Recipe of the Week

Delicious Roasted Broccoli

servings: 4

prep time: 10 minutes

total time: 35 minutes

ingredients

1 bunch of broccoli

Olive oil

Salt and Pepper

4 garlic cloves

one lemon, zest from the skin and 1 Tablespoon of juice

1/3 cup of  freshly grated Parmesan cheese

instructions

Preheat the oven to 425°.

Take 1 or 1 1/2 pounds of broccoli and cut it into florets (relatively big ones.) If the broccoli has been washed, it must  be dried at this point – a key to the recipe turning out! You can use the tender stalks as well – just cut into strips.

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Peel and dice 4 garlic cloves and toss them in too. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

When it’s done, take it out of the oven and sprinkle the lemon zest and lemon juice on top.  Toss the broccoli with a bit more olive oil and 1/3 cup of freshly grated Parmesan cheese and serve.

meal or course

dinner, lunch, side, vegetable dish

recipe type

quick + easy, recipe of the week

This Week's CSA Box

Veggie Tips

Broccoli: See our Recipe of the Week. 

Green Cabbage:  There are the makings of several good soups in your box this week.  For example, green cabbage can be shredded and sautéd with some leeks and broccoli and then simmered in broth. If you want to thicken the soup you can whisk some flour into a bit of reserved broth until smooth and stir that in. Another trick for thickening soup is to soak some leftover bread crusts or slices in some of the broth for 5 minutes and then blend them up well. Add it to your soup to thicken it.

Radishes:  Try them on a French baguette, spread with butter, radishes and sea salt.

Dino Kale: Simmer the kale in olive oil and garlic with just the moisture that remains attached to the leaves after washing. The longer and slower you cook it, the sweeter it seems to get. We usually remove the stems and just cook the leaves.

Kabocha Winter Squash: This is a Japanese winter squash that comes in several different skin colors, but the flesh inside is always orange and sweet. Roast it in the oven (you can cut it in half if you want to quicken the cooking time), then scoop out the inside rind and seeds and cut it into wedges. With a little olive oil and seasoning you have a nutritious and tasty side dish. The skin is edible, but many chefs do not use the skin of Kabocha because it is a little bit knobbly. The seeds can be coated in olive oil, spread on a cooking sheet and roasted until crisp.

Leeks:  Cut them down the center to wash any bits of soil that are caught between the leaves. Leeks are wonderful in soups and stir fries. 

Lettuce/ Salad Mix