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Roasted Root Vegetable

  • Sweet potatoes (washed and quatered) - 2
  • Turnips (washed and quatered) - 1
  • Beets (washed and quatered) - 1
  • Carrots - 1/2 bunch
  • Onions (washed and quatered) - 1/2
  • Olive oil - 2 tbsp
  • Garlic (minced) - 1 clove
  • Salt & pepper - to taste

Heat oven to 350 degrees. After all veggies are washed and cut into quaters, place in bowl. Add oil and salt. Mix well. Roast at 350 for 25-30 minutes. Let cool and serve.

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Pasta with Roasted Broccoli Rabe (aka Rapini) and Lentils

  • Dried Pasta - 1/2 pound
  • Broccoli Rabe - 1 bunch
  • Large Garlic Cloves (sliced) - 3
  • Cooked Lentils - 1 cup
  • Extra Virgin Olive Oil - 4 table spoons
  • Olive oil - 2 tbsp
  • Sea Salt
  • Parmesan Cheese

Preheat oven to 350 degrees. Heat a large pot of water to make your pasta. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch). Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of oliveoil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great. Take the rapini out of the oven and set aside. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic. Place in serving dishes and top with grated cheese.

Courtesy of Bay Area Bites

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