Manfriend and I don’t do anything elaborate for this lovey-dovey holiday, but lord knows I love an excuse to make a big meal (He also knows I actually don’t need an excuse. anyways..).
Unfortunately, the city was still crawling out of their igloos and reports from grocery stores were frightening. So, I did something I NEVER do: went off to the store without any semblance of a plan. No lists, no inspiration, nothing. While I needed a few more loops around the store (instead of my usual death-star-precision procurement tactics), I do have to say I was quite successful.
So what exactly did I make? Here’s dish numero uno: broccoli! I never had broccoli growing up as a kid (thanks mom) which is probably why I enjoy it so much now–its a whole new vegetable! My go-to broccoli recipe is this Ina Garten recipe, but for February 14 I wanted to try something a little different. A few quick trips around the interwebs and here we were! I had grabbed a couple lemons at the store because I always like to have them on hand and holy heavens I could finally finish off the pine nuts sitting in my cupboard for who knows how long.
from Food Network
- 1 pound broccoli florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1/2 teaspoon grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons pine nuts, toasted
- Preheat oven to 500 degrees.
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute.
- Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top
Sorry, Ina. I think your vinaigrette just got the boot.