Broccoli Rabe and Black Bean Quesadilla
These hearty quesadillas are stuffed with garlicky, lime-marinated broccoli rabe and refried black beans, so they are lighter than most. If you have any extra marinated broccoli rabe and beans, they are great accompaniments, as are guacamole and salsa verde.
Broccoli Rabe Peanut Soba Noodles
This Asian soba noodle bowl features sautéed broccoli rabe tossed with spicy peanut sauce. It’s a simple weeknight meal that’s hearty, quick and full of healthy greens! These noodles make great leftovers, whether served chilled or gently reheated.
Broccoli Rabe Egg Roll Bowls
These Broccoli Rabe Egg Roll Bowls are a low-carb dinner idea that come together in just 30 minutes with pre-packaged coleslaw mix, shiitake mushrooms and ground chicken. They’re like a healthy, easy spin on Chinese takeout!
Broccoli Rabe Buddha Bowl with Cilantro Tahini Dressing
These Buddha Bowls are the perfect way to get a full serving of veggies no matter the time of year! Finished with a delicious cilantro tahini dressing that you will want to put on just about everything, these vegetarian bowls are filled with gluten-free, nutritious ingredients!
Broccoli Rabe & Turkey Sausage Orecchiette
Orecchiette, or “little ears”, and broccoli rabe is a signature Italian dish. This simple recipe is surprisingly flavorful and is even tastier the next day!
Garlic Sesame Broccoli Rabe with Panko Crusted Chicken
This dish combines garlicky sautéed broccoli rabe and crunchy oven fried chicken under a delicious blanket of sesame and soy sauce. Tahini adds a wonderful creaminess to the dressing, while a mustard marinade and a bit of crushed red pepper add a perfect amount of zing. Serve this dish for a healthy and satisfying supper, but save some for leftovers because this dish is also fantastic as a chilled salad.
D’Arrigo California Headquarters
Visit our beautiful headquarters located in Salinas, California.
A Day in the Life
Walk through a day in the life of D’Arrigo California and learn how our fruit and vegetables are harvested from the field, packed, cooled and placed on a truck to your store.
Day In the Life Part 2
We will take you through the day in the life of harvesting fennel and broccoli.
Let’s take you on a journey through our whole harvesting process.
D’Arrigo California Solar Build
Did you know that D’Arrigo California harvests the suns power to produce 5.5 megawatts of electricity? We have solar panels across 32 acres of farmland to run our 152,000 square foot shipping facility and certain ranch meters within Monterey County.
Mark Houle, Shipping Operations Manager
Take a tour of Andy Boy’s state-of-the-art 152,000 square foot cooler with Shipping Operations Manager, Mark Houle. Learn how the company is constantly evolving and improving practices and building strategic partnerships to provide consumers with the highest quality produce while making efficient use of renewable, solar-powered resources.
Stephanie Bouquet, MS, RD, CSSD, CDE
Did you know broccoli rabe consumption aids in fighting cancer, protecting bones and combating health disease? Listen in as registered dietitian and certified diabetes educator, Stephanie Bouquet, explains why broccoli rabe is a delicious and nutritious vegetable that everyone should be consuming daily.
Hector Rodriguez, Romaine Hearts Harvesting Superintendent
Enjoy a walk through an Andy Boy romaine heart field with harvesting superintendent and leaf lettuce expert Hector Rodriguez. Hector walks us through the farm so you can learn how nearly 1.5 million romaine hearts are harvested and packed daily, right in the field!
Javier Rodriguez, Broccoli Rabe Harvesting Superintendent
Javier Rodriguez, Andy Boy broccoli rabe harvest superintendent, shares with us the strategic growing practices behind the company’s flagship item, broccoli rabe. Javi explains how crews adjust to the different microclimates, soil types and growing regions of broccoli rabe.
Sautéed Fennel with a Citrus Thyme Pest Sauce
Take a moment to pause and mull over those last four words above – Citrus Thyme Pesto Sauce. Does anything sound more wonderful than the marriage of citrus and thyme? To top it off, we’re drizzling the heavenly sauce over a bed of perfectly sautéed and silky fennel. Oh right, the best part – the recipe is actually easy.
Broccoli Rabe and Kale Harvest Salad
Combining blanched broccoli rabe with massaged kale makes for a nice twist on a typical kale salad. It gives the greens a little extra dimension. The orange-cranberry vinaigrette has a nice zip from fresh ginger, and helps to lighten the heft of the greens. Shaved fennel and apples add some beautiful and fresh crunch. There’s a little something for everyone with this salad. This recipe is vegan. For a gluten-free option, replace the farro with some cooked quinoa or wild rice.
Beet, Fennel and Sweet Potato Crostini
This Beet, Fennel and Sweet Potato Crostini is the perfect way to enjoy root vegetables, and it’s a great appetizer for group gatherings. Tossed with garlic and balsamic, then finished with fresh thyme and sage, this crostini takes fall flavors to the next level!
Super Easy Mayo-Less Broccoli Salad
This super easy broccoli salad contains no heavy ingredients like mayo and is completely dairy-free! With a delicious honey-Dijon dressing and filled with fresh vegetables, this one’s a no-brainer for your next big gathering!
Beet & Fennel Gazpacho with Broccoli Rabe Pesto
A summer borscht-like gazpacho that brings you the comfort of winter to those warm summer nights. This version of the classic Russian soup is made with a broccoli rabe pesto that you will want to make extra of, and some sweet roasted fennel. Top with a dollop of tart Greek yogurt if you’re feeling fancy!
Instant Pot Thai Green Curry with Broccoli Rabe & Chicken
This Instant Pot Thai Green Curry comes together in the pressure cooker as a quick, easy and healthy dinner idea that’s ready in just 30 minutes!
Broccoli Rabe and Farro Stuffed Mushrooms
There’s something that feels right about an appetizer that stuffs veggies into more veggies, and these stuffed mushrooms are just that. Broccoli Rabe, tomato, and parsley, among other ingredients, form a dynamite filling inside baked white mushroom caps. Perfect finger food to serve at a party, these bites taste just as good as they look!