Good Recipes from Friendly Eaters
Mediterranean Roasted Broccoli and Tomatoes
12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.
From EatingWell, Sept/Oct 2007.
| Print article | This entry was posted by Danielle on April 24, 2011 at 12:00 pm, and is filed under Entrée, Lunchtime, Snack. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Eggs Italiano
about 1 month ago - No comments
1/4 cup distilled white vinegar 2 teaspoons extra-virgin olive oil 1 shallot, minced 1 clove garlic, minced 1 pound zucchini, (about 2 medium), diced 12 ounces plum tomatoes, (3-4), diced 3 tablespoons thinly sliced fresh basil (or dried) 1 tablespoon balsamic vinegar 1/2 teaspoon salt Freshly ground pepper, to taste 8 large eggs 4 whole-wheat
Snow Peas and Red Bell Pepper
about 1 month ago - No comments
1 tablespoon butter 1 clove garlic, minced 1/2 red bell pepper, seeded and sliced 1/3 pound snow peas, trimmed and washed 3 tablespoons water In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snow peas and toss to mix. Add water and
Kiwi-Apple Dressing
about 2 months ago - No comments
2 tablespoons cider vinegar 2 tablespoons apple juice 1 tablespoon olive oil 1 tablespoon water 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce 2-3 kiwifruit, peeled and cut into chunks 1 small garlic clove Combine all ingredients in a blender, and process until smooth. From www.myrecipes.com.
Honey Glazed Apple-Pear Tart
about 2 months ago - No comments
All-purpose flour, for dusting 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed 1 pear, peeled, cored and thinly sliced 2 apples, peeled, cored and thinly sliced 3 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup honey, warmed Mascarpone cheese, for garnish Preheat oven to 400°F.
Romaine and Feta Salad
about 2 months ago - No comments
1 head romaine lettuce, chopped 1/2 cup feta cheese, crumbled 1/2 cup black olives (pitted and sliced in halves or quarters) 3 tbsps mint leaves, chopped 1 tbsp dill (dry) 2 tbsps olive oil 1/2 lemon 1/2 cup crouton (try toasted pita bread) Mix all ingredients together and serve. From www.yummly.com.
Asian Pasta with Tofu, Shiitake Mushrooms, and Broccoli
about 2 months ago - No comments
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced 2 tablespoons canola oil or peanut oil 6 ounces shiitake mushrooms, stems removed, caps quartered 2 plump garlic cloves, minced 2 teaspoons minced fresh ginger 6 scallions, white and light green parts only, sliced 1/2 teaspoon hot red pepper flakes 1/2
Spicy Brussels Sprouts with Mint
about 2 months ago - No comments
2 tablespoons vegetable oil 1/2 cup Rice Krispies or other puffed rice cereal 1/4 teaspoon cayenne pepper Kosher salt 1/4 cup Asian fish sauce 2 tablespoons water 2 tablespoons sugar 1 tablespoon rice vinegar 1 tablespoon fresh lime juice 1 small garlic clove, minced 1 small red chile, minced 1/4 cup chopped cilantro 2 tablespoons
Tortellini and Zucchini Soup
about 2 months ago - No comments
2 tablespoons extra-virgin olive oil 2 large carrots, finely chopped 1 large onion, diced 2 tablespoons minced garlic 1 tsp chopped fresh rosemary 2 14-ounce cans vegetable broth 2 medium zucchini, diced 2 cups fresh or frozen tortellini, preferably spinach-&-cheese 4 roma tomatoes, diced 2 tablespoons red-wine vinegar Heat oil in a Dutch oven over
Broccoli and Red Onion Quesadillas
about 2 months ago - 1 comment
1 large broccoli crown, about 1/2 pound 1 tablespoon extra virgin olive oil 1 red onion, halved lengthwise, sliced across the grain 1 tablespoon chopped cilantro Salt and freshly ground pepper 4 corn tortillas 1/2 cup grated Jack, Cheddar or mixed cheeses Salsa for serving (optional) Make the broccoli filling. Steam the broccoli crown for
Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes
about 3 months ago - No comments
1 1/2 pounds broccoli, cut into florets 1/2 pound dried linguine 5 tablespoons olive oil 2 medium garlic cloves, minced 1/8 teaspoon dried red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup freshly grated Parmesan cheese plus additional for serving 1/4 cup pine nuts, toasted Blanch broccoli florets in large pot of boiling salted
