{"id":6223,"date":"2012-05-11T08:00:42","date_gmt":"2012-05-11T15:00:42","guid":{"rendered":"https:\/\/anthologysd.com\/blog\/?p=6223"},"modified":"2022-06-28T19:33:38","modified_gmt":"2022-06-29T02:33:38","slug":"farm-fresh-pick-of-the-week-broccoli","status":"publish","type":"post","link":"https:\/\/anthologysd.com\/blog\/2012\/05\/11\/farm-fresh-pick-of-the-week-broccoli\/","title":{"rendered":"Farm Fresh Pick of the Week: Broccoli"},"content":{"rendered":"

The Perfect Summer Pasta<\/h2>\n

by Casey Pukl<\/strong><\/p>\n

\"\"<\/a>Boiled, steamed, or even juiced, broccoli is one of my all-time favorite vegetables. It has everything you could ever want in a vegetable\u2014 a crunchy stem, soft top, and it looks like a miniature tree! Can you say cute?<\/p>\n

This member of the cabbage family is great for stir frying, steaming, roasting, you name it. Rich in vitamin C and calcium, it’s no wonder these tiny trees were the ones my parents most often served up. There are also anti-viral and anti-bacterial compounds found in broccoli that can help keep illnesses and infections at bay. Who knew that eating something so delicious could keep you in such great shape?<\/p>\n

This week, Sous Chef Kristen Burman and manager Warren Phelps have designed the perfect pairing for dinner. Read on to find out all about it…<\/p>\n

\"\"<\/p>\n

Roasted Broccoli Orecchiette<\/strong>
\nOven-Roasted Broccoli Florets, Prosciutto, Lemon Chicken Jus<\/em><\/p>\n

Sous Chef Kristen Burman has done it again. Week by week, I throw ingredients at her, and she consistently delivers delicious dishes from the Anthology kitchen. This week, she’s teaching us all how to make a great summer pasta dish with this week’s farm fresh ingredient.<\/p>\n

Start by tossing the broccoli florettes with oil, salt, and pepper. Spread them onto a backing sheet, and roast in a 350 degree oven for about 15-20 minutes or until they’re brown and crispy. Set the broccoli aside and cook the orecchiette.<\/p>\n

Next, you\u2019ll need some thinly sliced prosciutto. Tear up the prosciutto into 1-2 inch pieces, and place in a pan with some oil. Cook it over medium heat until it crisps up. Then you’ll add your pasta, a little bit of chicken broth, your oven-roasted broccoli, and finish with a squeeze of fresh lemon juice to taste!<\/p>\n

Garnish with a little bit of ricotta cheese and some sprouts if you’re feeling fancy like Kristen.<\/p>\n

\"\"<\/p>\n

Cabernet Sauvignon, Justin, Paso Robles, 2009<\/strong><\/p>\n

This is one easy-drinkin’ cab.\u00a0\u00a0“The goal is always to choose a wine that complements the dish rather than one that competes with it, ” Phelps says. “This one does that perfectly since it’s on the lighter side.”<\/p>\n

Aromas of cherries, berries, and cassis are followed by the flavors of smoked toast, rich vanilla, and \u00a0toasty oak. This young wine has supple tannins and a smooth finish. For such a young wine, it’s a fantastic straight ahead cabernet sauvignon.<\/p>\n

As always, we’re serving up this farm fresh pairing starting today until we run out of supplies, so come on down and give this one a try! This weekend, we’ve got Keiko Matsui, Rachel Platten with special guest Madi Diaz, BoDeans, and Jimmy Thackery & the Drivers! Don’t miss out on this opportunity to try some great new dishes with some amazingly talented music!<\/p>\n","protected":false},"excerpt":{"rendered":"

The Perfect Summer Pasta by Casey Pukl Boiled, steamed, or even juiced, broccoli is one of my all-time favorite vegetables. It has everything you could ever want in a vegetable\u2014 a crunchy stem, soft top, and it looks like a miniature tree! Can you say cute? This member of the cabbage family is great for […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1444,1445,1443],"tags":[11513,11515,11514],"class_list":["post-6223","post","type-post","status-publish","format-standard","hentry","category-bar-2","category-ffpw","category-kitchen","tag-bar-features-recipes","tag-farm-fresh-pick-of-the-week","tag-kitchen-features-recipes"],"_links":{"self":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/6223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/comments?post=6223"}],"version-history":[{"count":1,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/6223\/revisions"}],"predecessor-version":[{"id":33004,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/posts\/6223\/revisions\/33004"}],"wp:attachment":[{"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/media?parent=6223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/categories?post=6223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthologysd.com\/blog\/wp-json\/wp\/v2\/tags?post=6223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}