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Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort. My enthusiasm for it started as an offshoot from my beloved Roasted Cauliflower à la Mary Celeste, in which broccoli can be used with good results. But in truth, roasted broccoli isn’t an exact substitute […]
BROCCOLI + MUSHROOM ORZO BAKE // Serves 6 It’s like a mac n cheese-ish pasta bake but with some vegetables in it. My kids like broccoli, but you could get away with whatever your people like in similar volume, and cooked before adding it in. So long as the mushrooms are super small, I can […]
Recipe Notes: – If you don’t like aubergine, you could use mushrooms or tofu instead. – Soba noodles are made from buckwheat which is naturally gluten-free. But always check the package if you are intolerant as there are many brands who mix wheat and buckwheat. – The marinade doesn’t have any acidic ingredient, which I […]
Why It Works Blanching broccoli rabe ensures it’s tender, and using the blanching water to cook the pasta maximizes efficiency. Garlic, a tiny bit of anchovy, and dried chiles form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness that balances the bitterness of the rabe. […]
Why It Works Blanching the broccoli rabe leaves and florets quickly in the pasta cooking water before adding them to the skillet with the orecchiette to finish cooking ensures tenderness and keeps their vibrant color. Anchovies add savory depth to the dish without making it taste fishy. Toasting well-seasoned breadcrumbs with garlic and plenty of […]