The Humana Active Outlook magazine printed some recipes from Maggie Green’s THE KENTUCKY FRESH COOKBOOK, and Charlie actually tore a couple out and gave them to me. We’ve had this broccoli dish a couple of times and really like it. I’m putting this book on my wish list!
Naturally, I don’t make it exactly the way the cookbooks instructs, because that’s the kind of hairpin I am.
ROAST BROCCOLI AND ALMONDS
- Broccoli florets
- garlic-infused olive oil
- Mrs. Dash Onion and Herb seasoning
- sliced or slivered almonds
Wash the broccoli. Toss with a bit of the olive oil and seasoning mix. Microwave for about one minute. Add almonds and a touch more olive oil and toss until well mixed. Should not be sloppy with oil, just barely glazed. Bake at 450F for about 10 minutes, until the broccoli starts to brown.
A WRITING PROMPT FOR YOU: Does your main character eat fresh with the seasons, or fancy imported or preserved foods?