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Garlic Roasted Broccoli
Garlic Roasted Broccoli
Preheat oven to 450 degrees F. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
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Roasted Potatoes and Broccoli
Roasted Potatoes and Broccoli
Preheat oven to 450° F. Lightly grease a rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer and lined with foil if desired for easy cleanup, with olive oil or cooking oil spray. Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. Place broccoli and potatoes in the pan. Add the garlic, marjoram, salt, pepper and olive oil; toss to combine. Roast until the vegetables are tender, about 30 minutes. (If you prefer for the broccoli to be tenderer, cover lightly with foil and continue to roast until desired doneness.) Sprinkle with the Parmesan cheese and return to the oven just until the cheese melts slightly, about 2 minutes. Serve hot, warm or room temperature.
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Quinoa Broccoli Salad with Honey Mustard Dressing
Quinoa Broccoli Salad with Honey Mustard Dressing
COOK QUINOA: rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let the pot rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool. Meanwhile, In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool. PREP BROCCOLI: slice the florets off the stems into manageable pieces. Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces. Now you can feed the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife. Prepare the dressing in a liquid measuring cup: combine the olive oil, lemon juice, mustard, vinegar, honey, garlic, sea salt and freshly ground pepper. Whisk until emulsified. The dressing should be pleasantly tangy but not overwhelmingly acidic, so taste and add a little more honey to balance out the flavors if necessary. In a large serving bowl, combine the broccoli slaw, cooked quinoa and toasted almonds. Pour the dressing over the mixture, top with the chopped basil and toss until well mixed.
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