Pizza with Broccoli Raab, Onions and Olives

Recipe from Chez Panisse Vegetables

(Makes 6 first-course servings)
1 medium yellow onion, diced
salt and pepper
olive oil
leaves from 2 sprigs thyme (optional)
1 bunch broccoli raab
1 clove garlic, finely chopped
1 pinch hot pepper flakes
dough for 1 pizza (you can buy this fresh from almost any pizzeria)
1 cup grated mozzarella cheese
16 nicoise olives, pitted
juice of 1 lemon,

Preheat the over to 375˚. Toss the onion in an oven proof dish with a pinch of salt, thyme and olive oil to coat lightly. Roast, stirring occasionally for 30 minutes until the onion is cooked and golden. Wash, drain and roughly chop the broccoli raab. Heat a large sauté pan and coat with olive oil. Add the broccoli raab and season with salt, pepper and hot pepper flakes. Fry over high heat until broccoli raab is tender, then add the garlic, tossing for a few seconds. When onions are done, remove from oven. Turn up heat to 500˚ and put a pizza stone in the oven to preheat (you can use an upside down baking sheet). Roll the dough out into a 12-inch circle on a floured surface and brush with olive oil. Sprinkle evenly with cheese, spread the onions on top, and top with broccoli raab mixture and olives. Drizzle with 1 tablespoon olive oil and slide onto the stone. Bake for 10-12 minutes until the crust is brown and crisp (time may vary on thickness of crust). Remove from oven and drizzle with lemon juice, slice and serve.

Pasta with Sausage, Garlic and Greens

Recipe by Heather Thomason

This is our family convenience meal, we refer to it as “the pasta” and make it any night there is little time for dinner planning. It’s delicious every time! To make it without sausage just skip that step and begin with the garlic and pepper flakes.

(Makes 4 servings)
1 pound dried pasta (penne, farfalle, or campanelle all
work great)
1 pound spicy Italian sausage, casings removed
3-4 Tablespoons olive oil
1 Tablespoon hot pepper flakes (give or take depending on
your taste, I like mine spicy)
4 cloves garlic sliced (scapes would work wonderfully)
1 bunch kale, swiss chard or broccoli raab, coarse stems
removed and cut up into 1-inch pieces
1/2 cup chicken broth (or water)
salt and pepper
fresh grated Parmesan for serving

Heat a pot of boiling water. Cook pasta to al dente and drain. Meanwhile, in a large skillet heat oil over medium-high heat and brown the sausage, breaking it up as it cooks - about 3-5 minutes. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

Add the greens and toss/stir until the color brightens and they are all wilted (about 2 minutes). Stir in the broth or water, reduce heat to low and cover. Allow to steam about 3-5 minutes more, until greens are tender. Uncover and season with salt and pepper. Stir in the pasta and distribute to bowls. Garnish with Parmesan cheese and serve.