Enjoy some delicious recipes!

Program #644

Spicy Broccoli

1 large broccoli crown
2 tablespoons olive oil
1/4-1/2 teaspoon red pepper flakes

Wash and dry broccoli. Cut the broccoli into 1-inch pieces or florets. Heat the olive oil in a large heavy skillet. When the oil is hot, put in the red pepper. Then add the broccoli and stir constantly until broccoli is tender.

Roasted Asparagus

1 pound asparagus spears
2 tablespoons olive oil
Salt, pepper
Lemon juice

Preheat oven to 400. Wash asparagus, and snap off tough ends and discard. Dry the asparagus and place the spears on a baking sheet. Coat with the olive oil.

Sprinkle lightly with salt and pepper. Bake for 15 minutes.

Remove from the oven and sprinkle lightly with lemon juice. Serves 4.

Brussels Sprouts with Pecans or Hazelnuts

Its easy to work with frozen Brussels sprouts when you thaw them in the microwave.

1 small bag frozen Brussels sprouts
3 tablespoons butter or olive oil
1/2 cup chopped pecans or hazelnuts, toasted

Place the Brussels sprouts in a microwave safe dish. Cook in the microwave until the sprouts are thawed and steaming. Drain if there is any liquid in the container.

Heat butter to sizzling in a skillet. Cook sprouts in the sizzling butter until tender. Add the nuts just before removing from the skillet. Serves 4-6.

Roasted Brussels Sprouts



1 cup fresh Brussels sprouts per person
Olive oil
2 tablespoons toasted pecans per person

Preheat the oven to 400. Cut off the stem end of the sprout. Pull away any brown or discolored leaves.

With a sharp knife, halve the sprouts. Place the sprout halves on a baking sheet and using your hands, coat the sprouts with olive oil.

Roast for about 10-15 minutes or until tender and slightly caramelized. When tender remove from the oven and place in a bowl. Toss with the toasted pecans, and salt and pepper.

Roasted Cauliflower



One large cauliflower
Olive Oil
Salt and pepper
Marjoram

Preheat oven to 400. Slice cauliflower into 3/4-inch thick slices vertically down the top of the cauliflower.

Rub both sides of each slice with olive oil, salt and pepper. Sprinkle lightly with marjoram.

Bake about 15 minutes, turning half way through cooking until caramelized and tender.

Roasted Summer Squash

Wash squash of any dirt or sand
Cut the squash about 3/4-inch thick
Coat with olive oil

Roast in a 400 degree oven until caramelized and desired tenderness.

Pineapple-Lime French Dressing

1 cup salad oil or olive or canola oil
1/4 cup canned pineapple juice
1/4 cup lime juice
1 tablespoon lemon juice
1/3 cup sugar
1 teaspoon paprika
1/2 teaspoon salt

Combine ingredients in jar, cover and shake. Chill. Shake before serving. This will keep a week or more. Makes 1-1/2 cups.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!