Recipes You Can Use

Broccoli with Oil and Lemon

1 Large bunch broccoli, separated into florets, stems trimmed, peeled, and cut into 1/8 inch –thick disks
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/3 teaspoon kosher salt
1/2 teaspoon pepper

Steam the stem pieces over boiling water in a covered pot for 3 minutes. Add the florets and steam for 5 to 7 minutes more, until broccoli is tender. Prepare the dressing by combining all the remaining ingredients in a small dish and whisk until blended. When the broccoli is cooked, place in a serving bowl, and toss with the dressing. Serve immediately

Lemon-Shallot Vinaigrette

2 smallish shallots
2 Tablespoons white wine vinegar
2 Tablespoons lemon juice
1/2 Teaspoon salt
1/3 cup olive oil

Peel and dice the shallots very fine. Put them in a small bowl with the vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to 30 Minutes. Whisk in the olive oil. Serve over Rock Spring salad mix.

Slow-baked Sungolds

1 pint Sungold cherry tomatoes
3 Tbsp olive oil
2 tsp finely chopped fresh thyme or oregano or parsley
2 Tbsp grated Parmesan
Salt

Preheat the oven to 300. Cut cherry tomatoes in half along their equator. Brush a baking dish large enough to hold the tomatoes in a single layer with a thin coating of olive oil. Arrange tomatoes in the dish, flat side up. Drizzle olive oil on the tomatoes, then sprinkle on the herbs and Parmesan. Sprinkle with salt and bake for 2 hours; the tomatoes should be shriveled and lightly browned around the edges.