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Sauteed Broccoli

4/28/2021

Ingredients

1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar (or maple syrup)
2 tablespoons olive oil
1 teaspoon red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Directions
1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

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Arugula Lemon Rigatoni - adapted from Martha Stewart

4/14/2021

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INGREDIENTS

3/4 pound rigatoni
4 cups baby arugula
15-ounce can cannellini beans
1 lemon (zest and juice)
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
3/4 cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
Fresh ground black pepper

INSTRUCTIONS

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add the lemon zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, the salt, and a few grinds of black pepper. Toss gently to combine all flavors.
When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and 3/4 cup Pecorino cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).
Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.

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Sauteed Broccoli

Arugula Lemon Rigatoni - adapted from Martha Stewart

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