Rapini and Sausage

Rapini and Sausage

If you know me or follow my blog you know that I am a sucker for produce. I love all the colors and textures and the way all the fruits and vegetables look stacked in neat piles. I wish I could decorate my kitchen to look like a farmer’s market. I also will buy anything I haven’t seen or eaten before, or anything out of the ordinary, my youngest son and I are suckers for any exotic fruit or vegetable. So I have tried Rapini, otherwise known as Broccoli Rabe or Broccoletti before but I am sure many people haven’t. It looks like greens with little pieces of broccoli attached and is actually a member of the turnip family.

Rapini or Broccoli Rabe

It can be prepared like most any leafy green, sautéed, blanched etc… It is somewhere between cabbage and collards as far as bitterness. To prepare just wash and chop off the very bottom of the stems, the rest of the plant is edible. Great as a side dish or part of a main meal like this Rapini and Sausage dish.

Rapini and Sausage

1 bunch Rapini or Broccoli Rabe

1 t salt

2T oil

1 lb smoked turkey sausage ( you could use any sausage in this dish)

1 small onion chopped

1 t garlic chopped

1 t red pepper flakes

1 T lemon juice

1 c mushrooms sliced ( I used baby bellas)

Bring a pot of water and 1 t salt to a boil, toss in rapini and cook for 4 minutes. drain.

Blanched Rapini

In a large pan heat oil over med high heat, add sausage and onions saute until sausage in cooked through. add garlic, red pepper flakes, rapini and mushrooms (add another T of oil if needed). Continue cooking until mushrooms are soft, squeeze lemon juice over dish and salt and pepper to taste.

Rapini and Sausage

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What the heck is that?, Adventures at the Produce Stand and Cactus Pear Margaritas

As you may or may not know, I am a sucker for produce stands and farmer’s markets. I love to look at all the fresh offerings begging me to take them home and invent some new recipe. My younger son also likes to go and find the one fruit or vegetable that he has never tried before. This time it was cactus pears, and well you know I wasn’t going to say no.

So we got them home but now what, I had no idea what part was even edible much less what to do with it. Thank god for Google, my son had already told me no salsa, so after researching a bit I found that really the only other thing to do was a margarita. Well I  had no problem and he was game as long as I didn’t put the tequila in his, if he only knew what he was missing, but he has at least 6 more years before he finds out. Now to figure this “pear ” out.

First step was to peel it, the easiest way is to chop off the ends and then run your knife down the fruit and then carefully remove the peel in one big chunk.

This fruit is full of seeds which are edible but not appetizing, we tried a little piece, it tastes like a not so sweet melon, or a slightly sweet cucumber. Very refreshing though, would be yummy without those pesky seeds.

I threw my fruit into a food processor and pureed it, then strained the seeds out with a sieve, not the easiest process, but worth it in the end. I was left with the juice.

I added the juice from my 2 pears, the juice of 1 lime, 2 T agave nectar, and 2 cups of ice to the blender, and pureed until smooth.

I split this between 2 glasses and added a shot of tequila to mine, my son added Sprite to his, we garnished them with lime and pieces of the cactus peel.

Pretty darn tasty, not too sweet and very refreshing, I could probably drink a lot of these, they go down smooth, but thankfully we only bought 2 pears.