1 1/2 pounds broccoli, cut into florets
3 to 4 Tablespoons of olive oil
Juice from a lemon, at least I tablespoon
2 to 3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Preheat to the oven to 425 degrees.
In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated.
Sprinkle salt over the broccoli and toss.
Arrange the florets in a single layer on a greased baking sheet.
Roast for 16 to 20 minutes until nicely browned.
Put the broccoli back in the bowl and toss with losts of freshly ground black pepper and grated parmesan cheese.
Roben Mounger, Columbia, TN
Nikka's Farmstead Potato Salad
Main Ingredients: lemon juice, olive oil, Dijon mustard, thyme
, celery seed, potatoes
, snap peas
, green pepper
, red pepper, yellow pepper, green onions
3 TBS fresh lemon juice
2 TBS olive oil
1 tsp country style Dijon mustard
1 tsp minced fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp salt
1/2 tsp celery seed
1 3/4 lbs fingerling or baby potatoes
1 cup snap peas, trimmed
1 cup broccoli florets
1/4 cup each of diced green, red and yellow bell pepper
1/4 cup chopped green onions
Boil the potatoes and remove from hot water with slotted spoon when done but
still al dente (not mushy). Add snap peas and broccoli florets to simmering
water, boil 1 minute.
Let potatoes cool off and slice into 1/4 inch thick slices.
Toss all ingredients together and add dressing.
You can vary the recipe by using seasonal vegetables as you like.
Nikka recommends squash.
Dannielle "Nikka" Nie / Shingle Springs, CA