Like this:

SO FRIENDS.  i was at lunch with my friend cynthia and a friend of hers from out of town and she kindly reminded me that it’s been some time since i’ve fiddled with ye olde blog.  now, i’m not one for pulling the ‘OMGSOSORRYIT’SBEENSOLONG’ stint, but the last time i posted there was ice and cranky roads with cranky drivers and today, well, today was close to 80 degrees and green things are starting to wake up from the very much unfrozen ground.

yes, spring is nigh and my mind keeps wandering to growing things and produce and just when i’m getting bored with dense food, i get to look forward to the quickly-approaching spring vegetation!  BUT, not quickly enough, in my opinion.

so, tonight i roasted up some broccoli!  i’d loaded up at lunch for a dinner shift at FOODE that never happened, so i wanted something light–broccoli dressed in a sesame vinaigrette that i picked up off of epicurious.

now, it’s my very genuine opinion that putting anything in the oven for any given length of time makes them at least twice as tasty.  so a little turn in the oven at 400 for twenty minutes and these little florets (that i might’ve four-finger discounted from meredith) were all dolled up with somewhere to go (answer: my tummy).

a little spot of sparkle (i.e. excellent dipping sauce as well), some toasted sesame seeds and a glass of wine and that’s that.

————————————————————————————————————————

roasted sesame broccoli salad (adapted from epicurious)

makes: a dinner portion or a couple sides

• couple heads of broccoli
• canola/veggie oil
• 1 tbsp + some dark sesame oil (there’s really no replacing this–sorry, it’s just it’s own deal)
• 1 tbsp. soy sauce
• 1 tbsp rice wine vinegar (you could swap out white if you don’t have rice wine, BUT you will be missing out.  AND i might be a little disappointed it’s not in your pantry)
• 1 tbsp honey
• sriracha (optional)
• 2 tbsp white sesame seeds

1. preheat yo’ oven!  to 400, please.  cut up the broccoli into florets–the bigger they are, the longer they’ll take.  toss them in just enough canola oil to coat (seriously, like 2 tbsp tops), a sprinkling of salt, pepper, and a drizzle of sesame oil.  dump unceremoniously onto a tray and pop that greasy pig into the oven!  make sure to give ‘em a look-see every ten minutes or so and flip ‘em around so’s they don’t burn.
2. while they’re on their way, heat up a pan (a pan that isn’t non-stick works better for this) on medium and when it’s well-heated, toast the seeds til california tan.  make sure you toss ‘em around every few minutes or they’ll burn like a white kid at the beach without any spf.
3. whisk the soy sauce, vinegar, and honey together, then drizzle the oil in slowly while whisking (emulsify!) to make the dressing.  if you like it with a kick, add in as much sriracha as you’d like.  add as much seeds as you like.
4. when the broccoli’s done, put ‘em in a bowl and pour as much dressing to your fancy and dig in!

Advertisement