Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts

Thursday, February 19, 2015

Roasted Broccoli with Lemon Tahini Sauce

I love steamed broccoli. It was a common veggie at the dinner table of my youth. These days, I love mixing it up! Last night I made roasted broccoli with a lemon tahini sauce.

Tahini is like peanut butter except it is ground sesame seeds instead of peanuts. It has an earthy, nutty delicious flavor. While most folks think of hummus, tahini is delicious in many other dishes as well!

Roasted Broccoli with Lemon Tahini Sauce
  • Non-stick spray
  • 1-2 pounds of fresh broccoli
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/4 cup tahini
  • 1 large (or two small) lemon, juiced
  • 1/4 teaspoon garlic powder
  • 2-3 tablespoons water
  • salt and pepper 
Optional: whole sesame seeds and/or crushed red pepper to garnish
  1. Preheat oven to 450 degrees and spray a large baking sheet with non-stick spray (or line with parchment paper). 
  2. Wash the broccoli in cold water and remove any leaves and trim off any dry ends. Cut into large florets and place on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. 
  3. Bake for 8 minutes. Remove tray from oven and turn broccoli florets over. Return to the oven and bake 8-10 minutes more, or until broccoli is browned and fork tender. 
  4. While broccoli is roasting, mix tahini, lemon juice, garlic, salt and pepper. Add water until mixture is thin enough to drizzle. 
  5. When broccoli is roasted, drizzle with the tahini sauce and garnish with sesame seeds and/or crushed red pepper, if desired.
My husband and I served this as a side dish to some Aidells chicken sausages and spaghetti squash. We microwaved the spaghetti and tossed with a bit of butter, salt and pepper. The sausages just took a few minutes to brown
in our favorite cast iron skillet!

Tuesday, January 27, 2015

Cheddar Broccoli Bites

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. 
I was not additionally compensated for my time.

These Broccoli Bites are the perfect hearty appetizer for every party goer tired of raw veggies and dip. The Broccoli Bites are crunchy, nutty and have a surprise center - a cube of delicious Cabot cheddar!

Bake these bites for your next party, game day or as an entree for your next veggie-focused dinner. I'm more of a board game player than sports team watcher, but I am sure that these bites are applicable at all party types. And better yet, they're loved by vegetarians and meat eaters alike!

Cheddar Broccoli Bites
  • 4 cups broccoli florets
  • 1 cup raw almonds
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 2 tablespoons pesto
  • 4 ounces Cabot cheddar cheese, cut into 16 even cubes
  • 2 large eggs
  1. Preheat oven to 350 degrees. Line baking sheet with parchment (VIP!)
  2. Steam broccoli florets for 10 minutes or until vibrant green and tender. 
  3. Pulse almonds in food processor until finely ground. Transfer to a large mixing bowl. 
  4. Pulse steamed broccoli in food processor until chopped. Add to bowl of almonds and add Parmesan, pesto and eggs. Season with salt and pepper if you wish. 
  5. Grab a golfball-sized scoop of the broccoli mixture and form it around one cube of cheddar, squeezing tightly to ensure broccoli mixture holds shape. Place on prepared baking sheet and continue with the remaining broccoli bites. 
  6. Bake for 20-25 minutes or until golden brown and crunchy. 
  7. Serve plain, or dipped in your favorite warmed spaghetti sauce. 

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