Broccolioliveoil Recipes

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

STEAMED BROCCOLI WITH GARLIC OIL

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
• In a small saucepan, heat oil over medium-high. Add garlic and lemon zest; season with salt and pepper. Cook until garlic is golden, 1 to 3 minutes. Immediately remove from heat, and drizzle over broccoli.

BROCCOLI OLIVE OIL

Steps:

• In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
• Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
• Can be served with a variety of your favorite foods
• Enjoy.

BROCCOLI SAUTé WITH GARLIC AND OLIVE OIL

Steps:

• Heat the olive oil in a 10" skillet over medium-low heat.
• Add the garlic and cook for 1 minute.
• Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.
• Remove from the skillet and serve.

PERFECTLY STEAMED BROCCOLI

Steps:

• Add 1 inch of water to a saucepan and bring to a boil.
• Rinse the broccoli. Use a vegetable peeler to peel the stalks.
• Cut the broccoli into bite-size florets and pieces, and place them in a steamer basket.
• Steam until tender-crisp. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done. Even if the rest of the meal is not ready yet, remove the broccoli from the steamer onto a plate. Crisp steamed broccoli is delicious even at room temperature. Warm limp broccoli is not.
• While the broccoli is steaming, in a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and garlic powder.
• Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN

Steps:

• Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
• Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.