Broccoli with tomato sauce. Photo: Imayna Caceres.
Roasted Garlic Lemon Broccoli
Garlic, pepper, oil, yeast. Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving.
Broccoli Cilantro Walnut Pesto Salad
2 cups broccoli florets, 1 cup diced tomato, 1 cup diced baby cucumber, 1/4 cup sliced leeks Dressing: 1 cup fresh parsley + 1/4 cup walnuts + 2 tbsp oil/water
1/4 cup yeast
Broccoli Roasted
2 garlic cloves, finely sliced
Salt and Black pepper
Zest of half a lemon
1 1/2 tbsp lemon juice
180C Florets in baking tray. Drizzle with vegetable broth, scatter with garlic, salt and pepper.
Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
Remove from the oven and immediately drizzle over the lemon juice. Scatter lemon zest and yeast
Broccoli pesto sauce
Roasted Garlic Lemon Broccoli
Garlic, pepper, oil, yeast. Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving.
Broccoli Cilantro Walnut Pesto Salad
2 cups broccoli florets, 1 cup diced tomato, 1 cup diced baby cucumber, 1/4 cup sliced leeks Dressing: 1 cup fresh parsley + 1/4 cup walnuts + 2 tbsp oil/water
1/4 cup yeast
Broccoli Roasted
2 garlic cloves, finely sliced
Salt and Black pepper
Zest of half a lemon
1 1/2 tbsp lemon juice
180C Florets in baking tray. Drizzle with vegetable broth, scatter with garlic, salt and pepper.
Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
Remove from the oven and immediately drizzle over the lemon juice. Scatter lemon zest and yeast
Broccoli pesto sauce
With garlic, olive oil, and handful of nuts
Broccoli Ceviche
garlic, sesame, chili and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little like ceviche. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing.
Add potatoes to turn into a main course.
Broccoli Ceviche
garlic, sesame, chili and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little like ceviche. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing.
Add potatoes to turn into a main course.