Greenleaf Goodies: Recipes-1

I am very happy to post the first two recipes, both by Jeanette Marie.  Roasting is the Pike’s Peak of the cooking world and that’s what Jeannette’s doing here.  I tried the roasted tomatoes last night on home made bread and they were simple and very delicious.  Good cooking and Be Hungry!

Roasted Tomatoes with Parmesan

This recipe is really simple but delicious. Pour olive oil on the bottom of a pan and place a couple of layers of sliced tomatoes. Chop up a couple of garlic cloves and mix in. If you like garlic as I do, then put as many whole cloves in as you want and they will be butter soft and delicious. Grate a lot of Parmesan cheese on top (not required if you can’t eat dairy, but it does add a lot of flavor) and roast in the oven at 400 degrees for like 15-20 minutes, or until the cheese is browned and the tomatoes look reduced and starting to caramelize. Serve on top of toasted bread or spaghetti. 

Roasted Broccoli

preheat the oven to 425.

Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.) Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, you don’t have to measure, but make sure it’s coated with oil.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until the broccoli starts to brown at the tips.

You should maybe shake the pan once while it’s cooking.

When you take it out and while it’s still hot, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (not needed, but good, you can also use like almonds or something), and 1/3 cup of freshly grated Parmesan cheese.

The broccoli HAS to be dry. Either don’t wash it, or wash it a couple hours ahead of time. The fresh lemon really makes it pop so don’t leave it out.

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