Asparagus, bacon, Tomato Salad

• 1 pound asparagus, trimmed and halved
• 6 cups halved cherry, grape, and pear tomatoes in varied colors
• 1/2 cup crumbled gorgonzola cheese
• 1 ripe avocado, cut into cubes
• 6 slices bacon cooked and crumbled
• 1/4 cup extra-virgin olive oil
• 1/4 C  about 1/2 a lemon, juiced
• 2 T Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 T balsamic vinegar
• 1T honey 

• calories 213 
• caloriesfromfat 72 %
• protein 5.9 g
• fat 17 g
• satfat 4.1 g
• carbohydrate 13 g
• fiber 5.9 g
• sodium 347 mg
• cholesterol 8.3 mg

How to Make It

1. 
   

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   Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
   

   Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
   
   
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Roasted Vegetable Puree.

My Husband and I recently went out for our Anniversary,

I ordered the Lamb and it was served on a bed

of these wonderful creamy Vegatable Puree.

The following is as close as I can get to this wonderful delight!

We went to one of our favorite restaurants here locally,

The Indigo Crow. It is in Corrales, NM.

I hope you will visit them when you come to NM!

www.indigocrowcafe.net

1/2 Bulb fresh fennel sliced 

1 carrot, diced

1 potato, peeled, diced

1 onion diced

1 parsnip diced

1 stick celery, diced
2 ears of corn,  or about 1 cup of frozen or fresh corn. cut the corn off the cob before cooking.

1 clove garlic

1/4 c olive oi1

1/4 C Cream

1/4 stick of butter

salt and pepper

Rinse,  and cut all vegatables. Place on roasting pan and toss with olive oil and salt. Roast in a 350 oven for at least 30 minutes, 

Let cool slightly and make sure all vegtables are cooked through.

Place all vegtables in one pot and use an immersion blender, any roughage like celery strands should catch in blender. Add butter, cream, salt and pepper. you may need to add a bit of liquid to make the right consistancy. Serve like mashed potatoes on the side or under your freshly grilled creation! Bon Appetite!

Roasted Eggplant and Red pepper humus/baba ganoush

Eggplant and red pepper salad/or a hummus baba ganoush

This is the time of year we find ourselves with an abundance of eggplant if you happen to be able to have a small kitchen garden. Even a couple of plants will make a nice yield without using a  huge amount of space. Great for container gardens too. This salad is a combination of recipes. Its easy and yet very flavourful! Enjoy and enjoy relish the beginning of fall!

1 Large Eggplant (or 2 smaller japanese varieties)

1 Lemon juice 

1 Red Bell Pepper, roasted and chopped

1/2 Purple onion chopped

1 can chickpeas Roasted

3T Olive Oi1
 Clove Garlic minced
3 T Tahini

salt

pepper

red pepper flakes 1/2 T
1 T 

siracha

Peel and slice eggplant, place on cookie sheet, brush with evoo evenly,

broil until nice and browned, both sides. Remove from pan and set aside.

Add drained and dried chickpeas and red pepper to pan and broil intil nice and toasty.

Chop cooled eggplant. 

Combine, onion, pepper, garlic lemon juice, eggplant,

salt pepper and red pepper flakes and a dash of siracha. Toss to combine. Add Tahini and stir,

 add this mixture to a blender, add olive oil to garner consistency of peanut butter  blend on high speed. . Try with Naan or crackers! The roasting of the eggplant, pepper and chickpeas lend a very complex and earthy flavor to this luxurious dip or spread!
 Happy cooking! Please share! Thank you all for your support!

almost 11,000 readers!

Carolyn

Fresh heirloom, or just any kind of Tomato, Basil and spaghetti dinner

Tomatoes are in season and this is a quick and easy way to use some of the fresh bounty you have in your garden! Get the kids involved with the harvest of the Tomatoes, Basil and the shallot! This dish is so easy, quick and fun to make as a family! Also great for one person families! Make an easy salad to go with this yummy dish and viola!

Fresh Heirloom tomatoes with easy made-from-scratch pasta prepared using a pasta maker. Choose heirloom tomatoes in a  variety of colors for the prettiest presentation.

Prep time 10 minutes

Cook time 20 minutes

This recipe was inspired by Williams Sonoma. I have changed a few things, added Romano cheese. Cheese is just a little added niceness to this dish! Thank you for your support and happy cooking!

                                                 

• For the Pasta:
• 3 1/4 cups (1 lb./500 g) all-purpose flour
• 2 eggs
• 6 Tbs. water
• 
  
• For the sauce...
• 3 Tbs. olive oil
• 1 pint cherry tomatoes
• 2 Tbs. chopped shallots
• 2 tsp. minced garlic
• Pinch of red pepper flakes
• 2 plum tomatoes, grated
• 1/2 cup (4 fl. oz./125 ml) white wine
• 2 Tbs. unsalted butter
• 2 heirloom tomatoes, cut into bite-size wedges
• 1/4 cup (1 oz./30 g) grated Parmesan cheese
• Kosher salt and freshly ground pepper
• 1/4 cup (1/2 oz./15 g) chopped fresh basil
• 1/2 C Grated Romano cheese
• (Note, for a faster dinner, you certaintly can use store bought pasta. But the fresh made is so good! If you dont have a pasta maker, just make the dough, and cut into thin strips!!!!)
• 
  

Directions

Using a pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.

While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat.

Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the cherry tomatoes and sauté until slightly wilted, 2 to 3 minutes. Transfer the cherry tomatoes to a bowl. Add the shallots, garlic and red pepper flakes to the pan and sauté until the shallots are translucent, about 2 minutes. Add the grated plum tomatoes and wine and cook until the liquid is reduced by half, 1 to 2 minutes. Add the butter and cook until the butter is melted and the mixture is reduced slightly, about 2 minutes. Add the heirloom tomatoes and cook, stirring occasionally, until warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.

Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup  
of the pasta cooking water. Add the pasta, cherry tomatoes and Parmesan to the sauce and toss, adding the reserved pasta water as needed. Season with salt and pepper, sprinkle with the basil, Romano cheese and serve immediately. Serves 4.

Tyler Florence's influenced lemon blueberry scones

Its blueberry season, theres nothing like fresh gorgeous organic blueberries! The combination of lemon and blueberry just goes so well together! These scones are litterly the perfect recipe to wrap abound all those beautiful berries! I add more sugar to my recipe than Tyler does, I just like things a little sweeter! Happy Summer! Happy 4th of July! Happy baking!
Heat oven to 400 degrees!

Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 C sugar
7 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1T Lemon Zest for batter, 2 T lemon juice
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated


Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Enjoy!

Easy white bean soup

This easy soup recipe can be made at the last minute. It's vegan, inexpensive, Low fat, high fiber! Heart healthy! You can make it very low sodium!

After a long day at work, you would love to come home to a nice meal already prepared!
Here is a very easy dish you can make in just a few minutes! This dish is easy to also involve the kids! It can simmer while you all sit down with a nice cup of tea and share the details of your day!

2 Cans white beans (I rinse mine to reduce the salt)
1 can diced tomatoes
1/2 onion diced
1 clove garlic minced
1/2 small package frozen spinich, or about 2 cups fresh from your garden
3 carrots, chopped
2 T olive oil
2 C Vegatable Broth
Salt and pepper to taste
Chili flakes
Herbs de Provance (optional)
Parmesean cheese for topping

In a large sauce pan, heat oil, place in onions and garlic, stir and cook till translucent, add
everything else! Simmer till carrots done. Top with cheese!

Yum!
Have a blessed day! Please like and share!

Red Chile Hummus with red peppers

New Mexico

 Vegan Red Chile Hummus with red peppers and Siracha

1 15 oz can of garbanzo beans

1/2 C Olive Oil

1 Clove Garlic (I use 2....because I love garlic)

(you can also use 1T crushed or minced garlic)

2T Siracha

2 T Tahini (sesame butter)

1/2 Lemon squeezed (about 2T juice)

1 t dried New Mexico Red Chili powder

1 large diced roasted red pepper for garnish

salt to taste

Drain garbanzo beans, place in blender along with everything but diced red pepper.

Blend until smooth. Add more olive oil if necessary to make a smoother than peanut butter

consistency. Enjoy with toasted pitas or snack chip of choice! Use on vegetarian sandwiches!

Vegan

Enjoy! Happy noshing! Thank you so much for your support! Be kind to all! Live a purpose driven life! Be positive! Set an example! Give back, find your calling...ie...Passion plus ability = your calling.  My favorite line from a movie...The Bucket List... Two questions..."Find the joy in your life and does your life bring joy to others?" Something to think about as you start your day! May God Bless!

 It's not what you gather, but what you scatter that tells what kind of life you have lived.

Deep fried beets with Horseradish cream dip

Recipe from Bon Appetit. It is beet time again. I am always on the make for new and different beet
recipes. I came across this one and it is a keeper! I add a bit of green chili to the sour cream and horseradish for a little extra punch! Happy Saturday! Thank you for your support! Enjoy!

Deep-Fried Beets With Horseradish Dip

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about 

cooking them through after they’re breaded. 

Ingredients

SERVINGS: 8

• 24 baby beets
• 2 tablespoons plus ¼ cup olive oil
• Kosher salt, freshly ground pepper
• ½ cup sour cream
• 4 teaspoons prepared horseradish
• 1 shallot, finely chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups fine dried breadcrumbs
• Vegetable oil (for frying; about 6 cups)

Preparation

• Preheat oven to 400°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. olive oil; season with salt and pepper. Add 1/2 cup water to dish, cover with foil, and roast until beets are tender (a paring knife inserted into center should meet no resistance), 40–50 minutes. Let beets cool slightly, then peel skins. 
• Meanwhile, stir sour cream and horseradish in a small bowl; season with salt and pepper; chill.
• Whisk shallot, vinegar, mustard, and remaining 1/4 cup olive oil in a medium bowl; season marinade with salt and pepper. Add beets and toss to coat.
• Place flour in a shallow dish; season with salt and pepper. Lightly beat eggs in a second shallow dish to blend. Place breadcrumbs in a third shallow dish; season with salt and pepper. 
• Fit a large heavy pot with thermometer and pour in enough oil to measure 2". Heat over medium-high until thermometer registers 350°. Working with a few at a time, remove beets from marinade, letting excess drip back into bowl. Dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then roll in breadcrumbs to coat. Fry beets, turning occasionally, until breading is golden brown all over, about 2 minutes. Transfer to paper towels to drain; season with salt. 
• Serve fried beets with reserved horseradish dip alongside.
• Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.

• Recipe by Dawn Perry
• Photograph by Alex Lau 

Fresh cherry cornmeal upside down cake. Epicurious

This amazing recipe came to me today from a wonderful sweet place in ABQ
called Bike In Coffee. When visiting our wonderful city, please take a break from touring and stop in for a quick bite. You will not be disappointed! It's located near Mountain and Montoya NW. Open Saturdays and Sundays 8-2. Spring, Summer and Fall.  Miss Linda is the curator, gardener, artist and baker.
Cherries are in season and now is the time for this delicious confection! Instead of upside
down cake, they cooked the cherries separatly,  baked the cake without the cherries, then ladled  them ever so gently on top of each slice as it is served. The cake is moist, textured and yummy! They substituted 1/2 blue corn meal for 1/2 of the yellow or white cornmeal.  This cake is a hit! Enjoy! Happy baking and happy summer!
I realize this blog has taken on a life of its own, almost 10,000 readers! I thank you for your support!

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 
divided 1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole un pitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar

PREPARATION

Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend.

Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Creole Gumbo- Better Homes and Gardens all time favorite recipes.

Creole Gumbo

This recipe is from the first cookbook that I have ever owned.

Better Homes and Gardens all time favorite recipes.

It is Okra season, make the best use of it! Enjoy!

1/2 c onion, chopped

1 clove garlic minced

2 T olive oil

2 T corn starch

1 16 oz can chopped tomatoes

1 chopped red and green bell pepper, yellow or orange works well too!

2 bay leaves

1 t oregano and thyme chopped (fresh or dried)

1 t hot pepper sauce

1 1/2 c chicken stock or vegetable broth

10 okras sliced

10 oz shrimp

10 oz crab,

 or:

10 oz kielbasa

10 oz chicken, boneless chopped

Hot cooked rice

I prefer the seafood version. My Husband prefers the chicken and sausage.  I have also made this entirely vegan adding vegetables instead of the meat. Peas, squash, summer squash, corn, garbanzo beans.....edamame.....you name it! It is a great base to make a wonderful vegan stew!

In a large saucepan, brown chicken in evoo, add onion, garlic. Stir in tomatoes, peppers,  herbs, pepper sauce, sausage, and broth. Salt and pepper to taste. If using seafood, add this instead of the chicken and sausage. Add okra last.  Cook on med-hi for 20-30 minutes. If sauce needs a bit of thickening, add corn starch to 1/4 c cold water, stir and add to the gumbo. Stir over heat to thicken.

Serve over rice, add hot sauce to taste! Enjoy!

Beets, best fall recipe

  Beets

Best fall recipe

5 large beets

juice of 1 lemon

1/2 t red pepper flakes

salt and pepper to taste

1/4 C olive oil

1 T roasted cumin seeds

1'4 C chopped mint leaves

1 wedge fermented lemon, chopped

5 sheets of foil

Wrap each beet in foil and roast in hot oven 455 degree f for 45 minutes , give or take.

Depending on where you live altitude wise, adjust as necessary. The beets should just be tender,

not mushy. remove beets from oven and let rest for 20 minutes until cool enough to handle.

Remove foil and slip off peel. Cut into bite size pieces. Toss with all remaining ingredients.

serve at room temperature and enjoy! Happy Fall! Happy Thursday! Happy cooking!

Thank you for your support! Almost 9000 readers from 7 countries!

Pork chops with leeks, bacon and mustard sauce

Pork Chops with Leeks in Mustard Sauce

Bon Appétit  | May 2009

by Bruce Aidells

yieldMakes 4 servings. If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit for a full day in the fridge. The long rest will make the meat extra-juicy. Bone-in heirloom rib chops have ample marbling, so the meat will be naturally moist. They don’t need to rest as long with the salt rub—an hour or two should be sufficient. These are some big chops, so you might be able to share.

I added herbs de provance
And Romano cheese to finish.

ingredients

• 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
• 2 teaspoons coarse kosher salt
• 2 teaspoons chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 2 bacon slices, coarsely chopped
• Olive oil (optional)
• 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• 3 garlic cloves, minced
• 1/4 cup brandy you could also use white wine
• 1 cup low-salt chicken broth
• 2 teaspoons finely chopped fresh sage
• 2 tablespoons Dijon mustard
• 1/3 cup créme fraîche or sour cream

preparation

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.  I made these tonight. Used regular store bought chops. I did salt them ahead of time and let them sit for 2 hours. They were very tender and moist! Happy Cooking and thank you for your support! I am almost to 8000 readers!!!!                                     

Biscuits Guy Fieri style

I made these last night and they are wonderful! I just used plain flour for all the flour and
salted butter. I just added a little less salt. I baked them in a preheated cast iron skillet, placing the biscuits all together. I melted 2T crisco in the hot pan before placing the biscuits in for baking! enjoy!


1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
2 tablespoons shortening, cold
1 cup buttermilk


Directions
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl 

of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-

purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and 

pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until 

a dough ball forms, about 5 to 6 times.



Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough 

out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-

inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like

 a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 

squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment 

paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at 

room temperature for 15 minutes.

Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted 

butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.

Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake 

for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/buttermilk-biscuits-recipe.html?oc=linkback

7 up cake

This recipe came from a cookbook

Of my Mother in Law

Evelyn Petree

Arte de la cocinar

Daughters of the Nile

1985

1box white cake mix

1 box instant vanilla pudding

3/4 C vegetable oil

4 eggs

1 C 7 up

Mix all ingredients together, pour into 3 greased and floured 9 inch pans.

Bake at 350 degrees for 30 minutes.

In the meantime, while cake is baking prepare icing by placing 

1.5 cups sugar, 2T corn starch, 2 eggs, 1 12 oz crushed pineapple, and 1.5 C shredded coconut in saucepan over med heat stirring constantly until thick. About 20 ish minutes or so.

Place first layer on plate, cover with frosting while hot, then follow with each layer. Top off with frosting drizzling over sides. Let cool! Enjoy!!

Broccoli Bagna Càuda

Broccoli Bagna Cauda

Banya Cowda

Ingredients

• 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
• 2 tablespoons macadamia nut oil or fat of choice Kosher salt
• Kosher salt
• Freshly ground black pepper
• 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Finely grated zest and juice from 1 medium lemon
•  1/2C Grated Romano

preparation

DO THIS:
1. Preheat the oven to 400°F with the rack in the middle position.

2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.

3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.

4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.

5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice, and Romano
Dont freak out with the anchovies, you can also use anchovy paste. They are very affordable. Also they only impart a salty
savory flavor. Anchovy is used in Cesare salad dressing.

This recipe is adapted from Epicurious.com

Enjoy!