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1500 Larger Cross Road N.
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Sauteed Broccoli Rabe
Sauteed Broccoli Rabe
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts. Heat the canola, grapeseed or rice bran oil on a nonstick griddle or in a large nonstick frying pan over medium-high heat. When you can feel the heat when you hold your hand above it, cook the patties for 5 to 7 minutes on each side. Serve with the condiments of your choice.
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Pasta with Broccoli Rabe and Sausage
Pasta with Broccoli Rabe and Sausage
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes.
Stir in the garlic and cook 1 minute.
Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes.
Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes.
Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper.
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Crimini Mushroom Meatloaf
Crimini Mushroom Meatloaf
Preheat oven to 375°.
Place half of mushrooms in a food processor; process until minced. Place minced mushrooms in a bowl. Repeat procedure with remaining mushrooms. Rinse and wipe processor clean.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in thyme. Cool slightly.
Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Remove from oven; brush with half of ketchup. Bake an additional 10 to 15 minutes or until a thermometer registers 160°. Remove from oven; brush with remaining ketchup. Cut into 8 slices.
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