Spigarello with Garlic and…..

Spigarello I have discovered is an heirloom variety of broccoli rabe without the bitter.  Originating in Southern Italy the leaves can be both small, thin and strap like or large and wide much like kale.   Tasting like broccoli especially as it sweetens with frost it is one of my new favorite greens.

1 bunch spigarello

1 tablespoon olive oil

1 or 2 or 3 cloves of garlic ( I like garlic)

Salt and Pepper to taste

Wash and roughly chop the spigarello into bite size pieces.  Chop the garlic.  Heat a skillet add the oil and garlic cook just until fragrant – be careful garlic burns easily.  Add chopped spigarello cook just until wilted.  Season to taste with salt and pepper.


I found a few recipes that called for pine nuts I prefer walnuts you can also use sunflower seeds or pumpkin seeds for a different flavor.  For some spice add chilie flakes.  For some sweet add honey or maple syrup.  You can add dried fruit if you want a different kind of sweet.  The possibilities are endless!!!

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Asian Green and Kale Salad

Salad Ingredients:

  • 4 cups chopped kale
  • 3 cups shredded asian greens
  • 2 cups shredded carrots
  • 1 red bell pepper, sliced into bite-sized pieces
  • 3/4 cup slivered almonds
  • 1/2 cup chopped fresh cilantro


  • 3 tablespoons creamy peanut butter
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sugar
  • 1large clove garlic, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon sriracha or other favorite hot sauce
  • 1/2 teaspoon Asian sesame oil

How to:

  1. Heat a large saute pan add the almonds.  Keep moving in pan until just light golden color.  About 5 – 10 minutes.  You’ll smell them cooking.  Keep watching as nuts burn quickly and continue to cook even after you remove them from the heat.  Combine all your veggies in a big salad or mixing bowl.  Place all the dressing ingredients into a food processor or blender.  Blend until smooth and creamy.  Pour over salad greens, toss well.  Enjoy!!!


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Farmers Summer Supper

I need to cook fast and furious if I am going to eat in the summer. There really is no recipe I just kind of scout the farm and see what’s ready. Sooo, keeping that in mind, I made this dish in the morning so it was ready for lunch and about 10 farmers and I enjoyed this dish as a side with our other food.
I grabbed about 8 or 10 small to medium squashes, 2 large onions, a handful of snap beans, about a fist of fava beans, 2 heads of garlic and some parsley. The only thing I peeled was the garlic and onions and of course the favas. I roughly cut up into bite size pieces the squashes, onions and beans. No peeling just rinse under cold running water, cut into desired pieces and toss into a roasting pan with about 2 inch sides. Snip off the stem end on the beans rinse, again cut into bite size pieces add to roasting pan. Peel onions roughly chop toss into roasting pan. You can leave the garlic cloves whole or chop them I did both one head was whole cloves and one I chopped up. Add to veggies in pan. There were some ripe favas so I peeled them and add them to the mix. I pulled two containers of tomatoes that were frozen from last years harvest out of the freezer and added that to the pan. A bit of salt and pepper for seasoning. Add some chopped parsley. Toss to mix well. Covered it with foil put in hot oven about 350 degrees and forgot about it for close to two hours. It doesn’t need that long to cook but once I leave the kitchen and get into the fields I kind of forget about the stove. Luckily this is a very forgiving style of cooking. I pulled it out of the oven. Spooned it into large bowls topped it with dollops of goat cheese and YUM. The farmers handed back empty bowls so you know it was good if it passed their taste test!!!!

The beauty of this is the simplicity and you can use whatever is in the garden, farm or your CSA box. You can make bigger or smaller portion sizes. Basil or rosemary would make a nice addition. Our tomatoes aren’t ripe yet and we still had some of last years in the freezer so I used that. New potatoes would work also. And you can always add a nice leafy green. Radishes or cucumbers will work also I know sounds weird right? But radishes sweeten and cucumbers add a nice texture to a dish like this. I used no oil in this but you could always use olive oil or drizzle it with a nice high quality oil that suits your palate and flavor notes in the veggies you chose for this incredibly wonderful farmers supper.

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Garlicky Beans and Nuts

2 pounds of green beans – I also like to use the purple or yellow ones and will mix them just be forewarned that the purple ones usually lose their color when cooked.

2 Tablespoons of olive oil

2 large cloves of garlic – slice them thinly

1/3 cup of nuts I like to use walnuts but some prefer pine nuts for this dish.  If you’re using walnuts either use the pieces or if you have whole nuts, roughly chop them.

Salt and Pepper to taste

How to:

Bring a large pot of salted water to a boil.  While the water is coming to temp clean the beans.  Rinse them and snip off the stem end where the bean was connected to the plant.  Once the pot of water boils add the beans and cook until tender or al dente like your pasta!  Cooking time takes about 3 to 5 minutes.

While beans are cooking heat olive oil in skillet once that is hot add the sliced garlic and cook for about one minute – keep stirring!!!  Add the nuts and cook till a golden brown color about 3 minutes.  Keep a close eye on this garlic and nuts can burn very quickly!

Beans should be done by now – drain them and carefully transfer to the skillet.  Add salt and pepper to taste.  Toss gently pour into a pretty serving bowl and enjoy!!!

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Raw Puttanesca Sauce

Puttanesca sauce is normally cooked, but this is  a quick and easy version that doesn’t require cooking. Makes 4 main-course servings

1 lb tomatoes (any type of heirloom or plum), finely chopped
1/2 cup olives (suggest kalamata), pitted and chopped
1 tablespoon capers, chopped
1/3 cup chopped basil
1/2 cup chopped flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb pasta, whatever type you prefer

1. Stir together all above ingredients except pasta in a large bowl.
2. Cook pasta until al dente. Reserve 1 cup cooking water and drain pasta well.
3. Add hot pasta and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper, and crushed red pepper to taste.

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Marinated Parsley Kale Salad

This is a great foundation recipe.

2 bunches parsley – I prefer the flat Italian but you can use the curly too

1 bunch kale – I like the white or red russian and of course the lacinato kale is also a good choice, and the scotch kale will hold up the longest

1 small red onion

6 garlic cloves

1 cucumber

1/2 cup olives

1/4 cup dry oregano or 1/2 cup fresh

3 tablespoons olive oil

Juice from one lemon

sea salt and ground pepper

Directions Get a large bowl and set on the side    I like to chop my greens in bite sized pieces so you don’t have to fight with a giant forkful of greens  with that in mind chop the parsley, kale, and olives place in the large bowl you have set aside.  Next the cucumber – if the skin is thin leave it on otherwise peel it  Remove the seeds and chop.  Toss the chopped cucumber into the bowl with the chopped greens.  Mince the onion and garlic.  and fresh oregano if using that.  Add to the other ingredients in the large bowl.  Drizzle on the oil and lemon juice.   Take your impeccably clean hands and rub the oil and acid into your greens.  Not only does this help to mix everything well, massaging the leaves helps the marinade to break down the leaves and makes everything softer.  Season to taste with pepper and salt.  This tastes better as it sits.  Will keep in your fridge for up to a week. NOTES: You can use more or less onion and garlic to taste.  I like to use red, white and yellow onions, shallots and scallions are a nice combination as well.  You can add dried fruit, sundried or fresh tomaotes (add these at the end or they got soggy fast) fresh peppers, seeds, nuts the possibilities are endless.  For greens collards are a good choice also.

Marinated Parsley and Kale salad

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Peppergrass and Sorrel Pesto

The bite of the peppergrass is complimented by the lemony tang of the sorrel.  This is a great dressing for beets, beet greens or new potatoes.

1 clove garlic or 1/8 cup scapes (more or less to yourpreference)
2 Tbs walnuts
1 cup peppergrass
1/4 cup sorrel
1/2 tsp salt
1/4 cup grated parmesan
1/3 cup olive oil

In a hot skillet toast the walnuts – keep a close eye on them as it doesn’t take much to burn them!!!  In a food processor finely chop the garlic and nuts.  Add the peppergrass, sorrel and salt.  Pulse until it becomes a fine paste.  Add the parmesan pulsing to blend in the cheese.  Slowly add the olive oil while the machine is running until pesto becomes a smooth paste.

I use a fair amount of garlic in my pesto but I like that flavor.

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