Broccoli Rabe is the go to vegetable in our house.
This recipe was a perfect side for our roasted chicken dinner, but it can be a great option for a vegetarian main dish. Just add some yummy, crusty bread.
Find the recipe here: https://cooking.nytimes.com/recipes/1019559-olive-oil-braised-chickpeas-and-broccoli-rabe
This is a great make-ahead starter for your next dinner party. Carrot sauce and Beet Tartare can be prepared up to 1 week ahead of time! I paired it with French Reisling from Alsace, France. Perfect! Find the recipe here:...
My annual staff dinner was at the end of January. With the help of Rico and his homemade pasta, we rocked out this amazing Charred Vegetable Ragu, courtesy of Food and Wine magazine. And yes, Rico makes amazing gluten-free pasta too! Try it for yourself! Get the...
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