A few nights ago, I wanted to grill a steak and serve it with a potato salad and roasted broccoli rabe, but late in the afternoon a thunderstorm blew in and it squashed my plan to grill.

New plan. Save the steak to grill on another day and make a broccoli rabe and potato salad. It was delicious and filling, too.

Based on a recipe from Italian Food Forever. Love the name!

INGREDIENTS

• 1 Bunch of Broccoli Rabe
• 4 Medium Potatoes (I used 10 small potatoes from The Little Potato Company.)
• 4 Tablespoons Olive Oil
• 1 Shallot, Chopped
• 2 Cloves of Garlic, Minced
• 1/2 cup Castelvetrano Olives, halved
• 3 Tablespoons Finely Chopped Fresh Sage
• 1 tablespoon Dijon
• Salt & Pepper
• Red Pepper Flakes

INSTRUCTIONS

1. Quarter the potatoes, and boil in salted water until they are fork tender, about 15 minutes.
2. Clean the broccoli rabe, removing stems and yellowed leaves, and chop the rest into 2 inch pieces.
3. About 5 minutes before removing the potatoes, add the broccoli rabe and cook until tender.
4. Drain well and place the potatoes and broccoli into a cast iron pan or sheet pan, along with the olive oil, Dijon, Olives, sage, shallot and garlic.
5. Roast at 425 for 20-30 minutes till potatoes begin the brown.
6. Remove, place in a bowl and serve warm.

YUM!

I finally grilled a steak last night, June 26 and served it with fresh asparagus and oven roasted potatoes.