Broccoli rabe is one of those fun "new old" vegetables that have started becoming popular in farmer's markets and natural food stores. It has been a feature of cuisine in Italy for quite some time (where it is called rapini) and is just now making its way into trendy American dishes. Although it has little florets that resemble broccoli, it's actually related to the turnip. Broccoli rabe is also more tender than broccoli and has a spicier, earthier, dare I say, more exotic flavor. If you're looking to try out a new vegetable (that really isn't all that new) give this casserole a shot.
Read MoreGreek Orzo Salad
Like a lot of folks, I tend to gravitate toward lighter foods as the weather warms up, moving away from hot soups and stews to sprightly salads. Yes, I know...the s word. Vegans can be wary of salads because omnivores assume they're all we eat, and omnivores are wary of salads because, well, I'll admit they can be boring and unfulfilling. Obviously, it doesn't have to be that way.
Read MoreSpaghetti Puttanesca
The renowned spaghetti of working girls is, as you might expect, spicy, salty and bold. It's also quick, cheap and a flavorful dish to whip up when you don't have a lot of fresh ingredients on hand. In fact, one tale of this recipe's namesake is that it was created by a cook who had to throw some scraps together for customers at closing time. They had asked him for una puttanata qualsiasi or "any old bullshit".
Read MoreTofu Yakisoba
Most people who know me know that I prefer spicy food with bold flavors, and that's the kind of food I tend to cook. This recipe is an exception.
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