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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Filtering by Tag: Broccoli

Baked Pasta with Broccoli Rabe and Sausage

Jacob Bailey

Important: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. As you might see in the photos above, it’s on the firm side. If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below.

Broccoli rabe (also called raab or rapini) is a leafy green vegetable with buds that somewhat resemble broccoli. It’s slightly bitter and holds up well to cooking. If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. If you’d like to make this without meat, the sausage can definitely be omitted. You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well.

The pasta shape I used here is called toscani and it’s from the brand Seggiano. I have found it at Whole Foods and, if you’re in the East Village, Commodities Natural Market on 1st Ave. (plus I’m sure other stores). When I can’t get, it I use Barilla’s similar campanelle or seriously any chunky pasta you like to bake with.

Pasta and assembly
1 pound chunky pasta of your choice (I love bell shapes; see above for details)
1 bundle broccoli rabe (see above for options), stems and leaves cut into 1-inch segments
1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes

2 cups milk, full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
Freshly ground black pepper
2 cloves garlic, minced
Few gratings fresh nutmeg

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.

Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove with slotted spoon or spatula, leaving any fat behind. Eyeball the drippings (pork sausage will leave some; chicken usually does not) — use one tablespoon less butter next if it looks like there’s a tablespoon there. Any less, don’t worry about adjusting the butter.

Heat oven to 400 degrees.

Make the bechamel: Melt your butter in same saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish* or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed.

Eat warm. Reheat as needed.

* I love this so much, I’ve bought two, and it’s usually crazy inexpensive.

Quick Beef with Broccoli- (if you’re a meat eater this classic dish is delicious)

Jacob Bailey

From Oink Like a Chicken  


  • 1/2 pound lean, boneless top round steak
  • 1/2 teaspoon vegetable oil
  • 2 cups fresh broccoli flowerets
  • 1 clove garlic, minced
  • 2 teaspoons cornstarch
  • 1/4 cup plus 2 tablespoons dry white wine [or rice wine vinegar]
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup boiling water
  • 1/4 cup sliced green onions



Trim fat from steak. Slice steak diagonally across grain into thin strips. Coat a wok or large non-stick skillet with cooking spray, place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside, and keep warm. Add oil to wok; place over medium-high heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions, and garlic; stir-fry 1 minute. Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly. Serve over rice. Yields 2 servings.

Broccoli with Garlic and Jalapenos

Jacob Bailey

From Cook's Corner


  • 5 cups broccoli florets
  • 2 teaspoons minced seeded jalapeno pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vegetable oil
  • 3 tablespoons garlic cloves, minced
  • 1 tablespoon rice vinegar



Steam broccoli, covered, 4 minutes. Heat oil in a large non-stick skillet over medium-high heat. Add the jalapeno and garlic, and sauté 2 minutes. Remove from heat. Add the broccoli, lemon juice, and vinegar, and toss well. Yield: 4 servings.

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Jacob Bailey

From Mario Batali -Molto Italiano: 327 Simple Italian Recipes to Cook at Home 


  • 2 tablespoons extra-virgin olive oil
  • 1-2 cloves garlic, thinly sliced
  • 1 pound broccoli, cut into spears
  • 1/2  cup Frascati or other dry white wine
  • 1 teaspoon hot red pepper flakes
  • Grated zest of 1/2 lemon
  • Grated zest of 1/2 orange 



In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zest, and tossing well, serve immediately.

Broccoli with Lemon and Shallots

Jacob Bailey


  • 1/4 cup butter, divided
  • 1 cup chopped shallots, divided (though shallots add a wonderful unique flavor, the red onions are a nice substitute)  
  • 3 teaspoons grated lemon peel, divided
  • 1 1/2 pounds broccoli crowns, cut into florets
  • 1/4 cup water



    Melt 1/4 cup butter with shallots or onions and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water.  Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Add remaining lemon peel, season with salt and pepper, serve.