4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce
DIRECTIONS
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
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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 Lehman2014-11-30 10:12:222014-11-30 10:12:22Broccoli with Garlic and Soy Sauce
Potato, Spinach, Bell Pepper, Leek and Basil Frittata
INGREDIENTS
1 lb. medium waxy potatoes
¼ cup olive oil
1 clove garlic, minced
1 small bell pepper, seeded, and thinly sliced
1 small leek, thinly sliced
2 cups baby spinach
3 tbsp. unsalted butter, cubed
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced basil
8 eggs, beaten
DIRECTIONS
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice. Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.
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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 Lehman2014-11-30 10:11:202014-11-30 10:11:20Potato, Spinach, Bell Pepper, Leek and Basil Frittata
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
DIRECTIONS
Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
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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 Lehman2014-11-30 10:10:052014-11-30 10:10:05Pan Roasted Chicken and Leeks
Broccoli with Garlic and Soy Sauce
Broccoli with Garlic and Soy Sauce
INGREDIENTS
DIRECTIONS
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
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Potato, Spinach, Bell Pepper, Leek and Basil Frittata
Potato, Spinach, Bell Pepper, Leek and Basil Frittata
INGREDIENTS
DIRECTIONS
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice. Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.
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Pan Roasted Chicken and Leeks
Pan Roasted Chicken and Leeks
INGREDIENTS
DIRECTIONS
Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
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