Who doesn’t know by now that we’re supposed to eat more vegetables? But you can fix steamed broccoli only so many times before your family stages a revolt. At a recent cooking class at the Shoals Commercial Culinary Center in Florence, Alabama — a kitchen incubator for small food businesses that’s part of the Shoals Entrepreneurial Center — we learned some delicious new ways to serve vegetables. My friend Sherry Campbell is the culinary center director and she’s a great cook and teacher. Here are her recipes for Creamy Red Pepper-Basil sauce that’s wonderful as a dip for fresh veggies and easy make-ahead Broccoli with Lemon-Herb Sauce that’s a perfect portable dish. Learn more about the center at http://www.shoalsec.com/facilities/SCC_index.html
Creamy Red Pepper-Basil Sauce
With the processor running, drop 3 garlic cloves through the food chute and process unti minced. Add 1 cup loosely packed fresh basil and process 5 seconds until chopped. Add 1 12-ounce drained jar roasted red peppers, 1 8-ounce package cream cheese, 1 tablespoon fresh lemon juice and 1/2 teaspoon each salt and freshly ground pepper. Process until smooth. Serve at room temperature. Makes 2 1/2 cups.
Broccoli with Lemon-Herb Sauce
Cook 1 1/2 pounds broccoli in 3 cups vegetable broth until crisp-tender, about 4 minutes. Remove broccoli with tongs and chill in ice water. Reserve 1 cup broth and chill. Dry broccoli and chill. Heat 1 tablespoon extra-virgin olive oil in medium skillet over medium heat. Add 1 cup chopped green onions, 1/3 cup minced shallots and 1 teaspoon sugar. Saute until tender, about 5 minutes. Add 1 tablespoon minced garlic, saute 2 minutes. Stir in reserved broth, 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon minced fresh thyme and 1/2 teaspoon lemon zest. Simmer until slightly thickened and liquid is reduced to about 1 1/4 cups. Season with salt and pepper. Cool to room temperature. Put broccoli in serving bowl and spoon sauce over. Spring with 1/4 cup chopped green onion and 1/2 cup diced seeded red bell pepper. Serves 8.
Thanks Cathy! Veges and I are big friends these days!!! The dip recipe sounds lovely. Love the gorgeous bowl which contains the broccoli….
The dip recipe sounds good. It’s always welcoming to have new choices w/veggies.
Thanks, ladies. Ina, that bowl is part of an Italian pottery line sold at TJ Maxx, Tuesday Morning and probably other similar places. It looks expensive but definitely is not.
If all veggies were as good as the veggies on Rosie’s veggie fajita plate, I would eat a lot more veggies.
Cathy: As a Leo, when is your B-day? Mine is Aug. 17.
Can’t wait to try to Broccoli with Lemon-Herb Sauce!
They both look great. I’m always looking for new vegetable recipes.
Wow that plate sure looked expensive!!! xo