Hi friends! It’s been a while since my last post, I know. To say things have been a little busy for me over the past month or so would get no where close to covering what’s been going on in my life. Since you’ve last heard from me I’ve worked as a food stylist on a Food Network show for my first time, traveled around Germany for about 8 or 9 days, and started a new job. All back-to-back. (There’s a sweet picture of me in lederhosen at Oktoberfest on my Instagram you should check out.) This is the start of my third week with the new gig and I’m just now reaching a point where I feel like a human and can do things after my normal workday. So, here I am!
Everyone has been telling me for some time that I should explore video more. Now is the time. I’m starting with a simple recipe for roasted broccoli rabe with red pepper flakes and lemon. If you’re not familiar, broccoli rabe looks very similar to regular broccoli, but with thinner stalks and a pleasantly bitter taste. That flavor gets enhanced by the roasting the vegetable with spice from the red pepper flakes and the brightness of fresh lemon juice. Give it a look to see how it’s made!
Ingredients:
- 1 bunch broccoli rabe
- vegetable oil, for drizzling
- kosher salt
- black pepper
- pinch of red pepper flakes
- juice of 1 lemon
- coarse sea salt
Procedure:
- Preheat the oven to 450˚F.
- Arrange the vegetables on a baking sheet. Drizzle with some oil, season with salt and pepper, and sprinkle with red pepper flakes. Toss to combine.
- Roast, tossing halfway through, until tender and lightly charred, about 20 to 25 minutes.
- Squeeze fresh lemon juice over the top and sprinkle with coarse sea salt.
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