Sauteed Broccoli Rabe with Red Peppers, On the Side
September 12, 2008
Last night’s dinner took entirely too long to prep. Thankfully, my family was over so the boys were entertained, but there was just too much chopping involved for a regular weeknight meal.
First, I cut up the Bon Bon squash from our CSA. I found it hard to peel, plus the stem had started to get moldy, and the smell of decay was overpowering. (The flesh of the squash was fine, though!) I mixed the raw chunks of the squash with similar-sized pieces of potato (last week’s share), tossed them in a little olive oil, and sprinkled them all with salt, pepper, and garlic powder. They were roasted in the oven at 425 degrees for about 45 minutes. Delicious! The squash was creamy and sweet — no one could keep from sneaking a hot piece off the baking sheet as the rest of dinner was prepared.
The chicken breasts were boring. Sprinkled with some curry powder and cinnamon and baked. I also made a few drumsticks for G., which I hadn’t gotten to the night before. He was talking about his “big chicken” for hours before dinner, and gobbled down four small drumsticks! He even went back to the ones he’d already finished to look for more meat. I’m totally stumped by why he will eat this chicken on the bone when the rest of his repertoire pretty much includes only crackers and applesauce. But I’m thrilled to have something healthy to make for him.
Broccoli rabe can be bitter, so I thought I would pair it with the sweet Carmen peppers from Roxbury Farm in this dish — it worked nicely. I sauteed some chopped onion (frozen) and the peppers in olive oil, and then added the chopped broccoli rabe (and a tiny head of broccoli). I cooked it over high heat until the greens wilted and there was no moisture left in the pan. It was seasoned with just some salt and pepper. Broccoli rabe is not my favorite vegetable, but paired with the sweet peppers I thought it was a decent side dish.
Too involved for a Thursday night, but yummy nonetheless.
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Filed under: CSA,Poultry,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1.
Jodi | September 12, 2008 at 11:39 am
The potato/squash combo is working for me…how’d you decide to do that? That’s a great idea. Something I would never think of!
That’s what happens when you don’t choose your own vegetables! They were in the house so I used them together. — Dara
2.
Bonnie | September 12, 2008 at 8:48 pm
Hi Dara,
Just noticed the comment you left on the beans blog about Khrista’s Asparagus Hash recipe. Did you see that she posted it ? It’s HERE ! I’m trying it this week !!
~ Bonnie
I did see it, thank you! — Dara
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