fennel

from the FarmPlate Kitchen1½   pounds broccoli rabe2      tablespoons olive oil½     pound ground breakfast sausage ½     bulb of fennel, julienned¼     cup raw pine nuts2     sliced garlic cloves½     teaspoon red chili flake¼     cup dry white wine½     cup chicken stockZest and juice of one lemon1     teaspoon kosher salt2     grinds of freshly ground black pepper¼     cup alpine cow's or sheep’s milk cheese Add broccoli rabe to a pot of salted boiling water and blanch for 2 minutes. Strain the...
There's an awfully good chance you'll be in shirtsleeves while shopping for the ingredients for this Sunday's Easter feast. With temperatures forecast in the 70s, warm sunny thoughts and flavors will be on everyone's mind. Even if you're planning on roasting a succulent Vermont leg of lamb or a delicious ham, you might want to include a vegetarian entrée on the menu. Hortapita is a traditional Greek savory pie made with wild greens gathered in the springtime that's often part of a Greek Easter meal. While you can't go foraging on a Vermont hillside just yet, you can find tender local greens at area co-ops and farmers' markets (Middlebury, Montpelier and Rutland's farmers' markets will be...