Anyway, I have a new obsession: roasting broccoli. I’ve pretty much always liked broccoli in general, and it’s among the healthiest things to eat on this green earth – but I’ve never had broccoli like this before. Seriously, if I lived alone, I would be eating this every day. It’s also incredibly simple. Check it out:

ROASTED BROCCOLI

3-4 pounds of broccoli, cut into florets
4 cloves garlic, sliced
about 3 tablespoons olive oil
2 teaspoons salt
fresh black pepper to taste
juice and zest of 1 lemon
1/4 pine nuts
1/4 cup fresh Parmesan cheese

Heat oven to 425. Toss broccoli florets and garlic in olive oil on a large baking sheet (make sure the florets are completely, 100% dry to start with) and season with salt and pepper. Roast for 20-25 minutes. While it’s in the oven, toast the pine nuts over medium heat in a dry skillet, making sure to shake the pan frequently (it always seems like nothing is happening, and then all of a sudden they’re almost black on one side).

When the broccoli’s done, add the pine nuts, lemon juice and zest – you might want to start with the juice of just half a lemon, but definitely use all the zest. Toss in the cheese, if desired – I’ve had it both ways now, and while I prefer the one with cheese, it is still brilliant without it.

Oh, and because I’ve been scarfing this down so regularly, I ran out of pine nuts before I got a chance to take a picture, and substituted walnuts (as you can see), which is pretty darned tasty too.

You cannot go wrong with this one. I don’t think I can ever bring myself to steam the stuff again.

– posted by Anne

I recently discovered a fab side dish that you can throw together with an ingredient that you can always keep in your pantry: canned white beans. So, if company shows up at the last minute, you can always grill something and smash some beans!

This dish has the same ‘comfort’ factor as mashed potatoes, and yet is so much healthier. Beans are almost always in the budget-friendly Top Ten Healthy Foods and Super foods lists. They are packed with protein and are a very frugal protein source.

This ‘mash’ has much more flavor than mashed potatoes, and is so, so , soooooo much easier to make! No peeling and boiling chunks of potatoes. I am very excited to have discovered this fun and flavorful side dish, and I couldn’t wait to share it with all of you! It will become one of my top side dish standbys.

First,  you saute some shallot or onion, garlic and fresh herbs . I like thyme, but you could use pretty much any favorite herb, since beans are mild and are a match for most any herb. Then, add the beans and mash with a potato masher and drizzle in extra virgin olive oil and salt and pepper to taste. Add a little water to make the texture as fluffy as you like it, and you’re done!

WHITE BEAN SMASH

2 medium shallots, diced
3 cloves garlic, minced
1/4 cup extra virgin olive oil, divided
2 tablespoons minced thyme leaves (or other fresh herbs)
4 cans (15 ounces each) any variety white beans, drained and rinsed
1 tablespoon lemon juice
1/4 cup water, or more as desired
Salt and pepper to taste
A few dashes Tabasco sauce

Saute the shallots and garlic over medium heat in 1 tablespoon of the oil for 2 – 3 minutes, until onion is translucent. Add thyme leaves and cook another minute. Add in beans and remaining oil and mash with potato masher. Slowly add in lemon juice and water as needed to reach a fluffy, mashed potato type texture. Taste and add salt, pepper and Tabasco sauce as desired. Serve warm. Serves 4 to 6 as a side dish.

Other fab white bean side dishes:
The Original White Bean Mash recipe - Nigella Lawson
White Bean Gratin - Serious Eats.com
White Bean Vinaigrette – Perfect Pantry.com

– posted by Donna