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Lamb Marinade
1/4 c. salad or olive oil
2 Tbsp. wine vinegar
2 tsp. prepared mustard
1 tsp. crushed rosemary leaves
1 1/2 tsp. salt
3/4 tsp. onion salt
1/4 tsp. black pepper
1/4 tsp. ground ginger
1/4 tsp. instant minced garlic
Mix together. Refrigerate. Marinate lamb overnight. Makes 1/2 cup.
“The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it several times each day, they even have it served to them in church.”
Jean-Antheleme Brillat-Savarin (1755-1826)
Broccoli rabe was originally cultivated in the southern Mediterranean. It was brought to the United States in the 1920’s by Italian farmers. Broccoli rabe has been most popular in the Italian and Asian communities for the past several years. Broccoli rabe looks similar to thin broccoli stalks with small clusters of buds and smooth leaves with sawtooth edges. Broccoli rabe has a somewhat bitter taste and should be cooked to help mellow that taste. It is an excellant source of vitamin C and also contains beta-carotene, fiber, and phytochemicals.
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