Broccoli With Mint Pine Nuts Food

BROCCOLI WITH MINT & PINE NUTS

Steps:

• Slice the onion and toss in the lemon juice to coat all the slices - set aside.
• In a large frying pan, heat the oil over a moderate heat until hot.
• Add the pine nuts and garlic and fry for 20-30 seconds before adding the broccoli. Stir fry the broccoli for 1-2 minutes before adding the wine and letting it sizzle for 30 seconds to burn off the alcohol. Add around 1/2 cup water and put on a lid.
• Let the broccoli cook for 2 minutes then remove the lid and reduce until all the liquid has evaporated. Season well with salt & pepper.
• Remove from the heat and then stir in the mint and tip onto a serving dish. Scatter over the onions and serve.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

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.

ROASTED BROCCOLI W LEMON GARLIC & TOASTED PINE NUTS

Steps:

• Preheat oven to 500 degrees.
• In a large bowl, toss the broccoli with the oil and salt and pepper to taste.
• Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
• Meanwhile, in a small saucepan, melt the butter over medium heat.
• Add the garlic and lemon zest and heat, stirring, for about 1 minute.
• Let cool slightly and stir in the lemon juice.
• Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
• Scatter the toasted pine nuts over the top.

PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL

Steps:

• Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
• Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
• Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.