Sides can be boring, this one isn’t. Perk up your broccoli with this easy recipe but be careful it might steal the show.
Broccoli with Lemon, Olive Oil and Parmesan
1 head of broccoli, cut into florets
1-2 t olive oil
1 T lemon juice
1/4 c shredded or shaved parmesan cheese
1/4 t salt
Steam broccoli until crisp tender. I used a microwave steam bag this time, but any method with work, just don’t over cook it. Toss with oil, lemon juice, parmesan and salt. Serve.
I guess I forgot to post this recipe, I made this for November’s Book Club for the excellent book, This Is Where I Leave You by Jonathan Tropper. It is the tragic but funny tale of a disjointed family that comes together to sit Shiva after their father dies. It was one of the best books I have read in a really long time. It’s already slated to become a movie with Jason Bateman and Goldie Hawn, two of my favorites. Of course in the story friends and family drop by to bring deli platters and lots of bagels so I made a delicious shrimp salad and served it on bagel chips.
1lb shrimp peeled and deveined
1 1/2 lemons sliced
1 T plus 1-2 tsp
2 T chopped arugula
1T worcestershire sauce
1/4 c chopped onion
1/4 c celery
1/2 c mayo
1 T lemon juice
I steamed my own shrimp but you can buy them pre steamed from the store. I used the steamer part of my rice cooker, I laid the sliced lemon on the bottom of the steamer and than tossed the shrimp with 1 T of Old Bay seasoning, then turned on the cooker and steamed until the shrimp were opaque and cooked through.
Then chop the cooked shrimp and add them to a bowl with the rest of the ingredients, including another 1-2 tsp of Old Bay. You could serve as sandwiches or as an appetizer on toasts, crackers or bagel chips.
I am very particular about my salads. They need to contain what I like to call my perfect salad formula, which is something crunchy, something sweet, something sour or acidic and something unexpected. Balance is also key, sweet and savory, creamy and crunchy, warm and cold, everything has to have the right ratio. Oh and did I mention it has to be visually appealing as well so make sure there are contrasting colors and textures. One of my favorite salads to eat out is Bonefish’s Grilled Salmon and Asparagus Salad. It meets all my criteria and it is delicious. I made my own little version of it at home minus the asparagus.
2 fillets wild sockeye salmon
2 T olive oil
1/4 cup orange juice
1/2 t salt
1/4 t lemon pepper
1/4 t chili powder
4 c mixed field greens, washed and dried
1/2 c french green beans, steamed until crisp tender ( I used a microwave steamer bag)
1/3 c chopped fennel
4 T goat cheese
1/2 c cherry tomatoes
1/2 c citrus or mango vinaigrette (I used Bolthouse Farms Tropical Mango, I normally don’t buy bottled dressings, but this one is good and all natural)
Place fish in a shallow dish, top with orange juice and olive oil and put in refrigerator for 15 minutes. Remove and sprinkle with salt pepper and chili powder. Grill until cooked to your liking, I did mine about 4 min per side. Assemble greens, fennel, goat cheese, green beans and tomatoes on each plate, top with grilled fish and dressing.