Roasted broccoli with lemon

Roasted broccoli with lemon

So this was a simple and handy lunch, building on a suggestion with my latest basket mailout. There’s not really much to this recipe, which is part of the point! Basically chop up some broccoli and toss with olive oil — 4 cups of broccoli means about 1 tbsp olive oil — as well as salt and/or pepper as desired. I also added some sliced almonds in this case. Then roast up on a baking sheet in an oven at 450 for about ten minutes and you’re good, with the lemon adding some last minute garnish and flavor. Give it a whirl!

Angel hair pasta with gremolata

Angel hair pasta with gremolata

Gremolata being a lemon/parsley/garlic sauce. This grew out of the fact I had both some lemons and parsley left over from my latest basket and was unsure what to do with them. A quick scrounge on the Net turned up this recipe and it was a simple enough matter to whip this up from scratch. A light taste that’s not so light as to be nonexistent, a good balance all around and the parmesan just rightly sends it over the top.

Dill lemon rice

A small get-together for a friend prompted this — I planned on either bringing bread or rice, and decided I would go for the latter, aiming for a dish with flavor but not necessarily spice-heavy. This excellent recipe, a Middle Eastern one by background (you can find variants of it everywhere), allowed me not only to use some dill (dried rather than fresh, alas, but one can’t have everything) but some fresh lemon from the last basket. Cooks up quickly and tastes excellent.