Braised Broccoli with Orange and Parmesan Recipe
A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.
I saw Lucy Attwater when she came through San Francisco last Fall. She was the stylist on the feature I did with Whole Living Magazine, and we've kept in touch. That night we were chatting over drinks at Fat Angel and she was telling me about a fantastic shoot she'd just come from related to True Food Kitchen. Ditte Isager was the photographer and the cookbook was related to Dr. Weil's restaurants. It sounded great, I made a mental note to keep an eye out for the book - but as many of you know, these things can take time.
A year and some passes, and I'm emailing from Delhi with Sebastian Beckwith (my friend who runs In Pursuit of Tea), who mentions having dinner at Ganso, a new Ramen / Japanese Comfort Food restaurant opened by a mutual friend. He went with Dr. Weil, who btw, has a fantastic new book out - True Food.
I was clearly meant to track down a copy and spend some time this book. So I did, and it has been out on my counter for a few weeks now, full of inspired, clean-eating recipes, beautiful photography & design, printed on uncoated paper. It's nicely done on many fronts. I think it will resonate with many of you as well so I thought I'd share a sampling of spreads down below, as well as the recipe for Braised Broccoli with Orange and Parmesan - the breakaway recipe I've cooked three times in the past ten days.
This broccoli is the sort of thing you can throw together on a weeknight, in a single pan, with next to no fuss or time commitment. It incorporates a blast of orange and a bit of fresh oregano into a tomato base, and is finished with a sprinkling of cheese. I added some crunchy almonds because I couldn't help myself, and served it as a side to stuffed shells, over a family-style frittata for lunch, and as a topping on an open-faced avocado tartine.
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Braised Broccoli with Orange and Parmesan
HS: I've been using fire-roasted tomatoes here, and they're extra delicious. I also can't help but at a few almonds for a bit of crunch.
1/4 cup / 60 ml freshly squeezed orange juice
1 14-ounce can crushed tomatoes1 head of broccoli, florets and stalks trimmed and cut into bite-sized pieces
1/4 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup Parmesan cheese shavings
2 tablespoons toasted sliced almonds
In a medium saucepan over medium-high heat combine the orange juice and tomatoes. Bring to a boil and stir in the broccoli. Stir in the oregano and red pepper flakes, then cook until the broccoli it just tender,and bright green - a couple minutes. Do your best to avoid overcooking the broccoli. Season with salt and pepper, and transfer to a serving dish. Drizzle with the olive oil, and sprinkle with the cheese and almonds before serving.
Serves 4-6 as a side.
Adapted from True Food: True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, M.D., Sam Fox, and Michael Stebner
Prep time: 5 minutes - Cook time: 5 minutes
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Comments
I love Andrew's work; this looks amazing, Heidi! Hope you had a wonderful Thanksgiving!
Lovely! Thanks so much for this idea and for sharing what looks to be a wonderful cookbook.
Cookbook looks fantastic! you always inspire Heidi. just curious - when you post a recipe from a cookbook do you need permission or is credit enough as you always do? I notice many books don't allow for reproduction which is usually noted inside the book. I only ask this because I have a vegan lifestyle blog and want to know the boundries. I cook from your books all the time always pleased. HS: Thanks Diana! I typically request permission from the publisher. Unless I do a significant adaptation or rewriting of the recipe - and in those cases I note the original inspiration.
This looks absolutely delicious! Broccoli is one of my favorites!
This truly looks like the ideal way to enjoy broccoli! And it' a beautiful dish, too!
Yum! I just picked up some broccoli and was needing some inspiration--thanks! :)
What a gorgeous dish! The flavor profile is amazing. Looks like a beautiful cookbook, too!
This is such a fabulous looking side. Yum!
Mmm broccoli and orange, what a combo!
I would never think to add orange to a dish like this but it looks great!
You + this book = destiny Love this recipe idea and thanks for adding something to my holiday wish list!
It's about to jump from summer into spring here in Australia and that dish sounds like the perfect way to end a long warm day. Thanks! x Em and Rog
I normally have broccoli with white sause but that looks delicious
That book looks gorgeous! Is there a good amount of vegetarian recipes? It might just be the next book on my cookbook shelf! And the broccoli! I love making a meal of broccoli and will do it in any number of ways. I just happen to have all of the ingredients for this on hand, and I think it'll make a fine dinner tonight. Thanks for sharing the recipe :)
Wonderful and healthy looking salad. I love the added crunch of almonds. The book looks beautiful too. It might have to go on my Christmas list :)
I never tire of broccoli, and am always looking for new ways to prepare it. The combination of orange juice and tomato is intriguing. That cookbook is absolutely gorgeous and I'll keep my eye out for it.
I love True Food Kitchen! It's one of my favorite cookbooks this year. Love the additions of citrus and almonds to this broccoli dish - definitely a must-try! :)
I love Andrew Weil. This cookbook looks absolutely incredible as does your braised broccoli.
Such an easy and convenient dish! And it reminds me of those simple pasta dishes - but with broccoli instead of pasta. Lovely.
The cookbook looks beautiful - great images and recipes and the actual book itself looks like a really nice cookbook! And I love broccoli and cabbages with citrus - great recipe!
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