Saturday, April 18, 2009

Pink Grapefruit Salad with Cilantro Dressing

This is such an amazing and it takes all of 10 to 15 minutes to put together.

- 1 bag of Trader Joe's Organic Spring Mix
- 1 medium pink grapefruit or pomello, peeled

Salad Dressing
- Olive oil
- White vinegar
- 1 large shallot, chopped
- 1 to 2 T cilantro, chopped
- Salt and pepper

Place mixed greens in large bowl along with grapefruit. If possible, remove skin so that only grapefruit flesh is available. The skin makes the grapefruit slightly bitter.

Chop shallots and place in small bowl with vinegar to mellow out shallows. Add oil, cilantro, salt and pepper and then stir. don't know the measurements because I just eye it and go by taste.


Friday, April 17, 2009

Orecchiette with Broccoli Rabe

This is an easy breezy recipe that takes less than 30 minutes from start to finish. It's healthy, beautiful, and quick. You may even have all the ingredients in your kitchen! Of course, it comes from Deborah Madison's Vegetarian Cooking for Everyone.

Cook Time: 30 minutes or less

- 1 bunch of broccoli rabe, about 1 1/2 pounds (substituted broccoli)
- 12 ounces orecchiette (substituted fusilli and used entire 16 oz)
- salt
-4 T olive oil, plus extra to finish
- 3 garlic cloves, thinly sliced (use more, say 4 or 5)
- 1/2 teaspoon red pepper flakes
- grated Parmesan
- lemon wedges

While the pasta water is heating, peel the lower stems of the broccoli rabe, then add the whole bunch to boiling water. Boil for 5 minutes, then remove it with a strainer and coarsely chop. Start cooking the pasta in boiling salted water.

For the above step, to save time and water, I used pre-chopped broccoli so that it went from bag to boiling water without fuss. I also used the same pot and water to first cook the broccoli and then the pasta so that there would be less cleaning at the end.

Meanwhile, warm the oil, the garlic and pepper flakes in a wide skillet over medium heat until fragrant (until sliced garlic is a light toasty brown). Add the broccoli rabe and cook gently, occasionally adding a little pasta water to the pan so it does not dry out. Drain the pasta, add it directly into the greens, and toss with a spoonful of the extra virgin olive oil, salt to taste, and add a little Parmesan. Toss well and serve with additional dusting of cheese and wedge of lemon on each plate.