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COMMUNITY BULLETIN BOARD | THE COLONY NEWS | MAY 2022 | 21 By Joyce Hansen What's Cookin'? Instructions: 1. Remove stems from broccoli rabe, cut into 1-inch pieces, rinse and set aside. 2. Cook pasta according to package directions. 3. While pasta water is boiling, cook garlic and sausage in olive oil in a large pan. 4. Add broccoli rabe to pasta with approximately 4 minutes cooking time remaining, to blanch. 5. When pasta is done, drain mixture in a colander. 6. Add pasta mixture to sausage, adding enough olive oil to coat pasta. Season with salt and pepper to taste. Mix in about ½ cup of grated cheese. 7. Serve with grated parmesan and red pepper flakes. Enjoy! Instructions: In a medium bowl combine almond milk and dates; cover and chill overnight (or place dates in a heatproof bowl and cover with boiling water, let stand 10 minutes. Drain and cool slightly.) In a blender combine date mixture, banana, almond butter and honey. Cover; blend 30 seconds or until smooth. Add ice. Cover; blend until smooth. Makes 2 servings, 1 ½ cups each. Instructions: Whisk sauce ingredients together and combine with other ingredients. Refrigerate for about 2 hours. Pasta with Sausage & Broccoli Rabe Almond Date Smoothie Bacon Broccoli Salad • One 12 oz box Barilla gluten-free penne (or other types of regular pasta) • One bunch of broccoli rabe (also called rapini) • 4 cloves garlic (or less, depending on taste) • Extra virgin olive oil • Grated Parmesan (or Parmesan/Romano mix) • Ground Italian sausage (sweet or mild – I use sweet) • Salt and pepper • Red pepper flakes (optional - can be mixed in or sprinkled on top to taste) Ingredients: Ingredients: Ingredients: I had a request for recipes that are gluten-free for those with gluten allergies. We had the following dish while visiting our son and family in North Carolina. Their household is gluten-free. You won't be able to tell the difference, but a simple substitution is regular pasta for gluten-free. Everything else is the same. The following recipe is another of Patti Christensen's favorites. As you can probably tell, Patti loves to cook and try out new recipes. This one would be good for people with lactose intolerance and peanut allergies. Sorry, but I'm not sure who contributed this one, but it sounds good. If you let me know, I'll be sure to give you credit next month. I'm always on the lookout for new recipes to share with other Colony residents. Send them to me at xjkangas44@gmail. com. Call if you have any questions (951) 461-8821. 1 ½ cups unsweetened almond milk ½ cup whole Medjool pitted dates (or prunes) 1 small banana 2 tbsp almond butter 1 tbsp honey (optional) 1 cup ice cubes • 6 cups fresh broccoli crowns • ½ cup cooked/crumbled bacon (about 6 slices) • ½ cup diced cheddar cheese • ¼ cup raisins-golden or purple Sauce: • 1 cup mayonnaise • 1 cup plain Greek yogurt • 3 tbsp honey • 1 tbsp apple cider vinegar

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