Recipes

Sautéed Broccoli with Toasted Bread Crumbs

 
 
       

 

Ingredients

Recipe provided by Laurel Herman, author of My Inner Kitchen.
  • 1 large head of organic broccoli, cut into even sized pieces
  • 4-5 T of olive oil
  • 1 large clove garlic smashed (I smash my garlic with a bit of sea salt to bring out the oils in the garlic)
  • Juice of ½ organic lemon
  • Dash of Celtic, or pink sea salt
  • 1/3 cup water
    For topping:
  • ½ cup of toasted gluten free breadcrumbs.  (I put four or five slices of Udi's bread  into an oven at about 350 degrees until toasty. Allow to cool, harden, then process into bread crumbs).
  • ¼ cup Parmesan cheese
  • 3-4 T olive oil
  • ½ tsp garlic powder
  • ½ teaspoon onion powder
  • 1 tsp Italian seasoning
  • ½ tsp Frontier Veggie pepper(can be found in most health food stores)
   

Directions

 Note: The topping can be made ahead, and even doubled. It's SO good you will want more!

  1. To Make the bread crumb topping, place olive oil in a small pan with the remaining ingredients, until toasty. Set aside.
  2. In a saute pan, add 4-5 Tbls of olive oil. Add in the broccoli, garlic, and salt and saute for a minute or two. To get a nice green color, add the water and cover until just fork tender.
  3. Drain any remaining water, and immediately squeeze the lemon on top, then add the toasted breadcrumbs.
  4. Enjoy! It's Pure Heaven!

 

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Recipes

Parmesan Stuffed Mushrooms

 
 
       

 

Ingredients

Toasted gluten-free breadcrumbs combine with herbs and Parmesan cheese for a simple and tasty bite.
  • 2 slices Udi’s White Sandwich Bread
  • 1/3 cup of Parmesan cheese, grated
  • ½ tablespoon fresh parsley, chopped
  • ½ tablespoon fresh thyme, chopped
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 10 cremini or button mushrooms, stems removed
* This recipe can easily be duplicated.

Directions

  1. Preheat the oven to 400°F.
  2. Toast the bread slices until golden on both sides, about 15 minutes.
  3. Place in a food processor along with cheese, parsley, thyme, 2 tablespoons olive oil, and a pinch of salt and pepper. Pulse until breadcrumbs are fine and mixture is combined. This can also be done by hand by placing toast in a food-grade plastic bag and crushing into crumbs with a rolling pin. Place breadcrumbs with the ingredients mentioned above in a bowl and stir to combine.
  4. Reduce oven temperature to 375°F.
  5. Spoon the breadcrumb mixture into the caps of each mushroom. Place mushrooms on a baking sheet and drizzle with the remaining olive oil.
  6. Bake in the oven for 15 to 20 minutes until the breadcrumbs are golden and the mushrooms are tender. Serve.
   

 

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