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April 27, 2017

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November 9, 2015

 This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy! 

  • 1 head of broccoli, cut into florets

  • 1.5 tablespoons of olive oil, divided

  • 4 garlic cloves, minced

  • crushed red pepper

Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately. 

October 15, 2015

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce

 

Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.)

Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately! 

 

** For a truly mind-blowing brussels sprout experience, top with a runny-yolked-fried egg. You're welcome.

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