We've given up "factory farmed meat" in our household which means that 9 nights out of 10 we're eating vegetarian fare.
Last night we had an orzo salad with broccoli rabe. It was an especially good dinner and the kids even asked for seconds. (Kaden even wanted more broccoli rabe!)
The Orzo salad was inspired by something I ate at Fresh Market recently but, for the most part, I made up the recipe.
1 1/2 cup orzo cooked according to package directions
1 pint grape tomatoes cut in thirds
1 can garbanzo beans drained and rinsed
1 3.5 oz jar capers, drained
a few swirls of olive oil
sea salt - about a teaspoon
1 1/2 lemons sqeezed
1 pressed garlic clove
Cook orzo, squeeze lemons, mix it all up, stick in the fridge till you're ready to eat it.
As for the broccoli rabe. Kevin made this because a lot of evenings these days, right when he gets home, I go out to jog. So, if he made any variations, I don't know... but here's the original recipe:
- 1 pound broccoli rabe, trimmed
- 5 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese
- Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
- In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired. (Kevin forgot to do this.)
Not sure how often we'll be getting broccoli rabe in our produce box, but if possible, this will be a repeat meal in our household for sure.
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