Friday, January 19, 2007


  • Leaving the leaves and florets attached, drop a bunch of broccoli raab into a pot of boiling salted water for 5 min. then drain. Leave it whole or coarsely chop.
  • Heat 3 T olive oil with 3 cloves of garlic (sliced) and several pinches of pepper flakes in a large skillet over medium high heat until the garlic begins to color.
  • Add rapini and cook, turning it repeatedly to coat it with the oil, about 5 min. DON'T OVERCOOK. Taste for salt.
  • Serve with lemon wedges or red wine vinegar on the side.


Tanya McKelvey said...

does any one know if there is a way to print out the recipes without the wwole doucument printing?

jo said...

hi tanya,
you can drag your cursor over the text that you want to print then copy and paste it into a word document... that's one way. another, if you're on a pc is to drag your cursor over the text you want to print then go to 'file -> print' and choose the radio button next to "selection" in the print dialog box.
let me know if that helps!

Whole Earth Community Supported Agriculture said...

Thanks Jo, What a bonus that we have a blog expert as a member!

Eileen O. Yazzie said...

Another recipe to add, I just made it last night and was great.

Turnip/Potato Au Gratin

This Au Gratin is easy to make and uses much of what you have in the kitchen. This is an easy recipe and you can modify it for the amount of people with the number of turnips and potatoes. The ingredients/directions listed below will serve 4 people or 2 people with leftovers.

2 Potatoes
2 Turnips
½ Onion (any variety)
Fresh Garlic
1 small container (1 cup) Plain Yogurt
Shredded Cheese (any variety)
Salt & Pepper
Additional spices

Pre-heat oven about 375/400. First, clean 2 potatoes and 2 turnips. Remove, greens, eyes, tails, and skin if desired. Thinly slice potatoes and turnips. Once they are thinly sliced, they need to be cooked/baked them. I stuck mine in microwave casserole dish with a bit of butter and cooked them for about 5-7 minutes. Or you can put them in the oven for about 15-20.

While they are baking in the microwave, chop up 2 big garlic cloves, 1/2 of an onion. Add some olive oil, onion, and garlic to a pan on the stove, cook down. Turn to low, then add a cup of plain yogurt, some shredded cheese about a 1/3 cup or so, a splash of milk, salt, pepper, and other spices to your like. If it doesn’t look like enough to surround the amount of potatoes/turnip, you can add more yogurt or milk.

Once the potatoes are done cooking, take the yogurt mixture, pour it on the potatoes/turnips. Mix around. Then top off with a little more shredded cheese and breadcrumbs.

Bake uncovered for about 20 minutes until brown and bubbly.

Cranky Ol' Lady said...

Ellen, does that recipe work with just turnips, or are the potatoes necessary for...texture? whatever?

Tanya said...

Hi Jo,
thank you so much for the prnting cutting asnd pasting into word I was able to copy just the reicpies!!

I admit I am new to blogging and couldn't seem to just hightlight and print. Thanks again!!!

Eileen O. Yazzie said...

I found the recipe on the web and it was for both. You can taste the difference between the potatoes and the turnips, but it wouldn't be bad with just turnips.

Eileen O. Yazzie said...

I found the recipe on the web and it called for both; you can taste the difference between the potatoes and the turnips. Both have a similar starchy consistancy. I think a turnip au gratin wopuld be just as good.