Fresh Broccoli Deluxe - WRIC Richmond News and Weather -

Fresh Broccoli Deluxe

Posted: Updated:
  • Jan's Recipes

  • Wednesday, May 22 2013 10:22 PM EDT2013-05-23 02:22:23 GMT
    FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING 6 to 8 servings Tangy Honey Lime Dressing 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced, and immediately coated
    FRESH FRUIT AND AVOCADO SALAD WITH TANGY HONEY LIME DRESSING 6 to 8 servings Tangy Honey Lime Dressing 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced, and immediately coated
  • Wednesday, May 22 2013 10:20 PM EDT2013-05-23 02:20:18 GMT
    GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter or
    GRILLED CORN-ON-THE-COB WITH FRESH HERBED BUTTER 4 servings Nothing tastes better during the late spring and summer months than young tender fresh sweet corn -on-the-cob slathered with butter or
  • Wednesday, May 22 2013 10:17 PM EDT2013-05-23 02:17:45 GMT
    GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons
    GRILLED CHICKEN WITH A KICK 4 large or 6 to 8 small servings 2 garlic cloves, peeled and minced 1½ cups commercial tomato-base chili sauce ½ to ¾ cup cider or red wine vinegar, or 4 to 6 tablespoons

FRESH BROCCOLI DELUXE

4 servings

  • 1 pound fresh broccoli
  • Boiling salted water
  • ½ cup Italian-style seasoned bread crumbs
  • 2 to 3 tablespoons grated Parmesan or Romano cheese
  • 2 to 3 tablespoons extra virgin olive oil, divided (see note)
  • ½ cup thinly sliced or coarsely chopped green onion (include some green tops)
  • ½ cup coarsely snipped sun-dried tomatoes
  •   or drained sun-dried tomatoes soaked in extra virgin olive oil,
  •   or ¼ to 1/3 cup drained chopped pimento
  • Salt and freshly ground black or white pepper to taste

 

Clean broccoli; remove the outer leaves and tough part of stalks.  Cut stalks lengthwise into uniform spears.  Cook broccoli spears, uncovered, in 1-inch of boiling salted water over moderate to high heat until crisp tender, about 10 to 15 minutes.  For cut-up broccoli, cut off the buds and set aside.  Cut remaining spears into 1-inch pieces; cook spear pieces in 1-inch boiling salted water as previously directed for 5 to 7 minutes; add reserved broccoli buds and cook 3 to 4 minutes longer.  Do not overcook.  Drain well. While broccoli is cooking, prepare crumb and green onion mixtures.  In a small bowl, combine ½ cup crumbs and Parmesan cheese with 1 tablespoon olive oil, mixing well; set aside.  In a small heavy saucepan, sauté green onion in 1 to 2 tablespoons olive oil over moderate heat until just tender but not browned.  Stir in sun-dried tomato pieces or pimento. Layer broccoli and onion mixture in a heat-proof/oven-proof serving dish or individual heat-proof/oven-proof vegetable dishes or ramekins, dividing evenly.  Evenly sprinkle with salt and pepper as desired and then crumb mixture.  Transfer to a preheated moderate oven (350 degrees F.) and bake, uncovered, for 5 to 7 minutes or until crumb mixture is lightly browned.  Or, place vegetable dish(es) 4 to 6 inches from broiler heat source and broil 2 to3 minutes until crumb topping is lightly browned.  Serve immediately.

Note: May use Italian-style or reduced-fat Italian-style salad dressing in place of olive oil, if    desired.  Or, may use olive oil from sun-dried tomatoes soaked in olive oil, if desired.