The trifecta of asparagus, prosciutto, and Parmesan is a natural for pasta. Have the deli slice the prosciutto a bit thicker than normal so it can more easily be cut into strips. 1 pound any type pasta 1 tablespoon plus salt to taste 1 pound asparagus spears of medium thickness …
All About Broccoli Roasted shallots and mushrooms add another dimension to steamed broccoli. 4 large shallots, peeled and halved 4 ounces whole mushrooms Olive oil spray 1 large bunch broccoli, about 1-1/2 pounds 1-1/2 tablespoons olive oil 1/4 to 1/3 teaspoon ground nutmeg Kosher salt and freshly ground black pepper …
All About Broccoli Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites. 1 large bunch broccoli, 11/4 to 11/2 pounds Kosher salt Butter flavor spray 3 tablespoons plain bread crumbs 1/2 red bell pepper, roasted, seeded and peeled as in Hot …
All About Broccoli This is a fast and healthful dish to feed four people. Serve it with crusty Italian bread and a simple, light red wine such as a dolcetto or a barbera. 1 large bunch broccoli, about 1-1/2 pounds 21/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper …
All About Broccoli Normally, bagna cauda is a nutritionist’s nightmare what with loads of oil and cream. But this version uses only a small amount of oil and evaporated skim milk instead of cream. 1 large head broccoli 1 tablespoon extra virgin olive oil 4 cloves garlic, minced 4 anchovy …
With recipes for Broccoli with Bagna Cauda Sauce Broccoli with Roast Shallots and Mushrooms Broccoli Souffle Quick Broccoli with Pasta Remember when President George Bush the First in 1990 announced his dislike of broccoli – in favor of such nutritious wonders as Butterfingers candy bars and pork rinds? Broccoli immediately …