Tag Archives: Broccoli

Transforming a head of broccoli into a lovely dish in 15 minutes!

By Lakshmi:

Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table.  So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.

Step 1:  I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.

Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.

Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!

PS.  You really don’t need to have berbere spice to do this.  You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt.  If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!

 

Discovering Ottolenghi – The Seeds Of Love Towards A Chef Are Sown

By Lakshmi:

On a recent Sunday morning in the UK, reading through the pages of the Guardian, I discovered a chef named Ottolenghi.

Yotam Ottolenghi as I discovered later is a Israeli born, European trained chef who writes a weekly column entitled The New Vegetarian for The Guardian. He owns several successful restaurants in London and is a bastion of bringing fresh flavors and foods together to create simple, healthy concoctions that please the palate and are good to the body.

On this occasion, he was waxing eloquence on the addition of coconut, “I must point out that the chewy texture of the freshly grated flakes contrasts brilliantly with the more yielding beans.”  The dish being prepared was Sprouted Broccoli and Edamame Salad with Curry Leaves and Lime.  Suffice it is to say that I wanted to eat the salad right there, but had none of the ingredients on hand.

Tonight, back home in the US, I recreated his vision in my kitchen.  The fresh tender spears of broccolini complimented the crunchiness of the Edamame.  The coconut, mustard seeds, red chilly, curry leaves and lime added zip and zang to an incredible fusion of beauty and flavors.  The outcome was a dish that looked absolutely beautiful (see the picture above and tell me if you agree) and tasted like something you would be served in a tropical paradise many miles away.

If you can’t wait to get your hands on the recipe, just scroll towards the middle of the page on this link to bypass the chicken recipe and get to this one.

http://www.guardian.co.uk/lifeandstyle/2013/mar/22/fresh-coconut-recipes-chicken-broccoli

If you give the recipe a try, do drop us a line and let us know your experience.  Stay tuned for more posts on awesome salads we’ve discovered as we continue to nurture the seeds of love for Ottolenghi.