Wow, so we went on that vacation I mentioned. And I think my brain hasn’t really come back from vacation yet. I didn’t mean to skip out on you all month, but life just got a little crazy. I’m sure you can relate. At any rate, I’m back, and this is my favorite time of the year in Indiana…the sweet corn is here, the heirloom tomatoes are arriving daily, all of the hard garden work is paying off.
You’re most likely not getting broccoli in your CSA share at the end of July, but I took these pictures a few weeks ago and wanted to share them. Both methods would work great for green beans too, which we’ve been eating a ton of lately straight from the backyard.
Roasted broccoli with garlic scape pesto
A Sara Original
1 large head of broccoli
Garlic scape pesto – I used about one ice cube tray’s worth (or about 2 tablespoons)
Oil of choice (I used grapeseed)
Preheat oven to 450 degrees. Clean and trim broccoli. Bring pesto to room temperature (if frozen). Put the trimmed broccoli in a bowl, and add just a tablespoon or two of the oil, mixing everything together. Spread the broccoli out on a baking sheet and throw in the oven for 10-12 minutes. As soon as you remove the broccoli from the oven, put it on a serving tray/dish, and mix in the garlic scape pesto. The heat from the broccoli will warm up the pesto, so it’s best served immediately.
Honey sriracha broccoli
Barely adapted from Barefeet in the Kitchen
1 large head of broccoli, trimmed
2 tablespoons soy sauce
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon honey
2 teaspoons sriracha (depending on how spicy you like it)
1 green onion or chive, sliced
Salt and pepper
Preheat the oven to 450 degrees. In a small bowl, combine all of the ingredients except for the green onion/chives and mix well. Pour the mixture over the broccoli and toss well to ensure the broccoli is coated.
Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat or foil. In a small bowl or measuring cup, combine the soy sauce, sesame oil, honey, sriracha and pepper. Pour this mixture over the broccoli and toss well to coat. Spread the coated broccoli on a rimmed baking sheet and roast for 10-12 minutes until the broccoli browns a bit (from the honey). Remove the broccoli from the oven, toss in the green onions or chives, and serve.
As I mentioned, both of these “recipes” work great with green beans. The garlic scape pesto is delicious over pretty much any roasted vegetable. We did cauliflower last week, and it was especially delicious.