Sauteed Broccoli Romanesco with Garlic
Ingredients
• 1 head of Broccoli Romanesco, cut into bite size pieces
• 1 tbs olive oil
• 1 good pinch of salt
• 2 cloves of garlic, pressed and mixed with 1 tbs water
Directions:
• Bring some well-salted water to a boil
• Cook the broccoli pieces until just tender, about 3 or 4 minutes.
• Drain the broccoli pieces and run under cold water until they are cool.
• Heat the oil in a sauté pan until it is a hot and begins to shimmer.
• Add the garlic and sauté for 30 seconds. It should start to smell good and garlicky.
• Now add the broccoli and a pinch of salt and sauté for 2-3 minutes.
• Serve and enjoy!
Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes
Ingredients
Romanesco Broccoli dish:
• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest
Roasted Fingerling Potatoes:
• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary
Directions:
• Preheat oven to 400 degrees.
• Halve and chop potatoes to desired size and add to roasting pan.
• Finely chop a generous portion of fresh rosemary, about 1 tbsp.
• Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper.
• Mix well.
• Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.
• While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets.
• Clean and coursely chop leek. Peel and mince your garlic clove.
• Heat olive oil on medium heat until it swirls easily in the pan.
• Add leeks and stir.
• Allow to cook about 2 minutes, then add garlic.
• After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.
• Cover the pan and allow to cook, stirring occasionally, about 2 minutes.
• Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir.
• Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes.
• Serve immediately.
• Quinoa Stuffed Sweet Dumpling Squash
Serves 3
•
Ingredients
• 3 sweet dumpling squashes
• 1 tablespoon olive oil
• 1 small onion, diced (about 1/2 cup)
• 1/4 cup shelled pistachios, coarsely chopped
• 8 dates, coarsely chopped (about 1/4 cup)
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1 cup cooked quinoa
• Salt and freshly ground black pepper
Directions
• Preheat oven to 375 F.
• Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
• Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
• Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.
• Turn the squash upright in the baking dish and stuff with the quinoa mixture.
• Cover dish with aluminum foil and bake for another 20 minutes.

January 31st, 2012
Laguna Farmer
Posted in








