INGREDIENTS: 1 bunch rapini, stems removed and rinsed 1 lemon, zest removed and reserved, and juiced ½ cup oil-cured olives, pitted and sliced lengthwise into ¼ inch strips ½ brown onion, peeled and finely diced 2-3 cloves garlic, peeled and de-germed, minced ½ cup white wine salt and pepper to taste 2-3 tablespoons olive oil,...Read More

Despite its resemblance to broccoli, rapini is actually a descendant of the turnip family. You might know rapini by one of its many other names: broccoli raab, rabe, or broccoletti. California produces approximately 90% of the rapini grown in the US with Monterey County being the largest producer in California with close to 3,000 acres...Read More