Pasta with Broccoli, Garlic, White Beans, and Lemon
Claire Criscuolo, RN

Serves 6

• salt 1 Pound Ziti or other favorite pasta
• 1 Large bunch broccoli, 3 big stems weighing about a pound, bottom ½ inch of stems trimmed, stems cut into ½ inch diagonal slices, florets broken into medium sized pieces
• 1 ½ Cups reserved cooking water from pasta
• 3 Tablespoons extra virgin olive oil
• 6 Large cloves garlic, cut into thick slices
• 1 Small jalapeno pepper, finely chopped, always wash your hands after touching hot peppers
• 3 Tablespoon freshly squeezed lemon juice, from about 1 lemon pepper to taste
• 1 14 ounce can great northern beans, drained, rinsed, and drained again
• 1/4 Cup grated Parmigiano-Reggiano or soy cheese, optional

Bring 4 quarts of lightly salted water to a boil in a large covered pot over high heat. When the water reaches a boil, stir in the pasta and cook according to package directions until about two minutes before it’s tender to your preference. Add the broccoli, stir well to mix. Continue cooking for about two minutes or until the pasta is cooked. Set a colander into the sink. Carefully scoop out and reserve 1 ½ cups of the cooking water before draining the pasta into the colander. Set it aside to drain. Return the pot to the stove. Heat the olive oil in the pot over medium heat. Add the garlic, jalapeno pepper, salt, and pepper. Cook for about 3 minutes, stirring occasionally until the garlic is golden brown but not burned. Add the drained pasta, the reserved 1 ½ cups of cooking water, lemon juice, and the beans. Sprinkle with salt and pepper. Stir well to combine. Cook for about one minute, stirring frequently until heated through. Taste for seasonings. Turn into a serving bowl. Sprinkle with grated cheese if desired.

Tomato Soup with Broccoli and Brown Rice
Claire Criscuolo, RN

Serves 6-8

• 3 Tablespoons extra virgin olive oil
• 4 Large cloves garlic, coarsely chopped
• 2 Large shallots, finely chopped
• 1 Large sweet onion, Vidalia or other, coarsely chopped
• salt and pepper to taste
• 2 35 ounce cans San Marzano whole peeled tomatoes in juice, squeezed with your hands to crush
• 2 Quarts water
• ½ Cup coarsely chopped Italian flat leaf parsley
• 2 Bay leaves
• 1 Tablespoon dried tarragon, or 3 tablespoons fresh, chopped
• ½ Cup Marsala wine
• optional 1 Cup brown rice
• 1 Large bunch broccoli, about 3 big stems, bottom ½ inch of stems trimmed, then stems cut into a medium dice, and florets coarsely chopped

Heat the oil in a large pot over medium-low heat. Add the garlic, shallots, and onion. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, for about 5 minutes, until the onion has softened. Add the tomatoes, water, parsley, bay leaves, tarragon, and Marsala. Raise the heat to high, cover, and bring to a boil. Lower the heat to medium and cook at a medium boil, stirring occasionally, for one hour. Add the rice. Cover and continue cooking at a medium boil, stirring frequently for about 20 minutes until the rice is barely tender. Stir in the broccoli stems and florets, and continue cooking, stirring frequently for 5 minutes, until the rice is tender. Taste for seasonings.

Sauteed Broccoli, Carrots, and Shiitake Mushrooms
by Claire Criscuolo, RN

Serves 6

• 1 Tablespoon extra virgin olive oil
• 4 Large cloves garlic, thinly sliced
• 3 Medium carrots, cut into ½ inch diagonal slices
• 1" Slice fresh ginger root, peeled and minced, or 1 teaspoon dried ginger
• ½ Teaspoon crushed red pepper flakes
• optional 1 Large bunch broccoli, about 3 large stems, bottom ½ inch of stems trimmed, the stems cut into 1/4 inch diagonal slices, florets broken into large pieces
• 12 Medium shiitake mushrooms, stems discarded, caps cut into quarters salt and pepper
• 2 Tablespoons Tamari or soy sauce
• 2 Tablespoons sliced almonds

Heat the oil in a large skillet over medium heat. Add the garlic, carrots, ginger, and red pepper flakes. Cover and cook for 3 minutes, stirring frequently until the carrots have softened. Add the broccoli stems and florets, the shiitake mushrooms, and just a little salt (the soy sauce tends to be salty) and pepper. Cover and cook for three minutes, stirring frequently until the broccoli is just tender-crisp. Add the Tamari or soy sauce and the almonds. Stir to combine. Cook, uncovered for about 30 seconds until it reduces slightly. Taste for seasonings.