Place a steamer basket in a saucepan filled with 1-inch water. Bring to a boil. Add broccoli; cover, and steam until tender, 6 to 8 minutes. Remove basket, pour off water, and return broccoli to pan. Toss with butter, parsley, and vinegar. Season with salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-01 09:28:442016-10-01 09:28:44Buttery Broccoli with Parsley
1-pound broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch dice
1 tablespoon plus 1 teaspoon olive oil
1 pound potatoes, peeled and cut into 1/2-inch dice
1 tablespoon unsalted butter
Salt and freshly ground pepper
Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Drain in a colander, and rinse with cold running water until broccoli has cooled completely.
Heat oil in a large skillet over medium-high heat. Add potatoes; cook, stirring occasionally, until crisp, golden, and just tender, 15 to 20 minutes.
Add butter and broccoli to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes and broccoli are browned, about 4 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-01 09:28:182016-10-01 09:28:18Broccoli Potato Home Fries
2 tablespoons plus 2 more tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 slices white sandwich bread
1 garlic clove, chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
Grated zest of 1 lemon
Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
Meanwhile, in a food processor, combine 2 slices white sandwich bread and 1 garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves, and the grated zest of 1 lemon. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-01 09:27:432016-10-01 09:27:43Roasted Cauliflower with Herbed Breadcrumbs
Buttery Broccoli with Parsley
Buttery Broccoli with Parsley
Place a steamer basket in a saucepan filled with 1-inch water. Bring to a boil. Add broccoli; cover, and steam until tender, 6 to 8 minutes. Remove basket, pour off water, and return broccoli to pan. Toss with butter, parsley, and vinegar. Season with salt and pepper.
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Broccoli Potato Home Fries
Broccoli Potato Home Fries
Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Drain in a colander, and rinse with cold running water until broccoli has cooled completely.
Heat oil in a large skillet over medium-high heat. Add potatoes; cook, stirring occasionally, until crisp, golden, and just tender, 15 to 20 minutes.
Add butter and broccoli to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes and broccoli are browned, about 4 minutes.
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Roasted Cauliflower with Herbed Breadcrumbs
Roasted Cauliflower with Herbed Breadcrumbs
Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
Meanwhile, in a food processor, combine 2 slices white sandwich bread and 1 garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves, and the grated zest of 1 lemon. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
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