Tuesday, July 7, 2009

Farm Fresh Deliciousness

With the farms starting to turn out fantastic produce, there's no reason not to be eating your veggies. We came accross this recipe one day before a BBQ and couldn't be more excited about sharing it. From the Whole Foods Recipe index, though our test kitchens, we give you Grilled Tomato and Broccolli Rabe Salad! Happy Tasting,

1 teaspoon olive oil, plus more for oiling grill

1 thick slice sourdough bread
2 pints cherry tomatoes
1 large bunch broccoli rabe, thick ends trimmed
2 tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped basil
1 tablespoon chopped parsley

Oil grill grates then preheat grill to medium heat. Brush bread lightly with oil and grill, flipping once, until just golden brown and toasted, 2 to 3 minutes total; set aside to let cool then tear into pieces and pulse in a food processor to make coarse crumbs. Meanwhile, run a knife down the center of any thick broccoli rabe stems while leaving the stems intact at the top, then thread tomatoes onto skewers.
Grill tomatoes, turning occasionally, until charred in parts and very soft, 4 to 5 minutes total; set aside. Arrange broccoli rabe on grill horizontally (so that it doesn’t fall through the grates) and grill, turning often, until just charred in parts and tender, 4 to 5 minutes total.

When just cool enough to handle, roughly chop broccoli rabe and transfer to a large bowl along with warm tomatoes, lemon juice, mustard, salt and pepper and toss gently to combine.
Scatter toasted bread crumbs, basil and parsley over the top and serve.
**Halving thick broccoli rabe stems before grilling exposes them to more heat to ensure the stems get tender before their leaves burn. If you use wooden skewers to grill the tomatoes, be sure to soak them in water for 20 to 30 minutes before grilling.

Nutrition Per serving (about 9oz):
120 calories, 1.5g total fat, 22g total carbohydrate, 7g protein

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