Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

  • 1/2 cup freshly squeezed lime juice (I used 2 limes)
  • 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
  • 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
  • 1/2 cup olive oil, plus more for brushing/drizzling
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
  • 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema or creme fraîche
  • 1/2 cup vegetable oil (I used Canola oil)
  • 2 tsp sherry vinegar
  • 2 T water
  • 2 medium garlic cloves
  • 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

  1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
  5. Evenly pour the orange juice mixture all over the vegetables.
  6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

  1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
  2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

Pasta with Pestocado (Avocado Pesto) & Broccoli

According to America’s Test Kitchen, Pestocado is the “hottest new ‘it’ sauce.” Avocado replaces the cheese in this full-flavored pesto. It was creamy and delicious.

The recipe was adapted from America’s Test Kitchen’s cookbook, More Mediterranean, via americastestkitchen.com. I modified the method and used linguine fini, Meyer lemon, walnuts, and two garlic cloves. Easy and great.

Yield: Serves 4 to 6

  • 1 T table salt, for cooking broccoli and pasta
  • 12 to 16 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
  • 1 pound spaghettini, or spaghetti
  • 1 ripe avocado, halved and pitted
  • 1 cup fresh basil leaves, plus more for garnish
  • 1/2 cup shelled pistachios or walnuts, toasted and chopped, divided
  • 3 anchovy fillets, rinsed
  • 2 tsp toasted fennel seeds
  • 2 garlic cloves, minced
  • 1/2 tsp coarse salt
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice (I used Meyer lemon)
  • 1/4 cup (4 T) extra-virgin olive oil, plus extra for drizzling
  • freshly ground black pepper
  1. Heat an oven to 375 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and toast until browned and fragrant, about 5 minutes. Set aside to cool. Coarsely chop.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon table salt and broccoli stalks and cook for 1 minute. Add florets and cook until stalks and florets are tender, 2 to 3 minutes.
  3. Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes; set aside.
  4. Add pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  5. Process 1 cup broccoli, 1/2 cup pasta cooking water, avocado, basil, 1/4 cup chopped nuts, anchovies, fennel seeds, garlic, lemon zest and juice, and coarse salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
  6. With processor running, slowly add oil until incorporated, about 15 seconds.
  7. Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed.
  8. Stir in remaining broccoli and season with salt and pepper to taste.
  9. Sprinkle with remaining 1/4 cup pistachios. Garnish with fresh basil and drizzle with extra oil, as desired. Serve.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

  • 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
  • 6 cups fresh broccoli florets (about 14 ounces) 
  • 5 T avocado oil or canola oil, divided 
  • 1 1/4 tsp kosher salt, divided 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup thinly sliced shallot 
  • 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
  • 1 tsp coriander seeds, crushed 
  • 1/2 cup red wine vinegar 
  • 4 T (1/4 cup) honey 
  • 1 dried bay leaf 
  • 1/4 cup sweetened dried cranberries
  1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
  2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
  3. Carefully remove hot baking sheet from oven.
  4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
  5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
  6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
  7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
  8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
  10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Creamy Broccoli Pasta

Growing up, my mom frequently made what we referred to as “white spaghetti” (aka spaghetti without red sauce!). The pasta was coated with garlicky olive oil and topped with crispy garlic slices, broccoli florets, and Parmesan cheese. Classic. 🙂

This version is from Old World Italian: Recipes & Secrets from Our Travels in Italy by Mimi Thorisson. The recipe is included in the “Roman Pastas” section of this beautiful book. It is a little bit more indulgent than my mom’s rendition because it contains more cheese as well as heavy cream. I loved that the broccoli was chopped and incorporated into the creamy sauce.

Yield: Serves 4 to 6

  • 1 large head broccoli and stems (about 1 pound or 450g), cut into small florets and coarsely chopped
  • 1 pound (500g) dried spaghetti
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 to 2 garlic clove(s), minced
  • coarse salt and freshly ground black pepper
  • 1/2 cup (120 ml) heavy cream
  • 1 1/4 cups (115g) freshly grated Parmigiano-Reggiano cheese
  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add the broccoli and cook until al dente, about 3 minutes. Remove with a kitchen spider or slotted spoon and set aside, keeping the water boiling to cook the pasta.
  3. Add the pasta to the boiling water and cook to al dente according to the package directions. Drain, reserving 2 cups (500ml) of the pasta cooking water. Return the pasta to the empty pot and set aside.
  4. Chop the onion and mince the garlic in a food processor. Set aside.
  5. Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
  6. Add the onion and sauté until tender and golden, about 5 minutes.
  7. Add the garlic and cook for another 30 seconds.
  8. Add the broccoli and season with salt and pepper.
  9. Pour the cream over the mixture and cook for 15 seconds. Remove from heat.
  10. Transfer the broccoli mixture to a food processor and process until roughly creamy.
  11. Add the broccoli sauce and a few tablespoons of reserved pasta water to the pot of pasta and set the pot over medium heat. Cook, tossing frequently, adding more pasta water as needed to adjust the consistency, until the pasta is well coated, 1 to 2 minutes.
  12. Season with salt and pepper and transfer to a serving bowl, if desired. Scatter the grated Parmesan on top and serve immediately.

Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

  • 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 T extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
  • 1/2 large red onion, cut into wedges
  • approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
  • 8 ounces dried orzo (about 1 1/4 cups)
  • 1 tsp fresh thyme leaves
  • 2 to 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • freshly grated Parmesan, for serving, optional
  1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
  3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
  6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
  7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
  8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
  10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
  11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Summer Corn Pasta with Sausage & Basil

This is a crowd-pleasing and quick summer dish. It was a wonderful meal served with a giant green salad. The original recipe notes that any summer vegetable, or a combination, can be used instead of the fresh corn. Chopped tomatoes, broccoli, summer squash, or even green beans would work.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. Great!

Yield: Serves 6

  • 16 oz rigatoni
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 8 garlic cloves, thinly sliced
  • 2 sprigs basil, plus 1 cup leaves for serving
  • 1/2 tsp Aleppo pepper (or other mild red pepper flakes)
  • fresh corn kernels from 3 large ears
  • 5 T unsalted butter, cut into pieces
  • 2 oz (about 1/2 cup) freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
  2. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
  3. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
  4. Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
  5. Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
  6. Place an ear of corn upright in a medium sized bowl. Use a knife to cut off the kernels. (The bowl will prevent the kernels from flying all over the counter.)
  7. Add corn and 1/2 cup of the reserved pasta cooking water to the pot and cook, stirring often, until corn is mostly tender, about 3 minutes.
  8. Stir in pasta and 1 cup pasta cooking water.
  9. Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
  10. Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
  11. Return sausage to pot and cook until flavors meld, about 1 minute. If needed, add additional pasta cooking liquid to loosen the sauce. Taste and season with salt and pepper.
  12. Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.

Sheet-Pan Chicken Meatballs with Charred Broccoli

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