1.Preheat oven to 375° and line a large baking sheet with parchment paper.
2.In a large bowl, stir cream cheese, finely chopped broccoli rabe and fennel, parmesan cheese, sour cream, garlic until combined.
3.Season mixture with salt and pepper.
4.Unroll both pastry sheets onto baking tray, and use a pizza cutter or knife to cut a Christmas tree shape into the dough; reserve scraps.
5.Remove top tree cut-out, and spread cream cheese mixture on bottom layer.
6.Sprinkle with mozzarella then top with second tree cutout.
7.Cut a star out of reserved puff pastry scraps and place on top of tree.
8.Using a pizza cutter or knife, cut 1/2″ thick pieces on either side of tree as “branches.” Make sure to leave a 1″ section in the center. Gently lift and twist each “branch.”
9.In a small bowl, mix together butter and garlic powder. Brush all over tree and star and bake until golden, 30 minutes.
Preheat oven to 375°F-400°F and line two large baking sheets with parchment paper.
In a mixing bowl, combine melted butter, honey, and salt. Mix well!
On a sheet pan, toss broccoli rabe and sweet baby cauliflower in olive oil.
On a lightly floured surface, roll out each puff pastry sheet to a 15”-x-10” rectangle. Cut each sheet into 6 squares for a total of 12 squares.
Rotate square into a diamond shape and brush with butter mixture. Top with a slice of prosciutto, a piece of broccoli rabe and/or sweet baby cauliflower and a slice of brie. Fold one side over top and brush with egg wash. Fold the other side over and brush top and sides with more egg wash. Top with fresh ground pepper. Place on sheet pan and repeat with remaining puff pastries.
Bake until golden and brie is melted, about 15 minutes.
1. Using a food processor, finely chop the garlic. Add cilantro, olive oil, vinegar, salt, and cayenne pepper, and pulse until the cilantro is finely chopped. Transfer to a small glass bowl, stir in the red onion and set aside. This can be made the day before.
2. Preheat the oven to 350°F with a rack placed in the center of the oven.
3. Remove the tough leaves from the base of the cauliflower and discard; you can leave the tender leaves in place. Trim the stem to create a stable base for the cauliflower. Turn the cauliflower on the flat base, floret side up. Slice the cauliflower in half, straight through the stem, then working from the center cut, slice a 1 1/2- inch thick steak from each half. Reserve the extra trimmed florets for another recipe. Repeat with other cauliflower head.
4. Brush the steaks on each side with olive oil, and season with salt, pepper, and paprika.
5. Preheat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan, and add the cauliflower steaks. Cook for about 4 minutes, or until the steaks are turning a golden brown. Flip the cauliflower and transfer the skillet to the oven and roast for about 12-15 minutes, or until the stems are tender when you insert a sharp paring knife.
6. To serve, place a bed of broccoli rabe on each plate, top with cauliflower steak, and drizzle with chimichurri sauce and a touch more olive oil. Serve with a lemon wedge and additional chimichurri.
1. Fill a medium pot with enough water to cover broccoli rabe stalks and bring to a boil. Add 2 Tbsp kosher salt to water after it comes to a rolling boil and immediately add chopped broccoli rabe stems. Cook for a minute before adding leaves and crowns. Cook for 2 more minutes then drain and thoroughly dry.
2. In a heavy skillet, heat olive oil on medium-low heat until shiny. Add garlic slices and sauté, stirring often, for 3 minutes or until soft and fragrant. Add the chopped chipotle, cumin, and oregano, and stir to combine. Add the broccoli rabe to the pan and stir well to evenly coat with the chipotle-garlic. Cook for 2-3 minutes, adding salt and pepper to taste, then transfer to a bowl.
3. In a separate bowl, toss cooked brown rice with half of the lime juice and 1/4 cup of finely chopped cilantro.
4. Combine the remaining lime juice and cilantro with the corn, tomatoes, avocado, jalapeño (use as much or as little as you like), and salt and pepper, to taste to make a quick avocado-corn-pico de gallo. Gently toss to combine.
5. To assemble bowls, divide rice into 2 bowls. Arrange broccoli rabe, avocado-corn-pico de gallo, black beans, radish slices, and shredded cheese on top.
6. Serve immediately.
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1. Lay a pizza stone on the bottom rack of a cold oven, ensuring that there’s enough clearance above to transfer the pizza. Preheat the oven to 500°F.
2. Make the truffled white sauce: in an upright blender combine the white beans, water, lemon juice, nutritional yeast, garlic, truffle oil, salt, and pepper. Blend the mixture on high until completely smooth. The consistency should be similar to that of a creamy salad dressing: thick, but drips off of a spoon. Set aside.
3. Fill a large saucepan or deep skillet/braiser with water and bring it to a boil over high heat. Place the chopped broccoli rabe into the water and cook for 1 minute. Drain the broccoli rabe and run cold water over it to stop the cooking process. Dry the broccoli rabe with paper towels and set aside.
4. Wipe out the saucepan/braiser and set it back over medium-high heat. Pour in the Tbsp of olive oil. Add the sliced shiitake mushrooms to the pan. Let them sear for 1 minute. Stir them up and add the paprika and garlic. Let the mushrooms sear for another full minute. Season with salt and pepper and stir. They should be glistening and soft. Take the mushrooms off the heat, scrape them into a bowl, and set aside.
5. Dust your working surface and a pizza peel with flour. Start stretching out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to the floured peel.
6. Top the pizza with the truffled white sauce, broccoli rabe, shiitake mushrooms, shallots, pepperoncini peppers, sundried tomatoes, and oregano.
7. Jiggle the pizza peel to ensure that the pizza will come loose. If it’s sticking, carefully lift up the edges and toss in a bit more flour until it seems to loosen from the peel.
8. Open the oven and with equal measures of care and efficiency, slide the pizza off of the peel and onto the hot stone with a few flicks of your wrist. Close the oven immediately.
9. Let the pizza cook for 7 minutes. Open the oven and, using the peel, rotate the pizza. Cook for an additional 5 minutes, or until the top crust is browning in spots and you can see some light char on the mushrooms.
10. Remove the pizza from the oven. Give the pizza a light drizzle of olive oil before slicing and serving.
COOK’S NOTES: If you don’t have a pizza stone/pizza peel, I would recommend preheating the oven to 450°F instead and heating a half sheet pan in there for about 5 minutes. Carefully remove the sheet pan from the oven and pour a drizzle of olive oil into it. Move the oil around with a pastry brush or spatula, then quickly and carefully transfer your stretched out dough to the sheet pan. You should hear a sizzle. Top the pizza and proceed with baking, checking the pizza after 15 minutes and cooking it longer if necessary.
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2. Trim the ends of your broccoli rabe, drizzle with the avocado oil, season with salt & pepper, toss to coat. Roast for 15 minutes. Set a few florets and leaves aside for the garnish.
3. Add your cannellini beans, garlic, thyme, roasted rabe, tahini, and the juice of half a lemon to a blender or food processor. Add water 1 tbsp at a time if the mixture is too thick to process. Season with salt & pepper as necessary.
4. Toast your bread. Top with the bean & rabe spread, and garnish with the florets and leaves.
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2. Bring a large pot of salted water to boil. Add the lasagna noodles and cook until al dente.
3. In a large frying pan, heat the olive oil on medium heat. Add the onions and fry until translucent. Add the chopped cauliflower and fry until lightly browned. Add the broccoli rabe and fry until tender. Set to the side.
4. In a large bowl combine the cottage cheese, egg, salt, and pepper. Add 1 ½ cups of mozzarella and the Parmesan cheese to the cottage cheese mixture and combine.
5. Spread ¼ cup of tomato sauce on the bottom of a 9 x 13-inch lasagna pan.
6. On a baking sheet, arrange 6 lasagna noodles. Spread 2 tbsp of the cottage cheese mixture down the center of each lasagna noodle, followed by ¼ cup of the cauliflower and broccoli rabe, followed by a tbsp of tomato sauce. Roll up each lasagna noodles and place them into the lasagna pan, seam side down. Fill and roll the remaining 6 lasagna noodles and place them into the lasagna dish.
7. Cover the lasagna roll ups with the remaining tomato sauce and sprinkle with the remaining ½ cup of mozzarella cheese.
8. Place the lasagna dish into the oven and bake for 35 minutes.
9. Remove from the oven and garnish with chopped basil.
1. Bring a large pot of water to boil. Enough water to cover three artichokes.
2. Trim the tips of the artichoke leaves (they have sharp spikes). Cutaway the base of the artichoke and any smaller leaves close to the base. Using a serrated knife, slice around 3/4 inch to an inch off the tip of the artichoke. Place the artichokes base side down in the boiling water. Place a small lid over the artichokes to keep them submerged in the water. Boil for 30 minutes, until the outer leaves are easily pulled off. Remove the artichokes from the water and let cool. (Do not discard the artichoke water.)
3. Once the artichokes are cool, remove the outer leaves until you have gotten to the artichoke heart. Cut the artichoke heart into 6 – 8 small pieces. Set the artichoke pieces to the side.
4. Place the broccoli rabe in the artichoke water and boil for 3 – 5 minutes until the broccoli rabe is tender and bright green. Strain and set to the side. Once cool, chop into bite-size pieces.
5. Preheat the oven to 375ºF.
6. In a large frying pan, heat the oil on medium heat. Add the onions and fry until soft and translucent. Add the garlic and fry until aromatic.
7. Add the ground beef or plant-based crumbles and fry until light brown.
8. Add the diced tomatoes, tomato sauce, and basil. Simmer for 10 minutes. Season with salt.
9. Bring a large pot of water to boil. Add the dry ziti noodles and cook until al dente. You don’t want the noodles too soft because they will further cook down in the tomato sauce. Drain the noodles and add them to a 9 x 13 lasagna pan.
10. Add the tomato meat sauce to the noodles + 1 cup of water and combine. If your pasta sauce seems on the more liquid side, omit the cup of water. Add the Parmesan cheese and combine.
11. Top the ziti with cubed mozzarella cheese and a drizzle of olive oil.
12. Place the lasagna pan into the oven and bake for 20 minutes. Turn the oven to broil and cook for 1 – 2 minutes until the cheese is golden and bubbling.
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13. Remove from the oven and serve warm.
14. The baked ziti can be kept in the fridge in a container with a tight-fitting lid for 5 days.
Don’t say no to those Thanksgiving leftovers. Pick up some Andy Boy broccoli rabe, and add your leftover sweet potato’s (chopped), turkey and onions to your skillet and get to cooking. Great for brunch, or a side dish at your next dinner party!
1. Heat 2 tbsp of olive oil over medium heat. Add onion and season with ½ tsp sea salt. Cook until wilted and translucent, 6-8 minutes.
2. Add the broccoli rabe and garlic. Season with ½ tsp salt. Cook until the broccoli rabe stem is tender and the leaves are wilted, tossing to coat, 8-10 minutes.
1. Preheat a large fry pan over medium high heat. Add the carrot, broccoli rabe, and onion. Season with salt and pepper. Cook until onion is translucent, 5-8 minutes, stirring occasionally.
2. Add the diced tomato. Cook 2-3 minutes until softened and most of the liquid is evaporated.
3. Add the ground turkey. Season with salt and pepper. Break it up into equal sized small pieces with a wooden spoon as it cooks to ensure it cooks evenly and most of the liquid is evaporated, 5-8 minutes.
4. Turn off the heat and add the frozen peas. Mix well. Cover until ready to serve.
5. Make the thai chili ginger sauce by mixing all ingredients in a bowl or food processor.
6. Make the sweet & sour sauce by mixing the jam and apple cider vinegar in a bowl.
7. Serve with butter lettuce and dipping sauces.
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1. Boil the pasta according to package directions. Drain the pasta and set it aside. Rinse the pot.
2. Bring water to boil again in the same pot that you used for the pasta. Add the broccoli rabe and boil it for about five minutes or until the stems are crisp-tender Drain and set the broccoli rabe aside.
3. Cook the bacon in a large 10-inch pan until it starts to render its fat but before it turns crispy. Add the fennel and garlic and stir to coat them in the bacon fat. Cover the pan and cook the fennel for about ten minutes, stirring occasionally, until the fennel is tender. Add two tablespoons of the chopped and stir to combine. Leave enough bacon fat to coat the bottom of the pan and transfer the bacon and fennel to a blender or food processor. While the blender is running add up to a ½ cup of water to thin the puree. You want it very smooth. Set the puree aside.
4. In the same skillet, melt one tablespoon of butter over medium heat. Place the chicken breasts in the pan and cook them on one side for five to six minutes. Turn the chicken over and cook it on the other side for another 4 to 5 minutes or until the internal temperature is 165°F. Transfer the chicken to a clean plate.
5. In the same skillet, sauté the boiled broccoli rabe for five minutes. You want to cook off the excess moisture that the broccoli absorbed when it was boiled. Transfer the broccoli rabe to a clean plate.
6. In the same skillet, melt three tablespoons of butter over medium heat. Sprinkle the flour over the top of the butter and stir to combine. Cook the flour and butter for a minute or so. Using a whisk, slowly add the milk and cream and whisk continuously to create a smooth sauce. Adjust the heat so that the sauce does not boil, but instead gently simmers. Cook the sauce for a few minutes or until it is thick enough to coat the back of spoon. While the sauce cooks, cut the chicken breasts and broccoli rabe into bite-sized pieces.
7. Add the fennel puree to the sauce and stir to combine. Add the salt and pepper and stir to combine. Add the cooked pasta to the sauce and stir to coat it in the sauce. Add the chicken and broccoli rabe and stir to combine. Garnish with two tablespoons of chopped fennel fronds and serve.
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1. Cook the pasta according to the package directions. Once it’s al dente, drain, rinse with cold water and toss with 2 tablespoons of the olive oil. Place in the fridge to chill.
2. Place a large skillet or stock pot over high heat and bring 4 cups of water to a boil.
3. Chop the broccoli rabe into 2 inch long pieces and submerge them into the boiling water for 30 seconds.
4. Drain the broccoli rabe and rinse with cold water. Set aside.
5. When the pasta is cold, mix together the pasta, broccoli rabe, cubed chicken breast, cherry tomato halves, halved red grapes, olives, Parmesan cheese and white wine vinegar.
6. Add the salt gradually, stirring and tasting after each addition until you reach the desired seasoning level. Serve cold.
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7. Add the ground beef or plant-based crumbles and fry until light brown.
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