Aside from the general pleasure of visiting the farmers market, this past weekend there was an added bonus of discovering a new food item..
Rapini (commonly marketed in the United States as broccoli raab or broccoli rabe /rɑːb/) is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian, Galician, and Portuguese cuisines. Within the Italian tradition, the plant is associated especially with southern Italian cuisines such as those of Ciociaria, Rome, Naples, Campania, and Apulia.
So I happened to be taking pictures of the vendors display when I happened to overhear him telling a couple of ladies about rapini.
"Its like broccoli, you cook everything," he said. As I put my camera down and stepped forward I said, "...
For quite some time now, I've been expressing my desire to have an in-loft herb garden, and while out shopping a few weeks back, I happened upon mini herb kits that came inside of mason jars. I had a couple left over from when I started storing herbs for the 303 Face | Body SubtleTEAS herbal tea line, and yesterday morning, (a day after National Gardening Day) I was finally able to plant the seeds.
A few weeks back, I'd gone over to our local gardening store here in the heart of the city, Urban Roots, to check on what sort of seed packets that were available. I decided on Marigold Signet (Lemon/Tangerine Gems), Basil (Sweet Thai), Lavender (English), and English Thyme.
There are so many things I love about our loft, and one of those is the wonderfully tall windows. Although I oftentimes miss having a balcony, I love the amount of light that we get in the loft, rain or shine.. and hope that it will be perfect in helping these awesome little herb...
Summer is literally around the corner, and the temperature these days certainly reflects that.
Dinner salad season has arrived.
This evening, I decided on a rosemary shrimp salad. To make this warm weather delight you'll need:
3 Rosemary Leaves
1 Tsp Alaea Salt
1 Cup Grapes
1/2 Cup Sunflower Kernels
1/2 Cup Goat Cheese Crumbles
2 Tsp EVOO (for cooking) 2 TSP EVOO (for after shrimp has cooked and adding all ingredients together.)
1 Tsp Ground Ginger
1 Tsp Ground Cloves
1 Tsp Sriracha
.... and 1 1/2 lb large shrimp.
In a skillet with heat on medium low, heat up olive oil. After five minutes, add shrimp. After shrimp has cooked for 5 to 7 minutes, add rosemary, cloves, ginger, sriracha, and half a tsp of alaea salt to mixture. Cover and simmer for 7 minutes.
After shrimp blend has finished cooking, add mixture to a large salad bowl. Add grapes, goat cheese crumbles, sunflower kernels, as well as remaining EVOO and alaea salt. Blend well, plate.....