Garlicky Broccoli Rabe with Almonds and Fried Capers

I attribute my tolerance for bitter foods with my early experiences eating broccoli rabe.  Served next to some chicken or tossed with pasta and cheese, it was one of the vegetables I requested the most when we went to the store. There's something to be said for its abnormal shape, which, compared to the peas and carrots that often graced our table, seemed exotic to us.  But it was the flavor that stuck with me. Even after it was cooked in olive oil and garlic and seasoned with salt, the sharp bite remained prevalent. Those are the foods that I love... where the flavors change as you consume it. It's why I so enjoy things like dandelion greens or arugula. Unlike other greens, these have a lasting impression.

And, yet, it's been years since I've prepared broccoli rabe. It wasn't until I opened Tara's fabulous book, Seven Spoons, and came across her version (which paired it with a delicious bagna cauda, a buttery, garlicky, anchovy sauce) that I was inspired to pick some up. While I sat at our table, stabbing at spears of rabbini, I posted a prep shot on Instagram and Tara and I bonded over our mutual appreciation for bitter greens. It's nice to know that we could connect over this dish. I have a feeling others could fall for this dish, even with the subtle, lingering bite.

Garlicky Broccoli Rabe

Source Inspired by Tara O'Brady's Seven Spoons: My Favorite Recipes for Any and Every day

Yield Serves 4 as a side

Ingredients 2 bunches broccoli rabe, tough stems trimmed 3 cloves garlic, coarsely chopped Kosher salt 1/2 teaspoon red pepper flakes 1 tablespoon capers, rinsed Olive oil 1 teaspoon lemon zest 1/8 cup sliced almonds

Directions

1. In a pot, bring 3 quarts of salted water to a boil. Add broccoli rabe and cook, uncovered, until tender, about 4 minutes. Drain and then run broccoli rabe under cold water, to stop it from cooking. Drain and squeeze out excess water.

2. Dry the capers with a paper towel. In a sauté pan, heat 2 tablespoons of olive oil over medium-high heat. After 20 seconds, add the capers. Cook, stirring often with a spoon, until browned evenly. This may take up to 2 minutes. Using a slotted spoon, transfer to paper towel to drain and cool.

3. Using the remaining oil in the skillet, heat the pan over medium heat. Add the broccoli rabe and season with 1/2 a teaspoon of salt. After a minute, stir in chopped garlic and red pepper flakes. Cook for another 4 minutes.

4. Transfer broccoli rabe to a serving bowl and toss with sliced almonds and fried capers. Taste for seasoning and, if necessary, add a small sprinkle of salt on top (though the capers may do the trick). Before serving, add lemon zest.

Herb and Za'atar Falafel

Some quick thoughts and links to start the week:

1. Two beautifully written books are a must for fans of food memoirs. Over the weekend, I finished Three Many Cooks by my friends Pam, Maggy and Sharon. It's a gorgeous look at the role that food has played in their lives. These stories, all of them written with honesty and a generous dose of humor, have given me so much insight into their backgrounds. Similarly, Ashley Rodriguez's book, Date Night In, shows that cooking and eating (and drinking) can strengthen one's relationship with their partner. Each contain wonderful recipes that reflect their passion for cooking for the ones they love.

2. For some non-food related reading, I highly recommend last year's The Short and Tragic Life of Robert Peace. Growing up in a predominantly white, middle-class neighborhood, my knowledge of what it was like living in the poorer areas of New Jersey came from what I saw on the news. This book paints a very detailed portrait of a young man from Orange, NJ, who would ultimately attended Yale, though it's about so much more than that. In addition, there's an episode of This American Life and a New York Times article that cover similar topics. Both are worth checking out.

3. This article about people allowing dogs to sleep in bed with them made me chuckle. This our life.

4. Can't stop listening to this song. And this song.

5. We're hooked on the new Netflix program, Chef's Table. I'm ready to make reservations at all of these.

Herb and Za'atar Falafel

Yield 12 falafel

Ingredients

For the falafel 2-15 oz. cans chickpeas, rinsed and drained 1/4 cup fresh mint leaves 1/4 cup fresh parsley leaves 2 tablespoons za'atar 2 teaspoons cayenne pepper 2 tablespoons chickpea flour (or all-purpose flour) 2 tablespoons olive oil 2 teaspoons kosher salt 1/4 cup grated carrot

For the tahini dressing 1 cup tahini2 tablespoons lemon juice 1 clove garlic, minced 1/2 teaspoon Kosher salt 1/4 cup lukewarm water

Directions

1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil. Using a tablespoon of oil or cooking spray, grease the aluminum foil.

2. In the bowl of a food processor, add the mint and parsley and pulse until finely chopped. Add the chickpeas, za'atar, cayenne pepper, chickpea flour, salt and olive oil to the bowl and blend for 20 seconds.  Transfer to a separate mixing bowl and fold in the grated carrot.

3. Roll the mixture into falafel balls and place on the prepared baking sheet.

4. Bake in the oven for 12-15 minutes, making sure to rotate every 3 minutes to ensure the falafel browns evenly.

5. While they're baking, make the tahini dressing by whisking together the tahini, lemon juice, garlic, and salt. Whisk in the water. Serve falafel with tahini dipping sauce.

Spring Pasta Carbonara

Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I've been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I'm usually pretty good at restricting my pasta consumption to a couple times a month and typically it's freshly made. But I'm not in the mood to fuss over dough, so a box of dried pasta will have to suffice.

I'd been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a saladniçoise, one of my favorite summer lunch or dinners). I don't go to eggs for a quick weeknight meal. Tonight, however, I'm going for it. Thanks to their book, The Perfect Egg, I'm preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I'm not sure why it's taken me this long. Whisking together the sauce isn't complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).

Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night.  Not to mention the bright green on top of the pasta. Just a reminder that we're getting closer and closer to summer.

Spring Pasta Carbonara

Source Adapted from the recipe in The Perfect Egg by Teri Lyn Fisher and Jenny Park

Yield 4 servings

Ingredients

1 pound dried linguine pasta (or the pasta of your choice) 2 tablespoons butter 1/2 pound fresh asparagus, rinsed, ends trimmed 3 cloves garlic, minced 1/2 cup fresh or frozen peas 1 egg 3 egg yolks 1/4 cup grated Parmesan cheese, plus more for garnish Zest of 1 lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons lemon juice 2 teaspoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to the time listed on the box.

2. While the linguine is cooking, slice the asparagus into bite-size pieces. Heat 2 tablespoons of butter in a skillet over medium heat. Once the butter has melted, add the asparagus to the pan and cook for 3 minutes. Add minced garlic and cook for another 3 minutes. Add peas and cook for 1 minute. Transfer cooked vegetables to a bowl.

3. Drain the pasta, reserving 1/2 cup of the pasta water.

4. In a bowl, whisk together the egg, egg yolks, Parmesan cheese, 1/2 teaspoon of salt, and lemon zest. Slowly whisk in the reserved pasta water.

5. Transfer the drained pasta to the pan used for the vegetables and set over medium heat. Pour the egg mixture over the pasta and carefully stir to coat. Cook for another 3 minutes, until the sauce thickens. Season with salt and black pepper.

6. Dish out the pasta into serving bowls. Top with cooked asparagus and other vegetables. Sprinkle fresh parsley and additional Parmesan cheese on top before serving.