Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.. 2. Add Broccoli. While the potatoes are roasting, toss ...

1 bunch broccoli, broken into florets, stalks peeled. 1/4 cup unsalted butter. 1 tbsp lemon juice. 1 tsp grated lemon rind. 1/2 tsp chopped garlic. 4 chopped anchovies ...

Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening.

Bring a large pot of water to a boil and salt it liberally. Add the broccoli and cook until crisp-tender, about 2 minutes. Scoop out the broccoli with a slotted spoon and set aside in a bowl ...

1. Make the Salad: Use a vegetable peeler to peel the broccoli stems to remove their tough, chewy outer layer. Trim the tough ends and slice the stems ¼-inch-thick all the way up to the florets. Cut ...

3. Heat 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender.

Preheat oven to 400°F. Stir together broccoli, bread, onion, garlic, oil, peppercorns, and 1/2 teaspoon salt in a large bowl until ingredients are evenly coated with oil.

1 pound large fresh shrimp, shelled and deveined. 1 cup fresh broccoli florets. Cooked rice noodles. ¼ cup chopped cilantro. 1. Heat oil a heavy-bottomed skilled over medium heat.