Posts

brocsaus

Penne with Brown Boar Sweet Italian Sausage and Broccoli Rabe from Bay End Farm | Marianne Leone Cooper

Ingredients


4 sweet Italian Brown Boar sausages (about 1 pound), grilled and coarsely chopped into small pieces
1 pound penne
1 bunch broccoli rabe, washed, stems trimmed, and coarsely chopped
4 cloves roasted garlic, smashed
1/2 teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preparation


Bring a large pot of water to a boil. Add salt, return to a boil and add penne. Cook until al dente according to the package directions. Drain and set aside. In a large steamer set over boiling water, steam broccoli rabe, covered until tender, about 5 minutes. Take broccoli rabe out of steamer and set aside. Heat olive oil in large skillet over medium heat and then add smashed garlic and broccoli rabe. Cook, stirring, about 30 seconds. Add the chopped sausage to the skillet along with the strained penne and crushed red pepper flakes. Stir to combine, sprinkling the final dish with olive oil if pasta seems too dry. If desired, grate fresh Parmesan cheese over individual dishes and serve immediately. Add course salt and freshly ground black pepper to taste.

brown basmati rice

Brown Basmati Rice Salad | Authentically You! Wellness

This recipe comes courtesy of Lara from Authentically You! Wellness.

Ingredients

  • 10 oz Brown Basmati Rice (uncooked)
  • 20 oz Boiling h20
  • 1 TBL EVOO
  • 3 Scallions, finely chopped
  • 1 Organic Cucumber (chopped into bite size pieces, leave peel on)
  • 2 Large Tomatoes, finely chopped
  • 1 Red Pepper, finely chopped
  • 1 Red, Sweet Apple, cored and chopped, unpeeled (optional)
  • ¼ cup Raisins (optional) Or Dried Cranberries
  • 10 oz Raw Walnuts, Unsalted, finely chopped (optional)
  • Avocado (optional)
  • Any Dressing (optional): Balsamic Vinaigrette or Raspberry Vinaigrette or Extra Virgin Olive Oil & Balsamic or just plain sea salt, is the way I love this!
  • Sea Salt
  • Freshly ground Black Pepper (optional)

Preparation

Cook the brown basmati rice as directions indicate (I like to coat the rice in the oil prior to adding in water), bring to a boil, cover and simmer for allotted time, which is typically about 40 mins, until water has been absorbed. Also, feel free to double this recipe as it stands up well in refrigerator throughout the work week. It is essentially a 2:1 ratio (H20 to rice).

Meanwhile, chop / dice vegetables  into small bite size pieces and place into large bowl to mix.

Once rice has cooked, drain excess H2O in colander and allow to cool a bit. Once on cool side (you can always stir everything together whilst warm, it is delicious!),

Add rice to chopped vegetables, give a stir and plate up.

This is great served over raw spinach and mixed greens, along with individual serving sizes of diced up pre-boiled or grilled chicken (mixed right into the rice serving, before going onto plate), chopped up avocado (1/2 per individual serving, if you like) and then a bit of dressing or perhaps just sea salt and freshly ground black pepper.

Experiment. See what feels right for you. Tofu is also a nice alternative to this (as opposed to chicken). Sometimes I skip the apple, raisins and walnuts and keep it on the purely vegetable side, depending upon what feels right that day.
Top it off with some fresh chopped parsley, if you’ve got it on hand.
This recipe stores really well by keeping the chicken/tofu/avocado separate.
Be Well. Eat Healthy. Love.