28th Harvest Week <> Nov. 15 - 21, 1999

Spicy Sardine & Broccoli Pasta
Modified slightly from a salad recipe out of Jane Brody's Good Food Book, this recipe packs a punch and my husband and I just love it! Jane sez its loaded w/calcium & vitamin A, too.  - debbie
(serves 2-4)

1 bunch broccoli, cut in bite-size pieces
1 tin smoked sardines in olive oil
penne pasta
2 tbsp. soy sauce
1 tbsp. oil from tinned sardines
1 tbsp. sugar
1/4 tsp. hot red pepper flakes
1 clove garlic, crushed

In a large pot of boiling salted water, boil pasta 'til done, adding broccoli during last 4 minutes of cooking time so they'll be done at the same time. Meanwhile, combine soy sauce, oil, sugar, pepper flakes & garlic in a small bowl. Drain pasta/broccoli, dump in a bowl, break up sardines into same bowl, add dressing and toss. Serve hot.

Broccoli w/Leeks & Mushrooms
from "The Kitchen Garden Cookbook" by Sylvia Thompson.

Ingredients are broccoli, leeks, mushrooms & olive oil. Quantities aren't crucial, she says. Cut broccoli florets into even pieces, then slice tender main stalks crosswise about 1/4" thick. While broccoli simmers (or steams), saute sliced leeks and quartered mushrooms in olive oil until tender. Drain & add broccoli to leeks/shrooms. "The play of the three flavors is remarkable," she says. Me (this is Debbie speaking) being a salt freak, I'd probably add a little at the end. Also, don't forget your leek-prep rules: check for dirt or grit between the layers and rinse carefully, as needed.

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