{"id":9559,"date":"2014-03-06T18:55:59","date_gmt":"2014-03-07T02:55:59","guid":{"rendered":"http:\/\/foodiddy.com\/?p=9559"},"modified":"2014-03-06T18:55:59","modified_gmt":"2014-03-07T02:55:59","slug":"broccolini-provolone-and-portobello-sandwiches","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=9559","title":{"rendered":"Broccolini, Provolone and Portobello Sandwiches"},"content":{"rendered":"

When I got my January\/February 2014 Vegetarian Times<\/em> magazine, I knew I had to make their Philly Style Sandwiches. They highlighted Broccoli Raab in the issue, but after 2 stores, Carolyn and I decided to go with broccolini. I know I can get it at the farmer’s market, the co-op or a few other local stores, but we had a lot to accomplish and driving from store to store wasn’t part of our plan. We adapted a few other things in the recipe as well. Those are noted below.<\/p>\n

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 \"Broccolini\"<\/a><\/p>\n

Broccolini<\/em> is the trademarked name of a broccoli-and-Chinese broccoli hybrid. It has thin, tender stems topped with small budded clusters and a flavor some liken to asparagus. I’ve always referred to it as baby broccoli, which is wrong… but I still do it. Such a veggie rebel.<\/p>\n

Chinese Broccoli<\/em> (aka Chinese kale) has thicker stems and paddle-shaped blue-green leaves with a sweet taste.<\/p>\n

Broccoli Raab<\/em> is a member of the turnip family. It has many serrated leaves that surround clusters of buds that resemble small heads of broccoli. I find it to be more bitter compared to Chinese broccoli and broccolini.<\/p>\n

So now that we’re finished with your Broccoli 101<\/strong> course…<\/p>\n

\"IMG_3373\"<\/a><\/p>\n

\"IMG_3366\"<\/a><\/p>\n

The Ingredients:<\/strong><\/p>\n