When I first saw a The Cow Truck I thought I had entered a time warp. Being from New York I thought milkmen had gone the way of poodle skirts and sock-hops. But Rhode Island never ceases to surprise me with its little quirks, and I was quick to sign up and give this milkman business a shot. Munroe Dairy did not disappoint.
Of course, their milk is local and super fresh, which makes it delicious, but it was the wide selection of other foods that really impressed me. Meats, pasta, cheeses. Fruits and veggies. Coffee and cakes. Yogurt and granola that is sent straight from the heavens. And of course, coffee milk.
It didn’t take long for me to come up with a collection of go-to recipes I could throw together entirely with ingredients delivered by the Cow Truck and one or two pantry staples. They even deliver all of the ingredients to make one of my childhood favorites: Cavatelli & Broccoli. Cavatelli is a fresh pasta usually made with ricotta cheese and sold frozen. If you haven’t tried it before, you should. It is the sleeper hit of the pasta world.
This simple dish is a crowd pleaser, and it comes together in a snap. My five year old cleans his plate every time it appears. I like to round out the meal by adding a Fresh Express Caesar salad kit to our order, along with Blueberry Lemonade and a Valley View Orchard Wild Maine Blueberry Pie, a match made in milkman heaven.
One word of caution: This dish is deceptively filling and the recipe makes enough for my family of 4+baby to eat dinner two nights in a row. If you have a smaller family or don’t want leftovers simply cut the recipe in half. But trust me, you’re gonna want leftovers.
Cavatelli & Broccoli
2 lbs. (One bag) Venda Ravioli Frozen Cavatelli
2 lbs. (One bag) Frozen broccoli spears
2 cloves of garlic, minced ( if you love garlic add more! We use a whole head!)
2 Sticks of salted butter (I didn’t say it was healthy!)
Parmesan or Pecorino Romano cheese to taste (like all good Italians, I consider this a pantry staple and I use about 2 cups because yum.)
1. Bring a large pot of salted water to a boil. While you’re waiting, mince your garlic. (Or be like me and use a garlic press!
2. Add frozen broccoli, cover and cook for 10 minutes or until broccoli is fork tender. Remove the broccoli from the water using a slotted spoon, strainer, or tongs and place in a colander or bowl.
3. Run broccoli under cold water until it is cool enough to handle, then roughly chop the broccoli spears into bite-sized pieces. The broccoli should be very soft so this will take no time or skill whatsoever. Just chop it up.
4. Return the water to a boil and add the cavatelli. Cook according to package directions.
5. Grate your cheese. (Or use the pre-grated stuff. I won’t judge.)
6. While the cavatelli is cooking, melt the butter in a large saucepan. Add the garlic to the saucepan until it is just barely fragrant, then add the chopped broccoli and toss or stir to combine.
7. Once the cavatelli is drained return it to the pot, and pour the butter/broccoli mixture over it. Stir until well mixed. Add the cheese and stir again. Drizzle with some good olive oiled extra grated cheese if you like. Serve hot.
Munroe Dairy is more than just a milk delivery service — it’s your one-stop shop for all your grocery needs while supporting local businesses. So spread the #LocalLove and sign up for Munroe Dairy’s home delivery service here! Be sure to tell them Providence Moms Blog sent you!