Friday, March 30, 2012

You Had Me at Broccoli Rabe

I would have a hard time choosing one favorite season of CSA, but I do love spring with all of it's lovely greens. I was talking to a friend this morning and telling her about the delicious broccoli rabe, jerusalem artichoke, quinoa pilaf that I made last night, and she said "You had me at broccoli rabe!" So I will think of Stefanie every time I  make this amazingly healthy, delicious recipe.










You Had Me At Broccoli Rabe Quinoa Pilaf


1 bunch of Broccoli Rabe-stems and leaves                      
4 cups of spinach 
1 handful of Jerusalem artichokes-peeled and diced
2 fresh garlic cloves
3 cups of cooked quinoa
1/2 of a lemon juiced if desired
red pepper flakes if desired
salt to taste


In a pan heat 2 tbsp of olive oil over med heat. Add roughly chopped broccoli rabe, spinach, Jerusalem artichokes, and garlic. Saute until greens are wilted and artichokes are tender. Add quinoa and salt to taste, and add lemon for brightness and hot pepper for kick, if you are up to it! It is delicious with our without. One of my kids added some Parmesan cheese to the top of theirs and gave it rave reviews. I personally think I will try Kalamata olives and a spoonful of feta sometime in the very near future!


Hidden within the delicious taste of this pilaf is a true plethora of health benefits. Yes, a plethora. The quinoa brings all of the essential amino acids plus a good amount of fiber, the garlic brings an immune boost, the broccoli rabe brings the cancer fighting punch of sulforophanes and indoles, not to mention a generous serving of Vitamins A, C and folate. The sauteed spinach adds even more fiber than it does in it's raw state. So enjoy this recipe knowing it is giving back to you as you eat it! The unusual Jerusalem artichoke brings a good amount of healthy, insoluble fiber. Check back at our posts from last spring for more nutritional info and recipes for Jerusalem artichokes. If you want to make this recipe and Jerusalem artichokes are not in season, try using water chestnuts instead. 


I am including this salad dressing recipe just because it is so good and will pair perfectly with the tender spring lettuce.


Israeli Tahini Salad Dressing


   1 tablespoon of tahini
    Juice of 1 lemon
    2 cloves of garlic, grated
    1/2 tablespoon tamari or soy sauce
    1/2 tablespoon sesame
    2 tablespoons of water
    salt & pepper to taste







There are more and more plants growing at the farm every day! We are enjoying this season of greens and grains, but already have our eye on our early summer share. We are currently taking deposits so don't wait too long, spots are limited! Thanks so much, we hope you have a great week! 
-Joy

No comments:

Post a Comment