The following recipes are courtesy of chef Randy Rabney, author of "Delicious for Life."
Shrimp with Garlic, White Beans, Broccoli Rabe and Tomatoes
This quick one pot dish is full of great flavors, colors and textures. It's hearty and satisfying but not at all heavy.
- Serves 4 generously
Ingredients:
- 1 lb. Medium wild shrimp, cleaned (if using something larger, cut them into bite size pieces)
- 1 can or equal amount cooked organic white beans of your choice (I usually use cannellini)
- 3 large cloves of garlic pressed, more or less to taste
- 1 bunch broccoli rabe cut into bit size pieces (discard lower 1/3 of the stem)
- Around 10 grape or cherry tomatoes cut in 1/2 or quarters, depending upon size
- Extra Virgin Olive Oil
- Sea Salt and pepper to taste
- 1/2 teaspoon of crushed red pepper or more to taste (optional)
*If using organic, unsalted or home cooked beans, use the liquid. With anything else rinse and drain them. In which case, you may need about 1/3 cup of white wine or vegetable stock after adding the beans.
Directions:
Season the clean shrimp with salt and pepper. Heat about three inches of water and about a tablespoon of salt in a fry pan that will be large enough to hold the entire dish (10 inch pan should be good). Cook the broccoli rabe until it is just tender and still crisp. Remove it and discard the water. Run the broccoli rabe under cold water to stop the cooking.
Dry out the pan and heat some oil along with the garlic (if you are using the red pepper, add it now as well) and cook until the garlic is golden. Cooking over medium heat, add the shrimp and cook until it's about 3/4 done when they are just starting to turn pink. Remove the shrimp from the pan and add the beans (if the beans are unsalted, add some salt), then add the tomatoes. Let the tomatoes begin to soften and then add the broccoli rabe. Stir to combine the ingredients and warm the broccoli rabe. Return the shrimp to the pan and cook all the way through. Adjust seasoning and enjoy.
Variations:
Sometimes, if I'm in the mood or if cooking for people who don't eat garlic, I use leeks instead of garlic.
If you're not a broccoli rabe fan or want something different try kale, broccoli or chard.
Pasta with Fresh Tomato and Basil
Yes, you can make a fresh sauce; it's easy and heavenly. In fact, it's one of my favorite things. But here we'll make it even faster and easier and ideal for the summer heat. This sauce is raw and the flavors marry beautifully while the pasta cooks.
- Serves 4-6
Ingredients:
- 1/2 cup of the best tomatoes available to you, cut into big bite size pieces
- 5-6 large leaves of basil, thinly sliced
- 1/2 cup thinly sliced arugula (optional)
- 1 large clove fresh garlic, pressed
- 1/4 cup or more of the best Extra Virgin Olive Oil that you have, to taste
- Sea Salt, to taste
- 1/2 lb Fresh Mozzarella, cut into big bite size cubes or freshly grated Parmigiano Reggiano or Pecorino Romano or cheese of your choice.
- 1 lb. of whole wheat penne pasta
Combine the 1st six ingredients in a bowl large enough to hold them and the pasta which will be added later. Let it sit on the counter so it gets really juicy while you're cooking the pasta. Cook the pasta according to package directions, drain it and add the hot pasta to the tomato mixture. The heat from the pasta will ever so slightly "cook" the sauce and the result is delicious. Season with a bit more extra virgin olive oil, add the cheese and enjoy.
Zucchini, Onion Tomato and Basil Frittata with Parmigiano Reggiano
I make frittatas often; for myself or for a get together. I love to fill them with different types of vegetables and appreciate how versatile they are. They're delicious for either breakfast or later in the day with a salad. Frittatas also keep well in the refrigerator and are great hot or room temperature. Knowing that these are a staple for me, I almost always have onions, eggs and frozen spinach in my house so I can easily make something tasty like this stand by. I've enjoyed varying the ingredients and learning which additions (or subtractions) give it a bold or subtle flavor. This particular combination is great for late summer when zucchini, tomatoes and basil are all abundant.
- Serves 2-3
Ingredients
- 4 extra-large organic eggs
- 1/2 small onion, thinly sliced
- 1/2 zucchini (green or yellow) thinly sliced into half moons
- 3 large basil leaves, sliced into ribbons
- 1 small tomato thinly sliced
- Parmigiano Reggiano, thinly sliced with a vegetable peeler or grated to cover the top and mix into the egg
- 1 tablespoon of organic whole milk
- 2 tablespoons Extra Virgin Olive Oil for cooking
- Sea Salt and freshly ground pepper to taste
Directions
Preheat your oven to 325 degrees.
On the stovetop, heat an 8" nonstick sauté pan with the oil. When the oil is hot, add the onion and a pinch of salt (not too much because the seasoning can be adjusted later). Reduce the heat to medium high and cook until the onion is soft. Add the zucchini, with another generous pinch of salt, a grind or 2 of pepper and stir. Allow the zucchini to soften and begin to brown. Add the basil and stir to combine flavors. Taste and adjust salt and pepper.
In a blender, add eggs, milk and a small amount of salt and pepper to taste. Also add some grated or shaved Parmigiano to taste.
Add the egg mixture to the pan and reduce the heat to low. Stir all the ingredients together, paying attention to evenly distribute the vegetables and cheese throughout the frittata. Now leave it alone for about 3 minutes so the eggs can begin to set up. Stir the eggs from the bottom as if you were making scrambled eggs, again, pay attention to even distribution of ingredients and smooth out the top. Leave it for another 3-4 minutes or until the bottom seems solid. Place the tomato slices and then the Parmigiano evenly on the top. Put the pan in the oven to complete the cooking process. Check the frittata after about 10 minutes to see if the top is firm and completely cooked. If it is, take it out; if not, cook until firm. Place under broiler for about 2 minutes to brown the cheese on top.
Loosen the frittata from the pan by running a rubber spatula around the edges and transfer to a plate. Slice and enjoy!
