1 and ½ pounds broccoli crowns (roughly 2 heads)

¼ cup extra virgin olive oil

4 garlic cloves, pressed

large pinch of dried red pepper flakes

½ teaspoon kosher salt

3 tablespoons raw, sliced almonds (with or without skin)

2 teaspoons freshly squeezed lemon juice

2 – 3 tablespoons freshly grated aged pecorino cheese

zest of half a lemon


Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.

Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.

In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

Recipe and Image from A Beautiful Plate




2 heads cauliflower – cut into florets

3 tbsp extra virgin olive oil + more as needed

1/3 cup panko breadcrumbs

8 cloves garlic – peeled

6 sprigs thyme

sea salt and black pepper to taste

1 tsp garlic powder

1 tbsp smoked paprika + more to taste

5 organic eggs -lightly whisked together with 1 tbsp water + a pinch sea salt

1 lemon -halved

1/2 cup italian parsley (or cilantro or dill -roughly chopped )

1/4 cup pumpkin seeds or pine nuts -toasted


Preheat your oven to 425″F.

In a large oven proof tray toss the cauliflower with the olive oil, garlic, thyme, sea salt, black pepper, garlic powder and smoked paprika. Sprinkle with the panko bread crumbs and bake for 45 minutes, stirring it gently half way through.

After 45 minutes and once the cauliflower is nice and golden crispy around the edges, pour the eggs all over the cauliflower without stirring or touching it.

Roast in the oven for an addition 2-3 minutes until the eggs have set.

Serve out of the roasting dish garnished with the herbs and sprinkled with the pumpkin seeds or pine nuts.

Give it a squeeze of the lemon juice and enjoy with some freshly cracked black pepper on top.

Recipe and Image from Ciao Florentina




2 cups brussels sprouts, halved

2 tbsp butter

3 cloves garlic, minced

¼ cup flour

2 cups 2% milk

1 cup gruyere cheese, grated


Preheat oven to 375.

Fill a large pot with water and bring it to a boil. Add the brussels sprouts and cook for 5-6 minutes until slightly tender. Drain the water from the pot and run the brussels sprouts under cool water to stop the cooking process. Pat the brussels sprouts as dry as possible.

While the brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the whole milk and cook for 5-6 minutes or until thickened, whisking to remove any flour clumps.

Remove the saucepan from the heat and stir in ½ of the gruyere cheese. Stir until melted and season with salt and pepper.

Pour the gruyere mixture over brussels sprouts and stir till they are evenly coated. Add the mixture to a large baking dish and sprinkle the remaining cheese on top. Bake for 20-25 minutes until nicely browned (I broiled the dish for the last 1-2 minutes).

Recipe and Image from Apple of My Eye



1 Tablespoon olive oil

16 ounce whole mushrooms, you can also used sliced

salt and pepper

¼ cup balsamic vinegar

1 Tablespoon honey

4 garlic cloves minced

fresh chopped parsley for garnish


In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for 1-2 minutes until they start to become tender.

In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about 3-5 minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

The Recipe Critic