ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
SPICY BROCCOLI AND TOMATO WITH FARRO
I wanted to make a pasta salad, but didn't feel like going shopping, so I rummaged through my kitchen to see what was available that could be done in less than an hour - difficult for me, since I like to cook from scratch as much as possible! I ate it as a main dish, but it would also make a great side dish. The chile paste recipe came from an online guide to pickled mangoes. The mangoes didn't come out well, so I use the chile paste to add a kick to any of my recipes.
Provided by J. Whitcomb
Categories Everyday Cooking
Time 58m
Yield 1
Number Of Ingredients 16
Steps:
- Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.
- Place farro in a pot and cover with water; bring to a boil over medium-high heat. Reduce heat and add beef base. Cook farro, stirring occasionally, until tender yet firm to the bite, about 30 minutes. Drain.
- Heat sesame oil in a large saucepan over medium heat. Add garlic; cook until browned, 2 to 3 minutes. Stir in broccoli; cook until color brightens, about 3 minutes. Mix in tomatoes, basil, and oregano. Add butter and the chile paste, stirring constantly until melted, about 3 minutes. Add lemon juice; stir briefly. Remove pan from heat and mix in the cooked farro.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 99.5 g, Cholesterol 10.1 mg, Fat 21.1 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 4.5 g, Sodium 7033.7 mg, Sugar 16.6 g
BROCCOLI WITH TOMATOES
Steps:
- Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
- Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
- Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
- Heat the oil in a large skillet, and add the broccoli and pepper flakes.
- Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
CRACKED FARRO AND BROCCOLI SALAD
A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
Categories Bon Appétit Grains Broccoli Cucumber Salad Dinner Lunch Summer Spring Healthy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 21
Steps:
- Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10-15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
- Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
- Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
- Serve salad topped with radishes and Pecorino.
- Do Ahead
- Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.
FARRO BROCCOLI BOWL WITH LEMONY TAHINI
A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
- Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
- As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
- Broil the broccoli: Position the rack underneath your broiler so that it's at least 4 inches away from the heating element; heat the broiler.
- On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn't burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
- Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
- To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 46 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 736 milligrams, Sugar 7 grams, TransFat 0 grams
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