Rapini with Capers, Onion, Lemons, and Mint

Inspired by the bright Mediterranean flavors of Italian salsa verde, this dish can be used as a side dish or used to top lamb, steamed potatoes, or mixed into farro or other whole grains. Basil could be used in lieu of mint.

Rapini with Fennel and Orange

Rapini is an assertively flavored green that is usually sautéed with garlic and chili. I like the idea of using sweet flavors or milder vegetables to balance this aspect of rapini. Ideally, this rapini dish would be used to “sauce” glazed carrots (see “Basic Glazed Carrots”) where half the butter is switched to olive oil, and a pinch of powdered fennel seed is added to the water when cooking the carrots. You could use a little orange juice as the bridge as well. The colors are a nice contrast on the plate, and the mild and sweet carrots are a nice foil for the slightly bitter tang of the rapini.

Orecchitte with Lemon Rapini “Sauce”

I like the idea of using vegetables as the sauce on pasta. This is a perfect example.