Kalifornsky Kitchen: A tote bag of broccoli

Published 9:30 pm Monday, August 3, 2020

By Victoria Peterson

Special to the Peninsula Clarion

If you’ve been getting your produce from farmers markets or a local farm, you may notice that broccoli is fresh and in season right now.

My boyfriend went to U-Pick at a farm in the Valley this week and brought home a tote bag full of broccoli. After trying to figure out how to eat them, we opted for the classic roasted florets with cheese melted on top.

The broccoli had this perfect crunchy texture that paired really well with the gooey melted cheese. A pinch of salt and red pepper flakes brings slight heat to the whole thing.

Cheesy broccoli is usually a side dish, but it was truly all we wanted to eat for dinner. So, in an effort to make a meal, we used a can of salmon and heated it all up on a pan in the oven. It was so good. I’m thinking of all the ways I want to roast broccoli this week, we have enough of it to try anything.

Roast broccoli

All the broccoli your heart desires.

Enough oil to lightly coat your broccoli

Salt and red pepper flakes to taste

Heat oven to 425 degrees.

In a bowl mix up the oil and the broccoli and the salt and pepper until evenly coated.

Place the broccoli florets on a baking sheet, giving some space between the veggies.

Roast for 20 minutes, or until you see some browning and color on the florets.

Enjoy with melted cheese and salmon, or whatever you need to use up in your fridge.