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Posts tagged "Broccoli"

Skillet Broccoli Spaghetti

Skillet Broccoli Spaghetti

4 Serving | Prep time 10 minutes | Cook time 20 mins

  • 6 garlic cloves
  • 1½ pounds broccoli
  • ¼ cup unsalted butter
  • 4 anchovy fillets
  • 12 ounces spaghetti or other paste
  • Kosher salt to taste
  • ½ teaspoon red-pepper flakes
  • Grated Parmesan, for serving (optional)

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

Lemon Dijon Roasted Broccoli and Potatoes

Lemon Dijon Roasted Broccoli and Potatoes

Serves 4 | prep Time 10 minutes | Cook time 40 Minutes

  • 4 cups potatoes, chopped
  • 3 cups broccoli florets
  • 1/4 cup shredded Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped green onions
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon minced garlic
  • salt and pepper to taste

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, spray with cooking spray.

Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.

Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup. Toss the potatoes in 2/3 of the mustard mixture.

Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli). Bake potatoes for 25-30 minutes.

In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.

After potatoes have roasted for 25-30 minutes remove from oven and lightly stir. Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.

Serve with lemon wedges.