Recipes for the week of December 11 - 17, 2023

Roasted Romanesco with Lemon and Parmesan

INGREDIENTS:

  • 1 head of Romanesco

  • 2-3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 tablespoon fresh rosemary, finely chopped

  • Salt and pepper to taste

  • Juice of 1 lemon

  • 2 tablespoons freshly grated Parmesan cheese

INSTRUCTIONS:

Preheat your oven to 400°F (200°C).

  1. Cut the romanesco into florets, ensuring they are similar in size for even cooking.

  2. In a large bowl, toss the romanesco florets with olive oil, minced garlic, chopped rosemary, salt, and pepper. Make sure the florets are well coated with the seasoning.

  3. Pan-sear the romanesco, then spread evenly and roast in the preheated oven for about 20-25 minutes or until the edges are golden brown, and the romanesco is tender. You may want to toss the florets halfway through for even roasting.

  4. Once roasted, transfer the romanesco to a serving dish. Sprinkle lemon juice over the top for a fresh citrusy flavor.

  5. Just before serving, grate Parmesan cheese over the roasted romanesco. The heat from the romanesco will slightly melt the cheese.

  6. Serve

This dish is not only delicious but also showcases the unique texture and flavor of romanesco, enhanced by the aromatic rosemary, garlic, and the savory Parmesan finish. Enjoy your roasted romanesco!

Lemony Garlic Spinach

Check out inspiredtaste.net for loads of recipes to help bring more variety to your cooking.

Here’s their Lemony Sauteed Spinach recipe. Quick and easy and oh, so delicious.

INGREDIENTS:

  • 2 tablespoons olive oil

  • 2 to 3 garlic cloves, thinly sliced

  • Zest of half a lemon

  • 10 ounces spinach leaves (8 to 10 cups)

  • Pinch sea salt

  • Pinch crushed red pepper flakes, optional

INSTRUCTIONS:

  1. Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.

  2. When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).

Enjoy!

Jim Tinsky