1 1/2 pounds (680g) broccoli, cut into florets of even size
3-4 Tbsp. olive oil
Juice from half a lemon, about 1 Tbsp.
Kosher salt
2-3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste
Preheat oven: Preheat oven to 425°F (220°C). Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil. Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.
Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! Serve immediately.
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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 Lehman2016-06-25 11:46:372016-06-25 11:46:37Roasted Broccoli with Parmesan
Wash and finely chop the broccoli, several florets at a time. Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture — 1/2cm to 1cm pieces. Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour. Serve with accompanying meal of chicken, seafood or on its own.
4 cucumber thin slices, sliced from the cucumber lengthwise and as thin as possible
2 to 4 fresh mint leaves
In two tall glasses filled with ice, combine the gin, cucumber soda and cucumber slices. Squeeze a wedge of lime into each glass and stir. Bruise a mint leaf or two and drop into each glass.
Roasted Broccoli with Parmesan
Roasted Broccoli with Parmesan
Preheat oven: Preheat oven to 425°F (220°C). Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil. Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.
Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! Serve immediately.
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Raw Broccoli Salad
Raw Broccoli Salad
Wash and finely chop the broccoli, several florets at a time. Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture — 1/2cm to 1cm pieces. Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour. Serve with accompanying meal of chicken, seafood or on its own.
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Dry Cucumber Cooler Cocktail
Dry Cucumber Cooler Cocktail
In two tall glasses filled with ice, combine the gin, cucumber soda and cucumber slices. Squeeze a wedge of lime into each glass and stir. Bruise a mint leaf or two and drop into each glass.
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