Roasted Broccoli & Tomatoes
Makes 5 servings
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1 1/2 Lb broccoli florets
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1 pint grape tomatoes
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3 Tbsp extra virgin olive oil
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2 Tsp balsamic vinegar
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1 1/2 Tsp Kosher salt, to taste
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1/2 Tsp red pepper flakes
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1/2 Tsp freshly cracked black pepper
Instructions
Position an oven rack in the center and preheat to 425°F. Lightly grease a large baking sheet with olive oil or line it with a silicone mat.
In a large bowl or directly on the baking sheet, toss the broccoli and cherry tomatoes with olive oil, balsamic vinegar, salt, red pepper flakes, and black pepper. Make sure everything is evenly coated and well-seasoned.
Spread the broccoli and tomatoes out on the baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the broccoli is tender with a slight char and the tomatoes are starting to shrivel and burst.
Take them out and enjoy as a side dish or a delicious topping for a grain bowl.
Recipe from Deep Fried Honey
Smashed Potatoes
Makes 4 servings
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800 g potatoes medium
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2 tablespoon olive oil
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4 tablespoons butter melted
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½ teaspoon salt
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½ teaspoon pepper
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1 tablespoon green onion chopped
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1 tablespoon dill chopped
Instructions
Heat the oven to 200°C (392F).
Put the potatoes in a large pot with water and salt.
Bring to a boil and leave to cook, with the lid on, for 30-35 minutes, or until they become soft and pass the fork test.
Drain the potatoes from the water.
Oil the tray lined with baking paper. Arrange the potatoes and smash them with the flat bottom of a glass or a potato masher, enough to flatten them.
Leave the smashed potatoes on the tray for another 5 minutes so that the excess moisture evaporates.
Brush each potato with melted butter, sprinkle with salt and pepper.
Bake them for about 30 minutes, or until they become golden and slightly crispy.
Sprinkle the baked potatoes with green onions and fresh dill.
Recipe from Gourmandelle
Cauliflower Gratin
Makes 6 servings
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1 lb. cauliflower florets
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1 tbsp fresh minced garlic
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1/2 tbsp garlic powder
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8 oz. crème fraîche or sour cream
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6 oz. shredded Gruyère cheese
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1/4 cup white wine
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2 tbsp + 1 tsp honey
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2 tbsp olive oil
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1 tbsp room temperature butter
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Pinch of nutmeg (optional)
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10-12 swirls of cracked rainbow or black pepper
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Salt, to taste
Instructions
Preheat the oven to 400°F.
In a small bowl, blend the crème fraîche (or sour cream) with 2 tablespoons of honey and set aside.
Heat olive oil in a deep sauté pan or wok over medium-high heat. Add the cauliflower florets and sear, stirring constantly, until they begin to brown.
Add the minced garlic, garlic powder, and a generous seasoning of 10-12 swirls of cracked pepper.
Lower the heat slightly and cook until the cauliflower is tender but “al dente”.
Deglaze the pan with white wine, then remove it from the heat. Stir in the honey-crème fraîche mixture, nutmeg (if using), and 4 oz. of shredded Gruyère until evenly combined.
Transfer the cauliflower mixture to a shallow, oven-safe casserole dish. Top with the remaining 2 oz. of Gruyère, a few swirls of cracked pepper, and bake for 10-15 minutes at 350°F.
Remove the dish when the cheese is sizzling, drizzle with 1 teaspoon of Goldswarm honey, and serve immediately.
Recipe from Goldswarm