Broccoli Rabe - Asian Style

OK, I have to admit we made this one special for guests who we KNEW loved Broccoli Rabe. Is it cheating to only make things we know they'll like to get them to think we're good cooks? Perhaps. Perhaps not. Either way, this recipe is delicious and a keeper for our repertoire. We doubled the recipe, and it was gone quickly. Next time perhaps we'll triple it. Also, we like to have our broccoli rabe more, well, whole looking instead of cut up into inch sized chunks. That too is a personal preference that you can make on your own.

Ingredients

• 1 bunch Broccoli Rabe (trimmed and chopped as you like it)
  
• 2 tsp salt
• 1 Tbsp Soy Sauce (we prefer low sodium)
• 1-1/2 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 2 Tbsp peanut oil
• 3 garlic cloves, minced
  
• 1/2 tsp ginger, freshly grated
  
• 1/4 red pepper flakes
  

Instructions

Using the Broccoli Rabe and salt, blanch the vegetation. I'm going to assume that you know how to blanch vegetables. Perhaps this is a big leap of faith, but if you don't know how, you can always google 'how to blanch vegetables' I'm sure there are instructions galore out there.

In a small bowl, mix the soy sauce, vinegar, sesame oil and sugar.

In a large skillet (we use a 12-inch non-stick for this kind of work) heat the peanut oil, garlic, ginger and red pepper flakes over medium heat until the garlic starts to sizzle (perhaps 15 seconds.) Don't leave this unattended, as once it heats up, the garlic burns quickly. If you burnt the garlic, throw it out and start this step again.

Add the blanched Broccoli Rabe and the soy-vinegar-sesame mix into the skillet.

Cook, stirring to coat the rabe, until heated through about 1 minute. Season with salt to taste (we didn't add any).


4 servings
Calories: 90
Fat: 8.4 g
Fiber: 1.7 g
Protein: 1.2 g

Maple-Soy Glazed Salmon

When Harris Teeter had a sale on Salmon fillets, I started looking for new and easy ways to prepare fish. This one is not only delicious, but simple and quick to boot. Originally from ATK, there's nothing I would change from the original recipe. We were lazy and didn't first cut the fillet into individual portions, and it turned out great.

Ingredients

• 1/2 cup maple syrup
• 1/4 cup soy sauce (we prefer low sodium)
• 4 salmon filets, 6 oz each, 1-1/4" thick
• Salt and Pepper
• 2 tsp toasted sesame seeds
  

Instructions

With rack set to upper-middle position, preheat oven to 500F. In a small saucepan, bring the maple syrup and soy sauce to a simmer, med-high around 5 minutes until syrupy and has reduced until 1/2 cup.

Lightly oil a baking dish (I used olive oil spray on a pyrex). Wash, de-bone, and dry the salmon. Season with salt and pepper, and place skin-down into the oiled baking dish, spacing the fillets about 1-inch apart.

Bake for 5 minutes.

Brush about 2/3 of the Soy-Maple syrup onto the salmon, and continue to baste about 5 more minutes, until the fish has changed from translucent to opaque. Remove from the oven and put fish on serving tray.

Brush the fish with the remaining 1/2 of the Maple-Soy syrup, and sprinkle with sesame seeds before serving.


4 servings
Calories: 427
Fat: 14.5 g
Fiber: 0.3 g
Protein: 44 g

Fish Tacos

Ingredients

• 4 Tortillas (I prefer 8 grain tortillas, but use whatever you want)
  
• 1 Avocado, sliced to add optionally to tacos
  

Mexican Creama Component

• 1/2 cup light sour cream
  
• 2 Tbsp buttermilk
  
• 2 tsp lime juice
• 1/2 tsp grated lime zest
  

Slaw Component

• 2 cups shredded cabbage (any type will do)
• 2 tsp lime juice
• 2 tsp honey
• 2 Tbsp red onion, minced
• 2 tsp minced jalapenos
• 2 tsp chopped fresh cilantro
• Salt to taste
  

Fish Component

• 1 lb of white fish (mahi-mahi, tilapia, cod... whatever's on sale)
  
• 1/4 c. Olive Oil
• 2 Tbsp lime juice
• 3 tsp chili powder
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander
• 3/4 tsp minced garlic
• Salt to taste

Salsa Component

• 1 large tomato, diced
  
• 4 tsp red onion, minced
  
• 1/2 tsp red wind vinegar
• 1/2 canned chipotle pepper, minced
• Salt to taste
• 1 Tbsp chopped fresh cilantro

Instruction

Mexican Creama Component
Mix all ingredients for Mexican Creama in a small bowl, and store in refrigerator until ready to serve.

Slaw Component
Combine all ingredients for Slaw in medium bowl, and store in refrigerator at least 30 minutes to allow the flavors to blend.

Fish Component
Preheat grill (or broiler) to medium high. In a large ziplog bag, mix the oil, lime, chili powder, cumin, coriander, garlic and salt. Add the fish to the marinade and store in refrigerator until the grill has heated and you're ready to cook.

Salsa Component
In a small bowl, mix all salsa ingredients. Store in refrigerator until ready to serve.

Pull it all together
Grill the fish depending on the thickness of the fillet. For an inch or less thick fish, grill the fish on one side until firm, about 2 minutes. Turn fish over until cooked through, about 1 1/2 to 2 minutes more. Remove from grill, cut into portions approximately 1/4 lb each, and cover with tin foil. Grill tortillas until heated through, turning once, about 30 seconds total.

Put all out buffet style, including the optional avocado. Make tacos as you like 'em and eat. (They're especially yummy served with grilled corn on the cob.)

4 servings
Calories: 300
Fat: 10 g
Fiber: 1.7 g
Protein: 30 g

Collard Greens Mineira

Ingredients

• 1 1/2 lb collard greens, cleaned with stems removed
• 3 slices bacon, finely chopped

Instruction

Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp.

Add collards, tossing to coat, and cook until just bright green, about 1 minute.

Season with salt and serve immediately.

4 servings
Calories: 49
Fat: 2.6 g
Fiber: 2.6 g
Protein: 3.2 g

Lemon Sesame Glazed Kale

Kale. Who would have thought I'd be cooking kale?

Ingredients:

• 1 to 1 1/2 pounds kale
  
• 1 Tbsp olive oil
  
• 2 cloves minced garlic
  
• 2 tsp lemon juice
  
• 1 Tbsp honey
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 Tbsp sesame seeds
  

Instructions:
Remove any large stems from the kale and wash them thoroughly. Roughly chop.

Heat a large skillet over medium heat. Once hot, add the olive oil.

Add garlic, lemon zest, lemon juice, honey, salt and pepper. Stir to combine.

Add the kale and saute for 4-5 minutes, tossing continually.

Add the red pepper flakes and sesame seeds. Toss to combine.

Adjust seasoning if needed. Serve immediately.

4 servings
Calories: 113
Fat: 3.3 g
Fiber: 5.5 g
Fiber: 5.5 g

Radish - Greens Soup

While searching for any and all recipes Radish, I stumbled on this one. It definitely tastes better than it ever deserves to... and seriously, while it's in the pot cooking it looks, well, not like good eats. But, with some patience and trust (or mostly curiosity to be honest) it turned into a pretty darned good soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups chicken broth
• 1/3 cup heavy cream
• nutmeg
  

Instructions:

• Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
• Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
• Return the mixture to the saucepan. Mix in the heavy cream. Add salt, pepper and nutmeg to taste. Cook and stir until well blended. Serve with a good crusty bread.

6 servings
Calories: 177
Fat: 10 g
Fiber: 3.3 g
Protein: 4.4

Radish - Citrus Salad

Yikes! From the CSA, week 1 gave us two bunches of radishes. I was out of town, and they didn't get used. Week 2 gave us yet another bunch of radishes. What to do, what to do? I went in search of recipes using a LOT of radish. This salad is crisp, light, and delish. (I tripled the recipe, and we have a bowl of goodness in the fridge.)

Ingredients:

• 1 bunch radishes, tops removed, thinly sliced
• 1 orange, zested and peeled
• 1 lemon, zested and juiced
• 1 tsp olive oil
• 1 cup carrot, shredded (optional)
  

Instructions:

• In a small bowl, combine the orange zest, lemon zest, lemon juice and olive oil.
  
• Place the radish slices in a medium bowl, and add the zest and juice. Stir to mix and allow to marinate for a minimum of 15 minutes.
  
• Cut the orange into small pieces, and add both the orange and carrot.
• Mix and serve.
  

6 servings
Calories: 34
Fat: 0.9 g
Fiber: 1.6 g