Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others. This is your week to push the bounds on how you serve broccoli! Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week. Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.
Toasted Bread with Drowned Broccoli
- 3 to 4 pounds broccoli, cut into florets
- 2 tablespoons extra-virgin olive oil plus extra for garnish
- 1/2 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 cup Kalamata olives, chopped
- 6 tablespoons fresh parsley, chopped plus more for garnish
- 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
- 2 to 3 anchovy fillets
- 1/2 cup dry white wine (or red wine)
- 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
- Salt and freshly ground black pepper to taste
- Parmesan cheese, freshly grated, for garnish
In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.
If you enjoyed the Chicken Divan at The Culinary Center of Kansas City’s Staff Lunch today (or if you weren’t here and would love to try it at home), here’s the recipe! If you’d rather have it made for you, stock up from our Dinners on Demand freezers.
CCKC Chicken Divan
- ½ onion diced fine
- 1 T. olive oil
- 4 T. of butter
- 1/3 cup flour
- 2 1/2 cups whole milk, heated
- 2 T. parmesan cheese
- 1 cup shredded white cheddar
- 1 tsp. salt
- ½ tsp. white pepper
- 1 tsp. nutmeg
- 1 pound chicken breast or chicken thigh, julienne cut
- 2 T. olive oil
- 2 cloves garlic chopped
- 16 broccoli florets, blanched
- 4 T. parmesan cheese for sprinkling on each casserole
Preheat oven to 375 degrees. For the Mornay Sauce sauté the onion in the olive oil till tender. Add the butter and the flour and combine. Cook over low heat for 2 minutes. Add the heated milk, stir to combine. Simmer 5 minutes. Add cheddar cheese and the parmesan. Blend well and remove from the heat. Season with salt, pepper and nutmeg.
Sauté the chicken in olive oil. Add the garlic and cook 1-2 minutes. Season with salt and pepper. In an oven-safe casserole dish place chicken and broccoli. Place 3 oz. of Mornay Sauce on the chicken. Sprinkle with parmesan cheese. Bake for 15 minutes at 375 degrees till cheese is golden brown.
Makes 4 servings.
If you try it at home, let us know how it turns out. We’d love to see comments and pictures!