Beet and Broccoli Salad

Beet and Broccoli Salad

1½ cups red wine vinegar
1½ cups sugar
⅓ cup pickling spice
1 cinnamon stick
1 star anise pod
4 baseball-size beets (about 2 pounds)--trimmed, peeled and cut into bite sized wedges
1 medium broccoli crown, trimmed and cut into small florets
¼ cup (2 ounces) fresh goat cheese or feta
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt and Pepper
1 cup beet green leaves, other greens, and/or lettuces, trimmed and torn into bite-size pieces
additional crumbled goat cheese or feta

In a medium saucepan, combine the red wine vinegar with the sugar, pickling spice, cinnamon and star anise. Bring to a boil and stir until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat and let the spices steep for 10 minutes. Strain; reserve the liquid and discard the spices. Return the liquid to the saucepan, add the beets and bring to a boil over high heat. Reduce the heat to medium and simmer the beets for 10 minutes or until fork tender. Remove the saucepan from the heat and let the beets cool slightly in the liquid. Pre-heat oven to 450. Toss broccoli with 1 TBL olive oil, sprinkle of salt and pepper, place on baking sheet, and bake for 15-20 minutes or until lightly charred but still crisp-tender.  Refrigerate the charred broccoli until ready to serve. In a small bowl, whisk the goat cheese with the lemon juice, 2 TBL olive oil, 1½ teaspoons of water and a pinch of salt until smooth. Drain the beets and discard the liquid. In serving bowl, toss the greens, beets, and broccoli with goat cheese dressing. Add salt and pepper to taste and set salad at room temperature to merry for 1-2 hours. Serve with additional crumbled cheese.

Broccoli and Carrot Stir-Fry

Broccoli and Carrot Stir-Fry

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 carrots, peeled & chopped
1 bunch broccoli, cut into florets (6 cups)
1 bunch spring onion greens, thinly sliced
¼ cup hoisin sauce
1 tablespoon toasted sesame seeds
 

DIRECTIONS: 
1. In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
2. Add the carrots, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
3. Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds.

Lamb and Broccoli Stew

 Lamb:
1/4 cup sugar
3/4 cup kosher salt plus more
2 pounds bone-in lamb shoulder
2 tablespoons vegetable oil
4 medium onions, coarsely chopped
4 garlic cloves, chopped
1 sprig each rosemary & thyme
1 bay leaf
1 cup dry white wine
8 cups chicken broth

Other ingredients:
2 large eggs
2 garlic cloves
3 tablespoons (or more) fresh lemon juice
1/2 teaspoon salt
3/4 cup olive oil
2 bunches broccoli, cut into long florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Lamb: Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes. Remove lamb shoulder from brine; add to pot, along with chicken broth. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot. Lamb can merry for up to 3 days. Just let it cool slightly, then chill until cold. Cover and keep chilled. Discard fat and reheat before serving.

Other Ingredients: When ready to serve stew place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel. Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce. Season garlic sauce with salt and more lemon juice, if desired. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water to slow cooking. Lay 5 broccoli florets in 4 bowls, divide stew among bowls and garnish with parsley, tarragon, and garlic sauce.

Broccoli and Carrots with Carrot Top Pesto

Roasted Broccoli and Carrots with Carrot Top Pesto

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 head broccoli, cut into florets
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Salt and Pepper
Carrot tops from carrots
3/4 cup fresh parsley leaves
1/4 cup roasted pecans
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan

Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds, salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Meanwhile, place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted pecans and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. Drizzle roasted vegetables with pesto.