After the roasted cauliflower that I made a few weeks ago, I had a request for an equally-as-delicious broccoli recipe. After much thought, recipe browsing, and even more thought I kept coming back to the same concept. Extra-simple, roasted broccoli with minced garlic, salt, pepper and olive oil.

I really shouldn’t have stressed so much about finding something to add to it because it truly doesn’t need anything. Mother nature had this one right, all on her own.

Roasted Broccoli:

  • 2 crowns broccoli, cut into same-size pieces
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • salt, pepper and red pepper flakes

Pre-heat oven to 375°. Toss broccoli with remaining ingredients. Bake for 15-20 minutes, until edges start to turn crisp.


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soprano sandwich

This sandwich is based off my favorite at High Rock Cafe, a restaurant in Wisconsin Dells. I think about this sandwich often, but since I can’t get to High Rock that often I finally decided to try it on my own. Let me preface this by saying that while this sandwich was wonderful, the boys at

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guest blog: the ole Wisconsin favorite

The Taster here again. If it hasn’t been evident in my past posts, you should know that I’m VERY proud of my Wisconsin roots and heritage.  I won’t get into sports rivalries and border battles because there is a time and place for that.  It’s Friday and Happy Hour is right around the corner so

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greek pasta salad

Every week I rack my brain for what to take for lunch the following week. And sometimes it feels as though looking for new lunch ideas is a part-time job. Which I know, and the taster reminds me, is so very ridiculous.  I love salads, but they sometimes leave me hungry at 2:30. I love

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organic shopping at a conventional store

Living in the Twin Cities, I have access to Whole Foods, Trader Joe’s and too many co-ops to count. At the Wedge, where I am a member, it is harder to find non-organic items than organic. I often forget that not everyone has access to stores and food like I do, and it is something I

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biscuits

Baking. It was on my weekend to-do list and for the first weekend in a few, it wasn’t ignored and it actually happened. I was debating between pumpkin scones and english muffins but I decided on biscuits because that little packet of yeast required for the english muffins makes me so nervous! (Next weekend I’ll

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mushroom pâté

Pâtés are relatively new to me. In fact, all I knew going into it was that: I usually like them and they require a little cream and some mushrooms. The taster loves the the liver varieties but I’m not about to make those….yet. As I was patiently waiting for the food processor to do its

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