They keep beautifully and you'll love having them on hand to toss in salads, pasta etc. Use what you need them keep the rest in a jar in your fridge. A little note from me here.if you're going to the trouble to toast nuts, do a lot of them. Shake the pan regularly to avoid burning the nuts. While the water is boiling, slow roast the pine nuts over very low heat in a dry pan until golden brown, about 5 minutes. Here's the broccoli rabe before blanching. I keep them in a jar in my fridge and they are fine)Ģ tablespoons fresh goat cheese (the crumbly chevre)īring a large pot of salted water to a boil to blanch the broccoli rabe. Conveniently, this recipe calls for sweet onions, which were in the box this week as well and if you've got some of the Allegheny chevre from Firefly Farms on hand, this recipe will be a snap for you to throw together this week!ġ Vidalia onion (or similar sweet onion), thinly slicedĦ sun-dried tomatoes in oil, julienned (I prefer sun-dried tomatoes that are not in oil. Like Andrew Carmellini, I like my broccoli rabe to have a little crunch as opposed to the much softer, longer cooked way that you might find it prepared in a typical Italian household. Here's another recipe from Urban Italian.
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