Category Archives: Vegetables

Different, Dinner, Sides, Vegetables

The BEST Stuffed Spaghetti Squash You Will Love

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The BEST stuffed spaghetti squash you will love. And it’s the perfect time to make this since it’s spaghetti squash season! An easy to make dinner that will fill you up. The squash is loaded with yummy goodness of spinach, garlic, blue cheese, and quinoa. Pair it with chicken or steak on the side and have a restaurant quality meal at home for a fraction of the price. Your family will love this healthy and easy to make dinner!

What You Need

Ingredients

  • 1 Spaghetti Squash
  • 2 cups Raw Spinach
  • 1 medium Red Onion
  • 2 tbsp Garlic Minced
  • 4 oz Bleu Cheese
  • 2 tbsp Olive Oil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 pkg Quinoa I prefer Roasted Red Pepper by Near East

How To Make

Spaghetti Squash

  • Preheat oven to 400 Degrees F
  • Line a baking sheet with parchment paper.
  • Wash and dry spaghetti squash.
  • Cut the spaghetti squash in half, lengthwise.
  • Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
  • Drizzle half of the olive oil all over the 2 halves and season the inside with salt and pepper.
  • Place the squash cut side down on the baking sheet.
  • Bake for 35 – 40 minutes. Poke it with a knife to check if the flesh is tender.

Quinoa

  • Prepare quinoa as directed on package.

Stuffing for Squash

  • While the squash is cooking, prepare the filling.
  • Heat remaining olive oil in a large pan for 1 minute.
  • Add the onion and garlic and sautee for 5-7 minutes until golden brown.
  • Add the spinach and cook for 2-3 minutes.
  • Mix cooked quinoa with spinach mixture and remove from heat.

Combining Squash & Stuffing

  • When the squash is cooked, let it cool for 5 minutes. (It will be very hot!)
  • Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
  • Spoon spaghetti strands into the spinach/quinoa mixture and gently mix together.
  • Season mixture to taste (additional salt, pepper, garlic – if needed).
  • Place filling mixture back into the spaqhetti squash shells.
  • Top with bleu cheese.
  • Place back in oven and cook for 10 minutes.

More Autumn Recipes To Love

Looking for more yummy recipes than just the best stuffed spaghetti squash? Here are a few to try and fall in love with:

Buffalo Chicken Spaghetti Squash

Pumpkin Pie Martini Recipe

Ground Turkey, Kale, & Brown Rice Soup

Chicken Pot Pie Soup

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Stuffed Spaghetti Squash

Spaghetti Squash Stuffed With Spinach, Quinoa, & Bleu Cheese
Course Dinner, Side Dish
Keyword dinner, side dish, veggies
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 people
Author jenahoward

Ingredients

  • 1 Spaghetti Squash
  • 2 cups Raw Spinach
  • 1 medium Red Onion
  • 2 tbsp Garlic Minced
  • 4 oz Bleu Cheese
  • 2 tbsp Olive Oil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 pkg Quinoa I prefer Roasted Red Pepper by Near East

Instructions

Spaghetti Squash

  • Preheat oven to 400 Degrees F
  • Line a baking sheet with parchment paper.
  • Wash and dry spaghetti squash.
  • Cut the spaghetti squash in half, lengthwise.
  • Remove the seeds and the stringy parts of the flesh. Best scooped out with a spoon.
  • Drizzle half of the olive oil all over the 2 halves and season the inside with salt and pepper.
  • Place the squash cut side down on the baking sheet.
  • Bake for 35 – 40 minutes. Poke it with a knife to check if the flesh is tender.

Quinoa

  • Prepare quinoa as directed on package.

Stuffing for Squash

  • While the squash is cooking, prepare the filling.
  • Heat remaining olive oil in a large pan for 1 minute.
  • Add the onion and garlic and sautee for 5-7 minutes until golden brown.
  • Add the spinach and cook for 2-3 minutes.
  • Mix cooked quinoa with spinach mixture and remove from heat.

Combining Squash & Stuffing

  • When the squash is cooked, let it cool for 5 minutes. (It will be very hot!)
  • Turn the squash around and with a fork, gently pull the squash flesh from the skin so that it starts to look like spaghetti strands.
  • Spoon spaghetti strands into the spinach/quinoa mixture and gently mix together.
  • Season mixture to taste (additional salt, pepper, garlic – if needed).
  • Place filling mixture back into the spaqhetti squash shells.
  • Top with bleu cheese.
  • Place back in oven and cook for 10 minutes.
  • ENJOY!
Appetizers, Bacon, Sides, Vegetables

Bacon Wrapped Asparagus

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Bacon Wrapped Asparagus will be your new way to serve asparagus. I’m sure you have had bacon wrapped scallops. Those are SO GOOD. And so easy to pop one after another after another. And with scallops being so expensive, they aren’t something you will likely make on a regular basis.

Now, asparagus wrapped in bacon is a lot more filling and it’s A LOT less expensive. Of course, the flavor isn’t quite the same, but this yummy asparagus has an even more tasty sauce that goes with it. You won’t even think about bacon wrapped scallops!

Ingredients Needed

Bacon Wrapped Asparagus doesn’t require a lot of ingredients and yet it packs a flavorful bite! To make this delicious dish, you will need:

  • 2 lbs Asparagus
  • 12 slices Bacon
  • 1/2 cup Brown Sugar
  • 1/2 cup Butter
  • 1 tbsp Soy Sauce
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Making The Bacon Wrapped Asparagus

Making bacon wrapped asparagus is pretty easy to make. I really don’t enjoy making difficult meals. And, I especially don’t enjoy making elaborate side dishes! I do, however, enjoy making delicious tasting food that is easy to make!

Luckily, this fits the bill and that’s why I enjoy making and eating these so much. First, divide asparagus spears into 12 bundles (3-4 pieces each). Next, wrap 1 piece of bacon around each bundle. Then, secure the bacon-wrapped asparagus with a toothpick. And arrange each bundle in a shallow baking pan. Finally, bake for 25 to 30 minutes or until the spears have begun to wilt and the bacon looks fully cooked.

While the asparagus and bacon is cooking, you can work on the yummy sauce that goes over them, once done. To do this, combine brown sugar and remaining ingredients and heat mixture to a boil over medium heat, stirring occasionally. When the asparagus and bacon is done, pour the sauce directly over it and serve immediately.

Feel free to assemble the asparagus bundles ahead of time. Just cover them and store them in the refrigerator. A half hour before serving, bake them and make the sauce. It is a huge time saver, especially if you are serving this on a holiday when you have many other things to prepare.

Versatile Appetizer or Side Dish

Bacon Wrapped Asparagus can be considered a delicious party appetizer or tasty side dish. Technically, it can be served as either. You could make this a main dish if you served it over rice. What a great dish that can be served so many ways!

I make these every Thanksgiving and serve them as one of the many appetizers that are on display before we move on to the main course. Even though they are technically a vegetable, we have many other traditional veggies so serving these as an appetizer is a big hit. Everyone loves the tangy sauce that goes over the tender asparagus wrapped in crispy bacon. Mmm, just thinking about it is making my mouth water!

But I don’t only make this on Thanksgiving. No way. These are too good not to make more than once a year. I love making these as a side dish for any weeknight meal. They take just a few minutes of preparation and cook in the same time as you would cook any meat or rice. It’s a gourmet kind of side, but a simple kind of recipe.

More Appetizers To Try

The following appetizers are easy to make. Moreover, they are delicious!

Fig & Goat Cheese Pizza

Spinach & Artichoke Dip

Cranberry Jalapeño Dip

Stuffing Sausage Balls

Charcuterie Board

Easy Desserts

If you are in the mood for appetizers, drinks, and desserts, here are some easy dessert recipes that are sure to please:

Lemon Blueberry Dump Cake

Cheesecake Cookie Cups

Rolo Cookies

Rootbeer Float Cookies

Must Make Martinis

Let’s face it, martinis make everything better. And, they are so easy to make, there really isn’t a reason you shouldn’t indulge once in a while. Here are some dessert-like martinis that are a must (at least once)!

Pistachio Martini

Bananas Foster Martini

Tiramisu Martini

Chocolate Amaretto Martini

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Bacon Wrapped Asparagus

The best way to eat asparagus is wrapping them with BACON! Easy recipe that is a huge hit!
Course Appetizer, Dinner, Side Dish
Keyword appetizers, veggies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 people
Author jenahoward

Ingredients

  • 2 lbs Asparagus
  • 12 slices Bacon
  • 1/2 cup Brown Sugar
  • 1/2 cup Butter
  • 1 tbsp Soy Sauce
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Divide asparagus spears into 12 bundles (3-4 pieces each). Wrap 1 piece of bacon around each bundle, starting 1/2" from bottom of the tips. Secure the bacon-wrapped asparagus with a toothpick. Arrange bundle in a shallow baking pan.
  • Bake 25 to 30 minutes or until spears have begun to wilt and bacon looks fully cooked.
  • Combine brown sugar and remaining ingredients in a medium saucepan; heat mixture to a boil over medium heat, stirring occasionally. Pour mixture over asparagus bundles.
  • ENJOY!

Appetizers, Dip, Lunch, Sides, Vegetables

Cowboy Caviar

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Cowboy Caviar sounds like a strange name. What is it exactly? Basically it is a healthy dip full of black beans, black eyed peas, bell peppers, purple onions, tomatoes, and cilanto in a light vinagrette dressing. It’s kind of an oxymoron though. The cowboy part tells us that this is nothing fancy, however, the caviar description means that the nothing fancy IS, in fact, fancy! I can tell you firsthand that this is delicious!

Cowboy Caviar can be classified as a dip or salsa. It is loaded with healthy ingredients such as black beans, peppers, black eyed peas, purple onion, etc etc etc. You really could add/subtract whatever you want and make it spicy or keep it mild, you can tweak it to include whatever ingredients you want. To keep things simple, let’s stick with the recipe I know and love, shall we?

When To Serve

Cowboy caviar is a favorite among kids and adults. The recipe makes a huge batch, but you know what is crazy? At a family party, there are never leftovers! And if I make it just because for my family, it only lasts a day or two. It’s crazy how much everyone enjoys this healthy salsa. It’s great though.

I love making this for parties because it is a great appetizer that pairs well with Tostitos, especially Tostitos Hint Of Lime. The tangy lime chip really brings this salsa an extraordinary level.

I also love making this salsa for my family as a side dish to our dinners. You can serve this in place of a pasta salad and save the carbs for something else, maybe a yummy dessert such as a Cheesecake Cookie Cup. Sounds like an idea! Or you could pair cowboy caviar with homemade cheeseburgers. Skipping the fries and adding some veggies to your kids’ plates. And they will be happy about that! Did you think skipping french fries could be a good thing in their minds? It can!

Easy To Make

Cowboy Caviar is super easy to make. There is NO COOKING. Nothing! No need to preheat the oven because you don’t need it! Just chop up the veggies, wash the beans, and whip up the easy to make dressing and you are done. This is a raw salsa that consists of:

  • Black Beans
  • Black Eyed Peas
  • Green Bell Peppers
  • Red Bell Peppers
  • Yellow Bell Peppers
  • Orange Bell Peppers
  • Roma Tomatoes
  • Purple Onion
  • Corn
  • Cilantro
  • Olive Oil
  • Red Wine Vinegar
  • Lime Juice
  • Honey
  • Chili Powder

The list of ingredients is pretty long (as far as I’m concerned), but since you don’t have to chop AND cook, it is okay. Just wash, chop, and combine. No cooking or baking skills required which makes this recipe a super-duper easy recipe!

How To Store

If you are lucky enough to have leftover cowboy caviar, make sure you store it in a container that is air tight. This salsa lasts a few days and actually tastes better the longer it sits. You could make it the day before your party (huge time saver!).

The flavors of all the ingredients break down in the bowl and merge together. When you go to re-serve it, mix it up well and taste a small portion. You might want to add a touch of lime or salt and then remix it up.

Family Favorite

Cowboy Caviar is super easy to make, delicious to eat, and it is such a pretty dish to serve. The peppers, onions, beans, and corn bring a variety of vibrant colors such as green, yellow, orange, red, purple, and black. It’s almost too pretty to serve. However, it’s too good not to eat!

Just writing about this recipe is making my mouth water, it’s just SO GOOD! I’m positive that this cowboy caviar dip/salsa, whatever you want to call it will become a staple appetizer for your family.

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Cowboy Caviar

Cowboy Caviar is a healthy dip full of black beans, black eyed peas, bell peppers, purple onions, tomatoes, and cilanto in a light vinagrette dressing.
Course Appetizer, lunch, Side Dish, Snack
Keyword dips, salsa, veggies
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 12 people
Author jenahoward

Ingredients

Salsa

  • 1 Purple Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 Orange Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 4 Roma Tomatoes seeded and chopped
  • 1 bunch Cilantro chopped
  • 1 can Corn
  • 15 oz Black Beans rinsed and drained
  • 15 oz Black Eyed Peas rinsed and drained

Dressing

  • 1/4 cup Olive Oil
  • 4 tbsp Red Wine Vinegar
  • 4 tbsp Lime Juice
  • 3 tbsp Honey
  • 2 tsp Chili Powder

Instructions

Dressing

  • In a small bowl, combine all ingredients for dressing and whisk well. Set aside.

Salsa

  • In a large bowl combine all salsa ingredients. Add salt and pepper to taste. Mix together well.
  • Add dressing to the salsa and mix well. Salt and pepper to taste, if needed.
  • Serve with corn chips, crackers, etc.
  • ENJOY!
Rice, Sides, Vegetables

Garlic Butter Kale Rice

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Garlic Butter Kale Rice makes a great side dish. I know when I hear the word kale, I’m thinking, I don’t know about that…kale? It’s so bitter and chewy. It’s not as flavorful as it’s cousin veggie, spinach. I know it’s good for me, but it definitely isn’t my favorite vegetable. However, I like to give it a try whenever possible.

This recipe needed some tweaking at first, but it is now so much better than I expected. And it’s healthy! What a bonus. I think the key to this recipe is cooking the garlic butter kale rice for a good amount of time. Of course, the butter, garlic, and shallots definitely help bring some additional flavor as well.

I have bought packaged kale and raw kale by the bunch. I prefer the packaged kale by far. It’s all washed and easier to cook with. I still chop it into smaller pieces and try to minimize the stems. The stems are definitely not my favorite, I feel like I’m eating sticks! Because the packaged kale is already kind of chopped up, it’s much easier to prep for cooking.

Chopping onions has to be one of my least favorite things for prepping meals. I cry every time. Literally! And shallots are very similar. So if you are like me, I apologize that you will likely cry for a few minutes, when prepping this side dish. However, you fill find that in the end, it is worth it.

Once the prep work has been completed, it’s smooth sailing from here. Just saute melt the butter in the pan, then saute the onion, garlic, and shallot in the butter for a few minutes. Next, add the kale. Let that cook for about 7 or 8 minutes.

After the flavor of the kale rice is in place, you will work on cooking the actual rice. Add the rice, water, and beef broth (chicken broth would work just as well). And let the kale rice simmer for 18-20 minutes until the liquid has dissolved and the rice is tender.

Finally, after that is done, sprinkle some bacon bits and parmesan cheese to the kale rice and stir it around. Depending on your preference, you might want to add more bacon or parmesan and stir it again.

This pairs well with almost anything; steak, chicken, and fish. Enjoy your delicious side that is pretty healthy.

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Garlic Butter Kale Rice

Kale never tasted so good in this one dish, side dish!
Course Side Dish
Cuisine American
Keyword brown rice, easy side dish, kale, rice, side dish, vegetables, veggies
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Author jenahoward

Ingredients

Brown Rice

  • 3 cups brown rice
  • 2.25 cups beef broth
  • 2.25 cups water

Garlic Butter Kale

  • 3 handfuls kale chopped into 1" pieces
  • 1/2 onion finely chopped
  • 1 shallot finely chopped
  • 2 tsp minced garlic
  • 2 tbsp butter
  • 1 tbsp bacon bits
  • 1 tbsp parmesan cheese

Instructions

  • Chop 1/2 onion
  • Chop shallot
  • Heat butter over medium heat for 1 minute
  • Sautee onions and shallots with minced garlic for 4-5 minutes
  • Add kale to pan and cook for 7-8 minutes
  • Add rice, beef broth, and water to same pan and simmer for 20 minutes
  • Mix in bacon bits at the end and top with a little parmesan cheese (if desired)
Dinner, Grill, Salad, Steak, Vegetables

Nutritious And Healthy Steak Tip Salad

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Steak Tip Salad is a healthy alternative to heavier foods. Just coming off of Christmas break and all the chocolate, cheese, and wine that comes along with it, I was ready to get back to normal. Normal meant, a regular routine with work/school, bed time, and eating REAL meals. Don’t get me wrong, I love eating rich foods and I love my wine, but if I ate one more appetizer in place of a meal, I was going to lose my mind!

Clean Eating

I was craving something healthy that wasn’t overly heavy and tasted clean. Steak tip salad it was! And it’s really easy to make which is a bonus. Marinating steak a day or two ahead of time is advised. Mainly, so you don’t forget and then the night of, it’s too late to do a marinade. Additionally, the longer it marinates, the more you taste the marinade, of course.

Prep Is Easy

To prep this steak tip salad, I marinated my steak the day before. Randomly, I happened to have a few extra minutes so I threw the steak in the marinade and popped it in the refrigerator. I figured I was ahead of the game since it would be ready the next day. I thought, “whew, that was easy…now, what was I working on again?” Ever have those moments? You are on your way to do something and then get distracted by something else. That is basically how the steak was prepped!

Since I was “so prepared” by marinating the steak ahead of time, making dinner was pretty easy. First, I fired up the grill and put the steak on. While the steak was cooking, I started making the hardboiled eggs. I don’t know about your house, but in my house, everyone loves those. I have to make 12 hardboiled eggs for 8 people. And sometimes they are still looking for more.

Now that the steak and eggs were cooking, I turned my attention to chopping veggies. Easy enough? Of course, but it’s dinner time which means kids were running in and out of the kitchen and screaming. Running and screaming is not a great combination while I’m chopping vegetables with a Santoko knife! Oh, did I mention that they were “starving” and wanted some of the sliced peppers? Meanwhile, theg they asked, “when is dinner going to be ready?” Ugh! Every time!

Extra Time On Your Hands

Lucky for me, the steak tip salad was just about done. The steak had a few more minutes and the eggs needed to cool a little more. So there was just enough time to set the table and get the littles their drinks. Once that was all set, the steak was done and the eggs magically came out of their shells (if only that could really happen). Since the steak should needed to sit for a few minutes, it was actually better for it to wait for everything else to come together. Finally, just had to slice it up and plate everyone’s meal. Voila! Dinner was served. And it was DELICIOUS!

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Steak Tip Salad

This steak tip salad is your meal, not your side
Course Main Course, Main Dish, Salad, Side Dish, Snack
Cuisine American
Keyword cobb salad, salad, steak salad, steak tips
Prep Time 1 hour
Cook Time 18 minutes
Total Time 18 minutes
Servings 8 people
Author jenahoward

Equipment

  • Grill
  • Pot

Ingredients

Steak Tips

  • 1.25 pounds Steak Tips

Marinade

  • 1/4 cup Soy Sauce I prefer the low sodium soy sauce
  • 1/8 cup Worcestershire Sauce
  • 1 tbsp Garlic Powder
  • 1 tsp Ginger Ground ginger is what I use
  • Salt To taste
  • Pepper To taste

Salad

  • 16 oz Salad Mix
  • 1 pint Grape Tomatoes
  • 1 can Olives Drained
  • 1 Red Pepper Chopped
  • 1 Orange Pepper Chopped
  • 1/2 Onion Yellow or Purple Onion
  • 8 Eggs Hardboiled
  • 1 Cucumber Peeled & Chopped

Instructions

Marinade

  • Mix together all marinade ingredients.
  • Pour over steak tips.
  • Cover tightly and shake container well to get the marinade all over the steak.
  • Marinate for 30 minutes or 24 hours (make sure your steak will be fine to eat by then).

Steak

  • Preheat Grill to medium high heat
  • Put steak on grill for approx 7 minutes (based on Med. Rare with a pink center), will take 9 minutes for Medium
  • After 7 minutes, turn the steak and cook for an additional 7 minutes (will take 9 more minutes for Medium).
  • Test the steak. For rare, it should be done. For Med Rare it might take a few more minutes. If the steak seems squishy with the tongs, it might not be done. The more firm it is, the more it is cooked. I prefer Medium Rare and like it a little squishy, but with some firmness.
  • Once cooked to your liking, cut steak into bite sized pieces and set aside.

Hardboiled Eggs

  • While the steak is cooking, place eggs in a medium pot and then fill 3/4 of the way with water.
  • Turn heat to medium high and let the water boil (with the eggs in it).
  • When the water begins to boil, turn the heat to medium and continue cooking the eggs for 8 more minutes.
  • When the eggs are cooked, flush the water in the pot with cold water and let the eggs sit for a few minutes before de-shelling them. They will be really hot for a few minutes.
  • Peel shells off of each egg and set eggs aside.

Salad

  • While the steak and eggs are cooking, pour salad mix into a large bowl..
  • Chop up the red pepper, orange pepper, cucumber, and onion.
  • Put all ingredients in the salad bowl.
  • Drain and then dump the olives directly into the salad bowl.
  • Wash and dump the grape tomatoes into the salad bowl.
  • Don't add the eggs yet. Mix all other salad ingredients with tongs.
  • When the salad has been made, the eggs have been de-shelled, and the steak has been cut up, plate each person's plate with salad, an egg to the side, and steak on top of the salad.
  • Add salad dressing of any choice, if desired. Enjoy!
Fish, Rice, Salmon, Stovetop, Vegetables

Broccoli Rabe Brown Rice

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Broccoli Rabe Brown Rice combines your veggie and starch into one amazing side dish. If you can’t get your people to enjoy green veggies, try making them different varieties of veggies and saute them with garlic and oil. Then mix them with rice so that they aren’t overly concerned about what that “green stuff” is.

Broccoli rabe is a great side on it’s own, but it really helps spruce up plain brown rice when you mix them together. Brown rice is much better for you than white rice (or so the experts say), but it is pretty bland unless you add oil, butter, etc – you know, all the things that will then make the side BAD for you?! In order to keep the dish on the healthy side, I like to mix in sautéed vegetables.

Plus

Equals

While you are cooking your favorite main dish for dinner, you can have the rice and broccoli rabe cooking at the same time. With this side, you won’t have a million pots, pans, and bowls to clean up which makes this an A+ recipe in my book. Less is always more when it comes to cooking and cleaning. Wouldn’t you agree?

If you have brown rice (or any rice plain rice) leftover from a previous dinner, use that! Just heat it up in the microwave and then add the broccoli rabe to it. Re-using leftovers can save a ton of time. You just have to remember that you have them in your refrigerator. Or maybe that’s just me?

This side dish pairs well with almost any main course. Pictured above, I recently made broccoli rabe brown rice with honey garlic salmon. What a combination! It was fantastic. If you are looking for a dinner that is simple to make, check out my honey garlic salmon recipe.

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Broccoli Rabe Brown Rice

Broccoli Rabe Brown Rice – 2 sides combined into 1
Course Side Dish
Cuisine American
Keyword broccoli, broccoli rabe, brown rice, rice, sides, veggies
Prep Time 2 minutes
Cook Time 20 minutes
Servings 6
Author jenahoward

Ingredients

Brown Rice

  • 2 cups brown rice
  • 3 cups water

Broccoli Rabe

  • 1 bunch broccoli rabe
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 2 tbsp parmesan cheese

Instructions

Brown Rice

  • Add 1 cup of brown rice to a microwavable bowl
  • Add 2 cups of water to brown rice
  • Cover with paper towel
  • Microwave on medium heat for 15 minutes
  • Mix rice and check to see if it is cooked – might need additional 4-7 minutes

Broccoli Rabe

  • Drizzle olive oil in pan and heat on medium heat for 1 minute
  • Add garlic to pan and cook for 1 minute
  • Place broccoli rabe in pan and cook for approx 5 -7 minutes
  • Reduce heat to low
  • Top with parmesan cheese and mix
  • Remove from heat and chop broccoli rabe into 1.5 inch pieces
  • Mix together rice and chopped broccoli rabe in the broccoli rabe pan
  • Plate & Enjoy!