Dijon Thyme Broccoli With Pine Nuts Food

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 DIJON BROCCOLI

Steps:

• Place a bunch of broccoli cut into florets onto a baking sheet.
• In a small bowl, whisk the olive oil, red wine vinegar, dijon mustard, garlic clove, salt, and pepper.
• Drizzle over broccoli and toss to coat.
• Bake, uncovered, at 425 for 10 to 15 minutes or until tender.

DIJON BROCCOLI

Steps:

• Steam the broccoli until it is barely tender.
• Combine all other ingredients and heat until butter melts.
• Stir to blend.
• Pour over the hot broccoli.

HEALTHY BROCCOLI RABE WITH PINE NUTS

Steps:

• In large stockpot, boil water.
• Add broccoli rabe and blanch 2 minutes.
• Drain.
• In large skillet, heat oil.
• Add garlic and cook 1 minute.
• Add broccoli rabe and cook 4 minutes.
• Season with salt and pepper.
• Add pine nuts.
• Toss and serve.
• Yields about 1/2 cup per serving.

CHINESE CELERY

Steps:

• In a large skillet over medium heat, melt the butter.
• Add all remaining ingredients. Reduce heat to medium-low, cover and cook for 12-15 minutes, stirring occassionally, or until celery is crisp-tender.