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I don't know I referenced this but rather we're livin' expansive in Seattle this week. B's sister and her better half are in Israel driving a voyage through the heavenly land for their congregation, and we were picked to be the Personal Assistants to my fantastic niece for the week.
We made an excursion down to Pike Place Market yesterday while the child young lady was in school (btw she's 16). We took in a couple of sights, hit a couple of classical shops and, well, had a (1-day) late festival of National Margarita Day at El Borracho. I feel just as it is my obligation and commitment to commend any nourishment occasions – a sustenance blogger's gotta do what a sustenance blogger's gotta do.✌ Oh and obviously there was the "first" Starbucks area… all for the sake of sustenance related research.
Today I have one more to add to the scrumptious veggie formula lineup: Roasted Broccoli with Parmesan Cheese, Sliced Garlic and Lemon Zest! So delish thus ideal for this season.
Also try our recipe : Veggie Frito Taco Salad
- 1 large head of Broccoli sliced into 1-inch thick steaks
- 1 teaspoon salt and pepper
- Red pepper flakes
- 3-4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons parmesan
- Lemon zest from half a lemon
Instructions :
- Preheat the oven to 425 degrees.
- Add sliced broccoli to a parchment paper-lined baking sheet.
- Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
- Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
- Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
- Remove from the oven, dust with lemon zest and enjoy!
Source : bit.ly/2OYTWXu
Read more our recipe : VEGAN CORN CHOWDER
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