Vegetables – Not Just a Side Dish for Meatloaf

• Combine the carrots with the butter, brown sugar, cayenne, and water in a medium saucepan. Stir to blend the ingredients thoroughly.
• Bring the mixture to a boil over high heat. Reduce the heat to medium-low and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed.
• Season to taste with salt and pepper.

• Preheat oven to 400
• Start 2 quarts well-salted water boiling
• Trim root bottoms and peel off any yellow leaves
• Make a small “x” in the base of each with a paring knife
• Parboil for exactly 2 minutes.
• Drain completely and chill for storage or continue cooking
• Mix in a bowl with remained of ingredients. Pour on a sheet pan lined with aluminum foil and roast for 15 minutes. Remove from oven and flip. Bake for an additional 15 minutes, until crisp with some dark brown edges and tender on the inside.
• Taste, add more salt and pepper if necessary.

• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and shock in ice water bathl. Drain again; pat dry. Store wrapped in paper towels and in plastic bag.
• Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper.
• Transfer to warm platter. Sprinkle with remaining cheese.

Prep Artichokes

• Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
• Use a Chef’s knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
• Using your hands, carefully pull the leaves away from the middle of the artichoke — just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
• Place the artichoke, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 15 minutes. Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool or refrigerate overnight.
• Preheat the oven to 375 degrees F.

Make Stuffing

• Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in the remaining lemon juice and the vegetable stock. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper. Stir in parmesan cheese and reserve.

Assemble and Bake

• Place the artichokes, sitting on their bases, in a baking dish.
• Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing — fill it to maximum capacity! (If you think there’s too much stuffing, don’t worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan. Drizzle with EVO.
• Place the stuffed artichokes in preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes (if allowed to cool), 25-35 minutes (if refrigerated overnight).

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water.

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use.
• CCP: Store safely for 7 days