Broccoli Florets Balsamic Food

GRILLED BROCCOLI

Steps:

• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.
• Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don't have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.
• Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

GARLIC PARMESAN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender. Serve immediately, sprinkled with Parmesan and lemon juice.

SHEET PAN BALSAMIC SALMON AND VEGETABLES

Steps:

• To a high-sided medium/large kettle (use one bigger than you think you need), add the 500 ml vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
• Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
• When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools. Alternatively, you can use store bought balsamic glaze.
• While making the glaze, preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), and spray with cooking spray.
• Place the salmon skin-side down on the baking sheet, and nestle the broccoli and portobellos directly around it, evenly spaced, and evenly drizzle with olive oil; set aside until the balsamic glaze is ready.
• Evenly drizzle the salmon with about 1/4 cup balsamic glaze using a small spoon, and drizzle the vegetables with an additional 1/4 cup, or to taste.
• Evenly sprinkle with salt and pepper, to taste.
• Bake for about 8 to to 12 minutes if using 3 to 4 individual salmon filets, or about 12 to 15 minutes if using 1 large salmon filet, or until the salmon is done to your liking, noting it will continue to carryover-cook a bit after you pull it out of the oven; don't overcook is my recommendation.
• If desired, after cooking, evenly drizzle with additional glaze, to taste, and serve immediately.

BROCCOLI FLORETS BALSAMIC

Steps:

• In a steamer, place the broccoli and cook over simmering water for 10 minutes or until fork tender.
• Mix together the oil, lemon juice, and vinegar, and drizzle over; garnish with lemon wedges and season with salt and pepper.

GARLIC-ROASTED BROCCOLI DRIZZLED WITH BALSAMIC VINEGAR

Steps:

• In a small bowl, combine oil and garlic.
• Spread broccoli florets onto baking sheet.
• Pour garlic oil, salt and pepper over broccoli and toss to coat.
• Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
• Drizzle with balsamic vinegar before serving!

AIR FRYER BROCCOLI

Steps:

• Wash and chop broccoli into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
• Add broccoli to a bowl and toss with oil, garlic powder, salt, pepper and crushed red pepper, if using.
• Preheat air fryer if required. Add broccoli to the air fryer and cook on 400°F for 6-8 minutes, tossing once halfway through.
• Serve broccoli immediately with a slice of lemon, if using.

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.