Broccoli | Apple Crumbles

FOFF Lemon Garlic Roasted Broccoli

A simple, sophisticated side dish. If you’re getting tired of routine steamed broccoli, you’ll want to give this healthy side a try. Lots of flavor, easy to prepare. 1 large head of broccoli, cut into florets with stems 2 tsp. extra virgin olive oil 1/2 tsp. kosher salt 1/2 tsp. fresh ground pepper 1 clove garlic, minced juice from 1/2 a small lemon Preheat oven to 400 F. Steam broccoli in a microwave safe dish for 4 minutes. In a large bowl, toss the broccoli with the oil, salt, pepper, and garlic. Spread evenly in a baking dish. Bake for [...]

By Joanne|2012-05-01T17:41:42-04:00May 3, 2012|FOFF|7 Comments

CNYEats A Taste of Utica Broccoli Rabe

Just have to say, I'm pretty proud of myself. I ran my 22 miles, my longest run before the Philly marathon on November 20th. It wasn't fast but it wasn't a struggle either. It was a rainy, cool morning and, to be quite honest, I actually ENJOYED the challenge of making myself "stay the course" for over 3 1/2 hours... in the rain...getting cold...getting wet. It's these kind of runs that build confidence. Did you run this weekend? Did you "stay the course" and complete your goal? BROCCOLI RABE The title says “Broccoli Rabe” , posted by Maria LaMonte and [...]

By Joanne|2011-10-22T18:01:54-04:00October 23, 2011|Taste of Utica|3 Comments

Broccolini, Broccoli, Broccoli Rabe, Broccoflower

Have you ever wondered what the difference is among all those green "broccoli" types? Read on friends. More on these items may be found at wikipedia. Broccoli: High in vitamin C and usually boiled or steamed. It has gained popularity as a raw vegetable on hor d'oeuvre trays. It's flavor is soft and flowery when eating florets, and can be crunchy when eating stalks. The thinner stalks are great for soup! Broccoflower: The edible part of the vegetable are the florets. It originated in Holland and has a milder flavor than either broccoli or cauliflower. It looks like a [...]