Recipes You Can Use

Escarole and Shaved Fennel Salad with Olives, Bacon, and Dried Tomatoes

1 head escarole
1/2 cup shaved fennel (that just means, cut thinly)
1/4 cup chopped fennel fronds
1/4 cup Kalamata olives
1/4 cup cooked bacon or pancetta, drippings reserved
1/4 cup dried tomatoes, rehydrated and chopped
1/4 cup bacon drippings and olive oil, combined
2 Tbsp balsamic vinegar
salt and pepper

Slice escarole cross-ways into strips, rinse thoroughly, and dry. Place in a large bowl and add fennel, olives, bacon, and tomatoes. Vigorously mix drippings, oil, and vinegar until oil is emulsified. Toss with escarole. Salt and pepper to taste, and serve.

Roasted Baby Carrots

a bunch of baby carrots
3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp thyme or parsley
Preheat the oven to 400 degrees. Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 35 to 40 minutes. Toss the carrots with herbs, and serve. (You can use larger carrots for this recipe—just cut into large chunks.)

Broccoli Raab Pasta

This is also great with italian sausage, pieces added. Cook the meat ahead and toss all toghether at serving.

1 bunch Broccoli Raab, in 1-inch pieces
1/4 cup olive oil
1 Tbsp minced garlic
2 small carrots, finely chopped
1/2 tsp crushed red pepper flakes
1 lb pasta (we like Penne)
salt and pepper to taste

Cook the pasta and drain. Heat the oil over medium-low heat. Add garlic and carrots and cook until garlic is golden. Add broccoli raab and cook until the raab is soft, being careful not to overcook (about 3 minutes). Add salt and pepper to taste, and red pepper flakes. Toss with pasta and serve.