Below are a few recipe ideas for the veggies that we brought to NYC last weekend and have been selling at the farmers’ markets.
Sautéed Broccoli Rabe With Garlic and Chili Flakes Recipe
- Kosher salt
- 1/4 cup (60ml) extra-virgin olive oil
- 4 medium cloves garlic, thinly sliced
- Large pinch red pepper flakes
- 1 pound (450g) broccoli rabe, ends trimmed
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil with garlic over medium heat until garlic just begins to turn golden, about 2 minutes. Add red pepper flakes and toast for about 30 seconds. Remove from heat.
Add broccoli rabe to boiling water and cook until thickest parts of stalks are tender, 2 to 3 minutes. Drain well. Add rabe to skillet, toss well, and return to medium-high heat. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until rabe is very tender, about 10 minutes. Season with salt. Serve right away, or continue to cook over low heat, stirring occasionally, for up to 20 minutes longer before serving (it just gets better and better).
Green Garlic Tabbouleh
- 3/4 teaspoon salt
- 1 cup medium bulgur
- 2 tablespoons lemon juice, more as needed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 pinch allspice
- 1/2 cup olive oil
- 2 1/2 cups coarsely chopped Italian parsley
- 1 1/4 cup garlic greens
- 1/2 cup chopped fresh mint
- 1 cup diced cucumber
- 1 cup sliced scallions
- 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips
- 1½ teaspoons cornstarch
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- 3 tablespoons soy sauce, divided
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry
- 2 tablespoons vegetable oil, divided
- 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
- 1 2-inch piece ginger, peeled, thinly sliced crosswise
- 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces
- Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)
- Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
- Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.
- Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer. Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
- Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.
- 2 hard-boiled egg yolks, cooled
- 1⅓ cups all-purpose flour
- 3 tablespoons semolina flour or fine-grind cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 6 tablespoons chilled unsalted butter, cut into pieces
- ⅔ cup plus 2 tablespoons heavy cream
- Sanding or granulated sugar (for sprinkling)
- 1½ pounds strawberries (about 1 quart), hulled, halved, quartered if large
- ¼ cup granulated sugar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 teaspoons fresh lemon juice, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ vanilla bean, halved lengthwise
- Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in ⅔ cup cream, then pulse 2–3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
- Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a ¼-cup measuring cup.) Cover and chill until cold, 20–25 minutes.
- Preheat oven to 350°. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28–32 minutes. Let cool.
Do Ahead: Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.
Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.
Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.