Spicy Broccoli Rabe with Pine Nuts and Parmesan

Broccoli rabe can be expensive so you can easily substitute regular broccoli or even asparagus... Makes 4-6 servings.

Photo by David Ciccone

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

ingredients

• 2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1/2 to 3/4 teaspoon red pepper flakes
• 4 oil-packed anchovy fillets
• 1 teaspoon kosher salt, plus more for blanching
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
• 1/4 cup toasted pine nuts

preparation

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

• Calories240
• Carbohydrates8 g (3%)
• Fat14 g (21%)
• Protein11 g (22%)
• Saturated Fat3 g (14%)
• Sodium917 mg (38%)
• Polyunsaturated Fat2 g
• Fiber6 g (25%)
• Monounsaturated Fat8 g
• Cholesterol8 mg (3%)

Quinoa Tabbouleh Recipe

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.  Serves 6

ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Photo by Jason Love

preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

White Bean Ragu with Toast

INGREDIENTS

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoons tomato paste
• 4–6 1-inch-thick slices grilled or toasted ciabatta
• 8–10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped flat-leaf parsley

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.

NUTRITIONAL INFORMATION

5 servings, 1 serving contains:

• Calories (kcal) 340
• Fat (g) 13
• Saturated Fat (g) 3.5
• Cholesterol (mg) 15
• Carbohydrates (g) 39
• Dietary Fiber (g) 8
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 500

Pork and Mushroom Stir Fry

My husband loves stir fry and I love it because it is so easy.  Instead of the cubanelle  peppers, you can substitute jalapenos.

Photo by Ariana Lindquist

SERVES 4

INGREDIENTS

FOR THE SAUCE:
6 tbsp. chicken stock
3 tbsp. dry sherry
3 tbsp. soy sauce
1 1/2 tbsp. oyster sauce
1 tbsp. cornstarch
1 tbsp. toasted sesame oil
3/4 tsp. sugar

FOR THE STIR-FRY:
12 oz. pork tenderloin, very thinly sliced crosswise
3 tbsp. cornstarch
1 tbsp. dry sherry
1/4 tsp. kosher salt
1/4 tsp. ground white pepper
1 egg white

Canola oil, for frying
8 oz. shiitake mushrooms, thickly sliced
1/2 cup sliced water chestnuts
2 cubanelle peppers, seeded and cut into 1 1/2″ pieces
2 red bell peppers, seeded and cut into 1 1/2″ pieces
4 cloves garlic, minced
1 1″ piece ginger, minced
Cooked rice, for serving

INSTRUCTIONS

1. Make the sauce: Whisk together stock, sherry, soy sauce, oyster sauce, cornstarch, oil, and sugar in a small bowl; set aside.

2. In a bowl, toss together pork, cornstarch, sherry, salt, pepper, and egg white; let sit for 30 minutes, and then drain. Pour oil to a depth of 2" in a 14" wok or high-sided skillet over medium-high heat, heat oil in a 14″ wok or high-sided skillet over medium-high heat until a deep-fry thermometer reads 300°; add pork and fry, stirring gently constantly, until it turns white, about 45 seconds. Using a slotted spoon, transfer pork to a large colander set over a bowl to drain. Heat oil to 350°; add shiitakes, chestnuts, and both peppers to oil and fry, stirring often, until crisp—tender, about 30 seconds. Using a slotted spoon, transfer to colander with pork; set aside.

3. Discard all but 1 tbsp. oil, and return wok to high heat; add garlic and ginger, and cook, stirring, until fragrant, about 10 seconds. Add sauce and cook, stirring, until thickened, about 20 seconds. Return pork and vegetables to wok and toss until well coated. Transfer to a serving platter and serve with rice.

Roasted Salmon and Broccoli with Chile Caper Vinaigrette

A great roasted salmon courtesy of Bon Appetit.  Serves 4

PHOTOGRAPH BY Hirsheimer & Hamilton

INGREDIENTS

• 1 bunch broccoli (about 1 1/2 lb.), cut into florets
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 6-oz. skinless salmon fillets
• 1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons drained capers

• Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
• Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
• Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
• Serve salmon and broccoli drizzled with chile vinaigrette.
  
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 410
• Fat (g) 25
• Saturated Fat (g) 4
• Cholesterol (mg) 95
• Carbohydrates (g) 9
• Dietary Fiber (g) 5
• Total Sugars (g) 0
• Protein (g) 39
• Sodium (mg) 420

Quinoa Tabbouleh

This is such an easy dish to make.  And on top of that, it is healthy.  A great side for any grilled meat or fish. Serves 6

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

PREPARATION

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
• DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  
  
  

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Jason Lowe

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 21
• Saturated Fat (g) 3
• Cholesterol (mg) 0
• Carbohydrates (g) 24
• Dietary Fiber (g) 3
• Total Sugars (g) 2
• Protein (g) 5
• Sodium (mg) 170