Garlic Roasted Broccoli
- 2 heads Broccoli (chopped, stems may be included)
- 3-4 clove Garlic (minced)
- 4 tbsp Oil of choice (olive recommended)
- 1 tbsp Lemon juice
- 2 tbsp Parmesan cheese (shredded)
- Salt & pepper to taste
Heat oven to 425.
On a baking pan toss together broccoli, garlic, oil, lemon juice, salt and pepper. Bake 20-25 minutes or until broccoli is tender. Top with cheese and serve.
Can be made as a side dish or used as a topping for potatoes.
Collard Lunch Wraps
- 1 bunch Collard greens (stems cut off)
- 1/2 bunch Cilantro (chopped)
- 2 cup Brown rice (cooked)
- 1 can Black beans (rinsed and drained)
- 3 tbspĀ Salsa of choice
- 1 Avocado (sliced)
- 1 Lime (juiced)
- Salt & pepper to taste
In a large bowl, mix together cilantro, rice, beans, salsa, lime juice, salt and pepper. Set aside.
In a wide pot or deep skillet, heat four inches of water until it reaches a simmer. Add one collard green for about 30-40 seconds or until it brightens. Pull it out and center it on a plate. Spoon about a 1/4 cup of the beans and rice into the center of the leaf. Top with avocado slices and roll like a burrito.
Repeat process until all ingredients are used.
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