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Burrata Bruschetta with Broccoli Rabe

This excellent recipe is courtesy of Food 52. 

Serves 4

  • extra virgin olive oil
  • 4thick slices crusty bread
  • 2-3garlic cloves
  • 1bunch broccoli rabe
  • Kosher or sea salt, plus a flaky salt for finishing
  • red chile flakes
  • juice and zest of a lemon
  • 8ounces burrata
  1. Rub or brush a little bit of olive oil on both sides of the bread slices, then broil or grill the bread until crisp and toasted. When the toasts are cool enough to handle, rub one of the the garlic cloves on one side of each toast and set the toasts aside.
  2. Trim any tough stems and woody bits from the rabe and wash it well, leaving a small amount of water clinging to it. Roughly chop the rabe into about 1 to 2-inch lengths.
  3. Thinly slice the remaining garlic cloves, warm another tablespoon or so of the olive oil in a pan over medium heat, then add the sliced garlic, a pinch or two of chile flakes, and the broccoli rabe. Add a pinch of salt and toss the rabe until it is coated with oil, then cover the pan and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss.
  4. Place the toasts on a serving platter or individual plates and spoon the broccoli rabe over them. Cut the burrata into four equal pieces, being careful not to lose the milky liquid inside, then place the a piece on top of each toast, cut side up. Sprinkle a little flaky salt over the top and drizzle with your very best extra virgin olive oil.

2 for 1 Kale & Lentils Recipe

his is one of our favorite recipes because it makes for an incredibly delicious light dinner, and in the morning we just put a fried egg on the leftovers and call it breakfast! It's full of protein, fiber, and most importantly, flavor.  

Ingredients

  • 2 Tbsp butter
  • 3 cups lentils
  • 2 tsp turmeric
  • 1 tsp cardamom
  • 1 tsp coriander
  • 6 cups water
  • 6 cups kale, stemmed and chopped
  • 1/2 cup plain Greek yogurt or ricotta cheese
  • Favorite hot sauce
  • 1 tsp lemon juice
  • 4 slices sourdough bread

Instructions

  1. n a medium saucepan, melt the butter on med-low heat. Add 3 cups of raw lentils, stir to coat in butter. Add turmeric, cardamom, and coriander, stir frequently for 1-2 minutes.
  2. Add water and cover. Keep heat on med-low and cook about 25 minutes, until most of the water has been absorbed.
  3. Add kale and recover, let cook 5-7 more minutes until tender.
  4. oast sourdough, layer with kale/lentil mixture, and place a dollop of Greek yogurt or ricotta on top. finish with a splash of lemon juice and hot sauce.
  5. If it's morning, throw a fried egg on top!

Spinach, Scallion, Brown Rice, & Sesame Pancakes

INGREDIENTS

  • 1 ½ cups (200 grams) whole-wheat flouror whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 ½ cups (300 grams) cooked brown rice
  • 1 bunch scallions, sliced
  • 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
  • 2 ounces (1/2 cup) crumbled feta

1. Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.

2. In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.

3. Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.

4. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.

Recipe from the New York Times.

Fledging Crow Vegetables, LLC.    122 A Robare Rd., Keeseville, NY 12944.  (518) 834-5012