INGREDIENTS:2 Tbsp. olive oil 2 cups red onion, thinly sliced 2 cups shiitake mushroom caps, halved if large 2 cups navy beans, cooked ½ cup Chardonnay, optional ½ cup chicken stock 2 cups rapini (broccoli rabe), blanched, chopped 1 tsp. fresh rosemary, minced 2 tsp. lemon zest, grated ¼ cup black olives, halved 1 ½ cups cherry tomatoes, charred under broiler to taste, salt and black pepper DIRECTIONS:Heat olive oil in large sauté pan until rippling. Add onion and sauté over medium high heat ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.