Pasta with Broccoli Rabe and Lemon Ricotta

Pasta with Broccoli Rabe and Lemon Ricotta

Eric and I have started the process of looking for a house again after putting things on hold for a bit when I transitioned into freelancing. We’ve lived in the same apartment since we got together.  I moved in after eight months of dating and this place has been good to us.  It has everything we need and is conveniently located within walking distance to Downtown Boston.  But because it’s a rental, we haven’t done much to give it any flare. The walls are white, the furniture a mishmash of things from college and hand me downs from our parents.  Then there’s the furniture we've acquired via Craigslist, which we haven’t replaced because, why would we when we don’t know where we’ll be living?  We’ve been saying that for years.I think we’re both ready to start a home together… one that’s decorated the way we want. One that has a yard for a garden and, ideally, a fireplace.  At least we have a vision, so I hope it won't be an arduous process.

Pasta with Broccoli Rabe and Lemon Ricotta

Pasta with Broccoli Rabe and Lemon Ricotta

Pasta with Broccoli Rabe and Lemon Ricotta

Pasta with Broccoli Rabe and Lemon Ricotta

Ingredients 1 lb pasta (the type is your choice, I used orecchiette) 1 lb broccoli rabe, rinsed and cut into 1 inch pieces 4 cloves garlic, minced Extra virgin olive oil Salt Black pepper 1 1/2 cups Ricotta cheese Zest of half a lemon 1 teaspoon fresh thyme

Instructions

1. Bring two large pots of salted water to a boil.  In one pot, boil the chopped broccoli rabe for 3 minutes and drain as much liquid as you can. In the other pot, cook the pasta as directed, until al dente. Drain in a colander.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the broccoli rabe and the garlic.  Toss it around in the oil for about 30 seconds and, if needed, season with more salt. Add the pasta to the pan.

3. In a bowl, whisk together the ricotta and lemon zest until the ricotta becomes smooth.

4. Portion out the pasta into bowls, add a dollop of ricotta  and sprinkle with fresh thyme, some additional salt and coarsely ground black pepper.

Silent Sunday: Ramen Tatsu-Ya (Austin, TX)

Ramen Tatsu-Ya 8557 Research Blvd #126 Austin, TX 78758 ramen-tatsuya.com

Pumpkin Potage with Toasted Farro

Pumpkin Potage with Toasted Farro

It's rare that I cook with pumpkin. Really rare. Like, once a year... maybe. For a while, we kept canned pumpkin puree around and I would use it to make a quick soup or these brownies, but for whatever reason, we stopped purchasing it.  The one time I cooked with fresh pumpkin, it was kind of a process. I roasted the flesh and blended it with vanilla and spices and whipped up what would turn out to be some of the best pancakes I've ever consumed. Did I follow a recipe? No. Do I remember what I did? Nope. And I have yet to attempt recreating it.

So, that was the last time I cooked with pumpkin... that is until a few weeks ago when one came in a box from Blue Apron. For those unfamiliar with the company, Blue Apron is a service where people can have fresh ingredients and recipes delivered to their homes.  Printed on the recipe cards are step-by-step instructions that include color photographs.  I never promote a business without trying out the product first, so I asked to have a box sent to me. Let's just say that I was impressed.

One of my fears was that everything would come pre-chopped and that all I'd have to do is throw it in a pan and I'd have a meal in 15 minutes. What does that teach anyone about cooking?   I was thrilled to find that while ingredients came pre-portioned, there was quite a bit of work that was required. The recipe Blue Apron provided in the shipment, a pumpkin veggie potage, required that I roasted the pumpkin and seeds, toast the farro, chop the onions and garlic, and let it all stew in a pot for a period of time.

The potage is one of many vegetarian recipes Blue Apron has in their database and it's the ideal meal for a cold fall day.  The recipe, which can be found here, includes a "New World Spice Blend" which contains garlic, basil, onion, marjoram, thyme, fennel, turmeric, and cinnamon.  The "veggie base" is Better Than Bouillon brand, but it was suggested that veggie broth would work as a substitute (my recommendation is to not use a low-sodium broth as this is main supply of salt in the dish).

If you're interested in ordering from Blue Apron, they've generously provided a 30% off coupon to A Thought For Food readers.  Just use this link to order.

Pumpkin Potage with Toasted Farro

Pumpkin Potage with Toasted Farro

Pumpkin Potage with Toasted Farro

Pumpkin Potage with Toasted Farro

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Disclosure:  Blue Apron provided me with compensation for this post.  All opinions in this post about Blue Apron's products and this recipe are my own.