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February 28, 2011


I love Broccoli rabe, but have only made it with olive oil and garlic. I can't wait to try this!

I am so excited for spring! I seem to have defaulted to simple carbs and more carbs after finally getting sick of squash and roots. My plan is to sign up for the spring CSA to get back on track to healthier and all-around better eats.

A very good idea and also a good way to use leftovers of boiled broccolis as my kids would not eat the whole of it. I was very traditional in my pestos, mainly with herbs.
I'll try your recipe and also maybe with roasted almonds...

Marie: I love strongly flavored greens mixed with ricotta as a ravioli or manicotti filling, too!

melch: Good for you! I can't wait for my CSA to start up again in June.

Amy: Broccoli rabe with olive oil and garlic is fabulous. Can't get enough of garlicky greens!

A great suggestion. Of course I'm in the thoes of a kitchen remodel, so couldn't actually use it, but it did inspire me to defrost some pesto and serve it with microwaved ravioli!

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