It’s been awhile since I’ve done a CSAcation, and tonight, we were really good and managed to cook dinner that did not make me feel sick AND that used one of our CSA goodies for this week: broccoli.
Sometimes, when we get CSA stuff, and we cook it, we’re left with, well, leftovers for days. And sometimes that’s great, and sometimes I’m like, if I see another sweet potato, I’ll collapse into a pathetic, disgruntled fit on the floor.
Today, when we were looking for a veggie to go with our grilled chicken, we found a lone crown of broccoli. I have often steamed broccoli, or sauteed it, but I saw a recipe not too long ago for oven-roasted broccoli, so I decided to go with that. I modified a few different recipes, adjusting for how much broccoli we had and for the fact that we used all of the lemon in the house on a glaze for the chicken. This dish perfectly served two people with no leftovers.
1 crown fresh broccoli
1 clove garlic, minced
Kosher salt and pepper to taste
Fresh grated Parmesan or Pecorino Romano
Extra virgin olive oil
1. Line a baking sheet with aluminum foil for easy clean-up. Brush foil (or pan) with extra virgin olive oil.
2. Cut florets away from stem into bite-sized pieces. Cut any bigger pieces through the stem to make them the size you like.
3. In a bowl, toss broccoli florets, garlic, a tablespoon or two of olive oil, and salt and pepper to taste.
4. Pour broccoli onto baking sheet and bake at 375 degrees for 15-20 minutes or until the florets start to brown and they are crisp-tender.
5. Serve with a sprinkling of fresh grated cheese.
And since we’re on the subject of broccoli, here’s a video from my younger days that I always (always) think of when I make broccoli. Good luck getting this song out of your head. Ever.