This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
Braised Broccoli
INGREDIENTS
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
DIRECTOINS
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
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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 Lehman2013-06-18 11:03:412013-06-18 11:03:41Roasted Broccoli and Braised Broccoli
Linguini with Crab, Radicchio and Garlic
Mario Batali has some great pasta recipes, and this intermediate level dish has a nice layering of flavors. Paired with a crisp glass of white wine, you’ll have a satisfying dinner on a warm summer night!
INGREDIENTS
• ¼ Cup extra virgin olive oil
• 3 shallots, finely chopped
• 4 garlic cloves, thinly sliced
• 1 teaspoon red chile flakes
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 pound linguine
• ½ pound fresh crab meat
• ½ head radicchio, shredded
• 2 scallions, thinly sliced
DIRECTIONS
Bring 6 quarts water to boil and add 2 teaspoons salt.
In a 12-14 inch sauté pan, heat the oil until smoking. Add the shallots, garlic and chiles and sauté until golden brown, about 4-5 minutes. Add the wine, bring to a boil, then add the butter and remove from heat. Cook the pasta according to the package instructions, until just al dente, and drain.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve
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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 Lehman2013-06-18 11:00:502013-06-18 11:00:50Linguine with Crab, Radicchio and Garlic
White Bean Bruschetta with Grilled Radicchio Salad
This recipes from foodnetwork.com is typically a salad but can easily be transformed into an appetizer by shaving the grilled radicchio before tossing it with the oil and vinegar. You can also smash the beans a bit onto the bread or crostini with a fork and then top it with the radicchio.
INGREDIENTS
• 1 cup cooked cannellini beans
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 2 tablespoons basil leaves, chiffonade
• 1 clove garlic, thinly sliced
• Salt and freshly ground pepper
• 1-2 large heads radicchio
• 4 1 -inch thick slices Italian peasant bread, grilled
DIRECTIONS
Preheat grill/broiler. In bowl, mix together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, red pepper flakes, basil and garlic. Season lightly with salt and pepper. Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper. Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.
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Roasted Broccoli and Braised Broccoli
Roasted Broccoli
This is an easy recipe that can be applied to many different vegetables. It takes minimal prep time and really makes a big difference in the way your broccoli will taste!
INGREDIENTS
• Fresh Broccoli
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil
DIRECTIONS
Preheat oven to 425 degrees. Wash and cut broccoli into florets (tops only). Lay out onto cookie sheet or roasting pan. Drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Toss to coat. Bake for 30-45 minutes or until the edges get brown and crispy.
Braised Broccoli
INGREDIENTS
• 3 tablespoons olive oil
• 2 anchovies, minced
• 4 cloves garlic, finely sliced
• 1 cup dry white wine
• 1 pound broccoli, trimmed and cut
• 1/2 cup chicken stock
• Salt and freshly ground
DIRECTOINS
Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.
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Linguine with Crab, Radicchio and Garlic
Linguini with Crab, Radicchio and Garlic
Mario Batali has some great pasta recipes, and this intermediate level dish has a nice layering of flavors. Paired with a crisp glass of white wine, you’ll have a satisfying dinner on a warm summer night!
INGREDIENTS
• ¼ Cup extra virgin olive oil
• 3 shallots, finely chopped
• 4 garlic cloves, thinly sliced
• 1 teaspoon red chile flakes
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 pound linguine
• ½ pound fresh crab meat
• ½ head radicchio, shredded
• 2 scallions, thinly sliced
DIRECTIONS
Bring 6 quarts water to boil and add 2 teaspoons salt.
In a 12-14 inch sauté pan, heat the oil until smoking. Add the shallots, garlic and chiles and sauté until golden brown, about 4-5 minutes. Add the wine, bring to a boil, then add the butter and remove from heat. Cook the pasta according to the package instructions, until just al dente, and drain.
Add the drained pasta to the pan with the wine mixture and return pan to heat. Add crab, radicchio, and scallion and toss until radicchio is wilted, about 1 minute. Pour into a warm serving bowl and serve
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White Bean Bruschetta with Grilled Radicchio Salad
White Bean Bruschetta with Grilled Radicchio Salad
This recipes from foodnetwork.com is typically a salad but can easily be transformed into an appetizer by shaving the grilled radicchio before tossing it with the oil and vinegar. You can also smash the beans a bit onto the bread or crostini with a fork and then top it with the radicchio.
INGREDIENTS
• 1 cup cooked cannellini beans
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 2 tablespoons basil leaves, chiffonade
• 1 clove garlic, thinly sliced
• Salt and freshly ground pepper
• 1-2 large heads radicchio
• 4 1 -inch thick slices Italian peasant bread, grilled
DIRECTIONS
Preheat grill/broiler. In bowl, mix together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, red pepper flakes, basil and garlic. Season lightly with salt and pepper. Halve the radicchio from top to bottom and place on an unoiled grill or under the broiler. Cook until wilted, about 3 minutes per side. Cut each half in half again to form wedges. Cut the core piece out and separate the leaves. Toss the leaves in a bowl with the remaining 4 tablespoons oil and 4 tablespoons vinegar, then season to taste with salt and pepper. Arrange the radicchio leaves on four plates like the fingers of a hand. Spoon the bean mixture onto four freshly grilled bread slices, place one slice in the middle of each salad and serve.
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