Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

• Broccoli, cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

from The Raw Chef

• broccoli cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

RAPINI & GARBANZO BEANS PITA PIZZAS

from Mariquita Farms

• 2 large garlic cloves, sliced thin
• 1/4 cup extra-virgin olive oil
• 19-ounce can garbanzos, rinsed and drained
• 1/2 cup water rapini, rinsed and roughly chopped, eat the leaves and tender stems
• 1/2 teaspoon dried hot red pepper flakes
• three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth. Heat oil remaining in skillet over moderately high heat until hot but not smoking and cookrapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes. Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

MIXED GREENS WITH CUMIN & PAPRIKA

Slice off and discard (compost?) tough stems and ribs of kale. Set leaves in a steamer, the largest ones on the bottom and cook until tender. When kale is nearly done, add rapini to steamer. Or simmer each type seperately in salted water, then drain. Chop greens into one inch square pieces. Chop garlic, parsley and cilantro finely and mix with salt.Warm olive oil in a skillet with paprika and cumin on medium heat until fragrant. Don't burn. Add greens and cook until moisture evaporates. Add salt to taste. Garnish with lemon wedges and cured black olives (optional).

BROCCOLI OR RAPINI WITH PINE NUTS

• broccoli
• olive oil
• garlic, minced
• pine nuts, toasted
  Cut broccoli into florets, and peel stems then cut into bite sized pieces. Place florets in a large saute pan. Add 1/4 cup water, cover and cook on stove top until broccoli is tender-crisp and bright green. Drain.Turn burner to medium; when oil is hot, swirl pan to coat with oil. Stir in garlic; immediately add drained broccoli. Cook, stirring constantly, 2 minutes. Transfer to serving bowl; sprinkle with toasted pine nuts. Note: To toast pine nuts, heat dry skillet over medium heat. Add pine nuts and cook, stirring frequently, until nuts begin to brown. Remove from pan immediately, or they will burn.

BROCCOLI RAAB (RAPINI) WITH GARLIC & RED PEPPER FLAKES

• 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.