Looking for a way to cook broccoli that’s easy, quick, and leaves the broccoli tasting yummy and, well, savory? This is one such recipe.
I found this in a Cook’s Illustrated magazine, “Dinner for Two,” in the recipe for Chicken Divan and then modified it in order to use it as a side dish instead.
You’ll need Continue reading
I really like zucchini — such a versatile vegetable! It’s great solo, in stews, stir-fried, whatever! But this recipe uses a technique I’d never tried before, roasting. And it was lovely, like a zucchini custard inside, with lightly crisp edges on the outside.
You’ll need 4 zucchini, olive oil, kosher salt, and Continue reading
Brussels sprouts are great, especially in cooler months (and this spring certainly has been cool here in the mid-Atlantic!). This recipe, modified from one in Cook’s, softens the bitter taste that Brussels sprouts can have with a nice, slightly caramelized flavor. Plus, it’s very easy to make!
You’ll need 2 pounds of fresh Continue reading
Filed under General, Recipes