Our favorite broccoli

This is our favorite broccoli dish from the barefoot contessa.


Chop up your broccoli to your desired size and place in a baking dish. Toss with olive oil and either some powdered or minced garlic.


Add 2 T of fresh lemon juice and some lemon zest and some pine nuts. Mix together.
Roast in the oven at 425 for about 20 minutes or until your broccoli is crisp but soft.


The recipe also calls for adding grated parmesan cheese at the end. I didn't have any this time, but it is really good with it if you do have it. The original directions are a bit different. Sometimes I do the lemon juice before roasting, and sometimes after. I can't tell a big difference. Find the recipe here.

Roasted asparagus

Cut off the hard ends of the asparagus (if you bought a bundle of asparagus and are only using some of it you can put the remainder in the fridge in a cup of water to keep fresh for a day or two until you use them)


Drizzle some olive or grapeseed oil over them and mix around to coat


adding in some optional lemon rind


I also chopped up some shallots, and squeezed the juice of the lemon together


pour over asparagus


mix together to coat and cook at 450 for about 7 minutes or until they are at the level of tenderness/crispness you like

Saute'ed green beans

First bring water in a pot to a boil. Then add fresh green beans and boil until tender (5-7 min)
While that is boiling saute' some shallots (or onions or garlic) in a pan of olive oil.

After boiling blanch the beans (this will stop the cooking process and leave the beans a little crisp)

Then saute' the beans in the pan for about 3 min, add lemon juice and lemon zest and cook another minute. Serve immediately.
YUM YUM!