My Favorite Vegetable

Welcome to another addition of Tasty Tuesday.

For this week’s contribution, I am sharing a recipe for one of my favorite vegetables; Broccoli Rabe (it’s also called Rapini).

Broccoli Rabe is an acquired taste as it has a slightly bitter flavor, but the way I make it, even people who shy away from this nutritionally packed vegetable will learn to love it.

It can be served as a side dish or tossed in with sausage and pasta as an entrée.

Any time I make Broccoli Rabe I think of my good friend, Michelina Paganoas we both share our love for this vegetable and when I visited her in New York City, we were so excited to see it on a menu when we had dinner at a restaurant in Manhattan.

I hope you give this recipe a try, trust me, you’ll get to love it as much as I do.


  • 2 pounds broccoli rabe, stem ends trimmed, chopped
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, (roasted garlic or raw garlic chopped, your choice)
  • 1/4 tsp. crushed red pepper, (optional and more if you like spicy food)
  • 1/2 cup pine nuts
  • Salt and freshly ground pepper, to taste


  1. Bring a large pot of water to a rolling boil.
  2. Add broccoli rabe and cook for about 3 to 6 minutes or until tender when pierced with a fork.
  3. Drain well.
  4. Heat oil in a skillet over medium heat.
  5. Add garlic, and (if you are using crushed red pepper then add this as well)
  6. Stir for about 2 minutes or until the garlic is a light brown.
  7. Add the broccoli rabe, toss to coat,
  8. Cook and keep stirring for 3 – 4 minutes.
  9. Toss in the pine nuts and stir everything together
  10. Cook for another 2 minutes, tossing.
  11. Season with salt and pepper to taste.


It’s Pesto Making Season Again

Welcome to another addition of Tasty Tuesday, where a few of us romance authors share recipes for you to try and enjoy. Please stop by the other blogs (links below) and check out what tasty treats they have in store for you.

My contribution this week is Basil Pesto.

Easy to make.

Easy to enjoy.

Easy to freeze.

This is a wonderful way to use fresh basil and since pesto freezes well, it’s the perfect way to preserve basil so you can use it throughout the year.

This recipe is for one batch. We make enough batches to put in freezer containers so it will last us throughout the year.


4 cups packed fresh basil leaves

1/2 cup pine nuts

2 garlic cloves

1/3 cup extra virgin olive oil

2 TBSP freshly grated Parmesan cheese

2 TBSP freshly grated Romano cheese

1 tsp. salt

In a food processor add: basil leaves, garlic and pine nuts.

Pulse the food process then stream in the olive oil and pulse until the mixture is finely chopped and smooth.

Put mixture in a bowl then add: salt, Parmesan cheese & Romano cheese and mix well together.

Please stop by and visit these blogs for some great recipes.

The Sexy Spellcaster by PG Forte

A Little Sumpin’ Sumpin; Sausage and Peppers by Moira Keith 

Sinful Cinnamon Pinwheels by Nancy Lauzon