Rapini is related to both the cabbage and turnip family. Also knows as broccoli raab, brocoletti di rape and rape this leafy veggie has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. Rapini tends to be more popular in Europe than North America, but this vitamin-packed, slightly bitter veggie is a culinary gem that can be fried, steamed and braised in a number of ways or used in soups and salads.

Rapini is available at farmer's markets or in your local grocery store from fall until spring. Wrap your rapini in a plastic bag and use it within 5 days.

Here are 6 fabulous fall rapini recipes to try developed by The Canadian Living Test Kitchen. Enjoy!

• Easy Beet Rapini Risotto
Vibrantly coloured by beets, this version of the traditional rice dish needs hardly any stirring. Rapini, a leafy, green vegetable related to both the cabbage and turnip families, adds a touch of its sharp flavour and colour.

• Garlic Rapini and Sausage Sandwiches
The slightly bitter rapini is a perfect complement to hot or sweet Italian Sausages.

• Pasta with White Beans and Rapini
Pasta and beans provide this vegetarian dish with complete protein. It's also a tasty way to introduce rapini. Also known as broccoli rabe, rapini is related to the cabbage and turnip families and is a source of vitamins A, C and K, as well as potassium. Serve with grated cheese.

• Basic rapini
Cook your rapini to perfection, or try out the flavourful variation: Rapini with Sun-Dried Tomatoes and Pine Nuts

• Rapini Pasta with Feta
Adding feta to the rapini and pasta not only boosts flavour but protein as well.

• Stuffed Rapini Ricotta Pizza
Ricotta and  Asiago cheese give this delightfully European pizza a creamy, satisfying mouthfeel.

Need meal ideas? Check our our Menus section for tasty, original recipe pairings.

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