Colorful Heirloom Carrots can be enjoyed raw, added to
salads or cooked as your favorite carrot recipe. Since they
are so pretty, we suggest showcasing their colors in a raw
cut up platter or roasted or sautéed as a side.
Pictures by
MyMuffinThursdays.
blogspot and
CookFoodMostlyPlants.
blogspot.com
Roasted Rainbow Carrots with Honey Mustard Glaze by
Parentables.howstuffworks.com
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1 pound carrots, halved or quartered
lengthwise
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon grainy mustard
sea salt
Preheat oven to 400F. Lay the carrots on a baking
sheet and drizzle with olive oil. Roast for 25-30 minutes (baby carrots should only take 20
minutes).
In a small bowl, whisk together the mustard and the honey. Microwave on low for 10 seconds
just before drizzling on carrots. Season the carrots with salt. Drizzle on the honey mustard
glaze.
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Roasted Carrots with Cumin Seeds by CookFoodMostlyPlants.blogspot.com
 1 bunch whole carrots, brushed clean and with
stems removed
 Olive oil
 Cumin seeds
Preheat the oven to 425 degrees.
Coat a small roasting pan with a little olive oil (I use what
appears to be a nonstick loaf pan...although I have
definitely never used it to bake, so for all I know it could
be some sort of pudding mold or a playpen for cupcakes. In any event, it makes a good carrotroasting pan because it's the perfect length and keeps the carrots crowded together, which
prevents them from drying out).
Add the carrots to the pan, brush with olive oil, and set them in the oven to roast. After 20
minutes, take them out, sprinkle lightly with cumin seeds, turn them gently, and sprinkle again.
Roast for another 10-30 minutes, turning every 10 minutes or so, until the thickest part of the
carrot is tender (total roasting time will depend on how thick your carrots are). Sprinkle with a
little salt, and serve.
Roasted Rainbow Carrots with Maple-Mustard Glaze by ClTampa.com
2 bunches (about 1-1 1/2 pounds) rainbow carrots (If you can’t find rainbow carrots, regular
carrots work just as well.)
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Olive oil
Kosher or sea salt to taste
1/4 cup pure maple syrup
1 tablespoon grainy mustard
Splash of sherry vinegar
Preheat oven to 400 F.
Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a
baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Roast
carrots for 30-35 minutes, until soft and lightly browned.
While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium
heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar.
Set aside. About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze
on top of them. Continue cooking until carrots are done.
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Roasted Rainbow Carrots with Miso Butter by TasteWithTheEyes.blogspot.com
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Organic Rainbow Carrots
Roasted with Toasted Sesame Oil
Splash of Tamari
Miso Butter with Ginger and Garlic
Sesame Seed Garnish
Preheat oven to 350°. Peel the carrots. Toss
lightly with toasted sesame oil. Roast on a sheet
pan or oven-proof dish in a single layer. (I found
it is best to roast the purple carrots in a separate
pan to keep the color from bleeding onto the other carrots).
When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of
low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a
black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is
not too heavy.
Miso butter:
1 stick softened butter (I used Challenge Butter)
2 - 3 T. white miso (depending on saltiness)
1 1/2 t. garlic minced
1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead
of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a
grilled rib-eye steak!
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BRAISED RAINBOW CARROTS by BlueJeanGourmet.com
If you can find lovely market carrots like these, I urge
you to use them. Otherwise, grab the thinnest,
“youngest” carrots you can find, lopping off the
greens as soon as you buy them. Feel free to swap
in dried thyme for the fresh; if you do this, you’ll
need less.
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1-2 bunch baby carrots, scrubbed but not
peeled, ends cut
½ of a yellow onion, thinly sliced
4-5 springs fresh thyme
1-2 cloves garlic, thinly sliced
white wine
red wine vinegar
olive oil
salt & pepper
Heat the olive oil in a wide skillet over medium-low heat. Add the onions and garlic, sautéing
over low heat until translucent. Toss in the carrots and push them around the pan to absorb
some of the onion-garlic-olive-oil-y goodness.
After a minute or two, add a generous glug of white wine, enough to form a thin layer at the
bottom of the skillet. Lay the thyme inside the skillet as well and cover with a lid, turning up
the heat a bit so that the wine will just simmer.
Cook until the carrots have reached your desired state of tenderness, anywhere from 12-20
minutes, depending on the size of your carrots. Finish with a splash of red wine vinegar and salt
and pepper to taste. Serve hot or warm.
Roasted Carrots by MyCarolinaKitchen.blogspot
I drizzled them with some extra virgin olive oil and
sprinkled them with kosher salt, freshly ground black
pepper and chopped fresh thyme leaves and roasted
them in the same 400 degree F oven with the chicken for
20 – 30 minutes,
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Minnesota Sue's Rainbow Carrots with Rosemary and Chives by ColorfulHarvest.com

1 ½ lbs Colorful Harvest Rainbow Carrots sliced
on the diagonal
 1 Tbsp. chives (I have also used shallots)
 1 tsp. or more fresh rosemary
 1 Tbsp. brown sugar
 ½ cup homemade chicken broth
 1/8 tsp. pepper
Directions:
Cook carrots in water for 8-9 minutes. Drain, but reserve 2 Tbsp. of the liquid to add to the
above mixture. Bring the above mixture to a boil and mix with carrots to coat.
Pan-Roasted Chicken Breasts with Dilled Baby Rainbow Carrots by NevadAppeal.com
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2 boneless chicken breasts
2 tablespoons olive oil
Fine sea salt
Freshly ground black pepper
1⁄2 pound baby rainbow carrots, peeled or
scraped with a sharp knife
2 tablespoons finely chopped fresh dill
Preheat oven to 375 F.
Pat chicken breasts dry with paper towels. Place
breasts skin side down onto a work surface and use your palms to press them down to flatten
just a bit. Using a very sharp knife, remove the white ligament from the tenderloin. Poke the
skin in a few places over the fat pad. Liberally season both sides of the breasts with salt and
pepper.
Warm oil in a large skillet or saute pan set over medium-high to high heat. Add chicken breasts
skin side down. Do not move the breasts. Sear until fat has rendered and skin is crisp, about 5
minutes. Add carrots to pan, toss with chicken juices, and season with salt and pepper.
Place skillet in oven. Roast until vegetables are knife tender and the chicken juices run clear,
about 15 to 20 minutes. An instant-read thermometer when inserted into the thickest part of
the breast should read 160 F. Allow the chicken to rest for 10 minutes tented with aluminum
foil before serving. While chicken rests, remove carrots to a bowl and toss with dill.
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Sesame Carrot Slaw by
AGirlAMarketAMeal.blogspot.com
 1 bunch of rainbow (or regular) carrots,
cut into long julienned slices
 juice from 1 lime
 1 tablespoon toasted sesame oil
 2 teaspoons soy sauce
 1 teaspoon honey
 1 tablespoon toasted sesame seeds

handful of chopped cilantro
Place the carrots in a medium bowl. In another smaller bowl, whisk
together the lime juice, sesame oil, soy sauce and honey. Drizzle over
the carrots and toss well (I used my hands). Sprinkle with the toasted
sesame seeds and chopped cilantro. Serve immediately.
Carrot Top Soup by CharlotteLocalEats.blogspot.com
 1 bunch carrots (1 ½ cups carrots chopped [3-4 carrots] and
¾ cups greens chopped)
 1/2 cup uncooked brown rice
 4 cloves garlic, diced
 6 cups water, light chicken stock, vegetable stock or any
combination thereof
 Thyme (3 tablespoons fresh or 1 tablespoon dried)
 2-3 tablespoons butter
 Salt & pepper, to taste
Bring ¾ cup water/stock to boil and add rice. Cook until rice is just
tender
and set aside.
Melt butter in soup pot and add carrots, greens and garlic. Simmer for 5-10
minutes.
Add remaining water/stock and time. Bring to boil them simmer for 10-15 or
until carrots get a little tender.
Add rice and turn down heat. Cook until rice and carrots are desired
tenderness and heated through. Add salt and pepper to taste.
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Yes, Carrot Tops are Edible...and Delicious by GiltTaste.com
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Carrot tops will cook beautifully; wilted with a little bit of bacon and jalapeño they
are delicious. Or sauté them with garlic and onion, chop, then mix into fresh, salted
ricotta cheese and you have a wonderful ravioli filling or, even easier, a topping for
pasta.
Mince a few handfuls of carrot tops in a food processor with garlic, salt, olive oil and
toasted almonds for an incredibly flavorful, vibrant green sauce. We love this
alongside roasted seafood, roasted vegetables or simply slathered on bruschetta with
a touch of goat cheese. If you have a brûlée torch, you can also make a smoky riff on
chimichurri sauce that will make anything you cook on the grill happy. Lightly char the
leaves on a sheet pan and puree them with a little sherry vinegar, fresh chili, garlic
and olive oil.
The more tender fronds can be tossed with different herbs like cilantro and chives—
with a touch of salt and vinegar at the last second—to make aromatic herb salads, a
delicate but flavorful garnish for rich foods. Or, to give your green salads an intriguing,
unusual character, try mixing them directly with lettuces. We also like to use them as
a finishing touch for thinly shaved vegetables.
If you have a juicer, we'll add a couple of ideas for the "normal" part of the carrot too.
Juice the roots and greens separately. (There won't be a whole lot of liquid from the
greens, but it will be flavor-packed.) We love to simmer carrots in carrot juice, then
quickly finish them on the grill or seared in a hot sauté pan. They have an intense,
sweet flavor, accented by a bit of smoke and caramelization. Our favorite pairing for
this spectacularly simple dish are beans finished with aromatics and carrot top juice.
Sweat some garlic and onions with a little crushed red pepper in olive oil, or, even
better, in some bacon or chorizo fat. Add cooked or canned beans—any kind will do,
though we prefer white beans—and a splash of water or stock with a shot of carrot
top juice, and let simmer for about 10 minutes to combine the flavors. The green juice
packs a definite carroty note, but with a grassy, herbal character and no sugar, which
pairs with the sweet caramelized carrots to give you the full spectrum of carrot flavor.
As a bonus, here's a carrot-ginger vinaigrette that's amazingly refreshing, especially
when served drizzled over sweet melons or cold, sliced stone fruit. Simply mix
together 4 parts fresh carrot juice to 1 part each lemon and ginger juices and use
immediately for the freshest flavor.
Have you ever seen those carrot cakes with a spot of green frosting to represent the
tops? Well, why use flavorless food coloring when you can use the real thing? Puree a
couple tablespoons of minced carrot tops in a food processor with 2/3 cup powdered
sugar and an 8-ounce package cream cheese to make a sweet, creamy spread. Many
cream cheese frosting recipes call for some butter for fluffiness and as much as three
times the sugar; feel free to add either to your taste, but we like our carrot cake
frosting this way—not too sweet, carroty, herbal, and green. It's a perfect topping for
carrot cake, one that reminds you, just a little bit, that this is cake that's made from a
vegetable!
©
Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Tip-Top Carrot Top Soup by SippitySup
chop up 3 or 4 garlic cloves, and two
tablespoons minced shallots. Add these to a
few tablespoons of olive oil set over medium
heat. As soon as they get fragrant (do not let
them color at all) add 1 cup celery chopped
into 1/4” dice, 1 1/2 cups onion chopped into
1/4” dice, and about 2 cups sliced carrots. This
is your mirepoix.
the vegetables are cooked add another
tablespoon or so of olive oil and bring the
heat up a bit. Once things start to bubble and
sizzle add the rice to the pan. Stir the rice into
the mixture very well. Keep stirring so nothing burns on the bottom. The goal here is to infuse
flavor into the rice. It will only take two or three minutes. Lower the heat again to medium.
This next step is necessary only if you are using rice in the soup. In order to get the rice as
flavorful as possible I like to add a broth with a little fat. You don’t have to. A vegetable broth
will work nicely too. But in that case I would probably add a pat of butter. Because something
with some fat (like a chicken broth) really adds to the creamy texture that the rice takes on.
This step is just like a risotto. I add about 1 1/2 cups broth a little at a time in 3 or 4 additions.
Keep stirring the mixture as you go. soup is ready to eatWait until most of the liquid is absorbed
before adding more. Taste the rice often at this point. We want to keep a kernel of crunch deep
inside each grain of creamy rice.
Once that is achieved add about 6 cups of water. Use your judgment here as to how brothy you
like it. Add salt and pepper to taste and let the soup simmer at a medium temperature until the
flavors come together. Like I said I like a variety of textures so do not let it simmer too long.
But if you want a very soft and consistent texture to this soup then you can cook it until the rice
begins to break down. In this case I would use an immersion blender to break up the vegetables
a bit more too. Though I would not go all the way to a puree.
Whichever way you go, chunky or creamy, do not add the carrot tops and fennel fronds until
right before you serve it. The bright green tastes and color are the real stars of the soup.
You will need to pull the light feathery ends from the chunkier stems of both the carrot tops
and the fennel fronds. It’s kind of a boring job. But not every kitchen task is glamorous!
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I used about 2 cups worth (fairly tightly packed) in a ratio 3 to 1 (1 1/2 cups carrot-tops & 1/2
cup fennel fronds), but you can experiment with this if you like.
Add all the greens at once and stir them in quickly. They will wilt and stay bright green if you
serve the soup right away.
Garnish the soup with a big drizzle of good fruity olive oil and a bit of shaved parmesan cheese.
Fresh Cilantro-Carrot Top
Tabbouleh by
FloridaCoastalCooking.com
3 cups chopped carrot tops
3 cups chopped cilantro
1/2 cup chopped onion
1 3/4 cups cooked bulgur
wheat (I used chicken broth in
the preparation as the cooking
liquid)
2 large carrots, shredded
1 cup chopped tomato
1 cup chopped green onion
1/3 to 1/2 cup fresh lemon
juice
1/8 cup good quality extra virgin olive oil
2 clove garlic, minced
1 packet stevia powder
Coarse sea salt, fresh ground pepper, garlic powder, to taste
Mix the carrot tops through green onion in a large bowl; whisk the lemon juice, olive oil, stevia,
garlic, salt, pepper and garlic powder in a smaller bowl and pour over carrot top mixture evenly.
Toss mixture gently, taste and add additional seasoning, if needed
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Carrot and Cabbage Slaw by FoodWithKidAppeal.Blogspot.com
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2 medium carrots, shredded
½ head large purple cabbage thinly sliced
1 shallot finely minced
2 TBS olive oil
2 TBS honey
¼ cup white wine vinegar (or less if you don’t
like it so tangy)
Salt to taste
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Combine the vinegar, honey, olive oil, shallot and
blend well. Add the carrots and cabbage to the dressing and toss to coat. Salt to taste. Cool in
fridge one hour before serving.
Cole Slaw by SimplyRecipes
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Cabbage, either green or purple
or both
Carrot
Green onion
For the version with mayonnaise:
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Mayonnaise
Yellow mustard
Pepper
For the version without mayonnaise:
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Rice vinegar or white vinegar
Sugar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have
approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.)
Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in
with the cabbage, carrot, and onions. Add pepper to taste.
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For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt,
and pepper to taste.
Cabbage & Cilantro Slaw by MyRecipes.com
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1 1/2 quarts finely shredded cabbage (12 oz.; see notes)
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper
In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and
pepper to taste.
Sirloin Tacos with Red Cabbage, Scallions, and Cilantro by
PetitChef.com
I sauteed the scallions with cumin, chili powder, and pepper, and
seared the steak until it was done. After I warmed the tortillas, I
piled the tacos with the cabbage, cilantro, yogurt, and a bit of hot
sauce. No real recipe here, just fresh flavors and spices you like. If
I had thought ahead, I might have marinaded the steak, but this
was just a quick lunch and it was plenty flavorful. The scallions
caramelized and the cabbage had great color and crunch.
Cabbage Slaw by ColorMeGreenAnew
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1/3 head cabbage
1/2 red onion
1/2 tbsp honey
1 tbsp vinegar
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp salt
Chop cabbage into very thin slices, or even dice if desired. Dice red onion. Combine ingredients
until thoroughly mixed. Voila. Use as side salad or in a sandwich.
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Israeli Lemony Cabbage Salad by Gretchen's Cookbook
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1 whole cabbage (about 2 pounds), shredded
1 tsp. lemon salt (ascorbic acid)
Juice of 1.5 fresh lemons
3 garlic cloves, crushed
Parsley for garnish
Note: Recipe shamelessly stolen from the book The Foods of Israel today, by Joan Nathan. Toss
the cabbage with the lemon salt in a non-reactive bowl. Mix the lemon juice, the garlic cloves,
and sugar in a small bowl and whisk in the oil. Pour the dressing over the cabbage and toss well.
Cover and marinate in the refrigerator for several hours or overnight. Just before serving, adjust
the seasonings and sprinkle the parsley on top.
Cabbage Salad With Capers by RandomHouse.com/kvpa/nathan
½ head cabbage, shredded (about 1 pound)
2 carrots, peeled and grated (about 1 cup)
1 medium onion, grated (about 1 ¼ cups)
1 red bell pepper, grated
1 green bell pepper, grated
4 tablespoons balsamic vinegar
2 tablespoons sugar, or to taste
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
¼ cup vegetable oil
¼ cup olive oil
2 tablespoons crushed olives
1 tablespoon capers
Put the vegetables in an attractive salad bowl. Mix the vinegar, sugar, mustard, and salt and
pepper to taste in a small bowl, then whisk in the oils. Spoon the dressing over the vegetables.
Sprinkle the olives and the capers over the salad and toss well.
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Asian Slaw with Cabbage, Carrots & Cilantro by TastesLikeFood.com
Chop and combine the following
veggies, all measurements are
approximate.
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1 cup red cabbage slices
1 cup green cabbage slices
1-2 carrots
1/2 cup cilantro
2 tbs black sesame sees
(optional)
Then mix in the following flavors,
again all is approximate.
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2+ tbs olive oil
1-2 tbs rice vinegar
scant 1 tsp honey or agave
salt and pepper to taste
Let the mixture mingle for about 1/2 hour before serving. This will keep for a few days in the
fridge.
Carrot, Cabbage & Apple Slaw with Cumin Lime Dressing by MyRecipes
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1 Granny Smith apple
3 tablespoons fresh lime (or lemon) juice
6 cups (1 1/2 [10-ounce] packages) shredded
carrots
3 cups shredded purple cabbage (3/4 [10-ounce]
package)
3 tablespoons extra-virgin olive oil
1 tablespoon finely minced shallot
1 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons minced fresh mint or parsley leaves
2 tablespoons salted sunflower seed kernels
Core and slice the apple; toss in 1 tablespoon of the lime juice. Place carrots and cabbage in a
large bowl and cover with boiling water. Let sit 5 minutes; drain and cool slightly. Whisk
together oil, shallot, the remaining lime juice, salt, and cumin; add freshly ground pepper to
taste. Toss carrots, cabbage, and apple in a large bowl with dressing, mint, and sunflower seeds.
Serve at room temperature or chilled.
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Cabbage is a versatile green since it can be enjoyed fresh in a salad or even instead of lettuce
in a sandwich, it can be fermented into sauerkraut, it can be simmered in soups, sautéed in
olive oil or butter or roasted. It is a super-food with fiber, Vitamin C and indoles (that’s the
nutrient that protects us from some cancers.)
Exciting Variations of Cabbage Salad by SarahMelamed.com
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½ white cabbage, shredded (about 2-3 cups)
2 carrots, grated
1/4 cup vinegar or lemon juice
salt & pepper
variations: 1 bunch dill
Combine all the ingredients mix well. Marinate for
about 30 minutes to soften the cabbage. Variations
and notes: In the Levant a sauce is made by
pounding garlic in a mortar and pestle with salt and
slowly adding olive oil and lemon juice and mixing well. To soften the cabbage, it is shredded,
mixed with a copious amount of salt and left to rest for one hour. Before adding the other
ingredients the salt is washed off completely.
Cabbage is from the Cruciferae family and is native to the Mediterranean region. This plant
originated from wild mustard and intensive breeding of this same mustard ancestor gave rise to
broccoli, cauliflower, brussel sprouts and kohlrabi. The ancient Greeks gave the cabbage the
respect it deserved, but during the Middle Ages it lost its popularity and was eaten only by
those with no choice.
Braised Cabbage & Carrots by The Neely’s
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1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat
and be lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2
hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer
another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
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Smash Seasoning:
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1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
Martha Stewart’s Stuffed Cabbage
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2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and
chopped
1/2 cup sour cream, plus more for garnish
Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2
quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright
green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling
water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2
cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four
large outer leaves to line bottom of pan.
In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden
and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt,
pepper, parsley flakes, green pepper, and celery. Stir to combine.
Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and,
starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to
Dutch oven.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour
some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage
leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or
until cabbage is very tender, adding additional tomato sauce as needed.
Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked
stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir
to combine. Serve with additional sour cream.
Crock-Pot Pot Roast with Potatoes, Carrots, Celery, Cabbage & Onion by Spark Recipes
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2 lb chuck roast
1 TB salt
1 TB black pepper
1 TB Creole Seasoning
1 TB garlic powder
4 medium potatoes, peeled and chunked
4 medium carrots, peeled and chunked
1 large white onion, coarsely chopped
1/4 head of green cabbage
1 cup water
1/2 cup worcestershire sauce
Mix all seasonings together in small bowl, and rub on all sides of pot roast. Put pot roast in
crock pot on HIGH. Drop in potatoes and carrots, water, and worcestershire sauce. Cover the
crock pot and leave on for 5 hrs. After 5 hrs, put in the onion, celery, and cabbage. Cook one
more hour on LOW.
Serve with vegetables as a complete meal, or combine with rice if you'd like. You can use the
liquid from the crock pot as an au jus or as the base for a brown gravy.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Cabbage Carron & Onion Curry by BigOven.com
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1/2 sm Cabbage
3 md Carrots
2 lg Onions
1 tb Ghee
1/2 ts Cumin
1/4 ts Turmeric
1/4 ts Mustard seeds
1/4 ts Chili powder
1/4 ts Coriander
1/4 ts Cinnamon powder
Salt, to taste
Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel
onions and cut into small pieces. In a medium-sized pan saute the onion with butter or
margarine. When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder,
coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and saute. Put the
lid on for 5 minutes. Now add cabbage. Mix all the vegetables together. Add cinnamon powder,
salt, and chili powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan. Make sure
the spices dont stick to the bottom of the pan. Put the lid back on and leave it another 8
minutes. If you want curry to be softer, keep the lid on longer after cooking. Serve hot or warm
Veggie CHOW MEIN adapted from The Best of Country Cooking Cookbook by Jo Groth
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1 cup carrots, thinly sliced on a diagonal
1 cup celery, thinly sliced on a diagonal
1 cup onion, chopped
1 cup cabbage, shredded or sliced
1 cup spinach, chopped (optional)
1 garlic clove, minced
1 cup low-sodium vegetable broth
1/4 cup low-sodium non-GMO soy sauce
1 tablespoon non-GMO cornstarch
1/2 to 1 teaspoon ground ginger or fresh ginger grated from frozen
Heat pan, add oil, add vegetables and garlic and stirtir fry for several minutes until the carrots
are almost tender. Mix broth, soy sauce, cornstarch and ginger to form a slurry. Add broth to
vegetables. Cover and simmer for 3 minutes until it begins to boil and the sauce thickens.
Serve over rice or with chow mein noodles.
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Stuffed Cabbage Stoup by Rachael Ray
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4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2
tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a
simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add
meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked
paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes
to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce,
and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer.
Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer
for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
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Basic Cole Slaw
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6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining
ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly.
Refrigerate until serving time.
Cabbage Slaw
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½ cup orange juice
¼ cup lime or lemon juice
vidalia onion sliced
1-2 garlic cloves minced
1 handful parsley
1 tablespoon of honey
Sea salt and black pepper
½ head of cabbage, cored and shredded
Add everything from the cabbage to a blender until emulsified a minute or two. Drizzle over
the cabbage and toss. Store in the refrigerator. Even better the next day.
Non-Mayo Slaw
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½ head cabbage, shredded
2 carrots, shredded
2 stalks celery, chopped thin
1 onion sliced thin
½ cup apple cider vinegar
2 teaspoons dry mustard
2 teaspoons evaporated cane juice or agave nectar
1/3 cup olive oil
Sea salt 7 black pepper
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Mix vegetables together. Whisk rest together. Pour over the vegetables and toss to coat. It gets
better the next day. Perfect in a sandwich or as a salad.
Nanny Flay's Sauerbraten with Braised Cabbage and Noodles by Bobby Flay
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3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
Salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey
Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden
brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar,
white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to
taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer
until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl,
remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy
medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2
minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and
season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the
table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen,
arrange slices slightly overlapping on a platter, and pour some of the gravy down the center;
pass the rest. Serve with braised cabbage and buttered noodles.
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Braised Cabbage:
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3 tablespoons unsalted butter
1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Salt and freshly ground pepper
Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the
cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook
until the cabbage is wilted, about 15 to 20 minutes.
Buttered Noodles:
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1 1/2 pounds egg noodles
4 tablespoons unsalted butter
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground pepper
Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the
pan, toss with the butter and parsley, and season with salt and pepper, to taste.
Slow Cooker Cabbage & Apples by About.com
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1 medium cabbage, coarsely chopped
2 tart apples, cored, diced
2 medium onions, quartered and sliced
1 scant teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple juice concentrate, thawed
1/2 cup chicken broth
3 tablespoons spicy mustard
Lightly oil the slow cooker or spray with nonstick cooking spray; add the cabbage, diced apples,
and sliced onions. Toss with the salt and pepper. In a cup, combine the apple juice concentrate,
chicken broth, and mustard; pour over the cabbage mixture. Cover and cook on LOW for 6 to 8
hours, or until the vegetables are tender. Stir the mixture every 2 to 3 hours. Remove to a bowl
with a slotted spoon.
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Warm Cabbage with Bacon and Gorgonzola by Sara Moulton
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3 thick slices bacon, about 3 ounces
6 tablespoons dry white wine
1/2 small shallot, minced
1/2 tablespoon drained bottled green peppercorns
Kosher salt
6 tablespoons heavy cream
1/2 small green cabbage, halved, cored, and sliced about 1/4-inch thick (about 6 cups
shredded cabbage)
Freshly grated black pepper
1 1/2 ounces Gorgonzola, crumbled (about 1/3 cup)
1/2 tablespoon finely chopped fresh parsley leaves
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Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and
crumble. Reserve 1 1/2 tablespoons of the fat in the skillet.
Combine the wine, shallot, peppercorns, and a pinch of salt in a small saucepan. Bring to a boil
over high heat, reduce the heat to medium-high, and simmer until reduced to about 1
tablespoon. Pour in the cream and simmer until reduced by half.
Heat the large skillet with the reserved bacon fat over medium-high heat. Add half the cabbage
and season with salt and pepper. Cook, stirring often, until it begins to wilt, about 5 minutes.
Transfer the cabbage to a bowl and cook the remaining cabbage in the same manner. Return all
the cabbage to the skillet and pour in the cream mixture. Cook, stirring often, until the cabbage
is very tender yet still crisp, 5 to 7 minutes. Stir in the Gorgonzola and the parsley. Season with
salt and pepper and cook, stirring, until the cheese has melted. Sprinkle each portion with the
crumbled bacon.
Cabbage-Carrot Salad by Find-How.com
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Oil
Salt
1 / 2 lemon pressed
2 carrots
1 / 4 cabbage
Wash the cabbage and carrots well. Cut the
cabbage in small strips. Rub the carrots in
the coarse grater. place in a salad or a bowl
and add lemon, olive oil, salt and mix
thoroughly
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Colcannon
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3 pounds potatoes, scrubbed
½ stick of rBGH-free butter
1 1/4 cups warm milk
2 scallions, chopped
Sea Salt and freshly ground black pepper
1 head cabbage, cored and shredded
Cook the potatoes. I like to steam them instead of boil them. Add the potatoes to a couple of
cups of water and steam covered. Check after 20 minutes to be sure there is still water in the
pot and test for doneness. Add more water if necessary and steam until done. I find steaming
instead of boiling potatoes retains more nutrients and flavor.
Mash the potatoes with ½ stick of organic rBGH-free butter, and hot milk. Season liberally with
sea salt and freshly ground black pepper and add chopped scallions.
Chop the cabbage and boil in unsalted water until tender. Drain. Add to the potatoes and stir
together.
Cabbage & Cheddar Bake by About.com
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1 small head of cabbage
1 small onion, chopped
6 to 8 slices bacon or turkey bacon, diced
2 teaspoons vegetable oil
1 can (10 1/2 ounces) cream of celery soup
3/4 cup milk
1/2 cup mayonnaise
Dash pepper
2 cups fresh bread crumbs
3 tablespoons melted butter
1 tablespoon chopped parsley
1 1/2 cups shredded sharp Cheddar cheese
Heat oven to 375°. Lightly grease a 2 1/2 to 3-quart baking dish.
Cut cabbage into 4 wedges, then cut out core and cut each wedge crosswise into thin slices. Put
cabbage in a saucepan, cover with water, and bring to a simmer. Cover and simmer until
tender, about 10 to 12 minutes. Drain well and set aside.
Meanwhile, sauté the onion and diced bacon in the vegetable oil until onion is tender. In a
bowl, combine the soup, milk, mayonnaise, pepper, and cooked onion and bacon. Add the
cabbage and stir to mix well.
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In another bowl, combine bread crumbs with melted butter and parsley. Toss to blend
thoroughly.
Sprinkle about 1/3 cup of the crumbs over the bottom of the casserole. Top with the cabbage
mixture, then sprinkle cheese over all. Top the cheese layer with the remaining bread crumbs.
Bake the casserole, uncovered, for 45 minutes.
Braised Cabbage & Carrots by The Neely's
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1 large head (about 3 pounds)
green cabbage
4 slices extra-thick bacon, cut into
1-inch squares
1 cup water
2 tablespoons Smash Seasoning,
recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black
pepper
Core cabbage and chop into 2-inch pieces.
Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat
and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover
and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and
add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and
pepper, to taste.
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Broccolette: simply wash, trim slightly and roast or saute in garlic and olive oil Add a little red
pepper flakes for heat if you like or a squeeze of lemon once done. Very easy to prepare and
very delicious
Tuna, Broccolini & Cauliflower Salad with Pine Nut & Anchovy Salsa by Taste.com.au
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5 anchovy fillets, drained
1 garlic clove
2 tbs toasted pine nuts
2 tbs white wine vinegar
1 tbs olive oil
500g cauliflower, cut into small florets
1 bunch broccolini, stalks trimmed, cut into long florets
185g can tuna in springwater,
drained
1/3 cup pitted kalamata olives
1 cup firmly packed flat-leaf
parsley leaves
Very finely chop the anchovies, garlic
and 1 tablespoon toasted pine nuts.
Place in a bowl with the vinegar, olive oil
and freshly ground black pepper.
Cook the cauliflower florets in a large
saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes.
Briefly rinse under cold water to cool slightly, then drain.Place the warm cauliflower and
broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the
salsa and toss gently. Serve immediately.
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Stir-Fried Broccolette and Cashews by Earthbound Farms
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2 bunches Earthbound Farm Organic Broccolette, ends trimmed
Kosher salt
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin
2 tablespoons plain sesame oil
1/4 cup chopped cashews, salted or unsalted
1/2 teaspoon ground coriander
2 teaspoons finely grated fresh ginger
1 clove garlic, very finely minced (or use a garlic press)
1 tablespoon toasted sesame seeds
Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the broccolette and cook
for 4 minutes. Drain, then immediately plunge the broccolette into a bowl of ice water to stop
the cooking process. When the broccolette is cool, drain thoroughly, and dry the spears with a
clean kitchen towel or paper towels. Set aside.
Combine the rice vinegar, tamari, toasted sesame oil, and mirin in a small bowl and set aside.
Heat the plain sesame oil in a wok or large skillet over medium heat. Add the cashews and
coriander; cook, stirring constantly, for 1 minute. Add the ginger, garlic, and broccolette to the
wok and increase the heat to medium-high. Stir fry until the broccolette is hot, about 2
minutes. Add the vinegar-soy mixture and cook, stirring constantly, until the broccolette is
crisp-tender and the sauce has glazed the vegetables.
Transfer the broccolette to a platter and sprinkle with the sesame seeds. Serve immediately.
Broccolette Saute by Kitschnware.com
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1 Bunch Broccolette (also known as Broccolini)
2 Tablespoons Butter
½ Small Lemon (zest and 1 Tablespoon juice)
½ Teaspoon Salt
1 Teaspoon Garlic (minced)
¼ Teaspoon Pepper
Blanch the broccolette in a large pot of salted, boiling water for 2 minutes. Drain immediately
and immerse in a bowl of ice cold water.
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Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the
broccolette and add to the garlic mixture. Heat for 2 minutes. Add the lemon juice, salt, and
pepper then toss well before serving.
Broccolette Cheddar by TheSustainablePlate.Wordpress
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1 cup of White Jasmine Rice
4 stalks of Broccolette
Cheese
2 cloves of garlic
1 stalk of basil
and a ‘happy’ drizzle of Mild Olive Oil
Cook rice as directed on packaging, and prep
broccolette, cheese, garlic, and basil
(chop/cut/grate – however you’d prefer).
In an oven safe baking dish, layer rice with prepped ingredients on top and drizzle a small
amount of olive oil throughout (not too much). Place in oven set on broil, and watch until
cheese is melted and broccolette has browned on the edges. Enjoy while warm and gooey!
Broccolini & Balsamic Vinaigrette by Barefoot Contessa
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Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon
In a large pot, bring 8 cups of water and 2
tablespoons salt to a boil. Remove and discard the
bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2
teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return
to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and
place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash
with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
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Broccolette and Potato Frittata by Earthbound Farms
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8 ounces (1 large bunch) Earthbound Farm Organic Broccolette, ends trimmed
6 large eggs
1 cup whole milk
Salt
Freshly ground black pepper, to taste
1-1/2 cups grated Gruyere or cheddar cheese, or a combination of the two
3 tablespoons olive oil
1/2 cup thinly sliced yellow onion
1 pound frozen hash brown potatoes, thawed
Steam the broccolette until tender, 8
to 10 minutes. Drain immediately and
let cool. Chop the broccolette into
small (1/2-inch) pieces and set aside.
The broccolette can be cooked and
chopped, then covered and
refrigerated, a day in advance.
Place the eggs in a medium-size bowl and whisk to blend. Add the milk, 1/2 teaspoon of salt,
and freshly ground black pepper to taste. Whisk to combine. Stir in the grated cheese and set
aside. The custard can be prepared a day in advance of making the frittata, covered and
refrigerated.
Position a rack in the middle of the oven and preheat to 375 degrees F.
Place the oil in a 12-inch cast-iron skillet (or other oven-proof, nonstick skillet) and heat over
medium heat. Add the onion and cook, stirring constantly, until the onion is lightly golden,
about 3 minutes. Add the hash browns, salt them lightly, and cook, stirring frequently, until hot,
about 3 minutes. Press the hash browns into an even layer across the bottom of the pan and
raise the heat to medium-high. Cook without stirring until the bottom of the potato crust
begins to brown, about 5 minutes. Remove the skillet from the heat and spread the broccolette
over the potatoes in an even layer. Pour the egg and cheese custard into the skillet.
Bake the frittata until it’s just set (the center may still jiggle a bit), 15 to 18 minutes. Turn the
broiler on high and place the skillet about 4 inches below the heat. Cook until the frittata puffs
and turns golden brown, 4 to 6 minutes, watching carefully so that it doesn’t burn.
Let the frittata cool for 5 minutes then cut it into wedges to serve.
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Sweet Chili Chicken with
Broccolette and Noodles By
Earthbound Farms
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1/2 cup low-sodium soy
sauce
1/4 cup sweet chili sauce
2 tablespoon rice vinegar
1 tablespoon sugar
1 pound boneless, skinless chicken breasts, cut into thin slices, or chicken tenders
Kosher salt
2 bunches Earthbound Farm Organic Broccolette, cut into thirds or quarters
8 ounces spaghetti or other Asian noodles of your choice
1/4 cup sesame oil, divided
1 small red bell pepper, sliced into thin strips about 2 inches long
3 scallions, white and light green parts only, thinly sliced
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed in a garlic press
Combine the soy sauce, sweet chili sauce, vinegar, and sugar in a large bowl. Add the chicken
and stir to coat the pieces. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
Meanwhile, bring at least 2 quarts of water to boil in a large pan over high heat. Add 2
teaspoons of salt and the broccolette. Cook for 4 minutes or until just crisp-tender. Drain, and
then immediately plunge the broccolette in a bowl of ice water to stop the cooking process and
set its bright color. When the broccolette is cool, drain thoroughly, and pat dry. Set aside.
Bring another large pan of water to a boil and add 1 tablespoon of salt. Cook the spaghetti or
other noodles according to package instructions. Drain and keep warm.
Heat half of the sesame oil in a large wok or skillet over medium-high heat. When the oil is very
hot but not smoking, add the chicken strips (reserving the marinade) and stir-fry until they’re
golden, 3 to 4 minutes. Remove the chicken and set aside.
Add the reserved marinade to the wok and bring to a boil for 1 minute. Transfer the hot
marinade to a small bowl and set aside.
Clean the wok with paper towels and add the remaining sesame oil. Add 1/4 cup water, red
pepper, broccolette, scallions, ginger, and garlic to the wok and stir-fry over medium-high heat
until the pepper is crisp-tender, 2 to 3 minutes. Add the chicken, broccolette, and the cooked
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marinade to the wok. Continue cooking, stirring constantly, until the mixture is hot, 1 to 2
minutes. Stir in the warm noodles and toss to coat. Serve immediately.
Classic to Italian cuisine, Rapini adds flavor, a slightly bitter nutty
flavor, and nutrition to your Italian feast. Also called Broccoli
Raab or Rabe, it is not broccoli at all. Instead it is actually part of
the turnip or mustard family and is called Broccoli Raab because
the flowers resemble broccoli a little. It is a loved favorite of
many of us and is super easy to prepare like any green.
Grilled Rapini & Mushrooms by CoconutAndLime.com
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1/2 lb rapini
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10 oz sliced mushrooms
salt
for the vinaigrette
 4 tablespoons olive oil
 1 tablespoon pomegranate infused balsamic vinegar
 2 cloves garlic, minced
 1 teaspoon Dijon mustard
 pepper
Whisk together all vinaigrette ingredients. Set aside. Sprinkle the mushrooms and rapini with
salt. Toss the rapini and mushrooms with the dressing. Place on a perforated grill pan. Place on
the rack and cook until cooked through but not crispy, tossing occasionally-the time will depend
on the grill you are using. Serve hot!
Rapini Recipe by SquawkFox.com
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1 bunch rapini, about 1 lb or 500 g
3 tbsp (50 mL) olive oil
3 cloves garlic, sliced or minced
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
Remove about 1/4 inch from base of rapini stalks.
In deep skillet of boiling salted water, cover and
cook rapini until tender, about 4 minutes. Drain
and gently dry. In same skillet, heat olive oil over
medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes.
Add rapini and saute till warm.
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Mushroom Pasta with Rapini and Parmesan by NBCNewYork.com
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1 tablespoon olive oil
2 tablespoons diced shallots
4 ounces cremini, brown, or chanterelle mushrooms, coarsely chopped
6 shiitake mushrooms, stems discarded and caps sliced
1/2 cup fat-free, low-sodium chicken or vegetable broth
Salt and ground black pepper
8 ounces rapini (broccoli rabe) or broccoli, cut into 2-inch lengths and blanched
2 tablespoons grated Parmesan cheese
2 tablespoons chopped flat-leaf (Italian) parsley, for
garnish
Mushroom pasta with rapini and parmesan, from...
Make the pasta. Bring a large pot of water to a rolling boil.
Meanwhile, in a large skillet, heat the oil over medium heat.
Add the shallots and mushrooms and cook for 5 minutes, or until they are soft but not
browned. Add the broth and stir in salt and pepper to taste. Reduce the heat to low.
Add 1 teaspoon of salt to the boiling water, add the pasta, and cook for 2 to 3 minutes, or until
al dente. Watch the pasta carefully, because it cooks quickly. Drain the pasta and return to the
pot. Add the rapini or broccoli and mushrooms to the hot pasta and toss well. Serve topped
with the Parmesan and some parsley.
Sauteed Broccoli Rabe with Garlic and Lemon Zest by Tyler Florence
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2 pounds broccoli rabe
Extra-virgin olive oil
2 cloves minced garlic
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5
minutes until tender and bright green. Drain well in a colander and set aside. In a large saute
pan heat a 2 count of extra-virgin olive oil over medium heat. Add the garlic and pepper flakes
then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently
tossing it in the pan. Finish with the lemon zest and toss to combine. The broccoli rabe should
be tender and fragrant with lemon when done. Give it 1 final taste and season, if necessary.
Serve immediately.
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Blanched Rapini (Broccoli Raab) adapted from Cook's Illustrated by Mariquita.com
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1 pound rapini (broccoli rabe), washed, cut into 1-inch pieces
2 teaspoons salt
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted
and tender, about 2 1/2 minutes. Drain and set aside. Using a salad spinner makes easy work of
drying the cooled blanched rapini.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water
and submerge greens to stop the cooking process. Drain again; squeeze well to dry and proceed
with one of the following recipes.
Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan by Recipe.com
The depth of the wok allows you to simultaneously saute and steam the broccoli raab while
preserving its beautiful green color. To make the dish vegan, garnish with toasted breadcrumbs
instead of Parmesan cheese.
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3 tablespoons olive oil, divided
2 cloves garlic, minced (2 teaspoons)
2 12-ounce bunches broccoli raab, trimmed and coarsely
chopped
1 teaspoon red pepper flakes
1 pint grape tomatoes
1 14-ounce can white beans, rinsed and drained
1/4 cup grated Parmesan cheese, for garnish
Heat 2 tablespoons oil in wok over medium-high heat. Saute garlic until it sizzles, then add
broccoli raab and red pepper flakes. Season with salt, and saute 5 to 7 minutes, or until broccoli
raab is wilted. Transfer broccoli raab from wok to serving plate.
Add remaining 1 tablespoon oil to wok. Add tomatoes, and cook 5 to 7 minutes, or until skins
brown and tomatoes begin to split, stirring occasionally. Stir in white beans, and cook 2 to 3
minutes, or until heated through. Spoon tomato-bean mixture on top of broccoli raab, and
garnish with Parmesan.
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Broccoli Rabe with Orechetti Pasta and Sausage by Mariquita.com
1 bunch Broccoli Rabe
1 Lb or so of your favorite sausage (no casings, or remove from casings), I use hot Italian
4 cloves garlic, or more if you wish
Orechetti Pasta (Italian for little ears) Penne and Farfalle work well too if you can not find.
1/4 to 1/2 cup chicken stock
Brown sausage in large skillet (best in bite size crumbles). While sausage is browning, clean
Broccoli Rabe and remove only the thick tougher ends of stalks. Chop rabe into bite sized
pieces. Drain sausage and set aside. Start your water for the pasta and cook according to
directions for aldente pasta. In same large skillet as sausage sauté chopped garlic cloves in a bit
of olive oil for a couple of minutes (do not clean pan as remaining fat from sausage will add
more flavor). Add Broccoli Rabe and some chicken broth to pan and cook until greens have
wilted. Add sausage and heat through. Toss with cooked pasta and enjoy. Watch the salt on this
as some sausages will have a lot of it and could potentially make this dish to salty if more salt is
added. Keep the salt added to pasta water to a minimum.
This dish also works well with vegetarian substitutions for a yummy vegan alternative, make
sure to increase the olive oil accordingly… Yummy!
Rapini & Garbanzo Pita Pizzas adapted from Gourmet by Mariquita.com
2 large garlic cloves, sliced thin
1/4 cup extra-virgin olive oil
a 19-ounce can garbanzos, rinsed and drained
1/2 cup water
1 pound rapini tips, rinsed and roughly chopped, eat the leaves and tender stems!
1/2 teaspoon dried hot red pepper flakes
three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring,
until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4
cup water, and salt and pepper to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook
rapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered
partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange
pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are
golden.
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Pasta With Walnut Sauce and Broccoli Raab by NYTimes
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1 garlic clove, cut in half, green shoot removed
3/4 cup shelled walnuts
1 tablespoon bread crumbs
1/3 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus
additional for sprinkling (Pecorino can be
substituted for some of the Parmesan)
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets
(stems set aside for another purpose)
1 pound orecchiette, farfalle or other pasta
About 1/2 cup pasta cooking water (more as needed
This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled
with greens.
Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped
and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and
bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and
Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and
homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil,
salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but
still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular
broccoli need not be chopped). Set aside.
Bring the water back to a boil and cook the pasta al dente, following the timing instructions on
the package but checking a minute or two before the indicated cooking time. Before draining
the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well
blended. The sauce should have a creamy consistency (add more of the pasta water if
necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot
with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or
Pecorino on the side.
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Halibut Poached in Olive Oil with Broccoli Rabe Pesto by Giada de Laurentis
Broccoli Rabe Pesto:
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8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Olive Oil Poached Halibut:
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4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper
For the Broccoli Rabe Pesto:
Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until
tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3
minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts,
honey, salt, and pepper process until smooth. With the machine running gradually pour in the
extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set
aside.
For the Halibut:
In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a
deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200
degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil
making sure it is submerged beneath the surface. Poach the fish until just cooked through,
about 6 to 7 minutes.
To Serve:
Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a
bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching
oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.
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Fresh Fettuccine with Roasted Chicken and Broccoli Rabe by Giada De Laurentis
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1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
1 (9-ounce) container fresh fettuccine pasta
1 (14-ounce) can reduced-sodium chicken broth
1/4 cup fresh lemon juice
3 cups shredded roasted chicken (from 1 roasted chicken)
3/4 cup freshly grated Parmesan
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2
minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once
cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water
and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high
heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just
until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to
combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to
coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the
pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the
remaining Parmesan and serve.
Rapini with garlic and red pepper flakes by Mariquita.com
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens (above)
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to
sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and
cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt,
serve immediately.
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Sauteed Broccoli Rabe by Giada De Laurentis
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4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup raisins
Kosher salt
2 tablespoons pine nuts, toasted
Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp
tender, about 2 to 3 minutes per bunch. Transfer the broccoli rabe to a large bowl of ice water
to cool. Reserve about 1/4 cup of the cooking liquid. Drain the cooled broccoli rabe and set
aside.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and
saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli
rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli
rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste.
Toss the mixture with toasted pine nuts, serve immediately.
Braised Broccoli Rabe (Rapini) by Emeril Lagasse
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Salt
2 bunches broccoli rabe, stems trimmed and washed
4 tablespoons olive oil
4 ounces pancetta or mortadella, finely chopped
6 garlic cloves, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup chicken stock
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain
and set aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add
garlic and crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not
allow the garlic to brown. Add the broccoli rabe and chicken stock, partially cover the pan and
cook until the greens are tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if
necessary. Serve hot or warm, with some of the cooking liquid ladled over the top.
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Broccoli Raab James Peterson, Vegetables by Mariquita.com
2 pounds broccoli raab
1 tablespoon salt
1 tablespoon white or brown pale miso
1/4 cup mirin or 6 tsp sugar dissolved in 3 Tbsp hot water
1 teaspoon Asian dark sesame oil
2 teaspoons white sesame seeds
Cut the broccoli raab flowers and leaves away from the larger stems. Discard the stems. Rinse
and drain the leaves and flowers in a colander. Bring about 4 quarts of water to a rapid boil
with the salt. Boil the broccoli raab for five minutes, uncovered, over high heat, and drain in a
colander. Immediately rinse the broccoli with cold water and pat it dry in towels or spin it in a
lettuce spinner to get rid of excess water. In a mixing bowl large enough to hold the broccoli
raab, work the miso, mirin and, and the sesame oil to a paste with a whisk. Just before serving,
tossed the broccoli raab with the the paste. Arrange the broccoli on one large plate and sprinkle
with the sesame seeds or arrange it on individual plates and sprinkle each serving within the
sesame seeds.
Bitter Greens with Shallots, Garlic and Broth Reduction by Macrobiotic.About.com
Particularly good in the spring when young greens can be found in abundance, this quick brothsauté is cleansing for the lymph system and liver. It is blood building and a great overall tonic
for the digestive system as well.
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1 tablespoon sesame oil
1 large shallot, sliced
2 cloves garlic, finely chopped
½ pound young greens, cut into 1-inch strips (broccoli rabe)
½ cup vegetable stock
2 teaspoons tamari
Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring
constantly, for 1 minute. Add greens, and toss gently to begin wilting them. Add stock and
tamari. Continue cooking until broth has reduced by about half and greens are tender, another
4 minutes. Serve with remaining liquid drizzled over greens.
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Rapini with Tomato Sauce and Capers by
Treehugger.com
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1 tbsp extra virgin olive oil
1 garlic clove, smashed
1 bunch rapini, large stems removed, coarsely
chopped
1 can tomatoes, coarsely chopped
1/2 cup vegetable stock or water
1 tbsp capers, drained
Freshly ground pepper to taste
In a skillet heat olive oil until it shimmers. Add garlic clove and cook until it turns golden brown.
Remove garlic from skillet and set aside.
Add rapini to pan and saute until it is almost tender, about 5 or 6 minutes. Add tomatoes and
stock and allow to simmer for 10 minutes or so. Add capers and freshly ground pepper to taste.
Serve over pasta or polenta.
Broccoli and Rapini with Lemon and Shallots by Epicurious.com
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1/2 cup (1 stick) butter, divided
1 cup chopped shallots, divided
3 teaspoons grated lemon peel, divided
1 1/2 pounds broccoli crowns, cut into florets
1/4 cup water
1 1/2 pounds rapini (broccoli rabe), cut into 1/2-inch piece
Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet
over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt.
Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer
broccoli to bowl; cover to keep warm.
Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high
heat; sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2
minutes.
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Rapini & Garlic by Rachel Ray
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4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini, about 2 pounds, bottom 3 or 4
inches of stems trimmed away
1 cup low sodium, no-fat chicken broth
Heat garlic in oil over medium heat in a large skillet until
garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil
as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to
12 minutes to soften the bitterness of the greens.
Mad for Rapini by HealthyFoodies.blogspot.com
If you think this Italian green is too bitter, the
secret to making it less so is to blanch the
chopped greens in boiling salted water for 3-4
minutes, drain, and then add to your saute
pan with other ingredients.
The photos show: Raw bunch of rapini, with
those darling little broccoli flowers; Chopped
rapini in one bowl (before blanching) and
chopped mushrooms, red pepper, garlic and
onion in another; The dish combined in the
pan; The finished product, sprinkled with cheddar and mozzarella cheese.
After draining the greens, add them to a large skillet in which you have sauteed whatever other
veggies you would like to add. I didn't have any on hand, but chopped fennel would have been
a delicious partner, and chopped leeks would be swell, too. Add some vegetable or chicken
broth (about a cup), salt and pepper and a little crushed red pepper flakes. In addition to
topping with cheese, you also can add toasted pine nuts or other nuts. I love this stuff!
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Asian Stuffed Mini Sweet Peppers by BellaOnline
Mini sweet peppers are one of my favorite vegetables. They can be used in almost any dish to
add both flavor and color! They are available all year round and can easily be found in the
produce section of your local grocery store. Although I mainly use them in stir fry dishes, I
decided to experiment and stuff these delicious tiny peppers. To my surprise, I created a
wonderful Asian flavored filling which resulted in an excellent appetizer for any party or cocktail
hour. Everyone loved them so much I just had to share the recipe. Enjoy!
20 mini sweet peppers (These peppers come in several sizes so when buying them, try to get
the medium size. Remember, you are going to stuff them cut sideways, so you don’t want them
to be too small.)
 1½ tbsp olive oil
 ¼ tsp of salt
 ½ lb ground beef
 4 tbsp soy
 ½ tsp ginger
 1½ tsp chopped garlic
 ½ cup water
 2 tsp cornstarch
 1 (8.8oz) bag of Uncle Ben’s 90 second microwavable white rice--you will only use ½ of
the bag for this recipe (4.4 oz)
Pre heat the oven to 350 degrees.
Rinse all the peppers in cold water. Then cut off the tops, slice them in half long ways, and pull
out all of the seeds. Toss them in a mixing bowl with one tablespoon of olive oil, just to give
them a nice light coat. Then sprinkle them with salt. Place them on a non stick baking sheet
skin side up and bake for about 10 minutes. When you take them out, the edges of each
pepper may be brown to black. This is ok, as long as the entire outside skin is not burned. Place
the peppers on a plate until they are cool.
The filling is very simple, just mix together the ground beef, 1 tablespoon of soy and ¼ tsp of
the ground ginger in a mixing bowl.
In a non stick pan mix together the remaining ½ tablespoon of olive oil with the chopped garlic.
Cook on high until just browned. Once the garlic is browned, add the meat and cook until
brown, about 4 minutes. Then remove the mixture from the heat.
Microwave the rice and pour only ½ of the bag into the ground beef. You can substitute by
using regular plain cooked white rice if you don’t have the microwavable type. I just love the
microwavable bags simply because they cut down on the cooking time. Next add the remaining
¼ teaspoon of ground ginger, 3 tablespoons of soy, and ½ cup of water. Cook on high until
boiling.
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In a separate cup mix together the cornstarch with a little water just to dissolve. Once the beef
boils, add the cornstarch mixture and stir until thick. Then remove the pan from the heat and
let the mixture cool. When both the peppers and the beef mixture are cool enough to handle,
fill each pepper and place it on a serving tray. Makes about 40.
Herbed Feta Stuffed Mini Peppers by RecipeZaar
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1 lb miniature red bell pepper or orange bell pepper or yellow bell pepper
1 1/2 cups crumbled feta cheese
2 tablespoons sherry wine
1/3 cup finely grated parmesan cheese
1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil
1/4 teaspoon cumin
1/4 teaspoon dried ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or salt or seasoning salt, to taste (I use Johnny's)
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out
with water, then set aside.
Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the
remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to
mix them all well.
Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or
pan spray.
Preheat oven to 350 degrees F.
Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of
feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place
cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft
and the cheese is melted.
The Sweet Mini Peppers are great sliced for a salad or a crudite platter. Use them as you would
sweet bell peppers. Slice thinly and use in salads, stir-fries,
chutneys, frittatas. Try slicing them thinly and mixing with
onions, vinegar as a sour topping to fish or salad. But best to
take advantage of their shape and size which is ideally suited
for stuffing.
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As per BlogChickABowWow: Stuffed Mini Peppers with Cheese
Grill the peppers until they become soft and slightly charred. Remove the peppers from the
grill, and cut off the top - about 1/4" - and stuff with goat cheese. Put the peppers on a piece a
foil, and return them to the grill for about a minute until the cheese is hot and melty.
Stuffed Sweet Mini Peppers by MyRecipes.com
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1 onion (about 6 oz.), peeled and diced
About 3 tablespoons olive oil
1/2 cup long-grain white rice
1/4 cup pine nuts
About 1 cup fat-skimmed chicken broth or vegetable broth
1 dried bay leaf (3 to 4 in. long)
1/2 teaspoon dried thyme
Salt
12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved
lengthwise and seeded
In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until
lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque
and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover.
When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite,
about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender.
Remove from heat. Add salt to taste.
Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan.
Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down,
on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2
tablespoons olive oil.
Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30
minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or
at room temperature.
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Roasted Mini Bell Peppers Stuffed with Spinach, Feta and Bacon adapted from Bon Appetit by
TheKitchensInkRecipes
24-36 miniature bell peppers, halved and cored
3 tablespoons extra virgin olive oil, divided
salt and pepper
8 bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach,
thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
Preheat oven to 375°F. Toss the pepper halves in 2 tablespoons of olive oil. Arrange cut side up
on a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes. Turn the
peppers over and roast for 5-15 minutes.
Cook the bacon. Set aside to cool slightly. Crumble.
Heat 1 tablespoon olive oil in a medium skillet. Add the chopped onion and sauté about 5
minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and
crushed red pepper. Season filling to taste with salt and pepper. Spoon about one tablespoon
of filling into each pepper cavity. (Filled peppers can be prepared 1 day ahead. Cover and
refrigerate.)
Herbed Cheese Mini Peppers by HeartHealthyOnline
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10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 to 2 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1
teaspoon dried oregano, rosemary, tarragon, or thyme,
crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon milk
Milk (optional)
Fresh oregano leaves (optional)
Halve each sweet pepper lengthwise. Remove the seeds; set
peppers aside. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon
juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
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Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with
lemon peel. If desired, garnish with oregano leaves. Cover and chill for up to 4 hours.
Herbed Feta Stuffed Mini Peppers by RecipeZaar
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1 lb miniature red bell pepper or orange bell pepper or yellow bell pepper
1 1/2 cups crumbled feta cheese
2 tablespoons sherry wine
1/3 cup finely grated parmesan cheese
1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil
1/4 teaspoon cumin
1/4 teaspoon dried ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or salt or seasoning salt, to taste (I use Johnny's)
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out
with water, then set aside.
Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the
remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to
mix them all well.
Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or
pan spray.
Preheat oven to 350 degrees F.
Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of
feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place
cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft
and the cheese is melted.
Tamale Stuffed Mini Peppers by Albion Cooks
Gently grill the deseeded mini peppers over the stove top.
I used one of those grill pans with all the little holes,
because the peppers are too small to do on my gas stove
(kept falling off). Just grilled gently until lightly blackened.
Took a Donna's kids corn tamale and cooked in the
microwave. Took it out and mashed it with grated
cheddar. Stuffed the mix back into the peppers and put
them under the grill with a drizzle of EVOO for 2 1/2
minutes. Added the tops back for looks!
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Feta Stuffed Mini Peppers by CookingJunkies.com
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4 oz spinach
8 oz feta, crumbled
28 miniature peppers
Preheat oven to 375°F. Thoroughly wash spinach and remove stems; cut leaves into thin
strips.* In a large bowl, combine the spinach and feta cheese. Cut a thin slice from the top or
side of each of the sweet peppers. Use the handle of a spoon to scoop seeds from sweet
peppers. Stuff sweet peppers with feta mixture, mounding feta mixture slightly. Place stuffed
sweet peppers in a 3-quart rectangular baking dish, stuffed sides up. Bake, uncovered, for 18 to
20 minutes or until sweet peppers are slightly soft.
Stuffed Sweet Mini-Peppers by MyRecipes.com
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1 onion (about 6 oz.), peeled and diced
About 3 tablespoons olive oil
1/2 cup long-grain white rice
1/4 cup pine nuts
About 1 cup fat-skimmed chicken broth or vegetable broth
1 dried bay leaf (3 to 4 in. long)
1/2 teaspoon dried thyme
Salt
12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved
lengthwise and seeded
In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until
lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque
and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover.
When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite,
about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender.
Remove from heat. Add salt to taste.
Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan.
Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down,
on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2
tablespoons olive oil.
Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30
minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or
at room temperature.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Feta Stuffed Roasted Mini Bell Peppers... Meze(or Mezze) by
HomeCookingInMontana.blogspot.com
15-20 mini bell peppers
1 garlic clove
1/4 cup olive oil
2-3 TBS cider vinegar
salt and pepper to taste
crumbled feta cheese
kalamata olives
chives or parsley
Place peppers on skewers or if you don't
have any directly on a hot grill. Place the
grilled peppers in a bowl and cover with
plastic wrap. This will steam them and then
you can peel them easier. When they have cooled enough to handle, peel the charred skin. Cut
tops off and place the peppers in a dish. Pour some olive oil(you may need more or less)
vinegar, garlic, salt, and pepper. Mix to combine. Place some crumbled feta cheese in each bell
pepper. Sprinkle with some chives/parsley and some kalamata olives.
OVEN ROAST MINI BELL PEPPERS by SimpleRecipes.me
2~3 lb of mini bell peppers, yellow, red
and orange
10~15 garlic cloves (you can cut on the
amount if you are not a garlic fan)
1~2 tablespoon olive oil
1 teaspoon dry oregano
1 teaspoon dry parsley
1 teaspoon dry basil
Salt and pepper to taste
Remove the seeds and the stem from the
peppers, peel the garlic and slice. In a big
bowl mix all the ingredients together by
gently tossing the peppers. Place the peppers in an oven safe dish for 20~25 minutes at 350F.
Let is cool and serve. On my salad, I just add a little balsamic vinegar since the peppers already
have olive oil, salt and pepper, it makes a good salad look even better.
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Great salad picture by DanicasDaily.com featuring
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Avocado
Lettuce
Tomatoes
Mini Peppers
Cucumbers
Mushrooms
Romaine Lettuce by The World’s Healthiest Foods:
Not all lettuce is created equal, but if you start your meal with a salad made of romaine lettuce
you will be sure to add not only a variety of textures and flavors to your meal but an enormous
amount of nutritional value.
Romaine and Turkey Salad with Creamy Avocado Dressing by CookingLight
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1/4 cup low-fat buttermilk
1 tablespoon light mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely
mashed
8 (1/2-ounce) slices diagonally cut French bread
(about 1/2 inch thick)
1/4 cup (1 ounce) preshredded Parmesan
cheese
4 cups bagged chopped romaine lettuce
2 cups diced roasted turkey breast (about 8
ounces)
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2
teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over
lettuce mixture; toss gently to coat. Serve with cheese toasts.
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Strawberry Romaine Salad by Weight Watchers
For the salad
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1/2 cup strawberries
1 head romaine lettuce
1/2 cup green onions
1 cucumber
For the dressing
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3 tablespoons balsamic vinegar
4 tablespoons salad oil
4 tablespoons liquid honey
1 teaspoon poppy seeds
Tear the romaine lettuce into bite size pieces. Peel and slice the cucumber. Slice the
strawberries and green onions and strawberries into small pieces. Gently toss all ingredients
together. Pour the dressing ingredients into a sealable container and shake to mix. Pour the
dressing over the salad just before serving and enjoy!
Grilled Romaine by Alton Brown
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1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze,
approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return
the vinegar to the freezer until ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly
brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the
cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the
cut side of the romaine until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat.
Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2
minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve
immediately.
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Caesar Salad by SimplyRecipes
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1/2 cup high quality extra virgin olive oil
4 cloves fresh garlic, peeled, smashed, then minced
1 baguette, preferably a day old, sliced thin
1/4 cup freshly juiced lemon juice (plus more to taste)
4 ounces Parmesan cheese, grated
1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
2 eggs
Freshly ground black pepper (1/4 teaspoon or to taste)
1/2 teaspoon salt
4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet
(may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil
(or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you
have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do
not walk away, these can easily go from browned to burnt.) Remove and let cool.
The steps up until this point can be made ahead.
Add anchovies and eggs to the oil garlic mixture.
Whisk until creamy. Add salt and pepper and 1/4
cup of lemon juice. Whisk in half of the Parmesan
cheese. Taste, add more lemon juice to taste. The
lemon should give an edge to the dressing, but not
overwhelm it.
Using your hands, tear off chunks of lettuce from the
heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add
the rest of the Parmesan cheese, toss.
Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad.
Toss. Serve immediately.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Fattoush by Eating Well
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2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, (see note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers, or 1 large cucumber, seeded
and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
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Preheat oven to 350°F.
Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle
with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes.
When cool, break into bite-size pieces.
Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in
a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat.
Let stand for 15 minutes before serving.
Grilled Romaine Salad by TopWithCherries.blogspot.com
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2 Hearts of Romaine, cut in half length-wise
Olive Oil
Salt, Pepper
Feta Cheese, crumbled
1 cup Pecans, chopped
5 Tbsp. Sugar
Preheat oven to 350 degrees. Spread pecans out on a parchment-lined baking sheet and bake
until toasted (about 5 minutes). Let cool.
Meanwhile, in a small pan, heat sugar over medium heat, stirring occasionally. As sugar begins
to melt, start stirring more frequently until it caramelizes and turns golden-amber in color
(about 5 minutes). Remove from heat and add in the toasted pecans and toss them into the
sugar mixture until all pieces are coated evenly. Carefully spread the candied pecans back onto
the parchment-lined baking sheet, using 2 forks to help separate the larger clumps. Let cool
completely.
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Preheat grill to med-high heat. Brush a small amount of olive oil on the cut side of each
romaine heart. Season to taste with salt and pepper. Place each romaine heart, cut-side down,
onto the grill and let cook for approximately 90 seconds. Remove from heat and sprinkle
cheese and pecans generously over each romaine heart. Drizzle with Tomato Basil Viaigreette
dressing and serve warm.
Tomato Basil Vinaigrette
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1 - 14.5oz. can Diced Fire-Roasted Tomatoes,
drained
1/4 cup Red Wine Vinegar
1 clove Garlic, chopped
2 Tbsp. Fresh Basil, chopped
1/2 cup Olive Oil
Salt
Pepper
In a food processor or blender, combine the tomatoes, vinegar, garlic, basil and olive oil; blend
well. Season with salt and pepper to taste and serve immediately
Avocados are actually a fruit, but we eat them as a vegetable. They add texture, flavor and
richness:
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Try pureeing one with goat or cream cheese and a dash of hot sauce or pepper flakes,
sea salt.
Make guacamole by adding chopped avocados with lime juice, finely diced onion or
scallion, finely diced jalapeno, fresh cilantro, sea salt, garlic, and a little diced tomato.
Blend with sour cream, sea salt, and some spices, as a topping for fish and chicken.
Mix with eggs, lemon juice, mayo, and maybe some fresh dill to make "green eggs' (and
then stuff into the hard cooked whites.)
Add to smoothies for a green smoothie, this is common in many countries where they
mix it with sweetened condensed milk and ice.
Like bananas, avocados add a creamy texture. It imparts a lovely light green color that’s
fun for kids too – we add milk vanilla, and honey.
Use instead of butter on bread.
Make a creamy salad dressing by blending avocado, olive oil, salt, parsley or dill, and
vinegar
Dice and eat with morning eggs, add to a salad, slice and use in a sandwich or wrap.
Avocado Pit Facial Scrub: http://www.ehow.com/how_2252610_make-avocadobanana-exfoliating-scrub.html
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Creamy Avocado Green Goddess Dressing by WhatsInYourPantry.blogspot.com
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1/2 cup of sour cream (whole or low-fat - don't try this with fat free!)
1 ripe avocado cut into chunks
2 tablespoons of olive oil (or one big glug from the bottle)
1/2 cup of loosely packed parsley (yes, I like the flat leaf kind but curly works just as
well)
1/4 cup of chopped scallions
1/2 clove of garlic (or a very small clove)
1/2 teaspoon of Herbes de Provence (or a handful of fresh tarragon or basil if you've got
it)
Juice of 1 lemon
Heavy pinch of salt
A few grinds of black pepper
*Optional - one anchovy filet or a few dashes of Worchestershire sauce (I like it)
Throw everything into the blender. Whir until smooth. If it’s too thick, add a teensy bit of water
to thin out. Taste and adjust seasoning to your liking. If it’s too acidic, add a tad more salt.
Marinated Mushroom Salad by SeriousEats.com
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1/4 cup extra virgin olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
3 to 4 cups sliced button mushrooms
1 1/2 cups cherry or grape tomatoes, halved
8 to 12 pitted kalamata olives, halved
(optional)
1/4 cup parsley, chopped
In a large serving bowl, combine olive oil, vinegar, mustard, oregano, salt, and pepper. Whisk
together. Add mushrooms, tomatoes, olives, and parsley. Stir to combine. Let sit a few
minutes on the counter. Stir again. Store in the fridge for at least 2 hours. Stir again before
serving. Serve cold or at room temperature.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Mushroom-Lemon-Parsley Salad by DreamyDish adapted from Giada De Laurentiis
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1 pound large button mushrooms,
trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley (I
chop it quite fine!)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
In a medium salad bowl, mix together the
mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and
pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a
vegetable peeler, shave the Parmesan on top and serve. Um, yeah, it’s that easy!
Mushroom Romaine Salad by TasteOfHome.com
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2 bunches romaine hearts, torn
1/4 pound sliced fresh mushrooms
2 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons cider vinegar
3 tablespoons heavy whipping cream
4-1/2 teaspoons sugar
1-1/2 to 2 teaspoons dried tarragon
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
In a large salad bowl, combine the romaine, mushrooms, and onions. In a small bowl, whisk the
oil, vinegar, cream, sugar, tarragon, salt and cayenne. Pour over salad and toss to coat. Yield: 46 servings.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com
Strawberry Filling
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1/2 cups sugar
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened
Biscuit Topping
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3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk
Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins
and place on the cookie sheet.
First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and
cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the
butter. Pour filling into ramekins.
Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in
the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans
the bowl. Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a
shape that fits the top of the dish being used.
Strawberries with Rose Cream adapted from Alice Medrich's Pure Dessert
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3 pints ripe strawberries
1 cup heavy cream
1 teaspoon rose water, 2 teaspoons rose syrup
Wash the strawberries. Hull and cut them if desired. In a stand mixer, whip the cream, rose
water, and rose syrup into soft peaks. Do not overwhip. Serve over strawberries.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Lychee Martini by FoodNetwork
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Ice cubes
6 ounces vodka
4 ounces lychee juice
Splash vermouth
2 lychees, for garnish
In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled.
Pour into 2 martini glasses and garnish with lychees.
Lychee Butter Cake by DessertFirst
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14 oz can lychees (about 1 cup lychees, reserve the liquid) - use fresh, chope and take
out the pit
2 cups (240g) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (160g) unsalted butter, room temperature
3/4 cup (160 g) sugar
2 eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease an 8x8 baking pan.
Drain the lychees and cut into small pieces; set aside. Sift the
flour, baking powder, and salt into a bowl and set aside.
In a stand mixer, cream the butter and sugar together on
medium speed for several minutes until light and fluffy. Add
the eggs, one at a time, and then the vanilla. Mix to combine.
Add in about 4 -6 tablespoons of the reserved lychee liquid
slowly. Mix between additions to fully incorporate before
adding more.
Toss the lychee pieces in the flour mixture to coat (this will
help keep them from sinking to the bottom of the batter). Add flour and lychee mixture to the
batter and mix to combine. Pour batter into prepared pan. Bake for 30-45 minutes, until a
tester inserted in the center comes out clean. Cool on wire rack before serving.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Lychee Lassi Yogurt Drink by LycheesOnline.com
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1 cup plain yogurt
1 cup chopped lychees or ½ cup lychee juice or syrup
sugar or lychee honey to taste
ice cubes
¼ tsp. cardamom powder (optional)
Blend until smooth. Strain thru a sieve if necessary.
Baked Lychees by LycheesOnline.com
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1 lb lychee fruit, peeled & seeded
½ cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F.
Mix brown sugar, butter and cinnamon together. Roll or shake lychees in the sugar mixture and
place in a casserole or baking dish. Bake for 10-15 minutes until sugar begins to caramelize.
Lychees in Drambuie by LycheesOnline.com
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2 lbs. fresh lychees
3/4 cup Drambuie
Toss in bowl and freeze. Remove from freezer 30 minutes prior to serving. Stir and plate. Serve
half frozen.
Delicious Rose Lychee by priyaeasyntastyrecipes.blogspot.com
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20nos Lychee
2tbsp Rose Syrup
1/4cup Sugar
Peel the skin as well as the seed, keep aside 5numbers of lychee fruits for garnishing...blend the
edible flesh of the lychee fruits, sugar with 2cups of water well...strain the juice n add the rose
syrup to the juice r else can add directly the rose syrup to the juice...keep them in fridge for at
least 1hour. Serve them chilled garnish with lychee fruits.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Stone Fruit Cobbler by Epicurious.com
For filling:
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3/4 cup sugar
1/4 cup all-purpose flour
3 pounds mixed stone fruit, pitted and cut
into 1/2-inch-thick wedges (8 cups)
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
For topping:
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1 1/2 cups all-purpose flour
1/2 cup cornmeal (not stone-ground)
2 teaspoons baking powder
Rounded 1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 1 tablespoon heavy cream, divided
2 teaspoon sugar
Make filling: Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking
dish.
Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just
bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal,
baking powder, and salt, then blend in butter with your fingertips or a pastry blender until
mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a
floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits
with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more
biscuits.
Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then
sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30
minutes. Cool to warm, 30 minutes.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.