Filtering by Category: Lunch entrees

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.

Shaved Fennel Salad - From 101cookbooks.com

Shaved Fennel Salad

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup / .5oz/ 15g loosely chopped fresh dill
1/3 cup / 80ml fresh lemon juice, plus more if needed
1/3 cup / 80ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

 Recipe and photos courtesy of 101cookbooks.com

Recipe and photos courtesy of 101cookbooks.com

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

Arugula Bacon & Bean Salad

This dish is great as a side or can take the stage as your lunch entree. Best enjoyed in the sunshine with your cocktail of choice. 

Ingredients

  • 1/4 cup olive oil
  • 2 strips of bacon
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 can white beans
  • 1 can kidney beans
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley, chopped
  • 8 cups arugula

Instructions

  1. Cook bacon on a skillet over medium heat for about 3 minutes, flip, and repeat. Drain oil, cut into small pieces, and set aside.
  2. Place the olive oil and onion in a saute pan over medium heat for 3-5 minutes. When onion becomes tender, add garlic and stir continuously for 1 minute.
  3. Stir in beans and water, cook for about 4 minutes. 
  4. dd lemon juice, parlsey, and salt and pepper to taste, stir well.
  5. Place washed arugula in a large bowl. Add the bean mixture and toss to coat. Top with bacon and serve.

 

 

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