- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup whole almonds, coarsely chopped
- 3 large garlic cloves, chopped
- 1 1/2 teaspoons smoked paprika
- 2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
- 1 to 2 teaspoons Sherry wine vinegar
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl.
Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar.
Transfer broccolini to bowl and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 114.9 %Calories from Fat 66.9 Fat (g) 8.5 Saturated Fat (g) 0.9 Cholesterol (mg) 0 Carbohydrates (g) 7.8 Dietary Fiber (g) 4.3 Total Sugars (g) 0.3t Net Carbs (g) 3.5t Protein (g) 4.7Reviews Section
Slice of Rice
Combine honey, balsamic, evoo, onion, and thyme in a large resealable plastic bag. Add squab and turn to coat, massaging marinade into the squab. Insert some of the onions and 1 sprig of thyme into the cavity of each bird. Place plastic bag inside a baking dish and marinate in the refrigerator for 6 hours, turning occasionally.
Remove squab from marinade and pat dry with paper towels. Season outside and inside with s&p.
Heat a cast iron pan over medium-high heat. Add vegetable oil. Swirl the oil around the pan to evenly coat. When the oil is hot, add the squab breast side down. Using either the top from a panini press, a foil-covered brick, or a plate with a weight of some sort on top (I suggest a 19 oz can of chickpeas or something similar), press the squab down to increase the contact with the hot pan. Cook for 2 minutes, then remove weight, and flip squab over. Replace weight. Cook another 2 minutes. Remove weight and place pan in the oven. Roast until an instant-read thermometer reads 130 degrees F, about 12-15 minutes.
Remove squab from oven and allow to rest for 5-10 minutes. Serve atop a bed of polenta (see below).
Creamy, Corn-Studded Polenta
Broccolini with Smoked Paprika, Almonds and Garlic
Coarse kosher salt
2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 tsp Sherry wine vinegar
ROAST BROCCOLINI WITH SMOKED PAPRIKA VINAIGRETTE // SIMPLE THINGS // A GIVEAWAY
How we navigate this ridiculous, glorious and challenging time of year is a theme I will probably stay with through most of December. I’m in the thick of three big projects in addition to my cookbook and this site, and I just want to stay sane. To breathe. I want to enjoy the heck out of my favorite month.
And perhaps because this month starts with my birthday and finishes with New Year’s Eve, I’m extra inclined to treat myself. I’m really enamored with holding on to the little things to keep that sense of calm and wonderment. Giving ourselves little gifts counts, on my list, among the things that we need to stay sane right now. I’m not talking about ridiculous shopping sprees or extravagant purchases. I’m talking about treating ourselves to things that make us happy, that enrich us a little: a wholesome midweek dinner with a little side of broccolini tossed with smoked paprika, a really lovely bar of dark chocolate, a huge bag of Satsuma mandarins, or a new cookbook to browse before bed. Or perhaps it’s one hour of yoga. Or a long walk at dusk. Or a half hour spent listening to your favorite album. I say hoard those things. Be selfish about them. It makes us less selfish elsewhere in our lives.
So in the spirit of treating ourselves, and because I love the community that Food52 has cultivated, I’ve decided to go for it, to offer my very first ever giveaway: Food52’s newest cookbook! There are not one but two copies up for the offering. So do it. Treat yourself a little. Just leave a comment below between now and Wednesday, December 5th at 9 PM PST to be entered.
ROAST BROCCOLINI WITH SMOKED PAPRIKA VINAIGRETTE
adapted from the Food52 Cookbook, Volume 2
1 bunch broccolini, rinsed and trimmed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 clove garlic, pressed
1 tablespoon sherry vinegar (sub red vinegar)
1/4 cup marcona almonds (or use toasted, sliced almonds)
Preheat oven to 425 degrees.
In a large roasting pan, toss the broccolini with a drizzle of olive oil. Sprinkle with sea salt and roast until tender and caramelized but not overcooked, about 12 minutes or so.
While the broccolini roasts, add two tablespoons of olive oil to a small skillet. Over a medium low heat, add the pressed garlic and paprika. Stir and remove from heat. Let cool for a few minutes, then add the sherry vinegar. Whisk thoroughly.
When the broccolini is ready, add to a mixing bowl and toss with the vinaigrette. Finish with marcona almonds. Serve hot!
- Preheat oven to 425° and oil an 8x8 baking dish.
- Slice off 1 inch of the top and stem of each artichoke. Trim the pointy outer leaves and peel off any rough leaves near the stem area. Slice each artichoke in half lengthwise and rub all surfaces with lemon juice. Scoop out the fuzzy choke with a spoon and discard.
- Place the artichokes halves cut side up in baking dish. Stuffed each half with 2 garlic cloves and a few herb sprigs. Sprinkle with salt & pepper to taste, drizzle olive oil.
- Carefully flip each artichoke over, cover the baking dish with foil and bake for 55-70 minutes, or until the outer leaves are tender and you can pierce through them with a fork.
To eat, remove a leaf, dip it in butter sauce and place it in-between your teeth. Scrape the tender flesh from the leaf, discard what's left and repeat. You can eat some of the smaller leaves towards the center of the artichoke, as well as the artichoke heart and stem whole.
Romesco Sauce with Smoked Paprika
Romesco sauce with smoked paprika is one of the most delicious sauces I’ve ever eaten. There is something about the sweet capsicums, the tart tomatoes, the caramelised garlic, all blended together with roasted nuts, smoked paprika and sharp vinegar that makes it irresistible! Did you know that the sauce originates from Catalonia in Spain? It was traditionally ground with a mortar and pestle to serve with the fishermen’s catch of the day.
There are also many variations of romesco sauce. Some include stale bread. Some include chilli flakes. Others include combinations of nuts. However, I’ve found that as long as there is a combination of roasted garlic, capsicums, tomatoes (big or small) with nuts, vinegar and a green herb, you can’t go wrong. Many recipes recommend grilling the capsicums until the skin blackens and then peel it off, which delivers a delicious smoky flavour. I find this a bit fiddly (but worth the effort if you have the time and the inclination). Instead, I add a bit of smoked paprika. Plus, there’s one less thing to throw out.
Romesco sauce is remarkably versatile, too. Serve it with drizzled over the top of roasted cauliflower, grilled broccolini or steamed greens beans. Use it as an accompaniment for poached chicken breasts, grilled chicken thighs or barbequed lamb. Why not try your romesco as a dipping sauce for home-made sweet potato fries?
PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Agra Chocolate Chip Cookie
Vegan Chocolate Chip Cookie
= Vegetarian = Vegan = Paleo = Gluten Free = Dairy Free
Charred broccolini with smoky romesco sauce and toasted almonds
The recipe here for romesco sauce has a number of ingredients but don’t be put off by the list most will likely be found in your store cupboard. It makes a generous amount so don’t be afraid to save what’s left in a jar in the fridge with a slick of extra virgin olive oil on top to seal its freshness. Seek out the best quality ricotta and sourdough bread for this simple starter – it will make all the difference.
Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.
Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the broccolini across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until it is tender when pierced with a fork and each piece has deep char marks. If you would prefer your brocollini more tender, add a splash of water to the pan and cover with a lid for another 1-2 minutes.
Spread each sourdough toast with ricotta and top with charred broccolini, romesco sauce and toasted almonds.
Grilled Romaine with Roasted Tenderstem Broccoli & Spicy Chickpeas
This salad kind of deserved to live on the darkest corners of the #uglyfood hashtag, but instead I’m posting it front and center here. I just can’t be bothered to worry about the attractiveness of my food right now. Perfectionism is so off my radar at the moment.
And hey. If I sound half-assed, please know it’s just about appearances. I really like this ugly little salad. And I think you will too.
Grilled romaine, roasted chickpeas. Two of my current obsessions. To get those chickpeas smoky, you’re going to coat them with smoked paprika. Yesyesyes. Did I ever tell you about the time I treated myself to some very expensive smoked paprika, not realizing I was buying a huge bulk tin of it? That was a good laugh. And it makes visitors to my kitchen – friends, plumbers, family members – oh so jealous.
We don’t stop there. Crispy, roasted tenderstem broccoli. Avocado (obviously). Home made roasted garlic dressing (though you can sub for any creamy or caesar style dressing if you have a favorite). Everything is vegan, everything is nutritious, everything is tasty.
You’ve got crunchy, chewy, smoky, garlicky, crispy, leafy, creamy…. but maybe I can just stop listing adjectives and we’ll agree that this salad has everything you need / want / could ever imagine?
So. Don’t judge a book by it’s cover and don’t judge a salad by how a tired food blogger presents it. The salad is epic. Enjoy it for the messy, unattractive delight that it is.
I’ll hopefully be back with some more energy for presentation soon. In the meantime, if you’re interested in more attractive vegan recipes, there are a few lurking here in my vegan archives! Including this marginally prettier vegan caesar salad– the dressing for which works really well with this recipe too.
Spiced Chicken with Broccolini Stir Fry
- Author: nocrumbsleft
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
- 1 teaspoon turmeric powder
- 1 Tablespoon smoked paprika
- 2 tsp granulated garlic
- 1½ tsp salt, divided
- 1 – ½ lbs boneless and skinless chicken breasts (about 3 breasts)
- 5 tablespoons olive oil, divided
- 12 oz . broccolini
- 5 garlic cloves, chopped
- 2 tablespoons coconut aminos
Cut the chicken breasts on a diagonal into thin strips, about 12 +/- pieces per breast. Set aside in a large bowl.
In a medium bowl, stir the turmeric powder, smoked paprika, granulated garlic, and 1 teaspoon of salt together to make a spice mixture. Add to the cut chicken, with 2 tablespoons olive oil. Mix to coat well.
Heat 1 tablespoon olive oil in a large sauté pan over medium high heat and sauté the broccolini for 2 minutes. Add the remaining 1/2 teaspoon salt and chopped garlic and sauté for 1 more minute. Remove and set aside.
In the same pan over medium high heat, add 1 tablespoon olive oil. Add 1/2 of the chicken to the pan in a single layer and sauté until brown and crispy, about 1 1/2 minutes, per side. Remove and set aside. Add 1 tablespoon of olive oil to the pan, add the remaining chicken to the pan, sautéing 1 1/2 minutes a side. Reduce the heat to low or medium low and return the other chicken and broccolini back to the pan. Stir to incorporate.
Add the coconut aminos to the pan and stir to combine. Serve.
Keywords: whole30 chicken recipe, whole30 quick and easy
Did you make this recipe?
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- Leftover Chicken and Broccolini Stir Fry Breakfast
- Salt and pepper to taste
Warm the leftover chicken in a medium sauté pan with olive oil.
Cook the eggs to your liking. I fried mine.
Place the greens in a bowl. Drizzle some Marinated Onion MAGIC ELIXIR oil on top, then salt. Add the leftover warmed Chicken Stir Fry and eggs. Top with Marinated Onions and serve.
Best Broccoli Salad
Meet my new favorite broccoli salad recipe. aka the best cookout dish around! With a lightly creamy, tangy dressing, it's fresh, healthy & delicious.
I hope you have some fun grilling & chilling plans coming up this weekend because I’ll be sharing 3 super fun cookout salads this week. They’re all easy to make and more importantly – easy to make ahead. First up – broccoli salad! This is a healthier spin on the traditional midwest broccoli salad but it’s every bit as flavorful. Small broccoli florets are marinated in a creamy/tangy dressing along with dried cranberries and smoky tamari-roasted almonds. It’s a one-bowl recipe that’s great as a pack-able picnic salad or an easy make-ahead lunch.
A Broccoli Salad Recipe That’s Good for You
Broccoli salad is a classic summer cookout dish, but the traditional recipe is loaded up with sugar, ample mayo, bacon, and cheese. My recipe is a fresher, healthier version – I nix the sugar, meat, and cheese altogether – and the result is a crisp, refreshing, tangy dish that’ll be the star of your cookouts all summer long!
Instead of using the typical 1 cup mayo: 2 tablespoons vinegar ratio for my broccoli salad dressing, I replace some of the mayo with olive oil and up the proportion of vinegar. I also add a few teaspoons of Dijon mustard and a little honey to the mix, making for a light, super tangy dressing with a delectable sweet/salty flavor.
The dressing is delicious, but smoky, sweet/salty tamari almonds and pepitas really steal the show here. Not only do they add a wonderful crunch to this salad, but they also bring richness and smoky flavor, so they’re the perfect nutritious substitute for bacon and cheese.
A full pound of broccoli, chewy dried cranberries, and flecks of red onion round out this recipe – it’s SO fresh, healthy, and easy to make!
Broccoli Salad Tips
Want to make the best broccoli salad around? Here are a few simple tips:
- Cut your broccoli small. Because the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Also, when the broccoli pieces are a similar size to the other ingredients in the salad, you can get a little of everything in each bite.
- Let it marinate. This salad is good right after it’s made, but it’s even better after a few hours (or even days) in the fridge. The broccoli softens and absorbs the flavors of the dressing – my family loved it on day three!
- Save some nuts for the last minute. Sure, I like to make this salad ahead so that the flavors can develop, but the key to making it great is the super crispy, smoky nuts & seeds on top. If you add them too early, they’ll lose their crunch, so save some to sprinkle on right before serving!
Broccoli Salad Serving Suggestions
If you make this recipe for a cookout, it’d be great alongside veggie burgers, black bean burgers, portobello “dogs,” or BBQ jackfruit sandwiches. As I said above, it’s the perfect recipe to make ahead – I think it actually improves over time, as the broccoli softens in the dressing and the flavors develop as it sits.
Alternatively, pack this salad up for a healthy lunch! For some of my best lunch-packing tips, check out this post.
If you love this broccoli salad recipe…
Try this slaw, this corn salad, this pasta salad, or this potato salad next!