Grilled Broccoli With Apricot Puttanesca Recipes

GRILLED BROCCOLI WITH APRICOT PUTTANESCA

Steps:

• Cut dried apricots into small pieces (about 6 pieces per apricot) and place in a small saucepan; add enough vinegar to cover. Slowly bring mixture to a simmer. When liquid is simmering, remove from heat and strain the apricots, reserving the cooking liquid. In a small bowl, mix drained apricots with the capers, olives, chiles and oregano.
• In a separate small bowl, whisk 1/8 cup of the reserved apricot cooking liquid with 1/2 cup olive oil and the lemon juice to make a dressing. (Puttanesca and dressing can be made in advance.)
• Heat grill to high. In a large bowl, toss broccoli with olive oil to coat; lightly season with salt.
• Place broccoli directly on the grill (or in a grill basket, if you have one) and cook, covered, until the outsides are beginning to char, about 3 minutes. Flip broccoli and cook 2 more minutes, or until it is tender and nicely charred.
• Remove broccoli from grill and toss with onion, apricot puttanesca and dressing until evenly coated. Transfer to a serving platter and serve right away, or reserve and serve at room temperature later.

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Steps:

• For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
• For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
• Prepare a grill for medium-high heat.
• The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

EASY GRILLED BROCCOLI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
• Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

GRILLED BROCCOLI

Steps:

• Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

SIMPLE GRILLED CAESAR BROCCOLI

Steps:

• Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
• Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
• Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

BROCCOLI SALAD WITH APRICOTS

Steps:

• Dressing:.
• Mix together the vinegar, mayo, miracle whip and sugar and mix well.
• Combine the remaining ingredients except nuts and bacon bits and mix with the dressing.
• Mix in the bacon bits and pecans just before serving.
• Chill before serving for about 30 minutes.
• Fell free to add additional fruit to taste.

GRILLED APRICOT & BURRATA BOARD RECIPE BY TASTY

Steps:

• Brush apricots with 1 tbsp olive oil, and grill apricots on both sides for about 2-3 minutes per side, or until nice grill marks are achieved. Let apricots cool.
• Whisk together apricot preserves, orange juice, white balsamic, 2 tbsp olive oil, and salt and pepper to taste.
• In a bowl, gently toss swiss chard, grilled apricots and vinaigrette. Set aside any leftover vinaigrette on the bottom of the bowl.
• On a medium cutting board or serving platter, add dressed swiss chard and apricots.
• Pull apart burrata and serrano ham into large chunks and place pieces throughout the board.
• Drizzle any leftover vinaigrette on top of the board and finish with balsamic glaze.
• Serve.

PUTTANESCA SAUCE WITH BROCCOLI

Steps:

• Heat oil and cook garlic.
• Add tomatoes and liquid and cook for 30 minutes.
• Just before serving, add remaining ingredients.