Brussels caesar kit

  • In large bowl, toss dressing & brussels. Massage a bit to tenderize the leaves.

  • Crumble crouton and sprinkle shaved cheese.

  • Fresh pepper ‘to taste’.

 pho kit

  • Heat broth in a saucepan over medium high heat until simmering.

  • In 2 large soup bowls (the bigger the better, place noodles, veggies, and sliced beef in each bowl.

  • Split the broth over noodles and beef.

  • Top with fresh herbs & sprouts.

  • Sip. Slurp. Heal thyself.

    Build your own reuben

  • This kit makes 3 sandwiches. Divide contents accordingly.

  • Butter rye bread and griddle in pan until lightly browned. Spread Russian dressing on each side.

  • In same pan, add some pastrami and heat until the fat melts a bit. Top with cheese, cover the pan and shut off heat.

  • Once cheese is melted, place on bread, top with kraut and the other slice of bread. Cut on the diagonal and enjoy!

 

WHY SO BITTER….

what to do with Broccoli rabe

Broccoli Rabe Pesto

  • Blanch broccoli rabe in boiling water, slated water for about 30 seconds. Drain and place in an ice bath. Once cooled, drain and squeeze out the water (This step takes some of the bitterness away).

  • Dice.

  • On stovetop, medium low heat, cook with garlic, salt & red pepper flake in oil until super tender. You want the broccoli rabe to lose all of its crunch.

  • Cool slightly and add some grated pecorino or parmesan and honey to taste. Mix well.

  • Spread on a sandwich, or use it on fish or grilled meats. Delicious on sausages.

Spicy broccoli rabe

  • Chop coarsely and sauté in hot oil until it starts getting some color. Season with salt and toss frequently.

  • Add a splash of wine to the pan and steam until tender. Remove broccoli rabe and reserve.

  • In a hot pan, add olive oil, garlic, and red pepper flakes. Warm a bit, but watch that you do not burn. Add broccoli rabe back to the pan. Splash with a little red wine vinegar.

  • Taste, season and enjoy hot, or at room temp.

RHUBARB BBQ SAUCE - The savory side

Ingredients:

6 stalks rhubarb - chopped

1 cup apple cider vinegar

1 cup crushed tomatoes

1 cup brown sugar

1/2 cup soy sauce

1/4 cup tomato paste

1/4 cup chipotle in adobo

1 onion - chopped

1/4 cup molasses

1 T worcestershire sauce

1 t garlic powder

1/2 t cinnamon

1/2 t allspice

1/2 t ground cloves

1/2 t salt

1/2 t pepper

METHOD: In large saucepan on medium-low heat with a splash of oil, add onion and rhubarb, sautée 5 minutes. Add tomato paste and chipotle in adobo and stir until combined - 1 minute. Add the rest of the ingredients, stir and simmer 40 minutes or longer. rhubarb and onion should be very soft and volume should reduce a bit. Remove from heat and let cool slightly.

Using a blender, pour contents in and purée. (Beware of spit-back when blending hot liquids in a blender). If blender has removable plastic center lid - remove it so hot air does not build up. Once smooth, pour into container and let cool.

Slather on everything. Enjoy!