Archives for category: Side dishes

Now that it’s officially fall and the cooler weather has set in, my broccoli plants have never been happier.  As I’m normally not a big fan of [boring] steamed broccoli dishes, I’ve just been freezing all the harvest thus far to use in our favorite winter dish: stir fry.  However, I came across these two recipes that are making me rethink freezing.. maybe I’ll give ’em a try.

Slow Cooked Broccoli with Lemon Breadcrumbs

serves 4 to 6 as a side dish

1 1/2 pounds broccoli
3 to 4 cloves fresh garlic, peeled
1/3 cup olive oil
Salt
Red pepper flakes (optional)
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups fresh, roughly textured breadcrumbs (made from stale bread)
Flaky sea salt (such as Maldon)
1 lemon
Freshly ground black pepper

Break down your broccoli as follows: Cut the thick stems from the florets, peel and cut them into 1-inch chunks. Break the florets into pieces. If the garlic cloves are small (the size of an almond) leave them whole. Cut larger cloves into halves or quarters.

Pour the olive oil into a large pot (4 quarts or so) that has a tight-fitting lid. Add the broccoli, starting with the stems and followed by the florets, and garlic and a pinch of salt. Add about 2 or 3 tablespoons of water and put on the lid. Place over a medium low flame and cook until you can hear the liquids starting to simmer (about 10 minutes.) It’s OK to peek in the pot to see how things are going. Turn the flame down as low as possible and continue cooking until the broccoli is limp and completely soft, about another hour. Turn off the heat but keep the lid on.

In a large frying pan, heat up the oil and butter and add the breadcrumbs (and optional red pepper flakes) and sauté until the crumbs begin to brown. Add a small pinch of the salt and turn off the heat. Using a microplane or a fine grater, carefully grate just the peel from the lemon and toss in with the crumbs.

To serve: Remove the broccoli from the pan with a tongs until the only thing left in the pot are the cooking liquid and the garlic cloves (which will be quite soft.) Smash the cloves against the sides of the pot and mix them into the liquid and pour it over the broccoli. Sprinkle on the breadcrumbs, grind some fresh pepper over everything and serve.

Notes:
• This is also really good tossed with pasta and served as a main course. Just toss the pasta, the broccoli and juices together and sprinkle on the breadcrumbs. You may want to add some grated parmesan cheese as well.

• You can make this dish vegan by eliminating the butter in the breadcrumbs.

• Adding chopped almonds to the breadcrumbs is a nice touch, too.

From http://www.thekitchn.com/thekitchn/recipe-slowcooked-broccoli-with-crunchy-lemon-breadcrumbs-157654

 

Detox Salad

Yield: 10 cups (lots for the whole week!!)

Ingredients:

2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste
kosher salt, pepper (I used 1/2 tsp salt and lots of pepper)
kelp granules or Herbamare (optional), to taste
Pure maple syrup, to drizzle on before serving

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.

2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.

3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.

4. Drizzle with maple syrup to taste.

From http://ohsheglows.com/2011/09/27/detox-salad/

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I love potatoes, so new twists on basic potato meals are always welcome.  I’m almost positive I’d love this one:

Lemon-Thyme Sliced Baked Potatoes

Adapted from Ideas in Food
Makes 4 servings

4 medium waxy potatoes
1 lemon, washed
12 sprigs of thyme
2 large garlic cloves
Olive oil
Salt

Preheat the oven to 400 degrees F. Thinly slice the lemon and garlic cloves. Cut each potato into ¼-inch slices, being careful to not cut all the way through, so the slices are held together. Rub each slice with a little olive oil and sprinkle with salt. Tuck the lemon, thyme and garlic into the potato slices.

Place the potatoes on a baking sheet, cover with foil and roast for 45 minutes, or until tender. Uncover and broil for a few minutes, until browned and crisp. Serve topped with a little butter and a sprinkling of fleur de sel, if desired.

From: http://www.thekitchn.com/thekitchn/side-dish/sliced-seasoned-baked-potatoes-155856

I found this a little too late as our zucchini yield has been growing thin, but good to remember for next year!  Looks super easy and tasty.

Makes about 2 cups. Recipe from Jennie Cook.

Ingredients

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Directions

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

From http://www.thekitchn.com/thekitchn/vegetable/recipe-jennie-cooks-zucchini-butter-121770