Broccoli With Sun Dried Tomatoes And Roasted Garlic Recipes

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

Steps:

• Preheat the oven to 425 degrees F.
• Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

Steps:

• In microwave proof bowl cook broccoli till heated through about 4 minutes.
• Mix remaining ingredients and toss to coat broccoli heat 1 minute in microwave.

Steps:

• Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

Steps:

• Put 20 cloves garlic in a heavy saucepan, cover with olive oil and slowly poach on top of the stove for 4 minutes until soft and just slightly golden.
• Strain out oil (reserve for another use marinades, vinaigrette, etc.), puree 2 cloves for the vinaigrette and reserve the rest for garnish.
• Meanwhile, bring a large pot (not aluminum) of cold water to a boil.
• Cut the broccoli into medium florets.
• Have ready a large container of ice water.
• At the rolling boil, add salt to the water and just blanch the broccoli for 1 to 1 1/2 minutes.
• (The water must remain hot so you may want to work in small batches).
• Immediately drain and transfer to the ice-water.
• Chill and drain.
• Prepare vinaigrette.
• Toss broccoli with first five ingredients and the vinaigrette.
• Arrange on plates and garnish with poached garlic cloves and sprinkle with feta.

Steps:

• Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.
• In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.
• Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.