MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Ciao'd under the Super Blue Blood Moon.

The Meyer lemon love fest continues. Last week, I posted a recipe for Chicken Soup with Orzo and Meyer Lemon. It was one of my most popular recipes to date. I'm not surprised because the recipe is super simple, freshly flavorful and healthy all at once. Plus, there's that radiant Meyer lemon sweet-sour kick. 

My Meyer lemon trees continue to bestow me with brilliant, sunshine-y yellow gifts. It's a banner year. These magical little lemons deserve a place in the ciaodonata sun. So, herewith, a super simple yet sumptuous recipe for Meyer Lemony Roasted Broccoli and Cauliflower. #dolcevitadelish. Enjoy!

RECIPE

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Serves 4

1/2 pound broccoli florets
1/2 pound cauliflower florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 small Meyer lemon, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt, to taste

Preheat an oven to 475 degress. Place the broccoli and cauliflower on a rimmed baking sheet and toss with the oil, garlic, and lemon slices. Roast until the vegetables are browned and tender, about 30 minutes. Toss the vegetables halfway through. Serve immediately.

FARRO SOUP WITH BEANS, BROCCOLI, AND CHICKEN SAUSAGE

Ciao'd while nibbling peppermint bark. 

Happy Holidaze! My fingers ache from online shopping. My feet relentlessly remind me (at 3 AM) of time spent cooking and baking. My derrière seems to expand every day, no thanks to cocktailing and celebrating at various holiday soirées. It's time for a rejuvenating, healthy bowl of soup. And this one's a winner. 

Farro Soup with Beans, Broccoli, and Chicken Sausage is just the foundational recipe. You can add other vegetables (cubed potatoes, green beans, and peas come to mind). If you are of the vegetarian persuasion (shout out to Glo and Randee), you can take that route. Simply omit the sausage and use water or vegetable stock in place of the chicken stock. Go for broke and add tubetti pasta for a farro-y take on pasta e fagioli. 

I'm giving a dinner party this weekend. Rather than serving an over-the-top menu, I'm thinking of offering this soup with warm crusty bread and a salad. For real. Cozy vibes all around! 

RECIPE

FARRO SOUP WITH BEANS, BROCCOLI, AND CHICKEN SAUSAGE

Borlotti beans, also known as cranberry beans, complement the earthy flavor of farro. Sure you can use canned beans (use 2 cups if you opt for this route) but the texture of the cooked dried beans is so much more substantial. You can also opt to make this a vegetarian soup. Simply omit the sausage and use water or vegetable stock rather than chicken stock. This is a hearty, satisfying soup that tastes even better on the second or third day. It freezes well, too.

Serves 6 to 8

1 cup dried borlotti (cranberry) beans
2 tablespoons extra virgin olive oil
8 ounces fully cooked chicken or turkey sausages, sliced
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 cup farro
One 28 oz can chopped tomatoes
8 cups chicken stock or water, more as necessary
2 cups broccoli florets
1/3 cup chopped fresh parsley
Freshly grated Parmesan, for serving

Place the beans in a large, heavy pot. Cover with water about 2 inches above the beans. Cover the pot, bring to a boil, and then remove from the heat. Let the beans soak in the water for 1 hour and then drain.

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook until browned, 2 to 3 minutes. Transfer to a plate.

Add the onion, celery, and carrots to the pot along with a ¼ teaspoon salt and ¼ teaspoon pepper. Cook, scraping up any brown bits of sausage from the bottom of the pan, until the onion has softened and turned translucent, 5 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the farro, beans, tomatoes, sausage, and stock. Bring to a boil, and then decrease the heat and simmer until the farro and beans are tender, about 1 to 1 ½ hours. Add the broccoli florets and cook until tender, about 5 minutes. Add the parsley and stir to combine.

Serve the soup and pass the Parmesan at the table.

4 PM FIX: PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Ciao'd while watching Monday Night Football. This recipe inspired by
the gold and green Green Bay Packers. I am a G-Men Fan. Sorry Aaron. 

I posted this photo on Instagram and received messages from lots of you asking for the recipe (thank you!). I shot the photo before I baked the pizza which made the requests that much more interesting. Then I thought, "It's the holidays and other people - I'm not the only one! - are pining for a healthy dose of simplicity in the midst of the seasonal excess." Often, the only green we see during this party season is that of Christmas trees and wreaths. With this pesto pizza, we can have our green and eat it, too. 

You've got carte blanche to vary the ingredients in this recipe. Prefer broccoli rabe to broccoli? Go for it. Feel like adding red onion? Do it! A sprinkle of basil, a dash of oregano, a drizzle of olive oil. This pizza has personal expression written all over it. 

RECIPE

PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Two 8-inch prepared pizza crusts (I used Vicolo cornmeal crust) or one large crust
2 cups broccoli florets, larger florets halved
One 6.5-ounce jar prepared basil pesto
One 8-ounce package frozen artichoke hearts, thawed and patted dry
2 cups shredded whole-milk mozzarella
1 cup fresh ricotta
Red pepper flakes, optional.

Preheat the oven to 425°F.

Place the broccoli florets in a microwaveable dish. Drizzle with a few tablespoons of water, cover, and microwave until just tender (about 3 minutes). Drain and pat dry.

Spread the pesto on the pizza crust, dividing evenly. Sprinkle half of the mozzarella over the pesto. Place the broccoli florets and artichokes on the cheese, dividing evenly. Top with the remaining mozzarella. Dollop the ricotta over the mozzarella. Sprinkle with the red pepper, if using.

Bake until the cheese is melted and the crust is lightly browned, about 12 to 15 minutes. Let sit 5 minutes before slicing. 

4 PM FIX: ROASTED FISH WITH GREMOLATA BREADCRUMBS AND BROCCOLI

Ciao'd after the news about Kim K. and the jewels. Celebs they're just like us. Not.

RECIPE

ROASTED FISH WITH GREMOLATA BREADCRUMBS
AND CHARRED BROCCOLI

Gremolata is a classic condiment made from three ingredients found in every Italian kitchen: Parsley, garlic, and lemon. It’s also the secret ingredient in the breadcrumbs that top the fish in this recipe, lending brightness to this healthy, simple one-pan supper.

Serves 4

Gremolata Breadcrumbs
1 cup finely chopped fresh flat-leaf (Italian) parsley
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Broccoli and Fish
5 cups broccoli florets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup dry breadcrumbs
3 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 garlic clove, minced
2 tablespoons grated lemon zest
4 fish fillets of any kind of fish, ½- to 1-inch thick
2 tablespoons grated Parmesan cheese
Lemon wedges, for serving

Preheat oven to 425ºF.

In a small bowl, combine the breadcrumbs, parsley, garlic, lemon zest, and a generous pinch of salt. Add 2 tablespoons olive oil and toss until the breadcrumbs are moist; set aside.

Place the broccoli florets on a rimmed baking sheet lined with parchment paper or aluminum. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper, to taste.  Toss gently to coat with the oil.  Roast for 5 minutes.

Brush the fish fillets with the remaining 1 tablespoon olive oil and season with salt and pepper. Spoon the breadcrumb mixture on top of the fish in an even layer. Remove the baking sheet from the oven and place the fish on it, nestling with the broccoli. Return to the oven and roast until the fish is cooked (about 10 minutes per inch of thickness) and the breadcrumbs are browned. (Keep an eye on the broccoli.  Depending upon the thickness of the fish, it may be ready beforehand.)

Divide the fish and broccoli among four plates. Sprinkle the Parmesan over the broccoli. Serve with lemon wedges.