ARF/5-A-Day #18

Another ARF/5-A-Day roundup is here – hard to believe it’s week #18 already! For next week, I’d like to do a slight twist — a challenge every now and then is a good thing, right? For those participating next week, the twist is that your contribution should be using a recipe from another blogger’s site. Fun, right? I’m sure we’ll get introduced to all sorts of new bloggers and inspiration in next Tuesday’s round-up – looking forward to it.

For my contribution, I made two things that were ARF/5-A-Day worthy. We started with a salad with New Hampshire Maple-Mustard Salad Dressing. I love this salad dressing because it’s slightly sweet, which you don’t usually see in a dressing, and because it uses ingredients that you usually have on hand. In the salad, I used mixed salad greens, crumbled gorgonzola cheese, candied walnuts and diced avocado.

For a side dish for dinner tonight, I focused on using up a bunch of Broccoli Rabe that I had in the refrigerator. I went to A Veggie Venture’s Broccoli Rabe Round-Up and settled on this recipe from Stephen Cooks. Delicious. It always amazes me how a whole bunch of broccoli rabe can reduce into this small little amount once it’s done. The chicken broth gives the rabe a little extra flavor boost, as does the crushed red pepper flakes, and I would definitely make this one again.

Without further ado, your round-up:

Albion Cooks serves up a delicious dish of Ribbons of Zucchini Pasta with Pine Nuts – love the recipe’s name!

This time it’s What’s for Lunch Honey’s turn to “think green” with her Lamb’s Lettuce Salad with Asparagus:

Kalyn shares her favorite Tomato Salad with Goat Cheese and Basil Vinaigrette. I love goat cheese and can’t wait to try this one!

Next up, something that is definitely new to me, Culinary Gems contributes Mustard Greens Cutlets:

Up a Creek Without a PatL gives us a new recipe for black-eyed peas with her Black-Eyed Pea and Spring Green Salad with Caramelized Sweet Onion Vinaigrette. Since we eat black-eyed peas every New Years’ Day for good luck, I’m all for this one!

I don’t think our stores around here sell fiddleheads, so I’m going to have to live vicariously through Sarah and her Fiddlehead Greens Salad.

Susan from the Fat-Free Vegan Kitchen delights us with her Almond Jelly and Grilled Pineapple with Mango Puree – gorgeous presentation!

I knew our Resident Veggie Evangelist couldn’t stay away too long … she’s back with her Broccoli with Rice Wine Oyster Sauce.

Even with a big move to the East Coast coming up, Alysha from The Savory Notebook still has her eyes on getting veggies on the table with her Spinach Salad with Egg, Bacon and Goat Cheese – sounds grand!

Nandita from The Saffron Trail helps us out with dessert inspiration this week with her Mango Pudding.

Jen from The Weekly Dish masters the art of homemade gnocchi with her sweet potato version:

Tons of fantastic inspiration tonight in all forms, even two goat cheese recipes tonight! All for tonight, folks. Until tomorrow…

Nicholasism for today: “Mama, when I grow up I want to be a good cooker.”

A year ago today… brunch at my sister and brother-in-law’s.

Broccoli Rabe with Oil and Garlic
1 bunch broccoli rabe
3 tablespoons olive oil
3 cloves garlic, sliced
3/4 cup low-sodium chicken broth
1/2 teaspoon hot red pepper flakes (optional)
salt, hot sauce to taste

Wash the rabe and trim off any yellowed parts. Trim off the stalk ends, cutting at a sharp angle, and, again with the knife at a sharp angle, cut the stalks in thirds. (This last instruction is optional: many Italian restaurants serve the stalks whole, for the diners to cut at table.)

In a roomy heavy-bottomed pot with a lid, sauté the rabe in the oil over high heat, tossing constantly with tongs, for a couple of minutes. When the rabe is all coated with the oil and has turned a brighter green, add in the garlic, hot pepper flakes (if using) and broth. Cover tightly, lower heat to medium-high, and cook for 4 minutes. Toss the rabe with the tongs and replace the cover and let them sit in their steam for another 5 – 10 minutes. Season to taste.