Posts Tagged ‘Broccoli’
Friday, February 10th, 2012
Roasted Romanesco Broccoli Steak 2
Roasted Romanesco Broccoli Steaks
Romanesco broccoli is actually more a type of cauliflower, and it’s first known to have come from Italy, hence the name. The flavor is a bit between broccoli and cauliflower, but more creamy and nutty, and not quite as harsh as cauliflower. When I roasted it, it almost seemed to have the similar sweet aftertaste of an artichoke. I like slicing it in steaks and roasting it to show-off it’s beautiful patterning.
The light green Romanesco broccoli is a very beautiful, mathematical vegetable. The buds showcase a fractal pattern and the spirals are an example of the Fibonacci series, in edible form!
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Tags: Broccoli, roasted, Romanesco, Romanesco broccoli, vegetable
Posted in Appetizers, Entrees, Recipes, Sides, Snacks, Vegetables | No Comments »
Sunday, April 17th, 2011
Broccoli Rabe and Sausage Pasta
Broccoli Rabe and Sausage Pasta
Adapted from The Art of Simple Food, by Alice Waters
Here’s another quick and easy pasta dish for those weeknights when you would like to get dinner on the table as soon as possible. Also, the ingredients necessary for this dish keep for a while in the refrigerator, so they are great to keep on hand. You could also substitute spinach (fresh or frozen) or Swiss chard for the broccoli. For a vegetarian version, skip the sausage and use more olive oil to sauté the onions. I would also add more onion and greens then to boost the flavor.
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Tags: Broccoli, broccoli rabe, dinner, pasta, sausage
Posted in Entrees, Recipes | 1 Comment »
Sunday, April 3rd, 2011
Broccoli with Coconut Cashew Sauce
Broccoli in Coconut Cashew Sauce
Adapted from 660 Curries by Raghavan Iyer
Here’s another dish from 660 Curries. The dish in the cookbook calls for using cauliflower, which sounds delicious as well. It is a bit of a rich dish, with the coconut and the cashew. Serve on a bed of rice and this dish is sure to be a crowd pleaser.
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Tags: Broccoli, cashew, cauliflower, coconut, curry, dinner, entree, Indian
Posted in Entrees, Recipes, Vegetables | 1 Comment »
Friday, February 18th, 2011
Brussel Sprouts with Pancetta and Pecans
Meal Plan
A new lunch and dinner meal plan for one week, for two people. If you are cooking for more you can easily double the ingredients/recipes. Leftovers are utilized for lunch. The chicken leftovers cooked on Sunday are used in two other recipes later in the week, so make sure to portion it out. Links to the recipes are included.
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Tags: avocado, Bouchon, Broccoli, cashew, chicken, cilantro, coleslaw, dinner, entree, Indian, jicama, leek, lunch, meat, pancetta, pizza, potatoes, Salad, sides, Soup, steak, taco, tacos, Vegetables
Posted in Entrees, Recipes, Salads, Sides, Soups, Vegetables | 1 Comment »
Thursday, February 17th, 2011
Broccoli Leek and Thyme Soup
Broccoli Leek and Thyme Soup
Adapted from Bon Appetit magazine
This is one of the few recipes I decided to try from Bon Appetit’s February 2011 issue. I’ll need to go back and see if there’s anything else that catches my eye. The soup is delicious and refreshing — slightly velvety and creamy, without using cream. It’s also a snap to make. Serve is with grilled cheese, a tuna melt, or a salad for a full meal.
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Tags: Bon Appetit, Broccoli, leek, Soup, thyme
Posted in Recipes, Sides, Soups, Vegetables | No Comments »
