Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 5 minutes
Steamed Broccoli Rabe Rapini - This healthy, vitamin-rich Broccoli Rabe (Rapini) is steamed, and then drizzled with extra virgin olive oil, and sprinkled with Kosher salt and fresh ground black pepper.
Hi Everyone, one of my favorite vegetables is Broccoli Rabe (Rapini), it's so good for you, slightly bitter, and easy to prepare this way on the stovetop.
It's so fast to prepare (only 5-7 minutes) which makes it a wonderful side (or added to pasta) for dinner.
I have just eaten a whole plate of it, if I am really craving vegetables - I am not kidding.
I usually get the Andy Boy brand at the grocery store or the most preferred would be through my local Farmer's Market or CSA.
If you can get it organic, that's preferred.
According to Wikipedia:
Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Mediterranean cuisine.
According to TheSpruceEats.com:
Broccoli rabe is a cool-weather vegetable at its best in fall, early winter, and early spring. Warm weather encourages the plant to bolt (that's flowering to the less botanically inclined), which makes it even more bitter in flavor than usual.
As quoted from Healthline.com:
Broccoli can be eaten cooked or raw — both are perfectly healthy but provide different nutrient profiles. ... Still, raw or cooked, broccoli is an excellent source of vitamin C. Just half a cup (78 grams) of cooked broccoli provides 84% of the reference daily intake (RDI) — more than one-half orange can offer (Source: Heathline.com)
This Steamed Broccoli Rabe (Rapini) is gluten-free, vegan, vegetarian, dairy-free, Paleo, Whole30, Macrobiotic, and Low Sugar.
To make sure the Broccoli Rabe (Rapini) is not wilt-y, I cut the ends off of the stalks and then let them soak in water, and then put it in the fridge for at least a half-hour (or up to overnight).
If you try this Steamed Broccoli Rabe (Rapini) recipe and like it, please give the recipe a rating in the recipe card below, and let us know in the comments below.
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This healthy, vitamin-rich Broccoli Rabe (Rapini) is steamed, and then drizzled with extra virgin olive oil, and sprinkled with Kosher salt and fresh ground black pepper.
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Please note that the Calculated Nutrition is an estimate at best.
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