Broccoli with a Sicilian Sauce

Broccoli head, cut into florets                       3 tablespoons olive oil

Salt and freshly ground pepper, to taste      4 springs parsley, finely chopped                                                              ½ cup red wine or water                                         3 medium onions, thinly sliced

1 heaping tablespoon tomato paste             2 tablespoons red wine vinegar

1/8 teaspoon red pepper flakes                    ½ teaspoon dried oregano

1 28-oz.can whole peeled tomatoes, crushed   3 cloves of garlic, thinly sliced

1/3 cup pitted black olives

1/3 cup raisins

1/3 cup toasted pine nuts (optional)

Cook the broccoli for 6-8 minutes or just until it is tender.  Place the broccoli in a serving dish, season with salt and pepper and set aside at room temperature.

Heat the oil in a large skillet over medium-high heat.  Add the onions and the parsley, season with salt and pepper and cook until the onions are softened and browned, 10-15 minutes, stirring often. Add the wine, vinegar, tomato paste, oregano, pepper flakes and garlic and cook, stirring occasionally until the mixture is reduced to a glaze, 4 to 5 minutes. Add the tomatoes with their liquid and bring the sauce to a boil.  Lower the heat and simmer, uncovered until the sauce thickens, about 10 minutes.  Stir in the raisins.  Spoon the sauce over the broccoli and sprinkle with pine nuts. Serve at room temperature. If you have extra sauce, this sauce is also great on pasta.

This recipe was adapted from Saveur magazine.

February 04 2010 | Recipes | No Comments »

Vegetable Flan

2 cups coarsely chopped broccoli or summer squash or greens

½ medium onion, thinly sliced                          ½ teaspoon dried basil

4 eggs                                                                        ½ teaspoon salt

2 cups grated, Swiss or jarisberg cheese            1/3 teaspoon black pepper

½ teaspoon dried oregano

Preheat the oven to 325 degrees. Lightly grease a 1 ½ quart baking dish.  Steam the broccoli, squash or greens and the onion until just tender.  Drain well.

Beat the eggs in a large bowl and fold in the cheese. Add the vegetable mixture and the spices to the eggs.  Transfer the mixture to the greased baking dish and bake, covered for 30 to 40 minutes until set.

This recipe was adapted from Recipes from America’s Small Farms

February 04 2010 | Recipes | No Comments »