Wednesday, February 12, 2014

From My Pinterest Recipe Board: Tried It and Liked It

I love Pinterest. It's like scrapbooking without all the stickers and hole punches (but I still love to think about scrapbooking). My hero and heroine and romance boards give me plenty of inspiration for my stories. Sometimes when I'm stuck during a first draft issue, I go to my story boards and that helps unglue the plot mess and get me pumped to go forward.

But sometimes I just get deliciously lost in the amazing recipes that I find on Pinterest. I have a recipe board and I'm determined to make more of the recipes this year. If I try it and I like it, I'll share it with you!

Here's this month's selection from My Pinterest Recipe Board:

Roasted Garlic Lemony Broccoli


2 heads broccoli, separated into florets
2 tsp. extra virgin oil (I probably used a tad more)
1 tsp. sea salt/coarse salt
1/2 tsp. ground pepper
1 clove garlic minced
grated parmesan cheese (not the fine kind--this is a combination of two recipes so do with it what you will)
freshly squeezed lemon juice (about half to one lemon depending on how much broccoli you have)


1. Preheat the oven to 400 degrees F (200 degrees C)

2. In a large bowl, toss broccoli florets, olive oil, garlic, salt and pepper till coated.

3. Bake on cookie sheet (I cover mine with foil and spray with Olive Oil cooking spray first) until florets are tender enough to pierce stems with a fork, about 20 minutes. Remove and transfer to a serving bowl (or not--I don't). Squeeze lemon juice liberally over the broccoli and sprinkle with parmesan) then serve.

This is really good stuff. I've made it many times for the Physicist and the College Kid. I consider this  a "Company's Coming to Dinner" dish.

Try it. You might like it.

And follow me on Pinterest to see who I think makes the perfect hero!


Jenna said...

I just tried it, and yum! A bit too salty, but maybe I was too liberal with the sea salt. It's something to keep an eye on, anyway. But quite a successful try, and something I'm sure I'll make again. I luuuv broccoli!

Thanks for sharing!

Christine said...

Jenna, I'd hold back on the salt. I use it very sparingly. I don't think I put much in at all. You could leave it out, but a little does go a long way. I love this recipe. It's become a family staple :)