Pork tenderloin may not be the first thing that comes to mind when barbecuing, but it's just as easy to grill as other meats like chicken breast. In this rendition, grilled lemon and pork tenderloin are served with broccoli rabe and pistachio couscous. As this cut of meat is fairly lean, it makes for a healthy, well-rounded meal. To get the recipe, which is perfect for both Summer and Fall, read more
Also known as broccoli raab, broccoletti, and rapini, this cabbage relative has small florets with leaves that resemble those of kale. Known for its bitter flavor, broccoli rabe is often blanched to tone down the bitterness, then sautéed with garlic and olive oil or lemon and red pepper flakes and mixed into pastas, pizzas, and other dishes. It is common in southern Italian cuisine and has gained popularity in restaurants across the US.
Broccoli and cheddar is one of those classic flavor pairings that always works. Whether combined in a salad, sandwich, or soup, broccoli and cheddar cheese is wonderfully comforting and constantly delicious. Tonight serve the dynamic duo in a modern, Italian variation. Substitute the broccoli with broccoli rabe and the cheddar with ricotta. Toss both of these with cheese tortellini for a quick, delectable vegetarian meal. To read the recipe, read more
Also known as broccoli rabe, a vegetable that is a related to the cabbage and turnip. This leafy green has long stalks scattered with clusters of tiny broccoli-like flowers. Used often in Italian cooking, these greens have a pungent, bitter flavor. It's great fried, steamed, braised, or in a salad or soup.
Broccoli rabe - have you heard of it? It sure seems a little overly gourmet but it is really great for you. I started seeing it in recipes a while back, but it seems like it is no longer a food fad but a veggie we can count on seeing for quite a while. Although it's relatively uncommon in the States, broccoli rabe , aka rapini, is used frequently in Italian and Chinese cuisines. Not only is it related to good old regular broccoli (that seems pretty obvious, but I want to be clear), cauliflower and Brussel sprouts. I'd say it has strong family values wouldn't you.
Broccoli rabe looks like conventional broccoli gone all wild and lanky. It has more leaves and thinner stems. It is low in calories, an excellent source of vitamin C, and broccoli rabe has even more beta-carotene than the standard U.S. broccoli. It provides plant
compounds called isothiocyanates, which help in the process of detoxifying cancer-causing substances before they cause harm.
Broccoli rabe is a bit more bitter than broccoli and is best added to pasta or potato dishes. You can always saute it will a little olive oil and garlic. Delish!!! Plus, it is in season right now.