Green Man Randy Shore

A big thank you to Randy Shore, for contributing to the United Way $15 Recipe Challenge!


Randy Shore is a food and sustainability writer for the Vancouver Sun and author of The Green Man Blog; he is also a former restaurant cook and an avid gardener. He is a recipient of the BC and Yukon Community Newspaper Association Best Columnist award and the BC Wildlife Federation Art Downs Award for conservation journalism. Randy and his wife Darcy grow as much of their own food as possible on an acre in Roberts Creek on BC’s Sunshine Coast, creating new recipes and customizing familiar ones based on what the seasons bring.

Broccoli rabe with bow-tie pasta

Recipe by: Randy Shore

Cost: 15.00

Servings: 4

Time: 30 mins


This dish stands up as a meal on its own or as a side that incorporates starch and a green vegetable in one. You can also substitute broccoli or gai lan, whichever is looking good in the garden that day.


  • 1/3 cup (80 mL) walnut halves
  • 1 tbsp extra virgin olive oil
  • 5 strips bacon, cut into ¼-in (6-mm) strips
  • 1 medium onion, peeled, halved and thinly sliced
  • 1 garlic clove, minced
  • 1 tsp (5 mL) fennel seeds, crushed
  • 1 dried red chili pepper, crumbled
  • 1 lb (500 g) broccoli rabe
  • 1 lb (500 g) dried farfalle (bow-tie pasta)
  • ½ cup (125 mL) grated Parmesan cheese


Prep: 15 mins

Cook: 15 mins

In a large pot on high heat, bring 6 litres of water and 2 tbsp salt to a boil. In a sauté pan on medium heat, toast walnuts for about 2 minutes, stirring frequently to prevent burning. Remove walnuts from pan, crumble with your fingers, and set aside.


In same pan, warm olive oil. Add bacon and fry until crispy. Add onions, garlic, fennel seeds, and chili. Cook until onions are lightly browned. Cut broccoli rabe into 2-in (5-cm) pieces; separate thick stems from slender tops and leaves. Add broccoli rabe stems to pan and cook for 2 minutes, then add leaves. Reduce heat to low.


Add pasta to boiling water and cook al dente, according to package directions. Drain pasta, reserving 1 cup (250 mL) water. Add pasta, cheese, and a little reserved pasta water to pan and toss gently to combine. Add more water, a little at a time, to form a creamy sauce. Garnish each serving with toasted walnuts.


The recipe is reprinted with the permission of Arsenal Pulp Press from Grow What You Eat, Eat What You Grow – The Green Man’s Guide to Living & Eating Sustainably All Year Round by author Randy Shore.

Budget friendly tips

Invest in an immersion blender. Keep an eye peeled for bargain prices on vegetables that are nearing the end of peak freshness. The stores sell it off cheap or even give it away, but you can use it to make soups and sauces.