Organic Spring Rapini AKA Broccoli Raab in the garden Seeds by Victory Seeds Company

Buongiorno miei amata amici! 
This is my first year to grow Organic Spring Rapini and it was with some trepidation that I attempted it, as I was not even sure of its purpose. I mean the heads don't amount to much, so it was not like a score of broccoli. However, one of my favorite heirloom seed companies, Victory Seeds, gave me the opportunity to try something new and it is an Italian staple. And I can always count on Mike and Denise from Victory Seeds to help me if I run into any gardening challenges.

Freshly cut and rinsed Organic Spring Rapini

After reading Niki Jabbour's book The Year Round Vegetable Gardener, much to my delight I learned that I could cut this plant once or twice and expect regrowth, so it is a bit of a cut and come again plant. This I have now done and yes, I have new growth shooting up.

Preparing Spring Rapini for Roasting

Following the cutting and rinsing, I stored the Rapini wrapped in a damp paper towel in the refrigerator until I was ready to roast it.

I placed the rapini on a baking sheet lined with parchment paper.  Then I covered it olive oil and grated Himalayan Pink Sea Salt onto it, before sticking it in the oven at 350 degrees and roasting for about 20 minutes.  

Roasted Organic Spring Rapini or Broccoli Raab Recipe

I removed it from the oven once the leaves were crisp and the stems were tender. The leaves are beautiful, translucent, almost like green stained glass. The taste is a cross between broccoli and kale chips with a texture crossed between the two as well.  The Nutritional Analysis shows Rapini is another Green Superfood, much like Kale and may just be the 2014 Food of the Year. 

Italian Roasted Vegetables Recipe

“An onion can make people cry but there's never been a vegetable that can make people laugh.” ~Will Rogers~

Preparing Italian Roasted Vegetables Recipe

Italian Roasted Veges - hot out of the oven!

Italian Roasted Vegetables

Buongiorno miei amata amici (Good day my beloved friends)! Distinctively an Italian egg dish, often packed for lunch on a workday in Italy. It is set apart from an Omelette or Quiche. An Omelette you make only on the stovetop. A true Quiche has a crust and often includes milk or cream and bakes in the oven. Similar in the fact, that you can add almost any ingredient your heart desires. Leftover meats or veges folded into this scrumptious dish makes breakfast, lunch, or dinner a snap. Thus, a good staple in any Italian family diet.

In my pictures, you will see that I used turkey breakfast sausage, broccoli, and cheddar cheese as my contributions, as I was making it for a low carbohydrate (AKA low carb) breakfast. My beloved well-seasoned, Lodge brand cast iron skillet superbly transfers from stovetop to oven.

• 1 Tablespoon of Cold Pressed Oil (Olive or Canola)
• 2 Servings of Vegetables (Broccoli, Potatoes, Peppers, Spinach, Tomatoes, etc)
• 2 Servings of Meat (Bacon, Sausage, Italian Sausage, Chicken, etc)
• 6 Eggs
• Spices (Salt, Pepper, Garlic, Onion, etc)
• 2 Servings of Cheese (Cheddar, Colby Jack, Jack, Mozarella, etc)

First heat your small-medium sized oven/broiler proof skillet on the stovetop (medium heat) and coat with the oil. Add any raw meat, raw veges and spices. Cover and yet stir occasionally until meat and veges are done to your liking. If you are using leftovers, now add them so as to warm them up.

Whisk 6 eggs and pour them over the meat and veges in the skillet. Using a heat-resistant spatuala, turn them as if making scrambled eggs. When the eggs are mostly done, but not quite, add the cheese to the top of this dish and place about 6 inches under the broiler in your oven for a few minutes, until the cheese is golden. Remove from oven, place back on an unheated burner on your stovetop and permit to stand for 5 minutes to finish the baking process.

Cut, serve, and



~Photo above featuring a plate by Corelle's Impressions line: Textured Leaves~