seasoning and serve.
https://www.justfarmed.com/wp-content/uploads/2020/10/rabe.jpg11251500Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2020-10-14 06:33:462020-10-14 06:36:52Broccoli Rabe, Italian Style
2 tablespoons olive oil
1 onion (peeled and diced)
2 cloves garlic (peeled and finely minced)
1/2 cup carrots (shredded)
1 red or green bell pepper ( julienned)
2 cups cauliflower florets
1 egg
1 tablespoon soy sauce
2 tablespoons scallions (chopped)
Salt and ground black pepper (to taste)
To make the cauliflower rice, place half of the florets into the bowl of a food processor and pulse about 20 to 25 times. It’s important not to overcrowd the bowl or else some pieces will remain too large and others will turn to dust. Pulse a few times, checking in between, until the cauliflower is the approximate size of rice grains. Move the riced cauliflower to a bowl and repeat with the second half of the florets.
Heat the olive oil in a large saute pan or cast-iron skillet. Add the onion and bell pepper and cook on medium heat until translucent. Add the garlic and continue cooking for an additional minute.
Add the carrots and continue cooking for another minute. Stir in the soy sauce, raise the heat to high, and add the riced cauliflower.
Saute for a couple of minutes until the cauliflower is heated through. It will begin to soften slightly, but not become too soft.
Push the vegetables to the sides of the pan, making a well in the center. Crack in the egg and whisk until the egg scrambles and distributes throughout the vegetable mixture.
Season with black pepper and salt, if needed. Stir in the scallions and serve hot.
Heat oven to 400°F. Cut the potatoes evenly in strips or wedges.
Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.
Coat the potato in oil
Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.
While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve.
https://www.justfarmed.com/wp-content/uploads/2020/09/roasted-blue-potatoes.jpg600900Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2020-09-30 06:40:532020-09-30 06:41:07Crispy Oven Roasted Blue Potatoes
Broccoli Rabe, Italian Style
Cauliflower Fried Rice
2 tablespoons olive oil
1 onion (peeled and diced)
2 cloves garlic (peeled and finely minced)
1/2 cup carrots (shredded)
1 red or green bell pepper ( julienned)
2 cups cauliflower florets
1 egg
1 tablespoon soy sauce
2 tablespoons scallions (chopped)
Salt and ground black pepper (to taste)
To make the cauliflower rice, place half of the florets into the bowl of a food processor and pulse about 20 to 25 times. It’s important not to overcrowd the bowl or else some pieces will remain too large and others will turn to dust. Pulse a few times, checking in between, until the cauliflower is the approximate size of rice grains. Move the riced cauliflower to a bowl and repeat with the second half of the florets.
Heat the olive oil in a large saute pan or cast-iron skillet. Add the onion and bell pepper and cook on medium heat until translucent. Add the garlic and continue cooking for an additional minute.
Add the carrots and continue cooking for another minute. Stir in the soy sauce, raise the heat to high, and add the riced cauliflower.
Saute for a couple of minutes until the cauliflower is heated through. It will begin to soften slightly, but not become too soft.
Push the vegetables to the sides of the pan, making a well in the center. Crack in the egg and whisk until the egg scrambles and distributes throughout the vegetable mixture.
Season with black pepper and salt, if needed. Stir in the scallions and serve hot.
Crispy Oven Roasted Blue Potatoes
1 lb blue/purple potatoes unpeeled and cut into wedges
2 1/2 tbsp olive oil
1 1/2 tsp sea salt
1 tsp sugar
2 tsp smoked sweet paprika
1/2 tsp black pepper
1/2 tsp ground garlic
1/2 tsp coriander
2 tbsp potato starch or cornstarch optional for more crispy fries2 tbsp potato starch or cornstarch optional for more crispy fries
fresh herbs – optional (rosemary, thyme, oregano, parsley)
Heat oven to 400°F. Cut the potatoes evenly in strips or wedges.
Place potatoes, starch, and 1/2 teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.
Coat the potato in oil
Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.
While potatoes are roasting, combine spice ingredients mixing well.
Once potatoes are done, allow to cool a few minutes then season and serve.