Sauteed Broccoli Roasted Peppers And Goat Cheese Food

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

SAUTEED BROCCOLI W/ ROASTED SWEET PEPPERS & ONIONS

Steps:

• 1. Wash broccoli in a colander & cut larger pieces into smaller pieces, rinse under cold running water.
• 2. Cut the onions in half and then slice into medium slices, and separate into rings, then add to broccoli.
• 3. Drain the roasted red peppers, then using a cutting board cut into medium size strips.
• 4. In a large skillet, Heat the oil over medium high heat, & then add in the broccoli and onion mixture, sauté about 4-5 minutes.
• 5. Add the roasted sweet pepper strip, and steak seasoning, then stir till mixed together and heated through, until veggies are al dente, or as desired, an additional 4-5 minutes or so, or as desired.
• 6. Serve while still hot, can add shaved Parmesan Cheese over the top while veggies are still hot, if desired or serve as is. Excellent side dish.

SAUTEED BROCCOLI, ROASTED PEPPERS, AND GOAT CHEESE

Steps:

• Heat oil over medium heat in a large skillet.
• Add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
• Stir in peppers, olives, parsley, green onion, marjoram, lemon juice, salt, and pepper. Heat through.
• Remove from heat and sprinkle with goat cheese. (I like to let the vegetables cook a bit before adding the cheese so it doesn't melt.).

SAUTEED BROCCOLI

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

ANGEL HAIR WITH GOAT CHEESE, BROCCOLI, AND TOASTED PINE NUTS

Steps:

• Bring a large stockpot of water to a boil.
• In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
• Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
• Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
• To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

BROCCOLI WITH GOAT CHEESE SAUCE

Steps:

• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes. Peel eggs and halve. Remove yolks and reserve. (Reserve whites for another use.)
• Toast cumin, cayenne, salt, and turmeric in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, about 1 minute. Transfer spices to a blender along with yolks, goat cheese, oil, water, and citrus juices and blend until smooth. Season sauce with salt and additional lemon juice.
• Trim broccoli and peel stems, keeping them attached. Cut broccoli lengthwise into large pieces, then cook in a 6- to 8-quart pot of boiling salted water until just tender, about 5 minutes.
• Drain broccoli in a colander and serve hot or at room temperature with sauce.