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My Recipe Inspiration

Kysha Harris | 6/14/2013, 5:05 p.m.
My Recipe Inspiration

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My Recipe Inspiration

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My Recipe Inspiration

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My Recipe Inspiration

Every week I am in the grocery stores shopping for clients and seeing all of the new seasonal produce and interesting products. I menu-plan based on what I see that looks fresh and what will satisfy the client, so I am passing along this week's inspiration to you in hopes you'll add them to your repertoire!

One of my proteins this week would be in the form of hot and sweet Italian sausages from the butcher, with a melange of organic bell peppers and onions. The first vegetable I thought to accompany this was broccoli rabe, also known as rapini, with leafy green stalks and small clusters of broccoli-like florets. Mostly used in Italian cooking, rapini caters to very specific taste buds because of its bitterness. In order to counteract this, it is suggested to blanch it and add a little vinegar to the water. I use fresh lemon juice instead.

BROCCOLI RABE

  • 2 pounds broccoli rabe, tough stems peeled
  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, coarsely chopped
  • 1/4 teaspoon crushed red pepper (optional)

Cook broccoli rabe in large pot of boiling salted water (squeeze and add half of a lemon) until crisp-tender, about two minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry.

Heat olive oil in heavy large skillet over medium heat. Add garlic and crushed red pepper and saute until fragrant, about one minute. Add broccoli rabe and saute until heated through, about four minutes. Remove from heat. Season with salt and pepper and serve.

Usually the protein inspires the vegetable, but when I saw organic sweet pea sprouts, I immediately thought salad over a protein. Miso-roasted Chilean seabass sounded perfect, but the wild flounder looked awesome. All I needed to complete my vision was some panko, red onion, cherry tomatoes ...

While the seasoned flounder (top-coated in a mixture of panko, herbs de Provence, olive oil, salt and pepper, and lemon zest) roasted in a 400-degree preheated oven for eight minutes, I prepared a warm vinaigrette to dress the sprouts and halved cherry tomatoes.

VINAIGRETTE

  • 2 containers sweet pea sprouts, cut in half
  • 2 tablespoons of olive oil
  • 1 clove of garlic, minced
  • Half of a red onion, sliced thin
  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard

In a small pan over med-low heat, add olive oil and garlic. Cook one minute. Add onion. When onions begin to wilt, turn off heat. Add vinegar and mustard. Season with salt and pepper. Pour warm vinaigrette over sprouts and toss until coated. Serve atop fish.

Enjoy, get eating and thanks for reading!

Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl, on Facebook www.facebook.com/SCHOPnyc or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings subscribe to her blog at www.talkingSCHOP.wordpress.com.