Broccoli is in delicious supply and if you’ve still got some leftover garlic scapes and feta from last week, this recipe was a big hit at our house. Simple and delicious, it’s an easy side dish or a light dinner.
3 – 4 cups of broccoli, chopped as desired
1 tbsp olive oil
salt and pepper, to taste
1/3 to 1/2 cup chopped garlic scapes
1/4 cup crumbled feta cheese, more or less to taste
Preheat oven to 400 degrees. Toss chopped broccoli and garlic scapes with olive oil, salt and pepper. Spread on a cookie sheet and roast for about 10 minutes.
Pull out the cookie sheet, sprinkle with chopped feta, return to the oven for another 5 minutes or so, until the feta is melted and lightly browned. Remove from the oven and serve warm.
I think of this greens and quinoa salad as a beauty food. Kale and broccoli are wonderful for your skin: it’s all the Vitamin C, A, and K. Add in some quinoa and all those happy amino acid chains, and you have a lovely lunch. I chopped up some tomatoes for lycopene, and a little mozzarella for….fun. But let’s call it calcium.
- 1 cup cooked quinoa
- 1 cup kale, deveined and cut into strips
- 1 cup broccoli florets
- 1 large tomato, chopped
- 1/4 cup mozzarella cheese, cut into small pieces
- 1 good fistful of basil (I have really no idea how much that is), julienned
- 1 tbsp really good balsamic vinegar
- 2 tbsp extra virgin olive oil
- salt & pepper, to taste