Like That Dish? Then Try This!
Part of adding something new to the dinner table starts with making your shopping trip more of an adventure. Try to avoid a quick run to the grocery store to gather supplies for just one meal, and think in terms of the whole week. Look for what is in season, its better quality and less expensive! If you have a farmers market close by, its well worth the extra time to go there and talk to the staff about what is fresh.
Summer is the perfect time to experiment and try some of the different market offerings. For example, if you typically buy broccoli, and serve it steamed with butter, try picking up a head of broccoli rabe, also known as rappini. Rappini has a more distinct flavor than commercial broccoli, and is leafier. I trim off the thick stalks and chop the rappini into bite sized pieces then blanche in a large pot of boiling water. Cook 4-5 minutes. Drain and run under cold water and squeeze out excess water. Then you can sauté the cooked greens in olive oil, garlic, red pepper flakes and a sprinkling of Parmesan cheese. Also fantastic when stirred in with your favorite pasta. Rigatoni works well. For a heartier meal, add some slices of cooked Italian Sausage.
Think about skipping the frozen corn or frozen peas this month. Sure they are quick and easy but with just a little bit of effort you can really get out of your comfort zone. Grab a selection of zucchini, yellow squash, and eggplant. Pick ones that are a bit larger in size. Make ½ inch slices by cutting each on the bias so that instead of small round coins shaped pieces, you get longer larger oval pieces. Keeping all the slices abut the same size is most important. You can toss the pieces with olive oil, sea salt and fresh ground pepper. I like to put them on the grill for about 3-4 minutes on each side, but it works just as well to line them up on a sheet pan in a single layer and slowly roast in a 350 degree oven for about 40 minutes. Oil the pan well to keep from sticking. I always like to add ¾ inch slices of a large onion and some Portobello mushrooms for variety as well. Use two pans since you have the oven on anyway! I like to arrange on a nice platter, drizzle with olive oil and a bit of balsamic vinegar and serve as an accompaniment to grilled steaks, chops or even roast chicken. Enjoy!
Comments (1)
That sound good gonna try that.
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