Crunchy Roasted Broccoli

Remember back in the 90′s when it was commonly known that President George H.W. Bush hated broccoli? Passionately hated broccoli. Probably had all florets banned from within the White House perimeter. Even as a child I remember thinking how weird that was. Our president, Leader of the Free World, wouldn’t eat a common vegetable and wasn’t ashamed of it. Maybe this is why he lost the election. His kryptonite was delicious, cancer-fighting green goodness, well that, and the guy who beat him could play the saxophone.

Maybe Mama Bush never prepared broccoli to be crispy on the outside, tender on the inside and covered in a cheesy crunchy crust. Surely that would have warmed little George’s feelings toward the vegetable. Luckily, broccoli is a welcome addition to any plate in our family. Steamed, roasted, sautéed, or raw, Jeff, Marlo and I all love our broccoli any way, but this might be our favorite recipe.

Crunchy Roasted Broccoli
Adapted from Good Housekeeping

1 lb. broccoli florets cut into 2 inch chunks
2 Tbsp. plus 2 tsp. olive oil, divided
Salt and black pepper
1/4 cup grated Parmesan or Romano cheese
1/4 cup seasoned bread crumbs or Panko

Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.

In large bowl combine broccoli, 2 tablespoons of olive oil, and salt and pepper to taste. Stir to evenly coat.

Stir together cheese, bread crumbs and 2 teaspoons of olive oil in a small bowl.

Spread broccoli on baking sheet and roast in the oven for 15 minutes, tossing once half-way though. Remove pan from oven, spread cheese and bread crumb mixture evenly over the top of the broccoli. Return broccoli to oven and roast for 5 more minutes.

 

 

Sautèed Green Beans with Almonds

My preferred summer vegetable is green beans. It’s a household favorite here. We eat pounds and pounds of green beans, and as boring as it may sound, they are always prepared the same way. This way. I figure, if it ain’t broke, why fix it? My sister actually began making green beans this way several years ago when we lived together in Chicago. It’s quite possibly the perfect way to eat them. The onions and olive oil add a subtle flavor and the almonds add a much needed crunch. However, the flavor of the beans still maintains the starring role. This will likely forever be the way we eat green beans. It’s simple to prepare and delicious every time.

I was so excited to see these baskets of green beans out on the tables at the farmer’s market last weekend. They all looked so fresh and beautiful. Tender, green and flawless. I blanched a few extras so Marlo could try a few. She never was the biggest fan of pureed green beans, but this girl devoured these fresh beauties in no time. Just like mommy and daddy.

Sautèed Green Beans with Almonds

2 handfuls of green beans, ends trimmed
kosher salt
2 Tbsp. olive oil
1 medium onion sliced
scant 1/4 cup sliced almonds
freshly ground black pepper

1. In a 2 quart pot, boil water and add about 1 Tablespoon salt.
2. Reduce heat to a slow boil, add green beans to pot. Cook for 5 minutes, or just until beans are tender.
3. Meanwhile, heat olive oil in medium pan over medium-high heat.
4. Add onions to pan with a generous pinch of salt. Sautè 4 minutes, until softened. Add almonds to pan.
5. Drain green beans and add to pan with onions and almonds. Season to taste with salt and pepper. Sautè for 1-2 minutes, or until beans are coated with olive oil and heated through.
6. Serve warm. Serves 2.