Vegetables

Pan Cooked Broccoli

1 head of broccoli

2 cloves garlic, sliced thinly

1 Tb. olive oil

salt and pepper to taste.

1/8 cup water

Wash and chop broccoli into bite sized pieces. The stalk is good too so chop off the very bottom and then peel what’s left and chop it up.

Add oil to the bottom of a 12 inch skillet and heat to medium. Toss broccoli into hot pan and let brown a little, stirring occasionally.

Add garlic and grind salt and pepper over the broccoli. Stir.

Pour in water and cover. Turn heat down to low and let steam. Check after a few minutes with a fork for tenderness. When close to being done but not quite cooked, turn off heat and let sit with lid on until ready to eat.

Roasted Cauliflower

  • 1 head of cauliflower
  • 5 or 6 cloves of garlic still in paper
  • 1 yellow onion, cut in wedges
  • olive oil
  • fresh ground pepper and salt to taste
  • a couple of sprigs of rosemary (optional)
  • small lemon, sliced (optional)

Preheat oven to 450 degrees.

Wash and chop cauliflower into pieces of approximately equal size after trimming off leaves and removing the core.  Dry and place in a single layer in a roasting pan.

Add garlic and onion wedges to pan.  Pour a drizzle of olive oil over vegetables.  Grind fresh pepper over the top, and sprinkle with coarse salt.

Toss in pan with your fingers until evenly coated with oil.  Tuck in rosemary sprigs and top with lemon slices if using.  *This is where younger kids can help.

Sam’s Special Cauliflower Ready for the Oven

Roast for approximately 30 minutes or until cauliflower is soft and has plenty of browning.  Remove from oven and toss once again.  Serve.

 

Roasted Fennel

This multi-purpose vegetable is also delicious cooked.  Here is my favorite recipe for roasting it adapted from a Martha Stewart recipe.
  • fennel bulbs
  • butter
  • coarse salt
  • grated Parmesan cheese
  • fresh ground pepper
  • sprigs of thyme

Preheat oven to 450 degrees

Chop off the fennel’s green top, and slice the bulb in half lengthways.

Boil for 10-15 minutes in salted water.

Pull from water with slotted spoon and drain on tea towel, cut side down.

Place in buttered baking dish, cut side up, and brush with melted butter.  Sprinkle top with coarse salt and enough Parmesan cheese to cover.  Grind on pepper.  Top with sprig of thyme.

Place in oven and bake for approximately 25 minutes until top is golden brown.

roasted to perfection

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