Favorite Roasted Broccoli

In my opinion, there are few better ways to prepare and enjoy vegetables than roasting them. You can roast pretty much any vegetable and it’ll turn out crispy and delicious with just some oil and salt. But it’s so easy to elevate your roasted veggies with just a few extra ingredients and make them, dare I say, crave-able? This tangy, salty broccoli with a bit of bite from the crushed red pepper goes great as a side with anything, and I could probably eat a whole pan of this for dinner and call it a day, especially with a generous sprinkling of parmesan cheese.

chopped_broccoli

Favorite Roasted Broccoli

Serves 2 as a side
Hands-On Time: 10 min
Total Time (if chilled): 30 min


Ingredients

2 heads of broccoli (can sub romanesco or cauliflower as well)
1 TBS salt
1/2 tsp of red pepper flakes
1 tsp garlic powder
1/4 cup extra virgin olive oil
Juice from one large lemon


Preheat your oven to 425°F and line a baking sheet with foil.

Chop up the broccoli – get the florets separated from the stalk, and cut the stalk into ~1 inch pieces. Check out this tutorial from Gimme Some Oven for more detail.

In a large bowl, combine broccoli pieces with remaining ingredients and toss to combine. Spread evenly on the prepared baking sheet. Roast for 20 minutes or until tender and slightly charred.


 

whole_broccoli

Pesto Pasta Salad

This pasta salad is an excellent summer dish – it’s versatile and a great way to use up fresh summer produce (basil! tomatoes!). Bring it to a potluck, serve it as a side dish, or enjoy it as the main course. Missing the protein? Toss some cubed salami or torn prosciutto into the mix. The best part is it takes nearly no time to throw together when served hot, and no additional effort, just a rest in the fridge, if served cold.

Pesto Pasta Salad

Serves 4 as an entrée, 8 as a side dish
Hands-On Time: 10 min
Total Time (if chilled): 40 min


Ingredients

1 lb pasta (I used penne, but any bite-sized pasta would work well)
2/3 cup pesto (I used this garlic scape pesto)
1 cup reserved pasta water
1 – 2 large tomatoes, cubed, or 8oz cherry tomatoes, halved
8oz fresh mozzarella, cubed, or 8oz mozzarella pearls
Basil, sliced in chiffonade
Salt for pasta water


Cook pasta according to package directions in heavily salted water. Drain, reserving a cup of water from the cooked pasta.

Combine pesto with up to a cup of reserved pasta water (you may not need to use all of it – it should be saucy but not watery). Add pasta and toss to combine.

Optional: If you’re serving chilled, or making ahead, pop it in the fridge now for 30 min – 2 hours. More than that will make the pasta mushy.

Add cubed mozzarella, tomatoes, and about 3/4 of the basil and toss. Top with remaining basil and serve.


tomato_basil

What I’m Cooking This Week – July 8th

Anyone who knows me knows I like to have a plan for stuff in advance, almost definitely to a fault. Summer absolutely throws me off my game because last-minute plans come up so often, leaving me with uneaten produce and a sad bank account from buying groceries but then going out to dinner every night. So I’m thrilled that I get four uninterrupted nights of cooking at home this week before heading to Montana for a Bachelorette this weekend. Here’s what I’ll be serving up!

Sunday

Having some friends over for dinner and needed to swing a vegetarian and gluten-free menu.

  • Pesto Pasta Salad made with gluten-free penne and garlic scape pesto that I made and froze a few weeks ago.
  • Fennel and Pecorino Salad
  • My favorite roasted broccoli (ft. some very cool romanesco from this week’s Spoonfull Farm CSA, pictured below!) – super simple, but I’ll write a post about how I prepare it.

romanesco

Monday

Got a bunch of zucchini in aforementioned CSA box this week, so I’ll be making this beautiful Zucchini and Ricotta Galette from one of my faves, Smitten Kitchen. I made her White Bean and Leek galette this winter and it was amazing, so I’m excited for a summery version!

Tuesday

Super amped to try this Cherry and Peach Panzanella from What’s Gaby Cooking. It’s beautiful, and I love a good stone fruit panzanella. I’m using all nectarines instead of half nectarines/half peaches, and all Rainier Cherries because really, why not?

Wednesday

I have a 9:15pm flight to Billings, MT, and then have to drive an hour and a half to our final destination, so I need something a cut above airport or airplane food to keep me going. I’m going to try out #14 on this list of quick and simple summer meals from Mark Bittman.

Hope everyone’s enjoying their Sunday and getting excited for all the food you’re going to cook this week!

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