Monday: A frittata for Caitlin (in spirit)

 

Broccoli rabe frittata.

We quickly blanched the broccoli rabe for this recipe before mixing it into the eggs and cheese and putting it in to bake.

Saturday dinner: Broccoli rabe with Indian flavors

Indian broccoli rabe with tomato-flavored masoor dal and basmati rice.

This Mahanandi broccoli rabe recipe pairs the bitter greens with potato and peas - a common treatment of vegetables with a bite in Indian cooking. It makes sense: the potato adds starch and moderates the bitterness, and the peas add bursts of sweetness.

For a side dish, we made a little masoor dal. Masoor is a light pink legume when dry, though as it cooks it turns a pleasant warm orange. Because it is shelled it cooks very quickly - as little as fifteen minutes - so it can serve as a convenient quick protein for a vegetable-based meal.