Meatless Monday!

Welcome to Carroll Gardens Patch's weekly column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we share favorite recipes submitted by neighbors and local restaurants in which vegetables are the main attraction.

I actually prepared the following Broccoli Rabe and Provolone Grinders this past weekend for an outdoor picnic. (The weather was so beautiful, it was just begging for a meal al fresco.) Sadly, I completely neglected to take a photograph. But I can only accept partial blame because the sandwiches were gone in a flash—as in my friends gobbled them up. Everyone agreed it was a keeper recipe. 

The original recipe was taken from Bon Appétit magazine (the link here includes a mouth-watering photo). I tweaked it ever so slightly below.

Broccoli Rabe and Provolone Grinders

Ingredients

Cannelini Bean Purée

6 Tbsp olive oil, divided
3 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1 15-oz. can cannellini beans with liquid
Kosher salt, freshly ground pepper

Sandwiches

4 bunches broccoli rabe, ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 tsp crushed red pepper flakes
3 Tbsp (or more) fresh lemon juice
Freshly ground black pepper
3 14"-long multigrain baguettes, split lengthwise
8 oz. thinly sliced provolone cheese

Method

Cannelini Bean Purée

Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.

Sandwiches

1. Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.

2. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. 

3. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese. Top, slice, (pack in a picnic basket) and serve.

NOTE: Cannelini Bean Spread and Broccoli Rabe can be prepared a day ahead. Cover and chill in the refrigerator until ready to assemble sandwiches in Step 3.

Do you have a recipe you'd like to share with your neighbors? Send it our way with a photo! E-mail joanna.prisco@patch.com