in.gredients

Daily Recipe: Braised Broccoli with Orange and Parmesan

with one comment

396401814578428594_200599381It’s pretty obvious that we love vegetables. Romanesco cauliflower makes us swoon, and fresh local produce arriving at the store is like christmas and a birthday party, rolled into one. Spring is just around the corner, which in Austin means a plethora of new produce. Until those spring crops start rolling in, we have kale, carrots, beets, cauliflower and broccoli to rely on.

This recipe combines the deliciousness of broccoli with the brightness of  fresh squeezed orange juice. This dish calls for crushed tomatoes, which may have you reaching for the canned variety. Did you know that homemade crushed tomatoes are easy to make? That way you can stick with your locally grown tomatoes, and reduce your waste by not having that extra can to recycle.

All you have to do is cut the tomato in half, take a grater, and using the bigger, rougher side, place the tomato face down and grate. All you will have left is the skin, and you’ll have a nice big bowl of crushed tomatoes. You have now successfully crushed your own tomatoes, job well done. This recipe calls for 14 ounces of crushed tomatoes, which means you’ll need slightly less than 2 cups of fresh tomatoes.

This salad is a great light lunch option and would also make a nice side to any dinner you’ve got planned. Happy eating!

Braised Broccoli with Orange and Parmesan

From: 101 Cookbooks

in.gredients

  • 1/4 cup freshly squeezed orange juice
  • 14 oz crushed tomatoes (2 cups fresh tomatoes)
  • 1 head of broccoli, florets and stalks trimmed and cut into bite-sized pieces
  • 1/4 tsp chopped fresh oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp fine grain sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup parmesan cheese shavings
  • 2 Tbsp toasted sliced almonds

In a medium saucepan over medium-high heat combine the orange juice and tomatoes. Bring to a boil and stir in the broccoli. Stir in the oregano and red pepper flakes, then cook until the broccoli is just tender and bright green, a couple of minutes. Do your best to avoid overcooking the broccoli. Season with salt and pepper, and transfer to a serving dish. Drizzle with the olive oil, and sprinkle with cheese and almonds before serving.

Written by cscdavis

February 21, 2013 at 2:51 pm

One Response

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