Chef Candice Kumai teaches us how to make some delicious, healthy dishes and tells us about the eating “clean” lifestyle.
2 tablespoons extra virgin olive oil
1⁄2 yellow onion, finely diced
2 garlic cloves, finely minced
2 teaspoons chili flakes
2 cups broccoli rabe, chopped on the bias
1 pound store-bought pizza dough (gluten-free pizza dough is great!)
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon sea salt, plus more as desired
3/4 cup Homemade Broccoli Rabe Pesto
¼ cup goat cheese to top, optional (or use cashew cheese)
Preheat the oven to 400 ̊F. Set the pizza dough out to at room temperature for about 20 minutes.
Add the extra virgin olive oil and diced onion to the pan and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Add in the minced garlic and chili flakes, cook for another 2 minutes. Add the chopped broccoli rabe and cook until slightly wilted, about 2 minutes. Set the skillet aside.
On a clean work surface, dusted with a touch of flour, using clean hands, roll out the pizza dough into a 10-to 12-inch round, 1⁄2 to 3⁄4 of an inch thick. Lightly grease a large baking sheet, pizza stone or a round cast-iron skillet. Place the dough on the baking sheet (or in the skillet/stone), brush the dough with olive oil, and sprinkle with the sea salt.
Prebake the crust in the oven for about 10 minutes, until slightly puffed. Remove the crust from the oven and top with the pesto sauce and broccoli rabe-onion mixture and top with goat cheese, if using. Bake on the middle rack for about 10-12 minutes. Remove from the oven and sprinkle with the additional sea salt to finish, if desired. Slice and serve immediately with a glass of Pinot for a perfect pairing.
Serves 4 to 6.
Broccoli Rabe Pesto
¼ cup raw almonds
2 cups broccoli rabe, chopped
4 garlic cloves, peeled
¼ cup extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons lemon juice
Place the almonds into a food processor and pulse until ground. Add the broccoli rabe, garlic, and pulse again to combine. Once the ingredients are somewhat mealy, gradually add the olive oil and soy sauce, and process until the mixture is finely chopped yet still has texture, about 1 minute. Pulse in the lemon juice.
Makes approximately 1 cup.
Sun-dried Tomato & Broccoli Rabe Quinoa Salad
3 tablespoons extra-virgin olive oil
1⁄2 yellow onion, finely chopped
3 garlic cloves, finely minced
1 bunch broccoli rabe (aka rapini) chopped into 11⁄2-inch pieces on the diagonal
1 cup sun-dried tomatoes, packed in oil, thinly sliced
two 6-ounce packages savory baked firm organic tofu (firm or extra-firm), cut into 3⁄4-inch cubes (optional)
1 teaspoon crushed red chili flakes, more or less to your desired preference
1 cup cooked quinoa
1 tablespoon reduced-sodium tamari soy sauce
2 teaspoons fresh lemon juice
In a large sauté pan, warm 2 tablespoons of the extra-virgin olive oil over medium heat. Add the onion and garlic and cook over medium-low heat just until fragrant, about 5 minutes. Add the broccoli rabe, increase the heat to medium, and cook for about 2 minutes.
Add the sun-dried tomatoes and tofu (if using) to the pan and cook for 2 minutes more. Add the chili flakes and the cooked quinoa and toss to coat. Cook for another 3 minutes to warm all through.
Remove the pan from heat and stir in the remaining 1 tablespoon extra-virgin olive oil, soy sauce, and lemon juice. Serve hot alongside some grilled salmon or add more tofu to make it a full meal.