RECIPE OF THE MONTH

In January’s newsletter I challenged our members to eat more greens and to explore new vegetables! I thought it would be a good idea as a follow up to introduce a recipe for one of the less popular vegetables. I decided to go with Rapini as it’s one of my favs! It can be identified by its many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. There may be small yellow flowers blooming from the buds, which are also edible. Rapini is an excellent source of vitamin C and K, folic acid and beta-carotene as well as calcium and iron.  It packs a high amount of fiber and a low amount of calories!  One might say it has an “acquired taste” when eaten on its own, so below are 2 recipes to introduce this super food to your weekly menu!

GARLIC SAUTÉED RAPINI

Ingredients

*   1-1/2 bunches washed rapini
*   3 tbsp extra virgin olive oil
*   4 cloves minced garlic
*   1/4 tsp salt (optional)
*   1/4 tsp hot pepper flakes

Preparation
Trim bases of rapini stalks. In large deep skillet of boiling water, cover and cook rapini until stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. Chop coarsely; set aside. This can be made ahead and refrigerated. In same skillet, heat oil over medium heat; cook garlic, salt and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and stir until hot.

Great dish to accompany grilled salmon or bring it to work for a snack the following day!

QUINOA & RAPINI

Ingredients

*   1 cup quinoa
*   1/2 lb washed, roughly chopped rapini
*   2 tbsp olive oil
*   1 1/2 tbsp balsamic vinegar
*   1 small onion, chopped
*   1 carrot, diced
*   2 cloves garlic, minced
*   lemon juice from 1/2 lemon

Preparation
Cook quinoa and set aside. Trim bases of rapini stalks. In a skillet, sauté the onion, carrot and garlic until the onions are slightly browned. Add the rapini and sauté until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve as a yummy accompaniment to grilled chicken!

Happy Healthy Eating!

Jill Buckley
Personal Trainer
Adelaide Club Toronto
jbuckley@adelaideclub.com