Pour sesame
oil over the broccoli and serve with toothpicks.
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped -
Broccoli Florets -
Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left
over grains (optional)
While the noodles and
broccoli are cooking, heat the coconut
oil in a large saute pan
over medium - high heat.
Stir the
broccoli around so all of it gets a bit of
oil on it and sautee for 3 - 4 minutes
over a medium heat.
In a frying pan
over medium heat, saute zucchini, squash, bell pepper, garlic, olive
oil, and
broccoli until they are soft.
Whisk together olive
oil, vinegar, garlic and onion powder, fish sauce, and honey in a mixing bowl, then pour
over broccoli and toss until fully coated.
In an extra large skillet, heat the
oil over medium heat and sauté the onion and
broccoli slaw for 5 minutes.
I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours
over chopped
broccoli and yellow squash (from our garden) sautéed with garlic and olive
oil instead.
Remove the
broccoli form the oven and immediately drizzle with remaining tablespoon of olive
oil and lemon juice (If using, can sprinkle grated cheese
over the tops).
Meanwhile, cook
broccoli in a skillet
over medium - high heat in about 1 tablespoon extra virgin olive
oil for about 20 minutes.
Place the
Broccoli in the center of the aluminum foil, drizzle it with olive
oil and lemon juice, season with salt and pepper and then wrap foil
over the top and seal open ends together tightly.
In the meantime place a large pan
over medium heat, drizzle a couple tablespoons of olive
oil and add in the onion, carrots and
broccoli with a pinch of salt.
In large skillet, heat canola
oil over medium heat and add blanched
broccoli rabe and shaved garlic.
Warm the coconut
oil in a medium saute pan
over medium heat, add
broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.
The article features Paul Boundas, a chef who has taken
over the school food at Holy Trinity High School in Wicker Park and is serving meals like «white [fish] fillets... in a crunchy panko - cornmeal crust or baked in olive
oil, lemon and herbs, with collard - flecked teriyaki brown rice, olive
oil roasted potatoes, steamed
broccoli and freshly squeezed lemonade.»
Pour
oil mixture
over broccoli and turn to coat.
Over medium heat, with a little olive
oil, saute the
broccoli and mushrooms until slightly browned and tender, then remove from pan and set aside.
Pour olive
oil and balsamic vinegar
over chicken and
broccoli.
greatest hits of lunch — wilted kale / sausage / other veg combo, turkey / chicken thighs w roasted veggies (throw carrots, green beans, baby potatoes, beets, squash, w / e tossed in
oil in the oven), homemade hot / sour soup w
broccoli noodles (i made a big broth out of a leftover turkey carcass), salmon
over salad
In a wok
over high heat, add a Tbs of coconut
oil, add
broccoli and cauliflower, sprinkle with salt and pepper, toss until crisp, add a Tbs or two of water, put lid on wok and let steam for a few minutes.
While the
broccoli is roasting, heat the remaining 1 tablespoon of
oil in a large sauce pan
over medium heat.