Roasted Broccolini With Lemon Food

SPICY ROASTED BROCCOLINI WITH PRESERVED LEMON

Steps:

• For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days.
• Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month.
• For the broccolini: Preheat the oven to 400 degrees F.
• Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry.
• Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the chile paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper.
• Toss the roasted broccolini with the preserved lemon mixture and serve.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

ROASTED BROCCOLINI WITH LEMON

Steps:

• Preheat the oven to 400°F.
• Line two rimmed baking sheets with aluminum foil, and spray with non-stick cooking spray, or lightly oil the foil. Divide the broccolini between the two baking sheet, and drizzle over the olive oil. Sprinkle the lemon pieces between the two sheets, season with salt and pepper, and toss to get everything well coated with the oil. Spread out the broccolini in single layer on both sheets.
• Roast the broccolini in the oven for 15 minutes, on two racks, switching the sheets between the racks if you are cooking both batches at once. It should be lightly browned and crisped on the edges.
• Remove from the oven and sprinkle over the lemon zest and Parmesan. Serve hot, warm, or room temperature.

LEMON BROCCOLINI

Steps:

• Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
• In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

ROASTED BROCCOLI WITH LEMON

Steps:

• Preheat oven (or toaster oven) to 450 degrees.
• Toss broccoli with oil, salt, and pepper.
• Place on a large baking sheet (which is not air-insulated).
• Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
• Serve immediately, with lemon wedges.

BROCCOLINI WITH LEMON OIL

Steps:

• Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
• Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
• Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water , uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
• Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)

BROCCOLINI WITH LEMON

Steps:

• Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
• Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

BROCCOLINI WITH CREAMY LEMON SAUCE

Steps:

• Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
• Drain well.
• To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
• Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
• Serve warm.

GRILLED LEMON BROCCOLINI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, salt, garlic powder, and black pepper together in a small bowl. Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves.
• Brush broccolini with some of the oil mixture. Place on the grate and grill for 7 to 9 minutes, turning every 2 to 3 minutes, brushing on more oil mixture. Remove to a platter and sprinkle with Asiago cheese.