roasted broccoli

July 24, 2013 • Nancy Wolfson-Moche

Made for a crowd of 120, this broccoli was perfectly cooked, crunchy and sweet. Also on the breakfast menu at Isabella Freedman Jewish Retreat Center: miso soup, home-fried potatoes, scrambled eggs and steel cut oats porridge.

IMG_3395

Chef Adam SaNogueira prepared this for 120, but this recipe serves 4.

INgredients

1 bunch broccoli

2-3 Tablespoons EVOO (Extra Virgin Olive Oil)

1 teaspoon sea salt

Process

Preheat oven to 375°F.

Wash the broccoli well.

Trim stalks and small leaves.

Cut the broccoli into bite-size pieces.

Place on a baking sheet and drizzle with olive oil.

Roast in the oven at 375°F for 15-20 minutes.

Sprinkle with sea salt and serve.

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).