Wednesday Night Supper

Last night we had broccoli raab bruschetta. It's a favorite around here. We have our bruschetta meal once a week. Its a recipe from our friend, superb chef Elizabeth Singelton Baldi. Toast sourdough boule slices brushed with olive oil on a grill or in your broiler. Rub a garlic clove over them while they are warm. Put mayo on them (I know it sounds gross, but its so good!) Slice tomato and sprinkle with thyme. Drizzle good olive oil and crack some salt on them. For the broccoli ones, I steam the raab with some red onion. I coarsely chop them and in a bowl mix them wit olive oil and lots of balsamic. Load that onto your mayoe'd bread. No thyme on these. We always eat these with a wild arugula salad or some "grains" from Trader Joes. These bags are a must have for me in my pantry. They are healthy and delicious! I added quinoa to mine last night. Make sure you use broth to cook them, not water. They are good with parm too!