I’m known to have spent many hours in the kitchen sautéing onions. I sauté onions when I’m happy and I sauté them when I’m sad. The exercise is quite the therapeutic for me.

I usually have a batch of sautéed onions on hand to put in omelettes, rice dishes, pasta or to top of salads.

I find that onions add such dimensions to dishes and it was a bonus for me to find out that not only are onions tasty, they are also packaged with nutrients that are good for your body.

If you’ve never really taken the time to figure out why you should eat onions more often, allow me to give you 10 good reasons:

1) Onions are a great concentrated source of vitamin C.

2) They contain vitamin B6.

3) You’ll find them to be a great source of chromium and flavonoid quercertin.

4) Onions contain an important phynutrient called allyl sulphides which nutrients boost a lot of the onion’s health benefits.

5) You can eat them cooked or raw.

5) They can be added to practically any dish.

6) You can buy onions year round.

7) You have a variety of colours to choose from toe colour your dishes – yellow, white or red onions.

8 ) Onions contain many of the same powerful health benefits as garlic.

9) Onions are extremely cost effective.

10) Buying onions from a farm’s market takes the whole taste experience of onions to another level.

Now that you know why you should eat onions more often, let’s take a look at ways to cooking them while preserving all the nutritients!

>>> Cooking onions for maximum health benefit!

It turns out that you shouldn’t chop and cook when it comes to onions. To increase the breadth of phytonutrients that are high in sulphur content, it’s best to chop your onions 5-10 minutes in advance and let them sit before cooking them (10 minutes is best)! Just by doing this simple little trick, you’ll boost the power of the nutrients in your onions.

I found this more scientific reason on why you should let your onions sit for a few minutes before cooking them:

“Heat will inactivate the effect of thiopropanal sulfoxide, which is why it is important to allow the onions to sit for 5-10 minutes before cooking to give the enzyme ample opportunity to enhance the concentration of active phytonutrients in them. Sautéing  onions at low or medium heat for short periods of time (up to 15 minutes) should not destroy the active phytonutrients since once they are formed, they are fairly stable.” – Source: Ketter, C. A. T. and Randle, W. M. 1998. Pungency Assessment in Onions study.

To maximize the health benefits even further, you should sauté your onions for a maximum of 15 minutes instead of a longer cooking method such as slow roasting (which kills all nutritients).

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Prehistoric man learned thousands of years ago that it was a good idea to eat meat that was cooked, rather than raw. It’s true that hard core The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat (aka caveman diet) followers will disagree with that concept of cooking foods, but most of us like our meat cooked.

Since then, the human race has gone crazy, applying that same cooking idea to all foods. You can have too much of a good thing!

Except for a salad, most people eat very little raw food. But in recent years, the focus on healthy eating and lessening the chances of contracting diseases like diabetes, heart disease and strokes has thrown the focus on raw foods.

What we’re talking about here is eating fruit, vegetables and nuts that taste good just as Mother Nature intended them taste in their raw state.

That is quite a change for most people, so in order to make that mental and nutritional shift, you’ll need to know exactly why you should do it.

It will be much easier for you to adhere to the concept of going raw once you understand some of the many health benefits of eating a raw food diet.

>>> 10 Reasons to Eat Raw Foods

1. Foods have a higher nutritional value when they are raw. Cooking food destroys vitamins, protein and fat.  It even breaks down the enzymes which are naturally in the foods and would help you digest them.

2. You will feel fuller more quickly when you eat raw foods because they contain more water and more fiber and so fill you up more successfully. Your hunger will be satisfied so you can eat less on the raw food diet and that is one reason why people find the raw food diet helps them to lose weight.

3. Raw foods are more flavour some than a lot of cooked foods. That means that you don’t have to add as much additional flavourings like salt and spice, all of which flavourings can irritate your stomach and other parts of the digestive system and be too stimulating for internal organs like the liver, which valiantly struggles to detoxify the body of these seasonings which it sees as toxic.

4. The raw food diet is so low maintenance! People who hate spending hours in the kitchen preparing meals will love the simplicity of the raw food diet. You can even involve your children in preparing raw food; that way, they are more likely to eat it! That gives you a break and builds the child’s self-esteem.

5. You won’t burn your fingers, mouths, tongues or lips with raw food! Also, you won’t burn your house down in a kitchen fire because you won’t be cooking much!

6. There is less cleaning up after making a raw food meal. You can put any leftovers right on the compost heap and give back to nature, and you won’t have any greasy dishes with baked on food to deal with.

7. A raw food diet is great for your overall health and has even been shown to have a positive effect on serious chronic diseases like cancer and heart disease. This is because with the raw food diet one doesn’t have the problems caused by free radicals which are created in the cooking process. Fewer free radicals means less risk of cancer.

8. A raw food diet is rich in nutrients and so it gives you great natural protection against common illnesses like colds and flu and even less common illnesses such as measles. Raw food helps to keep your body fit and working well. You are also less likely to suffer from digestive disorders like gas, heartburn, constipation and indigestion.

9. The raw food diet is environmentally friendly. It encourages organic farming and we would use fewer energy resources because we wouldn’t be cooking the food or transporting it as far as we do now. Emissions of carbon dioxide would be reduced and there would have to be new orchards planted to keep up with the demand for fresh fruit. This would release more oxygen into the air and we’d help to minimize the Greenhouse Effect.

10. The raw food diet will enable you to save money. You will not only save money on food bills but also on energy bills, and also stoves, pots, pans – and medical bills!

The raw food diet is a great way to save your body, save your money and save the planet. The easiest way to integrate the raw food diet into your life is to have a raw food day or event adopting a raw food diet for one meal each week will do your body a lot of good.

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Planting your peppers can be much easier than you think!

With the cost of food sky rocketing, you may decide to start planting your own vegetable garden. Chances are you’ll want to plant some tasty peppers.

If gardening is on your list for this spring, nothing can be easier than using Rainbow Peppers to help you plant and grow 5 different colored peppers on 1 plant!

When you plant your peppers in your vegetable garden with Rainbow Peppers, you can enjoy 5 different colored peppers on 1 plant!

>>> You’ll find details on this offer on the distributor’s Web site: Get Rainbow Peppers

Rainbow Peppers allows you to enjoy all the incredible sweet tastes of all the individual flavours. Make colorful and flavourful meals with black, violet, yellow, orange and red peppers.

Why pay supermarket prices when you can grow delicious peppers on your own. Each plant can produce up to 30 peppers.

>>>> Rainbow Peppers is offering a special now where you can buy 3 Rainbow Pepper plants and get 3 Big Bertha plants as a bonus!!!

>>> You’ll find details on this offer on the distributor’s Web site: Get Rainbow Peppers

>>>> Who can take advantage of this offer? Rainbow Peppers

is offer that is open to residents living in these countries:  Rainbow Peppers is opening this offer to these countries:  U.S.A. ONLY.

***PLEASE NOTE: this offer is from the distributors of Rainbow Peppers

and not from our online magazine, as you will be redirected to the distributor’s Web site to read more about this free trial offer.***

>>> Get more details by visiting the distributor’s Web site:

>>> You’ll find details on this offer on the distributor’s Web site: Get Rainbow Peppers

Rainbow peppers – 5 different colored peppers on just 1 plant

Rainbow peppers – 5 different colored peppers on just 1 plant Why pay dollars a piece when you can grow your own for just pennies? Make colorful and falvorful meals with black, violet, yellow, orange and red peppers. Up to 30 peppers on each plant. Learn More

Feature by our Editorial Assistant Colleen

Red cabbage makes the occasional appearance in my salads I make and it turns out that it’s better for you than green cabbage. Did you know that? I was pretty pleasantly surprised myself but I guess it’s going to take a bit more convincing to get you guys to hop on this red cabbage train.

I hope these healthy facts will help you consider adding some red cabbage in your diet.

>>> Here are 10 facts about red cabbage that may persuade you to eat more of it:

1) You actually get more vitamin C from red cabbage than you do from green cabbage.

2) You decrease your risk of getting cancer from eating red cabbage because the vegetable contains 36 different types of anthocyanins.

3) A study done by Japanese researchers discovered that the anthocyanins found in red cabbage also has the ability to help fight off metabolic syndrome (someone who has a number of medical conditions that risks getting a heart disease) symptoms.

4) Eating red cabbage can help against Alzheimer’s disease because of antioxidant polyphenols found in this veggie that helps protect brain cells from getting damaged.

5) Red cabbage is low in calories and high in fibre.

6) This veggie can help keep your eyes and skin healthier because it’s a good source of vitamin A.

7) Red cabbage is recommended for those of you with iron deficiencies because it’s a great source of iron.

#8) Believe it or not but when you juice this cabbage into a drink you can treat any fungus infections you might have because it’s rich in sulfur.

9) Eating red cabbage can help lower your serum cholesterol (if you have high-serum cholesterol you increase your risk of heart disease or heart attacks).

10) The other good thing about drinking raw red cabbage juice is that you can treat any peptic ulcers you may have. In liquid form it’s packed with an amico acid, glutamine, which is very important for maintaining a healthy stomach and small intestine.

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Can the foods you eat help protect against osteoporosis?

Here is another one of those articles that you read and think “I really NEED to share this”.

Osteoporosis is a serious health concern threatening women as they age.

It’s known that proper calcium intake and weight training are great ways to help protect your body against osteoporosis, but it seems that there is an important food link between your diet and how well you body can fight off osteoporosis!

This article from John Robbins does into detail and explains why the typical American diet that is making American fat might be contributing to American women’s osteoporosis problem.

This is a fairly long post, so I invite you to make yourself a cup of tea and enjoy the learning!

>>> Can the foods you eat help protect against osteoporosis? by John Robbins

25% of sixty-five year old women in the United States are diagnosed with osteoporosis. For a person technically to qualify for this label, it means she has lost 50- 75% of the original bone material from her skeleton. That is 1 out of every 4 women of sixty-five years old has lost over half her bone density! Today, more deaths are caused by osteoporosis than cancer of the breast and cervix combined.

Unfortunately, the loss of calcium and other minerals from the bones is a gradual process which goes on steadily for a long time before it becomes evident. There is no flashing red light to warn us that our bodies are losing calcium. And it is usually not apparent until loose teeth, receding gums, or a fractured hip show how brittle and chalky the bones have become. The end result of the skeletal structure’s gradual erosion is calcium-deficient bones that may break with the slightest provocation. Even a mere sneeze may crack a rib.

One of the reasons the decreasing bone density is hard to detect until it reaches such as unfortunate stage, is that even in extreme cases of osteoporosis, the calcium level of the blood is usually normal. In the body’s ranking of needs, the blood level of calcium takes definite priority over the bone level of calcium. The body needs calcium for vital operations, such as controlling muscular contractions, blood clotting, transmission of nerve impulses and other utterly essential tasks. When the body needs to supply calcium to the blood for any reason, it acts as if the bones were a ‘bank’ of stored calcium, and through a series of biochemical reactions a ‘check’ is drawn on the calcium bank. Your body draws calcium from your bones to supply calcium to your blood.

I used to believe that bones lost calcium only if there was not enough calcium in our diets. The National Dairy Council is the foremost spokesman for this point of view, and the solution they propose, not all that surprisingly, is for us all to drink more milk and eat more dairy products. In fact, the dairy industry has of late spent a great deal of money promoting this point of view; and it does seem logical. But modern nutritional research clearly indicates a major flaw in this perspective. Osteoporosis is, in fact, a disease caused by a number of things, the most important of which is excess dietary animal protein!

The correspondence between excess animal protein intake and bone resorption is direct and consistent. Even with very high calcium intakes, the more excess animal protein in the diet the greater the incidence of negative calcium balance, and the greater the loss of calcium from the bones.

One long-term study found that with as little as 75 grams of daily protein (less than three-quarters of what the average meat-eating American consumes) more calcium is lost in the urine than is absorbed by the body from the diet – resulting in a negative calcium balance. This is true even if the dietary calcium intake is as high as 1400 milligrams per day, far higher than the standard American diet.

Summarising the medical research on osteoporosis, one of the nation’s leading medical authorities on dietary associations with disease, Dr. John McDougall, says:

“I would like to emphasize that the calcium-losing effect of protein on the human body is not an area of controversy in scientific circles. The many studies performed during the past 55 years consistently show that the most important dietary change that we can make if we want to create a positive calcium balance that will keep our bones solid is to decrease the amount of proteins we eat each day. The important change is not to increase the amount of calcium we take in.”

Osteoporosis around the world

Throughout the world, the incidence of osteoporosis correlates directly with animal protein intake. The greater the intake of protein, the more common and more severe will be the osteoporosis. In fact, world health statistics show that osteoporosis is most common in exactly those countries where dairy products are consumed in the largest quantities – the United States, Finland, Sweden and the United Kingdom.

Nathan Pritikin studied the medical research on osteoporosis, and found no basis at all for the Dairy Council viewpoint:

African Bantu women take in only 350 mg. of calcium per day. They bear nine children during their lifetime and breast feed them for two years. They never have calcium deficiency, seldom break a bone, rarely lose a tooth… How can they do that on 350 mg. of calcium a day when the (National Dairy Council) recommendation is 1200 mg.? It’s very simple. They’re on a low-protein diet that doesn’t kick the calcium out of the body’.

At the other end of the scale from the Bantus are the native Eskimos.

If osteoporosis were a calcium deficiency disease it would be unheard of among these people. They have the highest dietary calcium intake of any people in the world – more than 2000 mg. a day from fish bones. Their diet is also the very highest in the world in protein – 250 to 400 grams a day. The native Eskimo people have one of the very highest rates of osteoporosis in the world.

In March, 1983, the Journal of Clinical Nutrition reported the results of the largest study of this kind ever undertaken. Researchers in Michigan State and other major universities found that, by the age of 65 in the United States:

• Male vegetarians had an average measurable bone loss of 3%
• Male meat-eaters had an average measurable bone loss of 7%
• Female vegetarians had an average measurable bone loss of 18%
• Female meat-eaters had an average measurable bone loss of 35%

Keeping our PH- levels in check

Keeping our blood at an essentially neutral pH is top priority for our body. If our blood were to become too acidic we would die. Accordingly, if the diet contains a lot of acid forming foods (meat, dairy, sugar and processed carbohydrates), then the body, in its wisdom, withdraws calcium from the bones and uses this alkaline mineral to balance the pH of the blood. Meat, eggs and fish are the most acid-forming of the foods, and hence the ones that cause calcium to be drawn from the bones to restore the pH balance. Most fruits and vegetables, on the other hand, generally yield an alkaline ash, and so require no depletion of calcium stores from the bones to maintain the neutrality of the blood.

In spite of its high calcium content, milk, due to its high protein content, and high acidity, appears actually to contribute to the accelerating development of osteoporosis. The occurrence of this disease in the United States has reached truly epidemic proportions, and the promotion of dairy products as an ‘answer’ to the suffering of millions seems, not only self-serving, but absolutely immoral and downright dishonest.

Maybe ‘Got Milk?’ should be updated to ‘Got Veggies?’

Source: Excerpt taken from Robbins, J 1987, Diet for a new America. HJ Kramer & New World Library, California.

Here is a short list of acid- and alkaline-forming foods

>>> More about John Robbins & Diet for a New America

“This is one of my all time favorite health books!” James Colquhoun – Producer Director “Food Matters”

Diet for a New America: How Your Food Choices Affect Your Health, Happiness and the Future of Life on Earth

This well-documented expose of America’s “factory farms” should prompt even die-hard meat-and-potatoes lovers to reevaluate their diets. Asserting that “we are ingesting nightmares for breakfast, lunch and dinner,” Robbins, who is medical director of the California Institute for Health and Healing, details how livestock is raised under increasingly industrialized conditions by “agribusiness oligopolies.” Grazing and foraging have given way to debeaking, tail-docking, dehorning and castration, and treatment with pesticides, hormones, growth and appetite stimulants, tranquilizers and antibiotics, which, in turn, are assimilated by humans. The author correlates our “protein obsessed” society with a higher incidence of arteriosclerosis, osteoporosis, cancer and other degenerative diseases, as well as freakish occurrences like premature puberty from estrogen contamination. As Robbins debunks nutritional myths perpetuated by the powerful meat and dairy industries (indicting as well his family’s Baskin-Robbins ice-cream empire), this is sure to prove controversial.

If you want to know more about osteoporosis, you’ll find more details here: By John Robbins, author of ‘Diet for a New America‘
Source: www.naturalnews.com/pH-Report

>>> Sam Graci is also an advocate of a pH balance diet and if you’ve missed the post and videos that explain the pH diet in detail, you can still catch it here: Eating Healthy Tips for grocery shopping

eggplants by Bad, Bad Lechroy Brown

carrots by net_efekt

bowl of vegetables by Sbocaj

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The other day, I was speaking to someone from Australia who had decided to lose weight.

He changed a lot of his habits. He first started make changes in how many of his favourite alcoholic beverages he drank each week, he started to make better food choices and he started also taking fitness seriously.

I was counselling him on a separate subject and before the end of the conversation, he asked if he could ask me a question that was on his mind and that he felt I could help him on given my background. He asked, “Which vegetables would you recommend to burn belly fat?”

Well, that was a hard one because there is not one specific vegetable that can help burn belly fat, but given that eating vegetables will help you feel fuller and more satisfied you might not have the need to pig out later in the day on foods you should avoid.

I explained that if he considered his meat proteins and carbs to be side dishes and considered his vegetables portions as his main dish, he would be better off.

I also suggested that he find vegetables that he likes and try to introduce new vegetables as often as he can. I was quite happy to hear that he actually did like a few vegetables and he ate them frequently.

I cheered his efforts and suggested that he keeps going in the same direction.

When I saw this special segment in Bon Appetit about “Cooking with Fall Vegetables”, I had to give my readers these delicious recipes that will make the most veggie-phobic people at your dinner table ask for seconds.

I think that when it comes to vegetables, the best approach is really to introduce one new vegetable at a time. There is no point in trying to buy loads of new vegetables all at once if you don’t know how to prepare them and if they are going to rot in your refrigerator.

Here are 16 recipes that will allow you to discover new vegetables and you’ll also be able to learn how to cook them to perfection!

***I’M WARNING YOU, some of these recipes are so incredibly delicious that you might all of sudden feel the constant urge to eat MORE vegetables!

>>> 16 healthy fall vegetable recipes

1) Roasted Butternut Squash and Apple Salad

2) Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

3) Butternut Squash and Sage Soup with Sage Breadcrumbs

4) Pumpkin and Brown-Sugar Crème Brûlée

5) Roasted Vegetables with Pecan Gremolata

6) Shaved Brussels Sprouts with Currants and Chestnuts

7) Pancetta- and Sesame-Coated Turnips

#8) Butternut Squash and Mushroom Lasagna

9) Smashed Rutabagas with Ginger-Roasted Pears

10) Roasted Parsnips with Parsley

11) Wild Rice with Butternut Squash, Leeks, and Corn

12) Endive and Asiago Salad

13) Brussels Sprouts and Baby Carrots with Lemon-Chive Butter

14) Butternut Squash Gratin with Goat Cheese and Hazelnuts

15) Roasted Beets in Mustard Cream

16) Individual Zucchini, Lemon, and Ricotta Galettes

If you prepare any of these dishes and you really love one of them, don’t forget to come back and leave us a comment below!

Main photo by thebittenword.com

Photos of dishes from Bon Appetit

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Dr. Oz tackled the popular question of “should I be buying organic foods?”

My position on organic foods is quite simple: if I had an Angelina Jolie food budget, I’d buy everything organic. It’s true that organic foods are not purchased exclusively by the very rich (or else it wouldn’t be a billion dollar industry). There are loads of regular people with regular incomes who have made the lifestyle choice of buying organic foods.

I have some items that I’ve been buying organic for a decade now: milk, yogurt and essential oils.

When it comes to eggs, I buy mine free range and I will gladly switch to organic free range eggs when I can get them on sale. When it comes to produce, if there is a sale on organic products, I’ll jump at the occasion and there are certain conventional products (like strawberries) I no longer eat if I cannot buy them organic because I’ve read too much about the amount of pesticides used in the cultivation.

If I could only buy organic meats, I would. Right now, it’s not part of my food budget, but I do buy grain feed meats because they are affordable and they can easily be purchased at the grocery store!

I was a bit surprised to hear Dr Oz admit that organic products can be fairly expensive. It’s important to recognize that, but I was equally happy hear Dr. Oz list some grocery items that should ALWAYS be organic and those that you keep buying conventional.

I actually wrote a post asking readers to share their approach to organic foods with this new recessionary economy. You can still read it here if you’ve missed it: Quizz: Are you still buying as much organic food as before the recession?

>>> Dr. Oz’s suggestions on which food items to buy organic:

I really love these fun games Dr. Oz creates in order to teach the audience about food.

In a recent episode on organic foods he asked two contestants which items should be purchased organic and which are not necessary.

Here is Dr. Oz’s list of MUST when it comes to choosing organic foods:

1) Milk! I’ve been buying organic milk and yogurt for a long time and I’m about to upgrade my butter and cream to organic as well.

2) Leafy greens: You cannot crumb off pesticide from leafy greens so buying them organic as much as possible is a good idea.

3) Thing skin fruits like grapes and strawberries.

4) Apples: I buy conventional apples, but I allowing scrub off the skin before eating them or I remove the skin before putting my apple in my breakfast smoothie.

Here is Dr. Oz’s list of foods that don’t have to be organic:

1) Thick skin fruits like mangoes, avocadoes and pineapples (you’ll most likely be removing the skin of these fruits before eating them).

2) Broccoli: Dr. Oz explained that pesticides don’t stick to broccoli all that much.

3) Fish

>>> If you’ve not read my reviews on Food, Inc. you should. You can still catch both reviews here:

1. Food Inc documentary produced by Stonyfield Farm

2. Review: Food Inc documentary

3. Video review of Food Inc

>>> Here is a short video of Dr. Oz giving his recommendations on which foods you should buy organic:

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I still remember when I was a child, our Italian gardener would constantly tell me in Italian: “Mangia la rapini, mangia, mangia, mangia”. I hated rapini as a child because it was so bitter and it was green (aka it was a vegetable and most kids hate veggies and I was no exception).

I didn’t touch rapini for decade and five years ago on a whim I decided to buy a head and attempt to cook it as an alternative to broccoli. I guess the theory that your taste buds change as you get older is true because once I rediscovered rapini as an adult, there was no going back. I’m now as hardcore as any Italian when it comes to my rapini and I love it so much that I will not hesitate to sit in front of a bowl of rapini and have nothing else for lunch (those are days when I have really bad cravings for the veggie).  

Rapini/broccoli rabe (aka broccoli raab – pronounced rob) is native to the eastern Mediterranean and Asia. The delicate slightly bitter vegetable is also known as broccoli raab (pronounced rob), broccoli rape, rappa, Italian turnip, fall and spring rabe, broccoli de rape, and Cime di rapa.

Rapini/broccoli rabe is widely used in Italian cuisine and you’ll even find it in Chinese cooking as well.

The poor rapini/broccoli rabe is so misunderstood because it’s full of leaves that you discard for the most part, it’s bitter, it can easily cost twice (if not more) as much as broccoli, it cooks in a flash (so if you don’t watch it, it will over cook) and it would take many heads of rapini to feed a family.

The rapini is so much more delicate than broccoli and it’s packed with nutrients. Here’s what you’ll find in rapini/broccoli rabe:

* Low in sodium

* High in vitamin A

* High in vitamin C

* High in vitamin K

* Contains heart-healthy nutrients like: potassium, folic acid and flavonoids

* Great source of fibre

* Excellent source of iron and calcium

* Contains phytochemicals that are known to be powerful at fighting off cancers    

>>> How I like to eat my rapini/broccoli rabe:

My favourite way of eating rapini is boiled (for a few minutes only) or steam and then I top it off with olive oil, sea salt, pepper, garlic powder and balsamic vinegar.

I will also be creative and add rapini to my pasta and I cannot tell you how much I love rapini quiche!

 >>>Here are a few great rapini/broccoli rabe recipes<<<

1) Rapini with garlic and red pepper flakes (from Mariquita.com)

2 tablespoons extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched rapini greens

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

2) Rapini with sun-dried tomatoes and pine nuts (from Mariquita.com)

Follow recipe for Rapini with Garlic and Red Pepper Flakes, adding 1/4 cup oil-packed sun-dried tomatoes, cut into thin strips, along with garlic and red pepper flakes. Add 3 tablespoons toasted pine nuts to skillet along with rapini greens.

3) Here’s a great recipe for rapini/broccoli rabe from New York Times Food: Spaghetti with Broccoli Rabe, Toasted Garlic and Bread Crumbs

4) If these three recipes were not enough, here are 100 more rapini/broccoli rabe recipes!